Classic Pot Roast with Mushrooms

By nanasally4

DFinase

Ingredients

• 3 lbs chuck roast, 2 inches thick
• 1 tsp salt
• 1 tsp black pepper
• 3 tbsp olive oil, divided
• 2 1/2 cup sliced yellow or white onion
• 3/4 cup diced carrot
• 3/4 cup diced celery
• 1 parsnip, peeled and diced
• 8 garlic cloves, chopped
• 1 lb shiitake or portabello mushrooms, sliced
• 1 tsp chili, powder
• 1 1/2 cups beef broth
• 8 oz tomato sauce
• 1 1/2 cups red wine
• 1 1/2 tsp dried thyme leaves
• 2 bay leaves
• 1 tbsp cornstarch
• 2 tbsp cold water

Preparation

Step 1

1. Preheat oven to 300 degrees. Trim beef of all visible fat. Sprinkle with salt and pepper
2. Heat 2 tbsp of oil in large Dutch oven. Add beef and brown on all sides. Remove from pan
3. Add remaining1 tbsp oil, onion, carrot, celery and parsnip to pan sauté until lightly browned, about 8 minutes
4. Add garlic, mushrooms, chili powder and cook 3 minutes
5. Return roast to pan, and add broth, tomato sauce, red wine, thyme and bay leaves. Bring to a boil. Place in oven and cook 2 1/2-3 hours, until beef is fork tender
6. Dissolve cornstarch in cold water. Pour cornstarch mixture in pan, stirring constantly. Return to oven and cook 15 minutes or until sauce has thickened