approximately 10-12 servings
- 2 Tbs olive oil, divided
- 1 lb mushrooms (cremini or button), roughly chopped
- 1 large onion, sliced
- 4 garlic cloves, minced
- 4 - 5 lbs chuck roast
- 3/4 tsp dried thyme
- sea salt
- freshly ground black pepper
- 1 12 oz bottle beer
- 2 Tbs non-GMO cornstarch, such as Rumford
- 1/4 c water
Preheat oven to 325F.
Season both sides of the chuck roast generously with salt and pepper. Sprinkle with thyme.
Heat 1 Tbs olive oil in a large dutch oven over medium high heat. Sear each side of the roast until nicely browned; about 5 minutes per side. Remove to a plate or platter and set aside.
Heat the remaining 1 Tbs oil in the same dutch oven. Saute the mushrooms for about 3 minutes.
Add in the onions and garlic, and saute for about 5 minutes more, or until most of the liquid has evaporated and the onions are tender.
Push the mushroom and onions out of the way and arrange the roast in the dutch oven. Arrange the mushrooms and onions over and around the roast.
Pour the beer over all.
Cover and bake in the preheated oven for about 2 1/2 to 3 hours, or until meat is tender enough to fall apart.
Remove the roast to a serving platter and keep warm (I put mine into an oven proof pan, cover it with foil, and put it back in the warm oven with the door open a crack).
To make the gravy, place the dutch oven and mushroom broth on a burner set to medium high. Gauge the amount of liquid; if you think you have more than 2 1/2 cups of broth, add another teaspoon of cornstarch to the recommended amount in the recipe. Mix together the cornstarch and water until the cornstarch is dissolved. Bring the broth to a simmer, whisk in the cornstarch mixture, and stir until thickened (about 3-4 minutes).
Serve the pot roast with the gravy. The gravy is fantastic over mashed potatoes, too.
Original Pot Roast with Mushroom Onion Gravy blog post
