Ingredients with Measurements:
- 3 pounds beef chuck roast
- 1 tablespoon olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 cup beef broth
- 1 cup heavy cream
- 1 cup sliced mushrooms
- 2 tablespoons cornstarch
- Salt and pepper to taste
Special equipment needed:
- Dutch oven or large oven-safe pot with lid
Step-by-step instructions:
1. Preheat oven to 325°F.
2. In a Dutch oven or large oven-safe pot, heat olive oil over medium-high heat.
3. Season beef chuck roast with salt and pepper, then sear on all sides until browned. Remove from pot and set aside.
4. In the same pot, sauté onions and garlic until softened.
5. Add beef broth and heavy cream to the pot, whisking to combine.
6. Add sliced mushrooms to the pot and stir to combine.
7. Return beef chuck roast to the pot, spooning some of the mushroom mixture over the top.
8. Cover the pot with a lid and place in the preheated oven.
9. Bake for 2-3 hours, or until beef is tender and falls apart easily.
10. Remove the pot from the oven and transfer the beef to a cutting board. Let rest for 10 minutes.
11. Meanwhile, whisk cornstarch with 2 tablespoons of water until smooth.
12. Return the pot to the stovetop over medium heat. Whisk in the cornstarch mixture and cook until the sauce thickens.
13. Slice the beef chuck roast and serve with the mushroom sauce.
Time:
Preparation time: 20 minutes
Cooking time: 2-3 hours
Temperature:
Oven temperature: 325°F
Serving size:
6-8 servings
Nutritional information:
Calories: 450
Fat: 28g
Carbohydrates: 7g
Protein: 42g
Substitutions for ingredients:
- Beef broth can be substituted with chicken or vegetable broth.
- Heavy cream can be substituted with half-and-half or whole milk.
- Sliced mushrooms can be substituted with other vegetables such as carrots or celery.
Variations:
- Add diced potatoes to the pot for a heartier meal.
- Use different cuts of beef such as brisket or short ribs.
- Add herbs such as thyme or rosemary for additional flavor.
Tips and tricks:
- Make sure to sear the beef chuck roast on all sides to lock in the juices.
- Let the beef rest before slicing to prevent it from drying out.
- Use a meat thermometer to ensure the beef is cooked to your desired level of doneness.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the sliced beef and mushroom sauce on a platter with a garnish of fresh herbs.
Garnishes:
Fresh herbs such as parsley or thyme.
Pairings:
Serve with mashed potatoes or roasted vegetables.
Suggested side dishes:
- Roasted carrots
- Green beans
- Garlic bread
Troubleshooting advice:
- If the sauce is too thin, whisk in more cornstarch until desired thickness is achieved.
- If the beef is tough, it may need to cook for a longer period of time.
Food safety advice:
- Make sure to cook the beef to an internal temperature of 145°F.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Pot roast is a traditional American dish that originated in the 19th century as a way to cook tough cuts of beef.
Flavor profiles:
Creamy, savory, and rich.
Serving suggestions:
Serve hot with your favorite side dishes.
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