• Home
  • Contact
  • Work With Us
  • Pinterest
  • Facebook
  • Instagram
  • Twitter
  • Google+
  • Bloglovin
  • RSS
  • Skip to content
  • Skip to primary sidebar

MyGourmetConnection

Recipes, Cooking and Food Blog

  • Browse Recipes
    • View All
    • Course
      • Appetizers
      • Baking
      • Breakfast & Brunch
      • Condiments
      • Desserts
      • Drinks
      • Main Dishes
      • Quick & Easy
      • Salads
      • Sandwiches
      • Side Dishes
      • Soups
      • Vegetables
    • Ingredient
      • Beef
      • Chicken
      • Eggs
      • Fish
      • Pasta
      • Pork
      • Potatoes
      • Sausage
      • Seafood
      • Turkey
      • Vegetables
      • All Ingredients
    • Type
      • Breads
      • Burgers
      • Cakes
      • Cookies
      • Dips
      • Grilled Cheese
      • Meatballs
      • Meatloaf
      • Muffins
      • Pancakes & Waffles
      • Pies
      • Pizza & Flatbreads
      • Sauces
      • Stews
      • Stuffing
    • Holiday
      • 4th of July
      • Christmas
      • Easter
      • Halloween
      • Hanukkah
      • Holiday Recipes
      • New Year’s
      • St. Patrick’s Day
      • Thanksgiving
      • Valentine’s Day
    • Cuisine
      • American
      • Asian
      • European
      • Hungarian
      • Indian
      • International Recipes
      • Italian
      • Latin American
      • Mediterranean
      • Mexican
    • Method
      • Blender
      • Casserole
      • Grilling
      • Instant Pot
      • Pressure Cooker
      • Roasting
      • Sheet Pan
      • Slow Cooker
      • Stir Fry
    • Special Diets
      • Gluten Free
      • Low Fat
      • Vegetarian
    • Season
      • Winter Recipes
      • Spring Recipes
      • Summer Recipes
      • Fall Recipes
  • How To Cook
    • Cooking Tips
    • Ingredient Guides
  • Food & Drink
    • Shop
    • Wine & Spirits
    • Pairing Ideas
    • Ethnic Cuisines
  • Recipe Collections
  • Entertaining
    • Holiday Menu Plans
    • Parties & Decor

Port Wine and Mushroom Pot Roast

Filed Under: Main DishesPosted by: Lynne Webb

Pin
Yum
Share
Tweet
Email

Port Wine and Mushroom Pot Roast

An oven-cooked pot roast is one of the simplest and most flavorful beef recipes you can make. The meat releases a lot of delicious, beefy juices on its own during the slow cooking process, but we love the slightly sweet, rich wine flavor added by the port wine. Once the beef is cooked, we simmer some sliced mushrooms in those pan juices and thicken the gravy. Wonderful over mashed potatoes or egg noodles.

Print

Port Wine and Mushroom Pot Roast

Beef chuck roast is slow cooked in the oven with onions, garlic and port wine, then topped with a gravy made from the pan juices and fresh mushrooms. Serve with mashed potatoes.

  • Author: Lynne Webb
  • Prep Time: 10 minutes
  • Cook Time: 3 hours 30 minutes
  • Total Time: 3 hours 40 minutes
  • Yield: 6 servings

Ingredients

  • 3 to 3-1/2 lb beef chuck roast
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 teaspoons sugar
  • 2 tablespoons vegetable oil
  • 2 medium onions, chopped
  • 4 cloves garlic, finely chopped
  • 1 cup ruby port
  • 12 ounces white mushrooms, cleaned and sliced
  • 1 tablespoon cornstarch mixed with 2 tablespoons water

Instructions

  1. Preheat the oven to 325°F
  2. If desired tie a length of kitchen twine around the outside of the chuck roast to help it hold its shape during cooking.
  3. Combine the salt, pepper and sugar in a small bowl, then sprinkle the mixture evenly over the meat on all sides. Using your fingers, rub it in well and allow to stand for 10 minutes.
  4. Heat the vegetable oil in a large Dutch oven over medium-high heat. Add the meat and brown well, 2 to 4 minutes per side, then transfer to a plate.
  5. Reduce the heat to medium and add the onions. Cook for 3 to 4 minutes, just until softened. Add the garlic, season with salt and pepper and spread the mixture evenly across the bottom of the pan. Lay the roast on top of the bed of onions, then pour in the port. Spoon a few of the onions that aren't covered on top of the meat.
  6. Cover and roast, basting every 45 minutes, until the meat is fork-tender, 2-1/2 to 3 hours total.
  7. When the meat is done, transfer to a platter and cover to keep warm. Skim the fat from the liquid, then bring it to a simmer over medium-high heat until reduced by about 1/3, then add the mushrooms. Continue cooking until the mushrooms are tender, 5 to 7 minutes longer, then whisk in the cornstarch-water mixture. Stir until thickened, about 2 minutes.
  8. Slice the beef against the grain and arrange on a serving platter. Top with mushrooms and gravy.
Pin
Yum
Share
Tweet
Email

MORE TO EXPLORE

  • Pressure Cooker Pot Roast
    Pressure Cooker Pot Roast
  • Port Wine Poached Pears
    Port Wine Poached Pears
  • Oven-Grilled Roast Beef and Cheddar Sandwiches
    Oven-Grilled Roast Beef and Cheddar Sandwiches
  • Roast Beef Panini with Garlic-Gorgonzola Mayo
    Roast Beef Panini with Garlic-Gorgonzola Mayo

Join!

Subscribe to our weekly newsletter and never miss a recipe

Reader Interactions

Leave a Comment Cancel reply

Your email address will not be published. Required fields are marked *

★☆ ★☆ ★☆ ★☆ ★☆

« Previous PostSpanish Meatball Subs with Roasted Red Pepper Sauce
Next Post »Balsamic-Basil Turkey Meatloaf

Primary Sidebar

Quick & Easy Recipes

Spanish Spaghetti with Shrimp

Spanish Spaghetti with Shrimp

More in: Pasta

Easy Chicken Quesadillas

Easy Chicken Quesadillas

More in: Chicken

Cajun-Spiced Chicken Breasts

Cajun-Spiced Chicken Breasts

More in: Chicken

Entertaining

Host An Easy, No-Cook Appetizer Party

Host An Easy, No-Cook
Appetizer Party!

  • Contact Us
  • FAQs
  • Work With Us
  • Home
  • About
  • Terms of Use
  • Privacy

© 2008–2018 | Zest for Life Media, Inc.

Notice: All recipes, images and articles on MyGourmetConnection® are copyright protected and cannot be republished or used without prior permission.
Licensing inquiries and requests for general distribution can be sent through our contact form.