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.

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 1x
Category: Main Dishes

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

Preheat the oven to 325°F
If desired tie a length of kitchen twine around the outside of the chuck roast to help it hold its shape during cooking.
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.
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.
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.
Cover and roast, basting every 45 minutes, until the meat is fork-tender, 2-1/2 to 3 hours total.
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.
Slice the beef against the grain and arrange on a serving platter. Top with mushrooms and gravy.

Port Wine and Mushroom Pot Roast