Tuesday, November 16, 2010

Pot Roast with Porcini Mushrooms

I Heart Cooking Club is featuring Giada recipes with the theme Fall Favorites. One of the dishes I was immediately drawn to was a pot roast with porcini mushrooms.

Fantastic gravy served with polenta.........

Pot Roast with Porcini Mushrooms


1 (4-pound) boneless beef chuck roast
Salt and freshly ground black pepper
3 tablespoons olive oil
2 onions, sliced
6 garlic cloves, coarsely chopped
1 cup dry red wine
1 3/4 cups canned beef broth
1/2-ounce dried porcini mushrooms
1 large sprig fresh rosemary, plus extra for garnish

Some essential ingredients


Preheat the oven to 350 degrees F. (175 C)

Pat the beef dry with paper towels. Sprinkle the beef generously with salt and pepper.
Heat 2 tablespoons olive oil in a heavy 6-quart roasting pan over medium-high heat. Add the beef and cook until brown on all sides, about 15 minutes total cooking time. Transfer the beef to a bowl.

Add remaining tablespoon oil to the pan, add the onions and saute until tender, scraping up the brown bits on the bottom of the pot, about 5 minutes. Add the garlic and saute 1 minute. Add the wine and boil 1 minute. Stir in the broth and mushrooms.

Return the beef to the pan. Bring the liquids to a boil. Cover and transfer to the oven. Braise until the beef is fork-tender, turning the beef over halfway through cooking, about 2 hours.

Transfer the beef to a cutting board. Cut the beef into 1/2-inch-thick slices or whatever you desire. Arrange the sliced beef on a platter and garnish with rosemary. Spoon the sauce over and serve.

Served with salad...see my little "helper" in the background?

Surf over to I Heart Cooking Club and check it out!

When Brenda hosts Cookbook Sundays later this week...I will be submitting this to her blog :-)


IHCCCookbook Sundays Badge


  1. Looks great :) I'm planning on doing a slow cooker pot roast next week.

  2. This is the ultimate comfort food to me. I love it also with mashed potatoes.

  3. hey Tina! so nice to see you over on my blog...you're one of the only people who still comes on by...I've not been good about updating, nor visiting others...

    Porcini mushrooms!! YUM...

    I loved eating FRESH porcini mushrooms on pasta with olive oil (the entire recipe - mushrooms and olive oil) in Italy at restaurants...they put a ton of porcini on it too...so good...

    this looks really great...yes, comfort food is the right word...

  4. what a great looking bowl of roast with mouth-watering gravy - yum .... so, you added extra mushrooms too? got to be just fabulous...

  5. There is nothing like a good pot roast on a cold day and the mushrooms must add such a warm earthy flavor.

  6. My kind of food. I didn't know she had a new book out. Love Kirkland products; will have to look for their olive oil;thank you for the heads up.

  7. Very Nice pick for this weeks theme on ihcc. Porcini mushroom and pot roast are two great fall items and that combined must be delicious!

  8. Every time I look through my copy of Giada's Family Dinners I always stop and stare at this recipe. It just looks so rich and delicious. Fall is the perfect time to break out the pot roast! Looks delicious Tina.

  9. I bet your helper was wanting to help you eat it. :o) Do you know how many years I've been eying this recipe? About 4. I have the same cookbook and it's one of the recipes I've bookmarked and still haven't gotten around to making. It's ridiculous how many recipes I have "to make." I'll NEVER get through them all, lol. This is a great recipe for when my daughter comes over. Thanks for giving me the push I need! Oh and thank you in advance for linking it up to Cookbook Sundays this weekend, lol!

  10. Cathy - Slow cooker pot roats is da bomb...so tender :-0

    Katerina - I like it with potatoes also. We had a surplus of polenta fixings so.....

    Monica Jane - I'll never forget you woman! You have some great recipes and it's aways nice to visit you.

    Drick - I am abig mushroom fan so...the white button mushrooms went well.

    Joanne - Thanks, it was pure comfrt food. Not hard to put togtehr either.

    Rita - Kirkland is sold at Costco and is one of te better oils in my opinion. Dark glass...very protective of the oil.

    Yvette - Thank you for the nice comment :-)

    Kim - Thanks!! It was a good pick and we all enjoyed it. Loved your latest Tyler recipe!

    Brenda - I always look forward to your Cookbook Sunday series! Hope your daughter loves the roast if yu make it ;-0

  11. That looks like the perfect heart-warming dish for a fall evening. I'm bookmarking it for the time when fall comes to our end of the world (though actually it would be autumn when it gets here :-) )

  12. A wonderful dish for a cold fall night--it looks so rich and warming. Plus you can't go wrong with mushrooms and creamy polenta. ;-) Great pick!

  13. That sauce looks so decadent. An I happen to have lots of dried mushrooms!

  14. Hey, I have the same corningware casserole! What a wonderful dish, your kitchen must have smelled amazing.

  15. Such a lovely Fall meal...mu sons would really enjoy this :)

  16. Awesome fall meal! Looks tasty. I'm liking the polenta rather than mashed potatoes. Nice touch.

  17. Sue - Thank you. When you get your winter temps you ought to try it. Makes the kitchen smell good.

    Deb - Thanks!! I am looking forward to Potluck next week.

    Joanna - Believe it or not, this was one of my first experiences with porcinis - Love them!

    Natashya - I like corning ware - yes, the kitchen not only smelled great, it heated it up. We actually had a few frosty nights recently.

    Magic - Thanks, my son liked it too. Wish it turned out a bit rarer but it was good for soup too!

    MM - Polenta is often overlooked as a side, it WAS a nice chnage from potatoes, Thanks for the nice comment :-0

  18. Looks delicious! I have a moose roast in the slow cooker right now. I was going to make the standard mashed potatoes but polenta is a good idea. Hmnm

  19. Cook of the House - Moose roast ( I am jealous) I would LOVE to try moose. My best buddy lives in Alaska and she is able to enjoy that sometimes. Sounds great!
    And thank you for the nice comment!

  20. Oh YUMM!! Your potatoes and the gravy look so good too. I just posted another Giada pot roast for the fall theme - mine had a tomato parsley sauce and was also very good.

    I will definitely be trying this one.

  21. Thanks Lyndsay - I am about to hop over to your blog now. I like that, "Kitchen Witch" !


Welcome and thank you so much for visiting! I have had to switch to approving comments due to some SPAM lately so, if your comment doesn't immediately show up, that's why. If you want to reach me right away please email me at tmculbertson AT gmail DOT com.

Donna Hay's Baked Carbonara

I think I need an online break. You ever feel that way? Kinda meh ...(shrug of shoulders). Maybe it's the weather.   Anyway....let's...