Classic Pot Roast with Mushroom and Prune Gravy

!Love this recipe? Members get every recipe, rating, and video. Go All Access

SERVES6 to 8

TIME4¾ to 5¼ hours, plus 1 hour standing

WHY THIS RECIPE WORKS

We started our pot roast recipe by choosing well-marbled chuck-eye roast, which is full of collagen and well suited for braising. Opening the pot roast and trimming away the excess interior fat got rid of the pesky globs that refused to ren... Read More

GATHER YOUR INGREDIENTS

*

BEFORE YOU BEGIN

To separate the roast into two pieces, simply pull apart at the natural seam and then trim away any large knobs of fat. Our recommended beef broth is Rachael Ray Stock-In-A-Box All-Natural Beef Flavored Stock.

1

INSTRUCTIONS

Sprinkle pieces of meat with 1 tablespoon salt (1½ teaspoons if using table salt), place on wire rack set in rimmed baking sheet, and let stand at room temperature 1 hour.

2

Adjust oven rack to lower-middle position and heat oven to 300 degrees. Heat 2 tablespoons butter in heavy-bottomed Dutch oven over medium heat. When foaming subsides, add onions and cook, stirring occasionally, until softened and beginning to brown, 8 to 10 minutes. Add carrot and celery, and continue to cook, stirring occasionally, for 5 minutes longer. Add garlic and cook until fragrant, about 30 seconds. Stir in 1 cup broth, ½ cup beer, porcinis, prunes, bay leaf, and thyme sprig; bring to simmer.

3

Pat beef dry with paper towels and season generously with pepper. Using three pieces of kitchen twine, tie each piece of meat into round loaf shape.

4

Nestle roasts on top of vegetables. Place large piece of foil over pot and cover tightly with lid; transfer pot to oven. Cook roasts until fully tender and sharp knife easily slips in and out of meat, 3 1/2 to 4 hours, turning roast halfway through cooking.

5

Transfer roasts to cutting board and tent loosely with foil. Strain liquid through mesh strainer into 4-cup liquid measuring cup. Discard thyme sprig and bay leaf. Transfer vegetables to pitcher of blender. Allow liquid to settle for 5 minutes then skim any fat off surface. Add beef broth as necessary to bring total amount of liquid to 3 cups. Place liquid in blender pitcher with vegetables and blend until smooth, about 2 minutes. Transfer sauce to medium saucepan and bring to simmer over medium heat.

6

While sauce is heating, heat remaining 2 tablespoons unsalted butter in 12-inch skillet over medium heat. When foaming subsides add cremini mushrooms and cook, stirring frequently, until all liquid has evaporated and mushrooms have started to brown, 7 to 10 minutes.

7

Remove twine from roast and slice against grain into ½-inch-thick slices. Transfer meat to large serving platter. Stir chopped thyme, remaining ¼ cup beer, and sautéed creminis into sauce and season to taste with salt and pepper. Serve immediately, serving sauce separately.

0 Comments

Try All-Access Membership to Unlock the Comments
Don't miss the conversation. Our test cooks and editors jump in to answer your questions, and our members are curious, opinionated, and respectful.
Membership includes instant access to everything on our sites:
  • 10,000+ foolproof recipes and why they work
  • Taste Tests of supermarket ingredients
  • Equipment Reviews save you money and time
  • Videos including full episodes and clips
  • Live Q&A with Test Kitchen experts
Start Free Trial
JC
JOHN C.
16 days

Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too. I've done this using a rimmed sheet pan instead of a skillet and put veggies and potatoes around the chicken for a one-pan meal. Broccoli gets nicely browned and yummy!

Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too.

MD
MILES D.
JOHN C.
9 days

Amazed this recipe works out as well as it does. Would not have thought that the amount of time under the broiler would have produced a very juicy and favorable chicken with a very crispy crust. Used my 12" Lodge Cast Iron skillet (which can withstand 1000 degree temps to respond to those who wondered if it would work) and it turned out great. A "make again" as my family rates things. This is a great recipe, and I will definitely make it again. My butcher gladly butterflied the chicken for me, therefore I found it to be a fast and easy prep. I used my cast iron skillet- marvellous!

CM
CHARLES M.
11 days

John, wasn't it just amazing chicken? So much better than your typical oven baked chicken and on par if not better than gas or even charcoal grilled. It gets that smokey charcoal tasted and overnight koshering definitely helps, something I do when time permits. First-time I've pierced a whole chicken minus the times I make jerk chicken on the grill. Yup, the cast iron was not an issue.