What family doesn't love a great pot roast in the winter? Try this one.
You will need a Dutch Oven to cook the beef, and ideally an immersion blender to prepare the gravy easily.
3-4 pounds of Chuck Roast Beef
1 tablespoon of McCormick’s Montreal Steak Seasoning
2 medium-sized White Onions, coarsely chopped in about ½-inch chunks
6 cloves of Garlic, finely chopped
½ cup of Red Wine (Cabernet or Burgundy)
½ cup of White Wine (Chablis or Chardonnay)
1 cup of Beef Broth
¼ cup of Porcini Mushrooms, dried (about ½ ounce in weight)
½ cup of Portobello Mushrooms, chopped in about ¼ inch cubes
½ cup of White Mushrooms, chopped in about ¼ inch cubes
½ teaspoon of fresh Rosemary, finely chopped
½ teaspoon of fresh Oregano, finely chopped
½ teaspoon of fresh Thyme, finely chopped
2 tablespoons of Butter
2 tablespoons of Olive Oil
2 tablespoons of Flour, if necessary
2 tablespoons of Water, if necessary
¼ cup of Beef Broth, if necessary
Preheat oven to 275 degrees F.
Rub the McCormick’s Montreal Steak Seasoning on all sides of the roast. Heat a large, 6-quart Dutch Oven on the stove over medium high heat with the olive oil to heat it. Add the seasoned beef, and brown on all sides (it will take about 10 minutes). Once browned, remove the beef, reduce the heat and add the butter. Add the onions, garlic and saute until translucent. Add the Portobello and white mushrooms and saute for a few more minutes. Add the wine and scrape any bits left on the bottom of the pan using a wooden spoon. Stir in the broth as well as the dried porcini mushrooms, and add the beef back into the pan. Sprinkle with the herbs, cover and place in the oven for about 3-3½ hours. After 3 to 3 ½ hours, pull the Dutch Oven out of the oven and place the meat on a plate and cover with foil for about 15 minutes. Using a spoon, remove any excess fat from the top of the remaining juices. Once the fat is removed, place the pan on the stove. Use an immersion blender to blend all of the mushrooms, onions, etc., together. If the sauce / gravy is at the desired thickness, serve the gravy on top of the slices and the remainder in a gravy "boat". If the sauce / gravy is too thick, add the additional beef broth and return it to the stove in the sauce pan. Heat and whisk it until the desired thickness of the sauce / gravy is achieved. If the sauce / gravy is too thin, add the additional flour in increments of one-tablespoon of flour mixed with one tablespoon of water by mixing the flour and water in a small bowl together with a whisk. Heat the juices on the stove, mix ¼ cup of the juices in the bowl with the flour mixture until completely mixed. Slowly whisk in the flour mixture to the juices in the pan, and heat over a medium heat until it boils. Then reduce the heat until it thickens. If it is still not to the desired thickness, repeat the steps with the additional tablespoon of flour and water. Once this second step has been taken and the sauce / gravy has returned to a boil on the stove and the heat then has been reduced, it should be quite thick. Remove the gravy, cut the beef roast into serving sized pieces and then pour some of the gravy over the top of the roast and serve the rest on the side in a gravy boat.