Chef Dez’s Pot Roast with Wild Mushroom GravyPrint Print Without Images
An easy and economical way to satisfy a hungry crowd with wild mushrooms providing a flavourful twist.
Pot roasts have always been a very easy and economical way to feed a hungry crowd and this still stands true today. I have made a simple, creative and delicious twist on the gravy by adding dried mushrooms, but they can be eliminated for regular gravy if desired.
I highly recommend using a cast iron, or enamel coated cast iron pot for this recipe. Pot roasts are best if braised in the oven with liquid over a longer period of time. Thus, using a heavy cast iron pot will not only guarantee even heat, but also the heavy lid will ensure liquids won’t be lost through escaping evaporation.
If making a roast of a different size (weight), then I would approximate the cooking time at 45 minutes per pound in a 325 degree Fahrenheit oven. Please keep in mind however, the larger the roast, the more broth and vegetables should be added for adequate cooking liquid and ample gravy and flavour when finished.
Pureeing the vegetables into the gravy makes not only complex tasting gravy, but also eliminates the need for a starch thickener.
One 3 pound cross rib pot roast – or – chuck pot roast
Salt & Pepper
1 to 2 tbsp grape seed oil or canola oil
½ (one half) cup red wine
1 small onion, chopped
1 celery stalk, sliced
1 medium carrot, sliced
6 whole garlic cloves, peeled
1 – 20g package Untamed Feast brand dried wild mushrooms, Forest Blend
2 cups Imagine brand organic beef broth
More broth as needed
1 tsp sugar
Salt & pepper to taste
1. Preheat oven to 325 degrees F.
2. Heat a cast iron pot over medium high heat. While waiting for the pot to heat, liberally salt & pepper the roast.
3. Once the pot is hot, add the oil and immediately start searing all sides of the roast until browned.
4. Once all sides are browned, remove the roast and set aside temporarily.
5. Turn off the burner heat and once the pot has cooled slightly, carefully deglaze with the red wine (this removes the browned bits (fond) from the bottom of the pot into the wine). Add the onion, celery, carrot, garlic and dried mushrooms. Stir to coat.
6. Add the beef broth and the roast. Cover and cook for 2 hours and 15 minutes.
7. Carefully remove the roast and set aside while preparing the gravy.
8. Remove the rehydrated mushrooms and chop finely and set aside.
9. Puree the remaining ingredients in the pot until smooth while adding additional broth to make desired consistency – a power hand blender is ideal for this, or you can transfer to a food processor and then transfer back to the pot.
10. Add the chopped mushrooms and put the pot on medium or medium/high heat to heat the gravy thoroughly. Season to taste with the sugar and salt & pepper, and serve immediately.
Serves 4 to 6
All of the ingredients listed, other than the red wine, are available at Lepp Farm Market.
Recipe created by Chef Dez