Sunday. Pot Roast. It’s as American as apple pie. This week I decided to mix it up a bit and make an Italian seasoned pot roast. Mushrooms were on the ‘must go’ sale at the market for a $1 a pound. I grabbed 4 pounds worth. I ended up using almost 3 pounds to make this dinner. But not a mushroom went to waste.
My dinner guests had never had polenta before so I felt serving this full-flavored roast over polenta was the perfect combination. The red wine in the sauce helped make the broth more hearty in both taste and texture.You’ll notice in the images that none of the vegetables were used when serving. I put them in a container and set them aside to be used in another dish for another day. The veggies added flavor to the broth that was used to make the mushroom sauce and still perfectly edible. However they didn’t fit with the meal I was preparing and I don’t believe in wasting food. Stay tuned for how they were used. |
Ingredients
Roast:
- 3-5 pound beef roast
- Olive oil
- 1 can low-sodium beef broth
- 1/2 cup red wine
- 3-4 cloves garlic
- 2 tsp Italian seasonings
- 1 cup (8 oz) sliced mushrooms
- 1 medium onion sliced
- 1 cup diced carrots
- 3 stalks celery; chopped
- 1 heaping tbsp freshly chopped parsley
- 1 8- oz can tomato sauce
- Salt and pepper; to taste
Mushroom Sauce:
- 2 pounds sliced mushrooms
- 3 tbsp butter; divided
- 1 tbsp olive oil
- 2 tbsp flour
- 31/2 +/- cups liquid from roast
- Salt/pepper/garlic to taste
Instructions
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In a hot pan, add a small amount of olive oil and sear the roast on all sides.
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Remove from heat. In a slow cooker, add roast and all the remaining ingredients under the roast directions.
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Cook on low for 6 hours or until ready to serve.
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Once ready to serve dinner, remove roast from slower cooker and set aside allowing it to rest.
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In the same pan that you seared the roast with earlier, add one tbsp butter and one tbsp olive oil.
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Pull up any stuck on bits from searing the roast.
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Add the mushrooms and sauté them?about 6 minutes, give or take.
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Once cooked to your personal liking, remove them from the pan and set aside.
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Return pan to heat and add two tbsp butter and melt.
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Slowly add 2 tbsp flour, whisking to create a roux.
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Once the roux is in a paste-like consistency, slowly add the liquid from the roast, making sure to incorporate the roux completely.
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Add the reserved mushrooms and any liquid from resting.
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If needed, add any salt, pepper, and/or garlic.
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Bring to a low boil and allow to simmer for a few minutes.
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Remove from heat.
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Serve mushroom sauce over sliced beef roast.
51 Comments
Aggie
February 20, 2015 at 7:17 amThis looks delicious!!
Michelle
February 20, 2015 at 9:49 amThank you Aggie!
Parmesan Polenta
March 15, 2015 at 7:30 pm[…] Parmesan Polenta served with Italian Pot Roast with Mushroom Sauce […]
Liliana
April 5, 2015 at 1:00 pm#10 correction needed. The word flour is missing. 🙂
Michelle
April 5, 2015 at 1:49 pmThank you!!! Fixed it. I often write these at night when I should be sleeping. 🙂 Hope you are enjoying your holiday.
Kelly @ TastingPage
April 10, 2015 at 11:36 amYou’re so right that certain recipes lend themselves to Sunday night cooking. This is definitely one of them. You got me thinking about Sunday already. May need to try your recipe then!
Michelle
April 10, 2015 at 2:53 pmGlad to hear it! Hope you enjoy it. I think a pork roast is on my Sunday menu.
KC the Kitchen Chopper
April 10, 2015 at 11:37 amMushrooms, Steak, and cheesy polenta. Wow. What a fantastic combo! 🙂
Michelle
April 10, 2015 at 2:53 pmCouldn’t agree more KC!
Debi @ Life Currents
April 10, 2015 at 11:59 amWhen I was a kid my mom would make pot roast on Sundays. It was one of my favorites, and I remember asking for it regularly. Yours looks fabulous! Thanks for bringing back some good memories! 🙂
Michelle
April 10, 2015 at 2:54 pmThank you Debi.
Janette@culinaryginger
April 10, 2015 at 1:38 pmThis is Italian comfort food, what a delicious bowl of food it makes me want to dive in. Lovely recipe.
Michelle
April 10, 2015 at 2:54 pmThank you Janette.
Joanne T Ferguson
April 10, 2015 at 9:10 pmThis looks absolutely delicious and makes me want to dive right in!
Michelle
April 11, 2015 at 10:33 pmGo for it Joanne.
Tara
April 11, 2015 at 10:17 amI love that you have this paired with the creamy polenta, looks amazing!!
Michelle
April 11, 2015 at 10:35 pmThank you Tara!
Marlys (This and That)
April 11, 2015 at 3:30 pmWe had pot roasts every Sunday growing up and I don’t think I have made one for many years.. This sounds wonderful and I know my hubby would like it with all the mushrooms.
Michelle
April 11, 2015 at 10:36 pmI don’t make them nearly as often as I would like. Hope you all enjoy it.
Abigail
April 11, 2015 at 4:36 pmWow – that looks so moist and delicious! Pinned. 🙂
Michelle
April 11, 2015 at 10:45 pmThank you Abigail.
Nicole Neverman
April 12, 2015 at 2:37 amThis pot roast looks absolutely wonderful! I just LOVE the sound of the mushroom sauce.
Michelle
April 12, 2015 at 3:53 pmThank you Nicole.
Dannii @ Hungry Healthy Happy
April 12, 2015 at 11:56 amThis looks like my ultimate comfort food. So good!
Michelle
April 12, 2015 at 3:54 pmThank you Dannii, it really is comfort food.
Libby with Lemony Thyme
April 12, 2015 at 3:08 pmThere is so much comfort in this dish. I adore mushrooms and they’re the best with beef. Yummy!!
Michelle
April 12, 2015 at 3:55 pmThank you Libby, it’s such a perfect family time meal.
Healing Tomato
April 13, 2015 at 8:59 amA dinner time pot roast recipe sounds so good. I have to admit that it looks very appealing. That is a very hearty meal.
Michelle
April 13, 2015 at 11:43 amYou will just have the mushrooms!
Elena
April 13, 2015 at 12:21 pmI love mushroom sauce and polenta! This pot roast must be delicious!
Michelle
April 13, 2015 at 8:52 pmThank you Elena!
Katerina
April 13, 2015 at 1:05 pmA true family meal! I love that red gravy!
Michelle
April 13, 2015 at 8:56 pmThank you Katerina
Kayla
July 6, 2015 at 1:39 pmHow many servings is this ?
Michelle
July 6, 2015 at 1:43 pmDepending on the size of roast you ultimately go with, at least 6.
Kia
October 24, 2015 at 2:44 pmGoing to make this tomorrow Have no doubt it will be delicious. But, being from the south with an English husband, we’ll have rice, roast potatoes, brocolli and Yorkshire puddings. Keep your a posted.
Michelle
October 25, 2015 at 1:57 amLooking forward to hearing how you liked it.
Jenj
December 5, 2015 at 11:58 amWhat temperature do you put the roast at and for how long
Michelle De La Cerda
December 5, 2015 at 12:06 pmI put it on low for 6 hours, but I have a weak slow cooker, so check yours after 4 hours. It’s in step 3. Or do you want oven directions?
Luvenya
January 5, 2016 at 11:29 pmHey there, would you be able to give me the oven directions for this roast? Thanks so much!
Judy
February 1, 2016 at 1:57 pmWhat kind of beef roast would you recommend?
Michelle De La Cerda
February 1, 2016 at 2:45 pmAny “tough” cut works, so round or chuck is best. I am a “what’s on sale” type girl.
Louisa
April 10, 2016 at 6:38 pmI made this year today with creamy polenta and it was EXCEPTIONAL!
Michelle De La Cerda
April 11, 2016 at 10:08 amI am so happy to hear that! Thank you for letting me know.
Ava
June 1, 2016 at 2:05 pmHi !
You use slow roaster or slow cooker ? (you mention both )
I dont have a slow roaster , never did but thinking to buy one …how dose it works? Dose it really roast the meat or just cook it like the slow cooker?
thanks
Michelle De La Cerda
June 1, 2016 at 2:16 pmHi Ava, thanks for catching that, I really need to go back into this recipe and update it (it was one of my firsts). It’s a slow cooker.
Ava
June 1, 2016 at 2:26 pmwow what a fast reply 😀
Slow cooker I have 3 so no problem then lol
thanks !
Michelle De La Cerda
June 1, 2016 at 2:30 pmYou caught me trying to clean up the email inbox (horrible task), so your comment came right in and in front of my face.
Mary
November 5, 2019 at 6:40 amThis was delicious! Perfect over the Parmesan Polenta! It’s a keeper!
Michelle De La Cerda
November 11, 2019 at 4:57 pmThank you for sharing that with me. So happy you enjoyed it.
Mary
February 18, 2020 at 10:06 amI don’t often prepare red meat, but this is now my “go to” when I have a craving for it. The mushrooms and polenta are perfect with it!