Classic Pot Roast with Mushroom Gravy
There are some meals that feel like a soft blanket for your whole house, and classic pot roast is absolutely one of them. It’s the kind of dinner that takes its time—in the best way—filling your kitchen with deep, savory smells as it slowly turns a simple chuck roast into something tender enough to fall apart with a fork.
What makes this version extra special is the mushroom gravy. It’s rich, earthy, and silky, with those browned bits from the pot stirred right in so nothing gets wasted. This is the meal you make when the weather feels chilly, when you’ve had a long week, or when you just want everyone to gather around the table and stay there a little longer. One bite and you get that melt-in-your-mouth beef, buttery potatoes, sweet carrots, and a spoonful of gravy that tastes like it’s been simmering all day—because it has.
Ingredients
3–4 pounds beef chuck roast
2 teaspoons salt
1 teaspoon freshly ground black pepper
1 teaspoon garlic powder
2 tablespoons olive oil
1 medium onion, finely chopped
3 cloves garlic, minced
8 ounces cremini or button mushrooms, sliced
2 tablespoons tomato paste
1 cup beef broth
½ cup dry red wine
1 tablespoon Worcestershire sauce
1 teaspoon fresh thyme (or ½ teaspoon dried thyme)
1 bay leaf
1 pound baby potatoes
4 large carrots, peeled and cut into chunks
1 tablespoon cornstarch (optional, for thickening)
2 tablespoons water (if using cornstarch)
Fresh parsley, chopped (for garnish)
Instructions
1. Preheat the oven.
Set your oven to 325°F (165°C). Low and slow is the whole secret here.
2. Season the roast.
Pat the chuck roast dry with paper towels. Season it generously on all sides with salt, pepper, and garlic powder. (Drying first helps you get that beautiful sear.)
3. Sear the meat.
Heat olive oil in a large Dutch oven over medium-high heat. Sear the roast for about 4–5 minutes per side until it’s deeply browned. You want a dark, flavorful crust.
Remove the roast and set it aside.
4. Sauté the aromatics.
In the same pot, add the chopped onion and cook for 3–4 minutes until softened. Stir in the garlic and mushrooms. Cook until the mushrooms release their moisture, then keep going until they start to brown a bit—this is where that earthy flavor really shows up.
5. Build the base.
Stir in the tomato paste and cook for 1 minute. It’ll darken slightly and smell richer.
Pour in the red wine to deglaze the pot, scraping up all the browned bits stuck to the bottom. Let it simmer for 2–3 minutes so the wine softens and mellows.
6. Add liquids and herbs.
Add the beef broth, Worcestershire sauce, thyme, and bay leaf. Return the roast to the pot.
7. Add the vegetables.
Nestle the baby potatoes and carrot chunks around the roast. Spoon a little of the liquid over the top so everything gets a head start on flavor.
8. Slow roast.
Cover with a lid and transfer to the oven. Cook for 2½–3 hours, until the beef is fork-tender and practically falls apart when you nudge it.
9. Thicken the gravy (optional).
If you like a thicker gravy, remove the roast and vegetables to a platter. Mix the cornstarch with water to make a slurry, then stir it into the simmering liquid on the stovetop. Cook for a minute or two until thickened and glossy.
10. Serve.
Remove the bay leaf. Slice or shred the pot roast, then spoon that rich mushroom gravy over the top. Finish with fresh parsley and serve warm.
Presentation
This is a “bring the platter to the table” kind of meal. Arrange the beef in the center, tuck the potatoes and carrots around it, and then pour the mushroom gravy over everything so it glistens.
A sprinkle of parsley adds a fresh pop of color, and if you want it to feel extra cozy, serve it with warm bread on the side for swiping up gravy. (Highly recommended. That sauce is too good to leave behind.)
Nutritional Information:
⏰ Prep Time: 20 minutes | Cooking Time: 3 hours | Total Time: 3 hours 20 minutes
🔥 Kcal: Approximately 550 kcal per serving | 🍽️ Servings: 6 servings
Conclusion
Classic pot roast is comfort food with a little patience built in—and it pays you back in the most delicious way. You get tender, flavorful beef, vegetables that taste like they’ve been simmering in a restaurant kitchen, and a mushroom gravy that pulls it all together into one cozy, satisfying bite.
If you’ve been craving a meal that feels like home, this is your nudge to make it soon. Put on something comfy, let the oven work its magic, and get ready for the kind of dinner people remember.