Recipe for Pot Roast with Porcini Onion Sauce

Pot Roast with Porcini Onion Sauce

Pot roast is on the menu at our home more than any other meal…just to bring those up to date that do not know me: I have a husband that likes meat, potatoes and salt and pepper (oh and lots of butter) and that’s it…no thyme, no garlic (hello…no fun!!!) and if he sees a bay leaf; well let’s just say I have done it.  So over the years I have sneaked this recipe in on occasion and he knows it’s different and I get the “look” but I chance it, tell him a bunch of malarchy  ???? and move on…funny though because he always finishes his plate (OMG I sound like I am talking about a 5 year old…seriously though he makes my life so fun!!) Back to cooking…anyway this is super easy because we toss everything in a pot…go shopping~once home remove meat and puree everything else…now that’s easy.  Enjoy!!

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Pot Roast with Porcini Onion Sauce
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  • 4 lb chuck roast
  • 1 oz dried porcini mushrooms
  • 2 tbs organic tomato concentrate (or paste)
  • 1/4 ghee
  • 2 large organic onions~big slices
  • 1/2 tsp dried organic thyme (yep I put it in)
  • 1-3/4 cup beef broth
  • 1/2 cup red wine
  • 3/4 cup of porcini stock
  • 1 tbs cold salted butter


  1. Preheat oven to 350 degrees
  2. In a bowl cover your dried mushrooms with very hot water (about a cup) and let soak for about 10 minutes
  3. In a large heavy dutch oven set over medium high heat melt ghee. 
  4. Toss in onions and let cook about 5 minutes, add in your garlic and stir to prevent garlic from burning; take the mushrooms from the water and add those as well (keep the water /porcini stock). 
  5. Remove the veggies to a dish and season all sides of your beef with salt and pepper then add to the hot pan. 
  6. Leave alone for about 3 minutes and then work the rest of the sides to get a nice sear, if pot starts to smoke turn down the heat. 
  7. Once all the sides have been seared remove the beef and deglaze your pan with the beef stock. 
  8. Scrap all the brown bits and then add in the wine (let it cook for about a minute) followed by the tomato paste and strained mushroom stock; stir and add the beef and veggies back to the pot with any juices that have been collected. 
  9. Cover and transfer the pot to the oven and cook about 3-1/2 – 4 hours (turning the roast half way through). 
  10. Remove from the oven and set the roast aside, transfer cooking liquid and veggies to a blender and puree(being mindful when processing hot liquids not to burn yourself); stir in the last bit of cold butter. 
  11. Serve your pot roast with the most savory and delicious sauce and it was all so easy


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