Stout Braised Pot Roast with Mushrooms

There’s so much to love about a good pot roast. Even though it takes time, it’s always worth the wait. This succulent roast, paired with a mushroom gravy, will have your family licking their lips all day. Treat your loved ones to the dinner they deserve!

Prep Time: 1 hour
Cook Time: 35 to 40 minutes
Yield: 8 to 10 servings

Ingredients:

  • 114 g / 1/2 cup Mirage margarine, divided
  • 2.5 kg / 5 1/2 lb beef chuck roast, tied
  • 6 g / 1 tsp salt
  • 2 g / 1/2 tsp ground black pepper
  • 250 g / 1 large onion, diced
  • 240 g / 2 large carrots, sliced
  • 200 g / 3 large stalks celery, sliced
  • 3 large garlic cloves, finely chopped
  • 3 sprigs fresh thyme
  • 2 sprigs rosemary
  • 2 bay leaves
  • 480 ml / 2 cups low sodium beef stock
  • 480 ml / 2 cups stout beer
  • 454 g / 1 lb white or crimini mushrooms, cut in half
  • 16 g / 2 tbsp all-purpose flour

Directions:

  1. Preheat oven to 325°F (165°C).
  2. Dry pot roast well, using paper towels, and season the meat with salt and pepper.
  3. Melt 3 tablespoons (42 grams) of Mirage margarine in a dutch oven (or other heavy ovenproof lidded pot) over medium-high heat.
  4. Sear the roast on all sides until well browned; about 5 minutes per side. Transfer to a plate.
  5. Add the onion, carrots and celery to the pot and cook, stirring, until vegetables begin to brown; 8 to 10 minutes.
  6. Add the garlic, thyme, rosemary and bay leaf; cook for 1 minute.
  7. Pour the stock and beer into the pot and scrape the bottom of the pot to remove any browned bits. Transfer the meat back into the pot and bring liquid to a simmer. Cover with a piece of aluminum foil or parchment paper and the lid.
  8. Place in the oven and braise for 3 hours, turning the meat over and reducing the heat to 275° F (135°C) after 1 1/2 hours.
  9. While the roast is in the oven, heat 3 tablespoons (42 grams) of Mirage margarine in a large skillet over medium-high heat. Add the mushrooms and cook, stirring occasionally, until mushrooms have released their juices and are beginning to brown; about 8 minutes. Set aside.
  10. After 3 hours, remove pot roast from the oven and transfer the meat to a plate.
  11. Strain the juices from the roast into a fat separator, or bowl, and allow to rest 5 minutes. Pour the drippings out of the fat separator, or if using a bowl, skim fat off the top with a large shallow spoon.
  12. Transfer the pot roast back into the pot and scatter the mushrooms around it. Recover and braise until a fork can pierce the meat with no resistance; 30 to 45 minutes.
  13. Remove and transfer the roast to a plate. Tent with foil.
  14. In a small bowl, mix together the flour with 2 tablespoons (28 grams) Mirage margarine until a smooth paste forms.
  15. Set the pot over medium heat and bring liquid to a simmer. Whisk in the flour and Mirage margarine mixture a spoonful at a time. Simmer for 5 minutes.
  16. To serve, slice the pot roast and generously spoon the mushroom gravy over the slices.

Chef’s Notes:

  • Pot roast can be made up to two days in advance. Cool completely before covering with plastic wrap. To rewarm, slice the roast cold and wrap pieces tightly in foil in a single layer. Place in oven preheated to 300°F (150°C) for 10 to 15 minutes, or until meat is heated through.

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