Pot Roast with Porcini Mushrooms and Beer Sauce

Pot Roast with Porcini Mushrooms and Beer Sauce

  • Prep: 1 hr 30 min
  • Cook Time: 1 hr 30 min
  • Total: 3 hr
  • Serving: Serves 4-6

Use a Dutch oven for this recipe and let the flavors meld together as it slowly cooks in the oven.


  • 4 pounds chuck roast
  • Sea salt and freshly ground pepper
  • 2 tablespoons olive oil
  • 4 large onions, thinly sliced
  • 2 teaspoons fresh thyme
  • 1 bay leaf
  • 1 (12-ounce) bottle of ale beer
  • 1/2 cup water
  • 1 bouillon cube
  • 1 heaping cup dried porcini mushrooms, rinsed and coarsely chopped
  • 2 tablespoons Dijon mustard


  1. Sprinkle the meat with salt and pepper and let sit at room temperature for 1-1/2 hours.
  2. Preheat the oven to 300 degrees.
  3. Heat the olive oil in a Dutch oven over medium-heat and brown the meat on all sides. Remove from pan and set aside on a plate.
  4. Add in the onions, thyme, bay leaf, and 2 pinches of salt and pepper to the pan, and cook for 6 minutes, stirring frequently.
  5. Add the beer, water and the bouillon cube and bring to a boil. Add the mushrooms and bring the mixture back to a boil.
  6. Place the beef back into the Dutch oven, cover and roast for 1 hour.
  7. Remove the beef and boil the sauce for about 6 minutes until thick. Stir in the mustard and add a pinch of salt and pepper. Slice the beef and place on a platter. Spoon over the sauce and serve immediately.

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