@brighteyes847: Rustic Sunday Pot Roast with Caramelized Onions and Woodland Mushrooms RECIPE-COOKING WITH BRIGHT EYES Ingredients: 3 lb beef chuck roast 2 tablespoons olive oil 2 teaspoons kosher salt 1 teaspoon black pepper 1 teaspoon garlic powder 1 large onion, sliced 12 oz cremini mushrooms, halved 4 cloves garlic, minced 2 cups beef broth 1 cup dry red wine 2 tablespoons tomato paste 2 tablespoons Worcestershire sauce 2 sprigs fresh thyme 2 bay leaves 2 tablespoons cornstarch 3 tablespoons water 2 tablespoons fresh parsley, chopped Directions: Pat the beef roast dry and season all sides with salt, pepper, and garlic powder. Heat olive oil in a large Dutch oven over medium-high heat. Sear the roast on all sides until deeply browned, about 4-5 minutes per side. Remove the roast and set aside. Add the onions and mushrooms to the pot and cook for 8-10 minutes until caramelized. Stir in the garlic and cook for 1 minute until fragrant. Add the tomato paste and cook for another minute. Pour in the red wine and scrape up all browned bits from the bottom of the pot. Stir in the beef broth, Worcestershire sauce, thyme, and bay leaves. Return the roast to the pot and bring the liquid to a gentle simmer. Cover and cook on low heat for 3½ to 4 hours, or until the beef is fork-tender. Transfer the roast to a serving platter and keep warm. Mix cornstarch and water in a small bowl. Stir into the cooking liquid and simmer until thickened. Spoon the rich gravy over the roast. Garnish with fresh parsley and serve hot with mashed potatoes or crusty bread. Prep Time: 20 minutes | Cooking Time: 4 hours | Total Time: 4 hours 20 minutes Kcal: 540 kcal | Servings: 6 servings

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Tuesday 03 November 2026 15:00:43 GMT