Unique veggies and some strong mustard (and vino!) make this beef roast a rich winter-perfect, belly warming treat.
Happy freezing cold winter (and new year) friends! Here in Chicago we currently have two inches of snow on the ground and it’s about zero degrees, so we’re leaning into heavy, rich stews and roasts like this yummy recipe – how about y’all? Are you in the same boat, or making me jealous in warm weather having a Mai Tai?
Since I have no choice but to accept my fate of a chilly Midwesterner I thought a slightly new take on the much-loved pot roast was just the ticket to keepin’ full and cozy this January.
Of course I love a good old fashioned potato and carrot pot roast, but I wanted to shake things up just a smidge with some different vegetables – so as always I looked at what I had on hand. If you’re thinking to yourself, who has a rutabaga laying around? This gal, that’s who!
So – shallots, mushrooms, leeks and rutabagas provide a nice umami, hearty compliment to the tender tasty beef in this roast recipe. There is something about a rutabaga that seems to absorb absolutely all the flavors you cook it in (I think even more so than a potato). It is truly a delicious bite.
Another key as to why I dig this recipe so much is because I used homemade mustard as my secret ingredient. I feel like once you make homemade mustard, you rarely go back to store bought. It’s so fun to test out different flavors and experiment with the potency of the mustard (I could get real science-y here, but I’ll leave it there). The recipe I used for the roast is a bit of a wang dang but with the base from Hunter & Angler – I added beer and honey to this one.
For the vino in this recipe, I used a Shiraz + Grenache blend. Cook with whatever red wine you think is tasty. Easy as that!
I hope you all enjoy this recipe, it’s been months since I’ve posted – but don’t worry we have been EATIN’! I have a lot of fun posts in the works so I’m excited to reconnect with you all here in the new year! Cheers!
Mushroom, Leek & Rutabaga Red-Wine Soaked Pot Roast
- 1 Dutch Oven
- 6 lb Chuck Roast Well salt + peppered
- 2 Tbs Butter
- 1 Shallot Finely sliced
- 1 Leek Finely Sliced
- 16 oz Baby Bella Mushrooms Sliced
- 3 Cups Red Wine
- 2 Tbs Whole Grain Mustard
- 1 Head Garlic Split down equator
- 1 Medium Rutabaga
- 1 Sprig Fresh Rosemary Cut into 1 inch chunks
- 4 Sprigs Fresh Thyme
- 1 Cup Water
- 2 Tbs Worcestershire Sauce
- 1 Bunch Scallions or Chives For topping
- First preheat the oven 275 degrees.
- Next, get the dutch oven on the stovetop at high heat.
- Coat the chuck roast liberally with salt and pepper on all sides.
- Sear and brown the the roast in the dutch oven on all sides until you get a nice crust – about 15 minutes in total.
- Remove the roast and set aside.
- Turn the heat on the stovetop down to medium and add the butter to the pan.
- Next add the shallots, leeks and mushrooms to the pan and cook until they are all softened and the leeks and mushrooms just start to caramelize, about 12-15 minutes.
- Deglaze the pan with the vegetables with 1 cup of the red wine, scraping the bottom for all the yummy bits.
- Add the two tablespoons of mustard, and whisk together well.
- Place the beef back into the pot and add the other 2 cups of red wine, the garlic head, the rutabaga, rosemary, thyme and water.
- Pop this into the oven with the lid on and cook for 3 hours.
- Once the 3 hours is up, remove the lid and test the beef to see if its getting fork tender. If not, turn the temperature up to 300 degrees. Also, remove the lid at this point so that the liquid starts to cook down. Continue to cook for one more hour.
- Once the roast has cooked for 4 hours and is super tender remove the pot from the oven.
- Remove the roast from the sauce and veggies and set aside. Discard the sprigs of herbs.
- Carefully strain the liquid into a large bowl and place the veggies in another bowl.
- At this point I used a fat separator for the liquid and removed the fat – can be optional depending on how fatty your beef is.
- Pour the liquid back into the dutch oven, and the Worcestershire sauce and cook over medium heat for 15 minutes until the sauce thickens slightly.
- Finally, add all the vegetables and the roast back to the pot and begin to shred the roast with forks.
- Heat through and serve topped with sliced chives or green onions.