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Pot Roast with Wild Mushrooms and Fresh Thyme Recipe

Pot Roast with Wild Mushrooms and Fresh Thyme Recipe

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Pot Roast with Wild Mushrooms and Fresh Thyme

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Ingredients

Count

Nutrition

6388

Calories

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Ingredients:

Serving

1 boned , tied beef chuck roast (3 1/2 to 4 lbs.)
kosher salt
freshly ground black pepper
about 1/3 cup all-purpose flour
3 tbsp olive oil
1 1/2 cups coarsely chopped onions
1 1/2 cups coarsely chopped celery
1 1/2 cups coarsely chopped peeled carrots
4 cups reduced-sodium beef broth
1 bottle (750 ml.) merlot or other dry red wine
3 fresh thyme sprigs plus 1 tbsp. chopped leaves
2 tbsp butter
3/4 cup chopped shallots
2 lb mixed mushrooms such as chanterelle , trumpet , enoki , cremini, and/or button , rinsed briefly and cut into bite-size pieces
1 tsp shredded orange peel

Directions:

Preheat oven to 325°. Sprinkle roast lightly with salt and pepper; coat generously with flour. Pour oil into a large (at least 6-qt.), heavy ovenproof pot over medium-high heat. Add beef and cook, turning as needed, until browned all over, about 15 minutes total. Transfer to a plate.
Add chopped vegetables to pot and cook, stirring often, until beginning to brown, 10 to 12 minutes. Add broth, wine, thyme sprigs, and beef. Cover and bring to a boil, then transfer pot to oven. Bake until beef is tender when pierced, 3 to 3 1/4 hours, turning roast over once.
Meanwhile, melt butter in a large frying pan over medium-high heat. Add shallots and cook, stirring often, until beginning to brown, 3 to 4 minutes. Add mushrooms, increase heat to high, and cook, stirring often, until liquid has evaporated and mushrooms are beginning to brown, 12 to 14 minutes. Stir in thyme leaves and salt and pepper to taste.
Transfer beef to a platter; cover with foil and keep warm in a 200° oven. Pour braising liquid through a strainer into a wide frying pan. Skim off fat. Boil over high heat until reduced by about half, about 20 minutes. Stir in orange peel and salt and pepper to taste. Pour sauce into a bowl.
Cut beef into 1/2-in. slices and drizzle with a little sauce. Spoon mushrooms around meat and serve with remaining sauce on the side.
Note: Nutritional analysis is per serving.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	6387.99 Kcal (26745 kJ)
Calories from fat	2272.08 Kcal
		% Daily Value*
Total Fat	252.45g	388%
Cholesterol	351.15mg	117%
Sodium	16677.9mg	695%
Potassium	7036.62mg	150%
Total Carbs	925.54g	309%
Sugars	574.66g	2299%
Dietary Fiber	86.2g	345%
Protein	50.11g	100%
Vitamin C	49mg	82%
Vitamin A	2.2mg	73%
Iron	29.2mg	162%
Calcium	424.2mg	42%

Amount Per 100 g
Calories	141.78 Kcal (594 kJ)
Calories from fat	50.43 Kcal
		% Daily Value*
Total Fat	5.6g	388%
Cholesterol	7.79mg	117%
Sodium	370.17mg	695%
Potassium	156.18mg	150%
Total Carbs	20.54g	309%
Sugars	12.75g	2299%
Dietary Fiber	1.91g	345%
Protein	1.11g	100%
Vitamin C	1.1mg	82%
Iron	0.6mg	162%
Calcium	9.4mg	42%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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