Beef Pot Roast With Mushroom Gravy

Winter Recipe

Beef pot roast with mushroom gravy is a hearty and comforting dish. Tender and succulent beef roast is slowly cooked to perfection, resulting in melt-in-your-mouth meat that is full of flavour. Served alongside roasted vegetables or creamy mashed potatoes, this beef pot roast with mushroom gravy is perfect for warming up on cold winter evenings or any time you crave a hearty and delicious meal.

Winter Recipe Beef Pot Roast With Mushroom Gravy

6 Serving

210 Minutes

297 Calories


  • 1.5kgs beef chuck roast
  • 30g of all-purpose flour
  • 30g unsalted butter
  • 200g mushrooms, sliced
  • 1 red onion, chopped
  • 2 carrots, chopped
  • 2 cloves of garlic, minced
  • 500ml low sodium beef broth
  • 250ml red wine (optional)
  • 1 tbsp Worcestershire sauce
  • 2 sprigs of rosemary sprigs
  • 2 bay leaves
  • Salt and pepper, to taste


  • Step 1: Preheat your oven to 160°C. Season the beef chuck roast generously with salt and pepper. Dredge it in flour, shaking off any excess.
  • Step 2: In an oven-safe pot, melt the butter over medium-high heat. Add the beef roast and sear it on all sides until browned. Remove the roast from the pot and set it aside.
  • Step 3: In the same pot, add the sliced mushrooms, chopped onion, carrots, and minced garlic. Sauté for a few minutes until the vegetables begin to soften.
  • Step 4: Pour in the beef broth and red wine (if using). Stir in the Worcestershire sauce, thyme sprigs, and bay leaves. Bring the mixture to a simmer. Return the beef roast to the pot, cover it with the lid, and transfer it to the preheated oven.
  • Step 5: Cook the pot roast for about 3 hours, or until the beef is tender and easily shreds with a fork.
  • Step 6: Once the roast is cooked, remove it from the pot and cover it with foil to keep it warm. Remove and discard the rosemary sprigs and bay leaves.
  • Step 7: Place the pot with the remaining liquid and vegetables back on the stovetop over medium heat. Simmer for a few minutes to reduce the liquid and thicken the sauce. Tip: You can use a blender to puree some of the vegetables and create a thicker gravy.
  • Step 8: Slice or shred the beef pot roast and serve it with the mushroom gravy. Optionally, you can serve it with some creamy mashed potatoes, steamed vegetables, or crusty bread.