The Pioneer Woman Tasty Kitchen
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Mushroom and Blueberry Balsamic Pot Roast

4.80 Mitt(s) 5 Rating(s)5 votes, average: 4.80 out of 55 votes, average: 4.80 out of 55 votes, average: 4.80 out of 55 votes, average: 4.80 out of 55 votes, average: 4.80 out of 5

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Level: Easy

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Description

The beef is tender, the mushrooms are to die for, and the sauce . . . people the sauce is just incredible! It’s just a touch tangy from the vinegar and the blueberry isn’t lost or masked. The blueberry pops up right at the end. If you are lucky you will even get a little blueberry chunk floating around on your plate.

Ingredients

  • 1 whole 3 -4 Pound Chuck Roast
  • 10 Tablespoons Olive Oil, Divided Use (if Needed)
  • Salt And Pepper, to taste
  • 2 whole Onions, Quartered
  • 1-½ cup Baby Carrots
  • 1 cup Baby Portobello Mushrooms, Sliced Thick
  • 4 cloves Garlic, Thinly Sliced
  • ½ cups Balsamic Vinegar
  • ½ cups Beef Broth
  • ¼ cups Tomato Sauce
  • 2 cups Fresh Blueberries
  • 2 Tablespoons Fresh Thyme
  • 2 Tablespoons Fresh Rosemary

Preparation

Drizzle 2 Tablespoons of olive oil over chuck roast and generously salt and pepper.

Preheat your oven to 275 degrees F.

Heat a large pot or Dutch oven over medium-high heat. Then add 2 to 3 tablespoons of olive oil.

Cut two onions in quarters and cut 6 carrots into 2-inch slices (you can peel them, but you don’t have to). When the oil in the pot is very hot (but not smoking), add in the onions, browning them on one side and then the other. Remove the onions to a plate. Add the carrots into the same pot and toss them around a bit until slightly browned, about a minute or so. Add a little more olive oil if necessary and add mushrooms and sliced garlic. Stir everything until the mushrooms just begin to brown, then remove to a plate.

If needed, add a bit more olive oil to the pot. Place the meat in the pot and sear it for about a minute on all sides until evenly browned. Remove the roast to a plate.

With the burner still on high, add balsamic vinegar and beef broth to deglaze the pan, scraping the bottom with a whisk to get all the brown bits up. Add tomato sauce and blueberries. Bring to a boil and lower the heat to a simmer. Allow the berries to cook for about 3 – 4 minutes until they plump, then using the back of your spoon mash some of the berries against the side of the pot.

Place the roast back into the pan, add in the onion, mushrooms and the carrots, as well as 3 or 4 sprigs of fresh rosemary and about 3 sprigs of fresh thyme.

Put the lid on, then roast in a 275F oven for 3 hours (this time is for a 3-pound roast). For a 4 to 5-pound roast, plan on 4 hours.

3 Comments

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kitchenma on 9.15.2010

Wow…sounds amazing, I will definitely be trying this soon! Thanks!

Avatar of yardsailor

yardsailor on 9.15.2010

Can’t wait to try this, thanks for sharing.

Avatar of 2sweet4u

2sweet4u on 9.15.2010

This sounds really really interesting and good. I just happen to have a roast in the freezer and will try this out and post on the outcome.

5 Reviews

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Avatar of prairieprincess

prairieprincess on 1.3.2011

This probably just became my go to pot roast recipe. It was AMAZING. My husband who is not normally a fan of the traditional roast & carrots RAVED about this. I have to admit I was a little skeptical about the addition of blueberries so I only used half of what the recipe called for. Next time I’ll use the full amount as they did add a nice, subtle fruitiness but not in a weird way. :)
I would make this again in a heartbeat just for the smell that emanated through my house. Wow. Great recipe, thank you!

Avatar of Twyla

Twyla on 12.30.2010

I made this last night and I have to say it was possibly the best pot roat EVER! I didn’t tell anyone what was in it and immediately my husband said “What is that flavor in there? It’s really different and good.” It was the blueberries of course. Everyone loved it and I can’t wait to make it again on a blistery cold day. Thanks!

Avatar of bakinghomesteader

bakinghomesteader on 11.18.2010

This has to be the best roast I have ever put in my mouth! I did all the steps except I put it in the crock pot after sauteing the carrots, mushrooms, etc and getting the sauce. I put it in for 4 hours on high. So so so so good!

Avatar of kitchenlovenest

kitchenlovenest on 9.29.2010

Fantastic!! I recommend this dish to one and all. The flavor is savory, but with a little fruity tang that makes it unique.

Avatar of fightpilotswife

fightpilotswife on 9.29.2010

Totally different from your usual pot roast and 100% delicious! Great tangy flavor with a more complex, layered taste.

My only issue (and it was totally MY fault, not the recipe’s) was that my mushrooms were really spongy and that texture’s not my favorite. Next time I’ll be sure to brown the mushrooms well prior to adding them to the roaster.

What a wonderful change of pace for a Sunday dinner! Thanks so much for sharing!

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