Recipe | Pot Roast with Mushrooms

Pot Roast Foxhollow Farm

From hearty stews and flavorful roasts to juicy cuts great for sandwiches, roasts are always a great go-to to have in your freezer. This Pot Roast with Mushrooms recipe was created by Farmer & Foodie collaborator and Foxhollow Delivery recipe-creator, Lindsey McClave. This Chuck Roast recipe is perfect for these early spring days, after a full day spent outside!

Serves 6

  • 1 3-4lb Foxhollow chuck roast
  • 1 yellow onion, diced
  • 2 large carrots, diced
  • 3 stalks celery, diced
  • 16oz baby bella mushrooms, stems removed
  • 4 cloves garlic, thinly sliced
  • ½ tsp red pepper flakes
  • 1 heaping tbs tomato paste
  • 2 tbs worcestershire
  • 1 28oz can whole, peeled tomatoes
  • 2 cups unsalted beef stock
  • 2 cups dry red wine
  • 1 large sprig rosemary
  • 8 sprigs thyme
  • 3 cups fresh spinach
  • 2 tbs unsalted butter
  • 2 tbs minced fresh parsley
  • grapeseed or other high heat, neutral oil
  • kosher salt
  • black pepper


Remove roast from fridge 1 hour before cooking & allow to come to room temperature. Pat dry & season liberally on all sides with salt & pepper.

Preheat the oven to 325°. Place a large, heavy bottom pot (one that has a lid) on the stove over medium-high heat. Add 2 tbs grapeseed oil &, once oil is hot but not smoking, add the roast. Sear on all four sides until well browned, about 3-5 minutes per side. Remove to a plate & set aside.

Turn off the heat on the pot & allow to cool for 1 minute before adding the onion, carrot & celery. Season with ½ tsp of salt & saute for 5 minutes. While the veggies are sauteing, slice 6 of the mushroom caps thinly & add to the pot. Toss with the other vegetables & cook for an additional 5-7 minutes, until everything begins to soften.

At this point add the garlic & red pepper flakes. Cook until fragrant, about 1 minute, & then stir in the tomato paste & worcestershire. Allow the tomato paste to melt into the vegetables, stirring often, for 2 minutes. Next, add the canned tomatoes individually, using your hands to crush each tomato. Pour in the remaining juice from the can along with the beef stock & red wine. Stir to combine & turn up the heat. Once boiling, return the roast to the pot, along with any accumulated juices. Use a piece of kitchen twine to tie together the rosemary & thyme sprigs.


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