Mushroom & Blueberry Balsamic Pot Roast

Pot roast again?! Well originally I thought I would do this with some short ribs, but that meant I had to go to the my butcher shop which is now on the other side of town since I moved and let’s just say I was not up to it. Yup, I was feeling lazy.

The funny thing about this recipe is how I got the idea.  During this last season of The Next Food Network Star there was a challenge where contestants were given a random ingredient and then paired up.  They had to do a single dish with their ingredient and one dish with both.   One team got blueberries and mushrooms, for the life of me i cannot remember who it was.  I immediately thought of a recipe that I posted over a year ago for Blueberry Balsamic BBQ Turkey Meatballs.  I thought I could do a braise with a similar sauce and just add mushrooms.   I kept this idea in my back pocket for months and last night I finally tried it out.

Let me just say, HOLY WOWZER!  This turned out pretty freaking awesome. I sat at the dinner table gloating and bragging about how I was so awesome it should be illegal….in fact it should be a felony.  Obed asked me to stop because I was making him sick and ruining his dinner.  I can get carried away sometimes. :D

Blueberry & Mushroom Pot Roast

What is great about this is how easy it is.  Yes, it takes time of course, it’s pot roast, but it is absolutely worth the wait.  It’s a new way to dress up your pot roast.

For pot roast I recommend you use chuck roast, it has a great marbleization which just adds to the flavor.    Drizzle with just a bit of olive oil and generously season with kosher salt and fresh ground pepper.  Please, don’t be shy with the salt and pepper.

Blueberry & Mushroom Balsamic Pot Roast

Pre-heat your oven at 275 degrees.

Heat a large pot or dutch oven over medium-high heat.  Drizzle with about 2 tbs of olive oil.  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.

Blueberry & Mushroom Pot Roast

Add a little more olive oil if necessary to the pot and add mushrooms and sliced garlic.  Toss in the pot until the mushrooms just begin to brown, remove the mushrooms to a plate.

Blueberry & Mushroom Pot Roast

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.

Blueberry & Mushroom Pot Roast

With the burner still on high, add balsamic vinegar and beef broth to deglaze the pan, scraping the bottom with a whisk all the brown bits up.

Blueberry & Mushroom Pot Roast

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.

Blueberry & Mushroom Pot Roast

Place the roast back into the pan, add in the onion, mushrooms and the carrots, as well as 2 tbs of fresh rosemary and about 2 tbs of fresh thyme.

Blueberry & Mushroom Pot Roast

Stir everything up, making sure the beef is just covered with liquid.  If needed add just a bit more beef broth or water.

Blueberry & Mushroom Pot Roast

Place in the oven at 275 degrees and let it roast for about 3 – 4 hours, or until the roast is fork tender.

Check it out, fresh out of the oven.  You are going to die over the smell when you lift the lid.  Yum!!!

Blueberry & Mushroom Pot Roast

Plate a heaping serving of beef with the veggies, I recommend a side of mashed potatoes.  Don’t forget the mushrooms, they are probably one of the best parts.  They soak up all the delicious flavors of the balsamic and blueberry and have a great flavor of savory with a touch of sweet.  Also spoon some of the sauce over your beef, you will thank me later.

Blueberry & Mushroom Pot Roast

I thought this was a good idea but I was surprised how wonderful it turned out.  The beef was 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 lucky you will even get a little blueberry chunk floating around in your plate.

I thought of garnishing this with some lightly candies chopped nuts, but I didn’t get the time. If anyone tries it out let me know.  You can use this same sauce in any slow and low cooked beef.

Make this ASAP, because it is good eating.

Peace out!

-Died and Gone to Pot Roast Heaven

Print Recipe

Mushroom & Blueberry Balsamic Pot Roast (adapted from Pioneer Woman Cooks)

  • 1 whole (3 To 4 lbs) Chuck Roast
  • Salt To Taste
  • Pepper To Taste
  • 2 Tablespoons Olive Oil
  • 2 whole Onions
  • 1 heaping cup of baby carrots or 6 whole Carrots
  • 1 cup mushrooms, sliced thick
  • 4 cloves garlic, sliced thin
  • 1/2 cup balsamic vinegar
  • 1/2 cup beef broth
  • 1/4 cup tomato sauce
  • 2 cup fresh blueberries
  • 2 tbs fresh thyme, or more to taste
  • 2 tbs fresh rosemary, or more to taste

Drizzle olive oil over chuck roast and generously salt and pepper.

Pre-heat your over at 275 degrees.

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 to the pot and add mushrooms and sliced garlic.  Toss in the pot until the mushrooms just begin to brown, remove the mushrooms 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 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 (for a 3-pound roast). For a 4 to 5-pound roast, plan on 4 hours.

Comments

  1. Lory says

    I can’t believe how tender this roast came out. You have a gift from God. I often come to your website when I don’t want the same ‘Ol stuff AGAIN. You really make delicious food and it is so interesting. You make me look like a genius. But alas, I am a Christian and the Christian thing to do is tell the truth of where I got the delicious recipe, so I think you will become famous in our little ol’ town, because I keep making your recipes for lots of people. I just love you!!! And I love this recipe, it definetely gave the beef a new flavor that was interesting and tasty. Thanks again!!!

  2. says

    Thanks for this luscious recipe! I made this in my crockpot – with some minor adjustments – and it was just delicious! Now I’m trying to get everyone I know to try this. It’s too good not to pass on! I linked to you and this post from my blog (but used my own photos). Hope that’s okay!

    • says

      Yes u can defiantly do this in the crockpot. I would do the same thing but probably skip browning the veg. You could add the carrots n mushrooms maybe 2 hrs before it’s done, so they don’t get too soft. Set it on Low for 8 or on High for 4. If u do it let me know how it turned out.

  3. says

    I came across your post on Tasty Kitchen and I’m so glad I did. I am a serious balsamic-fiend and this recipe is right up my alley. The flavors sound so complex and delicious. The weather has taken a turn for the worse (fall) here in the NW and I need a good slow cooked recipe like this to hunker down with. Thanks!

  4. says

    Hey! Just wanted to let you know that I’m linking to your blog on my site and I’m using a picture of this magical roast to hopefully lure people over to your post. Hope that’s OK–if not, I’ll take the picture down. You know where to reach me!

  5. says

    Oh. My. Gosh. This looks so good . . . this isn’t a “maybe I’ll make it someday”–it’s a “it’s on the meal plan for next week and I absolutely can’t wait!”

Trackbacks

  1. […] Mushroom & Blueberry Balsamic Pot Roast What’s the easiest recipe of them all? The answer is simple – a pot roast. The recommended cut of beef for pot roasts is chuck steak. Lightly sear the meat on both sides till evenly browned then set aside while you stir-fry the onions, carrots, and mushrooms. Bring a mix of tomato sauce and blueberries to the boil and cook for three to four minutes till the sauce thickens. Pour your roast and vegetables back into the pot, and then pop the pot into the oven to slow roast till the meat is fork tender. […]

  2. [...] 36. Mushroom and Blueberry Balsamic Pot Roast When you don’t feel like cooking, crock-pots are your best friend. Here, the roast is cooked with tomatoes, balsamic, and blueberries, resulting in a savory flavor with just a hint of sweetness from those berries. (Vegetarians: Try slow cooking just the veggies with extra mushrooms. Their meaty texture picks up the flavor in the same way.) [...]

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

Current day month ye@r *