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. 😀

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.

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.

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 2 tbs of fresh rosemary and about 2 tbs of fresh thyme.

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

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!!!

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.

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.