Slathered Beefy & Mushroomy Pot Roast


(Serves 6 -8)

The meaty, chewiness of crimini mushrooms give fall depth and flavor to this long-cooked, fragrant dish that plays perfectly with the bright flavors of Original Slather Sauce. Serve it alongside a mound of creamy mashed potatoes for the perfect Sunday night supper or holiday feast. Brisket can easily be substituted for the chuck roast and the bacon is just a suggestion, not a requirement.


2 tablespoons olive oil

1 tablespoon butter

2.5 pound boneless chuck roast or beef brisket

Generous dose of kosher or salt and freshly ground pepper

2 slices thick-cut bacon cut into a ¼”- thick dice

1 medium onion, chopped medium fine

2 stalks celery, rinsed and trimmed, chopped medium fine

2 carrots, rinsed and trimmed, chopped medium fine

Sea salt or kosher salt and ground black pepper to season

8 ounces, or about 2 ½ cups, sliced crimini mushrooms (can substitute another variety)

2 cloves garlic, peeled, smashed and finely chopped

1 cup dry, full bodied red wine such as a Pinot Noir or Petit Syrah

1 cup Original Slather Sauce

Bundle of 15 or so fresh thyme sprigs

1/4 cup low sodium beef stock

Pinch red chili flakes

Freshly chopped parsley for garnish

Heat the olive oil and butter over medium high-heat in a heavy-bottomed pot or Dutch oven. Meanwhile, liberally season all sides of the roast/brisket with salt and pepper. When the fat is sizzling, add the beef. Cook, undisturbed, for about five minutes, or until the beef has caramelized and turned a lovely golden brown. Flip, and repeat on the second side. Temporarily remove the beef from the pot and set aside. Reduce the heat to medium. Add the bacon and cook, for about 3 minutes, or until most of the fat has rendered off. Drain off all but about 1 tablespoon of fat, keeping the bacon in the pan. All at once add the onion, celery, and carrots, stirring well to coat. Season generously with salt and pepper. Cook, gently, until the veggies have softened, about 5 minutes. Add the mushrooms and garlic. Cook, stirring occasionally, for 5 minutes over medium high heat. Add the wine, deglazing the pan and stirring up any brown bits with a spatula. Cook over high heat until the wine has reduced by half. Stir in the Slather Sauce, fresh thyme bundle, beef stock, and chili flakes.

Return the beef to the pan, and make sure it has just enough liquid to cover its sides by half. Cover the pot or Dutch oven and cooks, on low heat at a low simmer, for 3 – 4 hours, or until the meat is very tender and almost falling apart.

To serve: Remove the meat from the pan and cover lightly with aluminum foil to rest for 10 minutes. Skim any visible fat off the pan juices/sauce. Increase heat to high and reduce sauce by about half, or to desired consistence. Slice the beef thinly, on the bias, and arrange a fan on a plate. Top with the sauce and vegetables. Garnish, if desired, with a flurry of fresh, chopped parsley.


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