This Sherry-Mushroom Pot Roast is a comforting, savory dish that transforms a simple chuck roast into a tender, flavorful meal. The key is the slow-cooking process, which allows the meat to become fork-tender while absorbing the rich, complex flavors of the sauce. The unique combination of sweet sherry, brewed coffee, and an onion-and-mushroom soup mix creates a deep, savory gravy that is truly irresistible.
Perfect for a Sunday dinner or a cozy meal on a chilly evening, this pot roast requires minimal active preparation. Once the meat is seared and the sauce is assembled, the oven does the rest of the work. The addition of fresh mushrooms enhances the earthy flavors, making this a hearty and satisfying dish that your family will love.
Yield: 6 to 8 servings | Prep time: 20 minutes | Cook time: 3 hours | Temperature: 350°F
- 3-pound boneless chuck roast, trimmed
- 2 tablespoons white vinegar
- 1 teaspoon garlic salt
- 1/4 cup all-purpose flour
- 2 tablespoons olive oil
- 1 envelope dry onion-and-mushroom soup mix
- 3/4 cup sweet sherry
- 1/4 cup brewed coffee
- 1 cup sliced fresh mushrooms
Instructions
- Preheat your oven to 350°F.
- Rub the entire surface of the roast with the white vinegar.
- Cut 8 to 10 small slits into the roast with a sharp knife, then sprinkle the garlic salt evenly into the slits.
- Dredge the roast in the all-purpose flour, shaking off any excess.
- Heat the olive oil in a large Dutch oven over medium-high heat.
- Brown the roast on all sides in the hot oil until it is well-seared, about 4-5 minutes per side.
- Combine the dry onion-and-mushroom soup mix, sweet sherry, and brewed coffee in a small bowl.
- Pour the sherry mixture over the roast in the Dutch oven.
- Add the sliced fresh mushrooms to the pot, arranging them around the roast.
- Cover the Dutch oven tightly with its lid.
- Bake for 3 hours, or until the meat is fork-tender.
Serving Suggestions
This rich and savory pot roast pairs beautifully with hearty sides that can soak up the delicious gravy. For a complete meal, we highly recommend serving it alongside our Green Beans with Bacon & Mushrooms, which complement the flavors in the roast perfectly. The Crispy Roasted Sweet Potato Skillet also makes an excellent accompaniment, adding a touch of sweetness and texture to balance the savory meat.
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Sherry-Mushroom Pot Roast
This Sherry-Mushroom Pot Roast recipe transforms a simple chuck roast into a tender, flavorful meal. It's slow-cooked in a Dutch oven with a deeply rich gravy made from sweet sherry, brewed coffee, onion-mushroom soup mix, and fresh sliced mushrooms. The perfect comforting Sunday dinner classic.
Ingredients
Instructions
-
Preheat your oven to 350°F.
-
Rub the entire surface of the roast with the white vinegar.
-
Cut 8 to 10 small slits into the roast with a sharp knife, then sprinkle the garlic salt evenly into the slits.
-
Dredge the roast in the all-purpose flour, shaking off any excess.
-
Heat the olive oil in a large Dutch oven over medium-high heat.
-
Brown the roast on all sides in the hot oil until it is well-seared, about 4-5 minutes per side.
-
Combine the dry onion-and-mushroom soup mix, sweet sherry, and brewed coffee in a small bowl.
-
Pour the sherry mixture over the roast in the Dutch oven.
-
Add the sliced fresh mushrooms to the pot, arranging them around the roast.
-
Cover the Dutch oven tightly with its lid.
-
Bake for 3 hours, or until the meat is fork-tender.
