Pot Roast with Mushrooms in a Wine Sauce served over Celery Root Puree

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Pot Roast with Mushrooms in a Wine Sauce served over Celery Root Puree

This entrée features boneless beef chuck roast, which falls apart while absorbing the flavor of vegetables, spices and, of course, wine. The celery root puree adds even more texture.


  • 1 boneless beef chuck roast, 3 to 3½-pounds
  • 1 teaspoon sea salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons olive oil
  • 1/4 pound sliced pancetta, finely chopped
  • 1 medium yellow onion, diced
  • 2 medium carrots, diced
  • 2 celery ribs, diced
  • 4 garlic cloves, chopped
  • 4 sprigs fresh thyme (remove leaves from stem)
  • 3 sprigs fresh rosemary (remove leaves from stem and chop)
  • 2 tablespoons tomato paste
  • 1 ounce dried porcini mushrooms
  • Cornstarch for thickening
  • -----Celery Root Puree------
  • 1 large celery root, peeled and chopped into ½-inch cubes
  • 1 large russet potato, peeled and chopped into ½-inch cubes
  • 3 cups vegetable broth/stock
  • 4 tablespoons unsalted butter or ghee
  • 3/4 cup heavy cream
  • 1 teaspoon sea salt
  • 1/2 teaspoon freshly ground pepper


  1. Preheat the oven to 350 degrees F.  Lay the beef on a clean work board and cut into large cubes. Season the meat with salt and pepper.

  2. Heat a large Dutch oven over medium-high heat; add oil. When hot, add pancetta and cook for five to six minutes or until almost crispy. Remove and set on a paper-towel lined plate.

    Add beef to the pan and brown on all sides (about 3 minutes per side). Using a slotted spoon, and remove beef and place in a bowl. Set aside.

    Using the same oil, add onions, carrots and celery. Cook for about 5 minutes stirring often with a wooden spoon. Add garlic and cook for another minute.

  3. Pour in the wine and broth, then use a wooden spoon to stir up the bits at the bottom of the pan.

    Add thyme, rosemary and the tomato paste. Stir the paste around and press along the sides to incorporate the juices.

  4. Return beef to the pan, add dried mushrooms; boil. Cover and transfer to the oven for 2 hours or until fork tender. Halfway through the cooking process, check the beef and stir, adding more liquid if needed.

    When beef is done, remove the pot from the oven; remove meat.

    Heat pan on high and bring the liquid to a boil. In a small bowl, combine 1 tablespoon of cornstarch and 4 tablespoons of water together and mix with a fork. Add into the liquid to thicken for gravy. Season if desired.

  5. Reduce heat to low, add the beef back into the pan, and top with the pancetta.

  6. To make the Celery Root Puree:

    In a saucepan over medium-high heat, add the celery root and potato, then pour in the broth/stock.

    Cover and bring to a boil. Reduce heat to medium and cook for 10 to 14 minutes, until vegetables are fork tender.

    Drain vegetables; transfer to your blender. Add butter, cream, salt and pepper then blend until smooth. Remove from blender and return to the pan; cover to keep warm.

    To serve the entrée, put a scoop of celery puree in a bowl or on a plate, then top with beef and gravy.

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