Rating: 3.5 stars
4 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1
  • 4 Ratings

Roasted fennel and mushrooms add big flavor to classic beef pot roast.

Source: Better Homes and Gardens


Recipe Summary

30 mins
1 hr 55 mins
2 hrs 25 mins


Ingredient Checklist


Instructions Checklist
  • In a 4- to 6-quart Dutch oven heat oil over medium-high heat. Add potatoes and fennel. Cook for 4 to 6 minutes or until browned, turning occasionally. Remove and set aside. Trim fat from meat. Sprinkle meat with salt and pepper. In the Dutch oven, brown roast on all sides in hot oil over medium-high heat. In a small bowl stir together mustard, garlic, and thyme. Spread over top and sides of browned roast. Add broth, wine and Worcestershire sauce. Bring to boiling; reduce heat. Simmer, covered, for 1 hour.

  • Add potatoes, fennel, mushrooms, and onion to Dutch oven. Return to boiling; reduce heat. Simmer, covered, for 45 to 60 minutes or until meat is tender. Transfer meat to a cutting board and vegetables to a serving platter. Cover each to keep warm.

  • Bring liquid in Dutch oven to boiling. Boil gently, uncovered, until reduced to desired consistency. If necessary, transfer to a measuring cup and skim off the fat. Slice meat and add to platter with vegetables. Spoon sauce over meat and vegetables.

Nutrition Facts

350 calories; fat 10g; cholesterol 123mg; saturated fat 3g; carbohydrates 16g; mono fat 5g; poly fat 1g; insoluble fiber 3g; sugars 3g; protein 45g; vitamin a 100.6IU; vitamin c 14.1mg; thiamin 0.2mg; riboflavin 0.5mg; niacin equivalents 11.9mg; vitamin b6 1.2mg; folate 54.8mcg; vitamin b12 3.6mcg; sodium 605mg; potassium 1237mg; calcium 72mg; iron 5.1mg.