Recipes and Cooking Fennel Pot Roast 3.3 (4) Add your rating & review Roasted fennel and mushrooms add big flavor to classic beef pot roast. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on December 1, 2014 Print Rate It Share Share Tweet Pin Email Prep Time: 30 mins Cook Time: 1 hrs 55 mins Total Time: 2 hrs 25 mins Servings: 6 Jump to Nutrition Facts Ingredients 1 tablespoon canola oil 12 ounce whole tiny new potatoes, halved 1 fennel bulb, trimmed, cored, and cut into wedges 2 ½ - 3 pound boneless beef chuck roast or beef arm chuck pot roast Salt and ground black pepper 2 tablespoon Dijon-style mustard 2 cloves garlic, minced 2 tablespoon snipped fresh thyme or 2 teaspoons dried thyme, crushed 1 cup lower-sodium beef broth ¾ cup dry red wine 2 tablespoon Worcestershire sauce 8 ounce assorted stemmed mushrooms (such as oyster, button, cremini and/or shiitake), halved 1 medium onion, chopped Basil leaves (optional) Directions 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. Rate it Print Nutrition Facts (per serving) 350 Calories 10g Fat 16g Carbs 45g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 350 % Daily Value * Total Fat 10g 13% Saturated Fat 3g 15% Cholesterol 123mg 41% Sodium 605mg 26% Total Carbohydrate 16g 6% Total Sugars 3g Protein 45g Vitamin C 14.1mg 71% Calcium 72mg 6% Iron 5.1mg 28% Potassium 1237mg 26% Folate, total 54.8mcg Vitamin B-12 3.6mcg Vitamin B-6 1.2mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.