Classic Pot Roast with Mushroom and Prune Gravy

Name: Classic Pot Roast with Mushroom and Prune Gravy
Yield: Serves 6 to 8
Ingredients: 1 , (3 1/2- to 4-pound) boneless beef chuck-eye roast, pulled into two pieces and trimmed of fat (see note); , Kosher salt and ground black pepper; 4 tablespoons, unsalted butter; 2 , medium onions, halved and sliced thin (about 2 cups); 1 , large carrot, chopped medium (about 1 cup); 1 , celery rib, chopped medium (about 3/4 cup); 2 , medium garlic cloves, minced or pressed through garlic press (about 2 teaspoons); 1 cup, beef broth, plus 1 to 2 cups for sauce (see note); 1/2 cup, dark beer, porter or stout, plus 1/4 cup for sauce; 1 ounce, dried porcini mushroom, well rinsed; 1/2 cup, pitted prunes; 1 , bay leaf; 1 pound, cremini mushrooms, stem trimmed, caps wiped clean and cut into 1/4-inch slices; 1 sprig plus 1/4 teaspoon, chopped fresh thyme leaves

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Appears in Cook's Illustrated November/December 2010

These days, pot roasts come in all styles and flavors. But when we went looking for truly beefy taste, a simple 19th-century recipe proved the best guide.

SERVES6 to 8

TIME4¾ to 5¼ hours, plus 1 hour standing

has video

WHY THIS RECIPE WORKS

We started our pot roast recipe by choosing well-marbled chuck-eye roast, which is full of collagen and well suited for braising. Opening the pot roast and trimming away the excess interior fat got rid of the pesky globs that refused to ren...

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