Simple Pot Roast with Dried Porcini

Preparation info

  • Difficulty


Appears in

Slow Cook Modern

Slow Cook Modern

By Liana Krissoff

Published 2017

  • About

Dried mushrooms give this basic pot roast even more deep, roasty flavor; you can substitute dried shiitakes, if you’d like, or leave them out altogether and add a good beef stock to the slow cooker instead of the soaking water.


  • ½ ounce (14 g) dried porcini mushrooms
  • pounds (1.2 kg) chuck roast
  • Salt and freshly ground black pepper
  • 1 tablespoon olive oil
  • ½ cup (120 ml) red wine



In a small bowl, cover the porcini with hot water and let soak for 15 minutes.

Meanwhile, season the roast with about teaspoons salt and pepper to taste. In a large skillet or sauté pan, heat the oil over medium-high heat. When it shimmers, add the roast and cook for about 5 minutes on each side; transfer the roast to the slow cooker.

Pour the wine into the skillet and stir to scrape up any browned bits, bring to a boil, and cook for 2 minutes; pour the liquid into the cooker. Agitate the porcini a bit to remove any sand, then lift them out of the soaking liquid and add them to the cooker. Strain the soaking liquid through a fine-mesh sieve into the cooker, leaving any sand in the bottom of the bowl. Cover and cook on low for 8 hours.


Using tongs or a slotted spoon, transfer the roast to a carving board. Thickly slice or pull apart into serving-size pieces and serve, spooning the porcini and some of the cooking liquid over the meat.