Cranberry Mushroom Pot Roast

Gathering with friends or family around the dinner table on a cold, wintry night is one of life’s coziest pleasures. On such occasions, a pot roast is the ideal dish to share, with its enticing aromas and soul-soothing savory flavors. This version expertly combines umami ingredients like mushrooms and beef broth, with sweet maple syrup, tart cranberries and herbs for a heady, hearty entree to tuck into. If there isn’t any ruby Port on hand, you can substitute red wine with an extra tablespoon of maple syrup for delicious results.

1 large chuck roast, about 4-5 pounds

Salt

Freshly ground black pepper

2 tablespoons olive oil

1 red onion, peeled and quartered

6 carrots, chopped

12 ounces baby potatoes
1 cup ruby port

8 ounces cremini mushrooms, sliced

3 sprigs fresh thyme, plus extra for garnish

1 sprig fresh rosemary

12 ounces fresh cranberries

4 tablespoons maple syrup or sugar

3-4 cups low-sodium beef broth

Preheat oven to 275°F. Season the chuck roast with salt and pepper on all sides.

Heat 2 tablespoons of olive oil in a Dutch Oven set over medium heat. Once hot, add the chuck roast and sear all over, about 3-4 minutes per side. Remove the roast from the pan and set aside. Add the onion, carrots and potatoes and cook, stirring once or twice, until the vegetables are slightly browned but not soft, about 5 minutes.

Add the port to the pot to deglaze the pan, scraping up any brown bits off the bottom. Remove from heat. Place the seared roast back into the pot. Add the mushrooms, thyme, rosemary, cranberries, and maple syrup. Add 3 cups of beef broth, using the remaining cup if needed, so that the liquid covers the meat at least halfway.

Cover with the lid and place in the preheated oven. Roast for 3-4 hours, or until the meat is fork-tender. Season to taste with additional salt and pepper as needed then garnish with fresh thyme to serve.