A delightful twist on the classic pot roast, this recipe combines tender beef with a rich red wine and mushroom gravy.
Preheat your dutch oven over medium-high heat.
Ensure the dutch oven is hot before adding ingredients for better browning.
Season the beef roast with salt and pepper, then sear it on all sides in the dutch oven until browned.
Searing locks in the juices and adds a rich flavor to the roast.
Remove the beef and set aside. Add the thyme, red wine, and mushrooms to the pot, stirring to combine.
Scrape the bottom of the pot to deglaze and incorporate all the flavors.
Return the beef to the pot, cover, and simmer over low heat for 2 hours.
Check occasionally to ensure the liquid doesn't evaporate too much; add water if needed.
Remove the beef from the pot and let it rest. Mix the cornstarch with cold water in a bowl.
Stir the cornstarch mixture well to avoid lumps in the gravy.
Bring the pot juices to a boil, then slowly whisk in the cornstarch mixture until thickened.
Cook the gravy for a few minutes to eliminate any raw cornstarch taste.
Slice the beef and serve with the mushroom gravy.
Arrange the slices neatly for an appealing presentation.
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