Slow-Simmered Italian-Style Pot Roast with Mushrooms

This delicious dish is pure comfort food–perfect for a winter weekend dinner when the weather is cold and warmth is needed. Add a little cooked and diced pancetta or bacon to the sauce for a bourguignon-like flavour. Served here with egg noodles, pappardelle or tagliatelle, you could substitute with mashed potatoes or creamy polenta, or simply with crusty bread.
Yield 6 Servings Prep. Time 25 min Cooking Time 210 min Total Time 235 min


Here are the following ingredients:

  • 3 lb (1.5 kg) Beef Brisket, Flat Portion (Pot Roast)
  • 2 tsp (10 mL) EACH salt and fresh ground pepper, divided
  • 3 tbsp (45 mL) vegetable oil, divided
  • ½ lb (250 g) sliced mushrooms
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 2 tbsp (30 mL) finely chopped fresh rosemary
  • ¼ cup (60 mL) tomato paste
  • 1 cup (250 mL) dry red wine
  • 1 can (28 oz/796 mL) diced tomatoes
  • 1½ cups (375 mL) reduced-sodium beef broth
  • ½ oz (14 g) dried sliced mushrooms
  • 2 bay leaves
  • 1 lb (500 g) dry broad egg noodles, pappardelle or tagliatelle
  • 2 tbsp (30 mL) finely chopped fresh parsley
  • ½ cup (125 mL) grated Parmesan cheese

Shopping List

Here are the following shopping items to buy:


Follow these cooking methods/directions:

  1. Pat beef dry with paper towel. Season all over with 1 tsp (5 mL) each salt and pepper. Heat half the oil over medium-high heat in a large Dutch oven or enamelled cast-iron roaster; brown beef, turning until browned all over. Transfer to a plate.

  2. Add remaining oil to pot. Add sliced mushrooms, onion, garlic, rosemary and remaining salt and pepper. Cook, stirring often, for 5 to 8 minutes or until starting to soften and brown. Stir in tomato paste; cook, stirring, for 2 minutes or until deep red. Pour in wine and simmer, stirring and scraping up browned bits from bottom of pot, for 3 to 5 minutes or until reduced by half. Stir in diced tomatoes, broth, dried mushrooms and bay leaves; bring to a boil.

  3. Return beef and any accumulated juices to pot; nestle beef in sauce to ensure it is covered in liquid. Cover and cook in preheated 325°F oven for about 3 to 3½ hours or until meat is fork-tender.

  4. Transfer roast to a cutting board, cover with foil and let rest for 15 minutes. Skim fat from sauce and remove bay leaves; discard.

  5. Meanwhile, cook noodles according to package directions; drain. Toss cooked noodles with half the sauce and the parsley in a large bowl until well coated.

  6. Carve roast across the grain into thin slices and arrange over noodles, top with remaining sauce. Sprinkle with Parmesan cheese.