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1
Preheat the oven to 325 degrees F.
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2
Pat the meat dry with paper towels and season well on all sides with salt and pepper.
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3
Heat the oil in a large Dutch oven over medium-high heat, add the roast and brown all sides, about 4 minutes per side.
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4
Transfer the meat to a plate and add the mushrooms.
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5
Season with salt and pepper and cook, stirring occasionally, until browned and beginning to release liquid, about 5 minutes.
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6
Add the onions and broth and stir until combined.
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7
Nestle the roast into the vegetables, adding any juices it released to the pot.
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8
Add the beef broth, bring to a simmer, cover, and transfer to the oven to roast for 2 1/2 hours.
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9
Remove the lid, carefully flip the meat and continue cooking for 30 minutes; the meat should be fork tender and the liquid reduced.
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10
Remove the pot from the oven, transfer the meat to a cutting board and tent with foil to keep it warm.
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11
Let the mushrooms and onions stand several minutes undisturbed to allow some of the beef fat to rise to the surface.
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12
With a large spoon, skim off the excess fat and discard.
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13
With a ladle, add about 1 1/2 cups of the mushrooms and onions with some cooking liquid to the bowl of a blender or food processor.
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14
Carefully puree the mixture until very smooth.
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15
Pour the puree back into the pot and stir very well until combined; taste and adjust seasoning.
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16
To serve, slice the pot roast and arrange on a serving platter.
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17
Drizzle some mushroom gravy over the top and pass the extra gravy at the table.
