Low and slow is the way to go during on cool fall days. This red wine pot roast with mushrooms and tomatoes is a heavenly, slow cooked entree that requires very little hands on time.
Those first few weeks of fall can be quite busy. Serving a hearty dinner helps everyone cope with the hectic routine of homework, studying and getting out of bed so early! Besides the irresistible aroma that fills the kitchen, this combination of beef, vegetables and red wine stewing away in the oven makes for one of the most sublime pot roasts you’ll ever try. In fact, this recipe for Pot Roast with Mushroom and Red Wine Pot Roast has become my favorite pot roast.
The depth of flavor in this Mushroom and Red Wine Pot Roast is unforgettable. There are layers and layers of deliciousness from the first sear of the chuck roast to the sprig of rosemary added near the end of the cook time. Red wine, a bevy of aromatics, and a well marbled chuck roast all play important roles in making a perfectly lovely meal! It’s wonderful for a back to school dinner, but incredible enough to serve to company. If you love pot roast, this is a must try recipe! If time is extra tight, try my Easy Pot Roast recipe.
Mushroom and Red Wine Pot Roast
A fabulous pot roast adapted from America’s Test Kitchen
- Author: Liz Berg
- Prep Time: 20 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 20 minutes
- Yield: 6 to 8 servings 1x
- Category: Main
- 3–4 pound chuck roast (I recommend Certified Angus Beef brand)
- Salt and pepper
- Olive oil
- Medium onion (chopped)
- 2–4 carrots (chopped*)
- 2 carrots (peeled and cut into into chunks*)
- 1 stalk celery (chopped)
- 8 ounces button mushrooms (cleaned and halved or quartered)
- 2 cloves garlic (minced)
- 2 teaspoons sugar
- 1 cup chicken broth
- 1/2 cup dry red wine
- 1 sprig thyme
- 1 can (14 1/2 ounces diced tomatoes with juice)
- 1 1/2 cups water
- 1 sprig rosemary
- Preheat oven to 300º.
- Pat chuck roast dry with paper towels. Sprinkle both sides with salt and pepper. In a Dutch oven, heat a tablespoon or two of olive oil, and sear both sides. When browned, remove roast to a plate. Add a bit more oil if the pan is dry and saute onion, carrots, celery, and mushrooms until soft. Add sugar and garlic and allow to cook about a minute.
- Add the chicken broth, red wine, thyme, and tomatoes. Return roast to pan and add water. Allow liquid to come to a simmer, then cover the top of the pan with foil and top with the lid. Place in oven cook about 3½ to 4 hours, flipping meat every 30 minutes (as your schedule allows) until the roast is tender and falling apart.
- Remove meat from pan and add rosemary to liquid in the pan. Reduce liquid to about 1½ cups, then discard thyme and rosemary. Season with salt and pepper if needed (I added almost a teaspoon of salt and ½ teaspoon of pepper). Cut meat into slices or shred into large pieces, removing fat as necessary. Add meat back to the sauce and stir to combine.
- Serve over mashed potatoes or your favorite starch.
*I made this recipe with all chopped carrots the first time. I love having big chunks of carrots to eat along with the meat and mushrooms so added a couple carrots cut into larger pieces. Feel free to leave out the chunked carrots if you’d like!
My mom was an amazing cook, but she wasn’t much of a baker. When my sisters and I yearned for a sweet treat, I turned to our trusty BH&G cookbook and zeroed in on the dessert tabs. My love of baking began in my childhood kitchen. I married a chocoholic and together we had 3 children with plenty of sweet teeth. I started my blog in 2010 to chronicle my baking journey.