Mushroom and Red Wine Pot Roast

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

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• Author: Liz Berg
• Total Time: 230 minutes
• Yield: Serves 6-8 1x
• Diet: Omnivore

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Description

A hearty, flavorful pot roast perfect for a cozy night in. Tender beef, rich sauce, and earthy mushrooms make this a winner.

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Ingredients

Units USM Scale 1x2x3x

• 3-4 lbs (1400-1800 g) chuck roast
• Salt and pepper
• Olive oil
• Medium onion
• 2-4 carrots
• 2 carrots
• 1 stalk celery
• 8 ounces (227 g) button mushrooms
• 2 cloves garlic
• 2 tsp sugar
• 1 cups (237 ml) chicken broth
• 0.5 cups (118 ml) dry red wine
• 1 sprig thyme
• 1 can (411 g) diced tomatoes with juice
• 1.5 cups (355 ml) water
• 1 sprig rosemary

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Instructions

1. Preheat oven to 300°F (149°C).
2. Pat chuck roast dry with paper towels. Sprinkle both sides with salt and pepper.
3. In a Dutch oven, heat a tablespoon or two of olive oil, and sear both sides until browned. Remove roast to a plate.
4. Add a bit more oil if the pan is dry and saute onion, carrots, celery, and mushrooms until soft.
5. Add sugar and garlic and cook for about one minute.
6. Add the chicken broth, red wine, thyme, and tomatoes.
7. Return roast to pan and add water. Bring liquid to a simmer, then cover the pan with foil and the lid.
8. Place in the preheated oven and cook for 3½ to 4 hours, flipping meat every 30 minutes, until the roast is tender and falling apart.
9. Remove meat from pan and add rosemary to the liquid in the pan.
10. Reduce liquid to about 1½ cups, then discard thyme and rosemary.
11. Season with salt and pepper if needed.
12. Cut meat into slices or shred into large pieces, removing fat as necessary.
13. Add meat back to the sauce and stir to combine.
14. Serve over mashed potatoes or your favorite starch.

Notes

• For deeper flavor, marinate the chuck roast in red wine and herbs for at least 2 hours before cooking.
• Substitute cremini or shiitake mushrooms for button mushrooms for a more intense earthy flavor.
• Leftovers can be stored in the refrigerator for up to 4 days and reheated gently on the stovetop or in the microwave.

• Prep Time: 20 minutes
• Cook Time: 210 minutes
• Category: Main Course
• Method: Braising
• Cuisine: American

Nutrition

• Serving Size: 1.5 cups
• Calories: 450
• Sugar: 10
• Sodium: 700
• Fat: 25
• Saturated Fat: 10
• Unsaturated Fat: 12
• Carbohydrates: 30
• Fiber: 5
• Protein: 40
• Cholesterol: 150

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