Description
A hearty, flavorful pot roast perfect for a cozy night in. Tender beef, rich sauce, and earthy mushrooms make this a winner.
Ingredients
Units
Scale
- 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
Instructions
- Preheat oven to 300°F (149°C).
- 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 until 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 cook for about one minute.
- Add the chicken broth, red wine, thyme, and tomatoes.
- Return roast to pan and add water. Bring liquid to a simmer, then cover the pan with foil and the lid.
- 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.
- Remove meat from pan and add rosemary to the liquid in the pan.
- Reduce liquid to about 1½ cups, then discard thyme and rosemary.
- Season with salt and pepper if needed.
- 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.
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