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Mushroom and Red Wine Pot Roast

Liz Berg
A fabulous pot roast adapted from America’s Test Kitchen
Prep Time 20 mins
Cook Time 4 hrs
Total Time 4 hrs 20 mins
Course Main
Servings 6 to 8 servings

Ingredients
  

  • 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

Instructions
 

  • 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.

Notes

*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!