A cold winter’s day calls for a hearty dinner. Besides warming the kitchen, this combination of beef, vegetables and red wine stewing away in the oven gives off an irresistible aroma. This has become my favorite pot roast recipe…I don’t even mind the pile of mushrooms left over on Bill’s plate…just means more for me!
- Adapted from America’s Test Kitchen
- 3-4 pound chuck roast
- Salt and pepper
- Olive oil
- Medium onion, chopped
- 2-4 carrots, chopped
- 1 stalk celery, chopped
- 8 ounces button mushrooms, cleaned and quartered
- 2 cloves garlic, minced
- 2 teaspoons sugar
- 1/2 cup beef broth
- 1/2 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 Dutch oven, heat a tablespoon or two of olive oil, and sear both sides. When browned, remove roast to plate. Add a bit more oil if pan is dry and saute onion, carrots, celery and mushrooms till soft. Add sugar and garlic and allow to cook about a minute.
- Add beef broth, chicken broth, red wine, thyme and tomatoes. Return roast to pan and add water. Allow liquid to come to a simmer, then cover top of pan with foil and top with the lid. Place in oven and allow to cook about 3 1/2 to 4 hours, flipping meat every 30-60 minutes till roast is tender and falling apart.
- Remove meat from pan and add rosemary to liquid in pan. Reduce liquid to about 1 1/2 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 sauce and stir to combine.
- Serve over mashed potatoes or noodles. Makes 6-8 servings.