Pot Roast with Mushrooms, Tomatoes and Red Wine is a heavenly, slow cooked entree that requires very little hands on time!
This Oven Pot Roast with a chuck roast is delicious comfort food. So much flavor in every morsel!
Pot Roast with Mushrooms, Tomatoes & Red Wine
Those first few weeks after the school year resumes are stressful for both kids and their parents. Serving a hearty dinner helps everyone cope with the new 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 Mushrooms, Tomatoes & Red Wine has become my favorite pot roast. I don’t even mind the pile of mushrooms left over on Bill’s plate; it just means more for me!
Oven Pot Roast
The depth of flavor in this Oven Pot Roast with Mushrooms, Tomatoes & Red Wine 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.
More Slow Cooked Recipes You’ll Love:
- Slow Cooker Honey-Garlic Baby Back Ribs from A Family Feast
- Slow Cooker Carne Asada
- Slow Cooker Honey BBQ Chicken Tacos with Mango Salsa from The Cookie Rookie
- Slow Cooker Chicken Enchilada Soup
- Slow Cooker Spaghetti Bolognese from Spend with Pennies
- More Beef Recipes
What I Used to Make This Recipe:
- OXO Good Grips Swivel Peeler
- OXO Fat Separator
- Wusthof Classic 6-inch Wave Knife
- OXO Non-Slip Cutting Board
- 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 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.
Amount Per Serving: Calories: 488 Total Fat: 21g Saturated Fat: 7g Trans Fat: 1g Cholesterol: 168mg Sodium: 1285mg Carbohydrates: 14g Fiber: 4g Sugar: 7g Protein: 61g
Lambeau Circa 2011