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Pot Roast with Mushrooms, Tomatoes & Red Wine | This is one unforgettable pot roast with an amazing depth of flavor!

Oven Pot Roast with Mushrooms, Tomatoes & Red Wine

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Oven Pot Roast with Mushrooms, Tomatoes and Red Wine is a heavenly, slow-cooked entree that requires very little hands-on time!

Learn how to make an old fashioned Pot Roast in the Oven. No crockpot or Instant Pot is needed. This Beef Pot Roast is made with a chuck roast for some delicious comfort food. So much flavor in every morsel!

Pot Roast with Mushrooms, Tomatoes & Red Wine on a white plate with mashed potatoes and a sprig of rosemary

Beef Pot Roast 

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 leftover on Bill’s plate; it just means more for me!

Pot Roast with Mushrooms, Tomatoes & Red Wine in a bowl with mashed potatoes

Best Pot Roast Recipe

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 cooking 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 pot roast in the oven is a must-try recipe! If time is extra tight, try my Easy Pot Roast recipe.  This Mississippi Pot Roast looks worth a gander, too!

How Long to Cook Pot Roast in the Oven?

At 300 degrees, a pot roast will be fully cooked in 3 1/2-4 hours. The lid should fit tightly so that no steam or heat escapes. If the lid is a little loose, just cover the top of the pan with foil, then place the lid over the foil.

What Cut of Beef for Pot Roast?

I always go for a chuck roast. It is a cut of beef that’s best cooked in a bit of liquid for a longer period of time. The chuck roast should be well-marbled, meaning streaks of visible fat throughout the meat. If, after cooking, larger pieces of fat remain, just remove them before serving.

Have your butcher pick out a good one if you’re unsure.  Note that tougher cuts of meat like a chuck roast are also the most flavorful. Slow cooking allows the connective tissue to breakdown and the meat to become tender.

Pot Roast with Mushrooms, Tomatoes & Red Wine on a white ceramic plate with a bamboo handled fork


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What I Used to Make This Recipe:

Pot Roast with Mushrooms, Tomatoes & Red Wine

Pot Roast with Mushrooms, Tomatoes & Red Wine

A fabulous pot roast adapted from America’s Test Kitchen

Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Yield 6 servings


  • 3 pound chuck roast
  • 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


  1. Preheat oven to 300º.
  2. 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.
  3. 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.
  4. 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.
  5. Serve over mashed potatoes or your favorite starch.


*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!

Nutrition Information:



Amount Per Serving: Calories: 488Total Fat: 21gSaturated Fat: 7gTrans Fat: 1gCholesterol: 168mgSodium: 1285mgCarbohydrates: 14gFiber: 4gSugar: 7gProtein: 61g


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 Lambeau Circa 2011

Yellow lab eyeing this Pot Roast with Mushrooms, Tomatoes & Red Wine on a white plate


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