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

Pot Roast with Mushrooms, Tomatoes & Red Wine

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

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

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!

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

Pure Comfort Food

The depth of flavor in this 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.

If you love pot roast, this 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!

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

More Back to School Dinner Recipes:

Beef and Pork

Pastas, Soups, Rice and Stews


More Slow Cooked Recipes You’ll Love:

What I Used to Make This Recipe:


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Pot Roast with Mushrooms, Tomatoes & Red Wine

A fabulous pot roast adapted from America’s Test Kitchen

  • Author: Liz Berg
  • Prep Time: 20 mins
  • Cook Time: 4 hours
  • Total Time: 4 hours 20 minutes
  • Yield: 6-8 servings 1x


  • 34 pound chuck roast, I recommend Certified Angus Beef brand
  • Salt and pepper
  • Olive oil
  • Medium onion, chopped
  • 24 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!


  • Calories: 488kcal
  • Sugar: 7g
  • Sodium: 1285mg
  • Fat: 21g
  • Saturated Fat: 7g
  • Trans Fat: 1g
  • Carbohydrates: 14g
  • Fiber: 4g
  • Protein: 61g
  • Cholesterol: 168mg

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 Lambeau Circa 2011


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32 comments on “Pot Roast with Mushrooms, Tomatoes & Red Wine”

  1. I’m always a fan of America’s Test Kitchen…I wonder how this would fare against Dorie Greenspan’s “My Go-To Beef Daube”?

  2. Looks delish Liz…….I’ve not made a pot roast in years, it’s time and I’ll try this one thanks to you!

  3. There really is nothing more comforting than pot roast. It looks amazing.

  4. Oh my gosh, I’m drooling…again! Liz, I love your recipes – so homey and so delicious! This is absolutely yummy!

  5. This does look good. I love a good long, slow cooked pot roast and yeah, America’s Test Kitchen usually knows how to do it right. Thanks for sharing.

  6. If this is a recipe from ATK, I can trust that it’s good. The dish looks amazing!

  7. Looks delish Lizzie!

  8. Thanks, everyone, for visiting. I had leftovers tonight…mmmmmmm…still fabulous! Hope you get a chance to try this…yup, ATK was right on this one! xoxo

  9. Save some mushrooms for me. This is very close to my pot roast -I need to add mushrooms. I am warm just looking at your phtos.

  10. Ha, I see that cute doggy eye this delicious dinner!

  11. Thanks, my friends! Leftovers disappeared last night (sorry, Kate!). I loved Dorie’s Beef Daube, too…may need to compare side to side before declaring a clear winner. I appreciate all your kind comments! xoxo

  12. Yes, Lambeau always comes sniffing when there’s food at her level! Thank you both!!!

  13. The roast looks so very TENDER!

  14. I love pot roast and this one is comfort food at it’s finest! It looks amazing!

  15. oh that looks so comforting and reminds me so much of fall weather! Looks fantastic!

  16. I do love pot roast and each time I make it, it is a little different depending on what I have in the house on any given day. Your version sounds amazing.

  17. Slow cooking always helps t bring out the best in cuts like chuck roast. Looks tasty.

  18. Oh Liz, you had me at red wine. LOL I am putting this on my menu right now! I have one question though, you have carrots, prepped two different ways in your ingredients list. So I’m wondering which one I should do, or is it an “either diced or chunked” kind of thing?

    • Hi, Christine!
      Great question. I’ve clarified on the recipe card. But basically, the diced carrots flavor the sauce and the chunked carrots are larger pieces to eat along with the meat and mushrooms. You can leave out the bigger carrot pieces if you like, but I love carrots cooked in all those delicious juices! Hope you enjoy!!!

  19. You called it, Liz, this is pure comfort food. And it’s calling my name.

  20. Liz, this looks so wonderful! I can’t wait to try it!

  21. This sounds so flavorful and I love that it’s served over top of mashed potatoes. YUM!

  22. This is my kind of dinner. Comfort food without all the work.

  23. This really looks so much more indulgent than what I normally think of for pot roast. I can’t wait to make it this fall for guests.

  24. Perfect comfort food! I adore America’s Test Kitchen recipes and this one looks like another winner. Such a great family meal.

  25. You just cannot beat a classic dish like this anytime of the year! This looks amazing Liz!

  26. Delicious, homey, healthy comfort food. Love!

  27. There is nothing like a slow cooked homemade dinner. This pot roast is the perfect representation of comfort and love on a plate. It’s simply wonderful, Liz!

  28. Mouthwatering comfort food at its best!

  29. What a delicious looking pot roast!

  30. This roast looks super comforting, Liz! And super delicious too! Yum!

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