Pot Roast with Mushrooms, Tomatoes & Red Wine

Serves 6-8 servings     adjust servings

Prep Time 20 mins
Cook Time 4 hours
Total Time 4 hrs 20 mins

A fabulous pot roast adapted from America’s Test Kitchen

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 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

  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.

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Recipe 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!
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