Fork tender beef pot roast with red wine, mushrooms, and root vegetables. Braised in the oven, but there’s an option for the crock pot or slow cooker!
Well, hello there! It’s been a week and a half since I posted a new recipe, which is I think the longest break I’ve taken since I started the blog! Last week, we took our annual trip to visit family in Isla Mujeres (an island off Cancun). It is literally one of my favorite places in the world, but after a week of seafood and rice, I was VERY ready for some hearty American fare, like this Red Wine Pot Roast with Mushrooms! It’s so funny to me, I crave the food on Isla all year, but by the time we hit the airport for our return flight, this girl needs a burger!
This pot roast is fork tender, and has a very rich and complex flavor. The more I make pot roast, the more I stray away from the traditional brown gravy in favor of things like red wine or beer. I almost always do a braising technique in the oven, but there’s no good reason that you couldn’t transfer the roast to the crockpot after it was seared, submerge in the liquid, and let it do it’s magic! I am REALLY in love with my light blue ceramic dutch oven, so I use it any chance I get. I just don’t have that same affection for my crockpot!
I paired this pot roast with mushrooms, carrots and MY version of the “holy trinity:” shallots, onion and garlic! You could easily use all shallots, or all onion, but don’t leave out the garlic! I also ALWAYS add a small pat of butter to the braising liquid to help add a richness to the resulting sauce.
Wish me luck on my first week back to work. I’ll be detoxing a bit, and have some yummy meals planned; a pork and veggie skillet, ginger chicken, and chicken tortilla soup in the crock pot!
- 2 tbsp olive oil
- 1 3 lb boneless beef roast (I used an arm roast)
- salt and pepper
- 4 large carrots, peeled and diced into 1-1.5'' pieces
- 1 large yellow onion, peeled and diced
- 1 lb mushrooms, sliced
- 4 cloves garlic, peeled
- 1 small shallot, peeled and diced
- 2 cups red wine
- 2 cups beef broth
- 1 tsp thyme, dried
- 1 sprig rosemary, dried or fresh
- 1 tbsp butter
- Preheat oven to 275F degrees.
- In a dutch oven or heavy bottomed pot, add olive oil and heat on medium-high heat (turn your oven fan on, there will be smoke!)
- Heavily season each side of the beef with salt and pepper.
- Add beef to heated oil. Sear for 7 minutes on each side, until well browned and crust is formed.
- Remove beef from pot and rest on plate.
- To pot, add carrots and reduce to medium heat. Stir for about 3 minutes, until the sides are a bit browned in color. Then add onions, mushrooms, garlic cloves and shallot. Saute for another 3-5 minutes, until onions are just barely softened.
- Return beef to pot, arrange veggies around the beef.*
- Pour wine, beef broth, spices and pat of butter over beef and veggies.
- Cover pot with lid, leave just slightly ajar to allow for some venting.
- Place pot in oven, roast for about 3 hours.
- Optional: Place dutch oven on stove top (without beef) and turn burner to high. Allow liquid to boil for 7-10 minutes to thicken. Use this to top the beef instead of gravy.
- *At this point, you can add seared beef and veggies to the slow cooker. Pour liquid and spices over it, cover, and roast for 6-8 hours on low heat.
- Beef is done when it shreds fairly easily with a fork, but it shouldn't "fall apart" or be mushy in texture.