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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!
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!Braised Beef Pot Roast with Red Wine and Mushrooms
Ingredients
Instructions
Notes
If you love this red wine pot roast recipe, you’ll also love my Grilled Flank Steak with Caramelized Onion Sauce, or this Crock Pot Pork Pozole recipe!
Lora @savoringitaly says
I love your holy trinity of shallots, onions and garlic! Can’t ever get enough of all three of them. What a delightful weeknight dinner idea!!
Michelle says
I’m glad you caught that! I realized that I put that in EVERYTHING! Where some people use carrots, celery and onion, I use their stinkier counterparts! 🙂 🙂
Kimberly @ The Daring Gourmet says
I just want to drink that gravy, delicious!
Heather | Heather Likes Food says
The images make this look yummy!
Maryanne @ the little epicurean says
Yum! I’m liking your “holy trinity” of flavors. Garlic is always a must! Looks delicious 🙂
Andi @ The Weary Chef says
This looks so flavorful! Will be making this soon! Good luck to your first week back to work!
Michelle says
Thanks Andi! I survived it. Just barely. 🙂
Katerina @ Diethood says
Wine and beef?! My kind of dinner!! 😀
Michelle says
I know! Can’t go wrong!
Michelle | A Latte Food says
This sounds perfect for a chilly night! I love pot roast!
Maris (In Good Taste) says
What a nice comfort food dish for winter!
Michelle says
Thanks Maris!
Kristyn says
This recipe looks delicious!
Michelle says
Thanks Kristyn!