Red Wine Pot Roast with Mushrooms (Oven or Crock Pot Option)

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 over a week since I posted a new recipe, which is the longest break I’ve taken since starting 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’m ready for hearty American fare like this Red Wine Pot Roast with Mushrooms!

It’s so funny to me, I crave the food on Isla Mujeres all year! But, by the time we’re at the airport for our return flight, this Midwestern girl needs some beef in her life.

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. Instead, I in favor things like dry red wine or beer.

For pot roast, 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 is seared and submerged in the liquid, and let it do its magic! I am REALLY in love with my light blue ceramic Dutch oven, so I use it any chance I get, and 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.

Recipe Substitutions

I think it’s always good to use what you have on hand at home! Here are a few ideas for ingredient substitutions and additions to make this dish your own:

• Add a handful of diced celery along with the onions
• Substitute beef broth or beer for the red wine
• If you don’t have shallots, just substitute with more onions!

Serving Suggestions for Red Wine Pot Roast

I think this taste of this juicy pot roast pairs perfectly with simple and a comforting side dish! Try egg noodles, roasted green beans and potatoes, mashed potatoes, or polenta.

Or, double down on the comfort food by with Loaded Mashed Potato Casserole or Cream Cheese Corn Casserole.

Saving Leftover Pot Roast

Transfer leftover pot roast to an airtight container and store in the fridge for up to 4 days. Or freeze for 6 months in a package with as much air removed as possible.

It might sound a bit weird, but I really love using leftover pot roast in grilled cheese sandwiches or substituting it for the sausage in this pasta recipe. Delicious!

Wish me luck on my first week back to work! I’ll be detoxing a bit, and have some yummy meals planned and I’m excited to get back into our routine.

And, if you make this red wine pot roast with mushrooms, be sure to let me how it turned out in the comments below.

Braised Beef Pot Roast with Red Wine and Mushrooms

Yield: 6

Prep Time: 25 minutes mins

Cook Time: 3 hours hrs

Author: Michelle Goth

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!

4.65 from 14 ratings

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Ingredients

 

½x1x2x

• ▢ 2 tablespoons olive oil
• ▢ 3 pounds beef roast, chuck roast, rump roast, london broil
• ▢ 1 teaspoon salt
• ▢ 1/2 teaspoon black pepper
• ▢ 4 carrots, large, peeled and diced into 1-1.5'' pieces
• ▢ 1 yellow onion, large, peeled and diced
• ▢ 1 pound mushrooms, sliced
• ▢ 4 cloves garlic, peeled
• ▢ 1 shallot, peeled and diced
• ▢ 2 tablespoons butter
• ▢ 1 Tablespoon flour
• ▢ 1 cup red wine, dry
• ▢ 1 cup beef broth
• ▢ 15 ounes fire roasted tomatoes, canned
• ▢ 1 teaspoon thyme, dried
• ▢ 2 bay leaves
• ▢ 1 rosemary, fresh, for garnish

Instructions

 

• Preheat oven to 325 degrees Fahrenheit.
• In a Dutch oven, 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 roast from pot and rest on plate.
• To pot, add carrots and reduce to medium heat. Sauté for about 3 minutes, until the sides are a bit browned in color. Then add onions, mushrooms, garlic cloves and shallot. Sauté for another 3-5 minutes, until onions are just barely softened and fragrant, scraping the bottom of the pot with a wooden spoon to scrape up any of the browned bits.
• Add butter to the Dutch oven and allow to melt, stirring frequently to coat the veggies.
• Add flour to Dutch oven and stir to coat the butter and veggies. A paste may form.
• Add wine, beef broth, fire roasted tomatoes, thyme and bay leaves. Allow liquid to come to a simmer, simmer for 5-10 minutes to thicken the liquid.
• Return seared beef to pot, arrange veggies around the beef.
• Cover pot with lid and transfer to oven. Roast for roughly 1 hour per pound, or until the meat falls apart easily using tongs. Remove bay leaf.
• Serve warm over mashed potatoes with optional herbs for garnish.
• Optional, for gravy: Remove beef and allow it to rest on a plate. Return the Dutch oven to stove top and turn burner to high. Allow liquid to boil for 7-10 minutes to thicken and use to top the shredded beef.

Notes

For a slow-cooker pot roast, feel free to transfer the liquid, veggies and seared beef roast to a slow cooker and cook on low for 6-8 hours.

Serving: 1, Calories: 572kcal, Carbohydrates: 12g, Protein: 47g, Fat: 35g, Saturated Fat: 15g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 18g, Trans Fat: 2g, Cholesterol: 167mg, Sodium: 789mg, Potassium: 1252mg, Fiber: 3g, Sugar: 5g, Vitamin A: 6971IU, Vitamin C: 7mg, Calcium: 74mg, Iron: 6mg

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 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!