Red Wine Pot Roast with Mushrooms (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 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! 

Braised Beef Pot Roast with Red Wine and Mushrooms

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!

4.38 from 8 votes

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Servings: 6

Calories: 572kcal

Author: Michelle

Ingredients

• 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.
• 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

• Feel free to transfer the liquid, veggies and seared roast to a slow cooker and cook on low for 6-8 hours.

Nutrition

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!