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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!
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!