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–+ servings
Red Wine Pot Roast in a Dutch Oven, topped with fresh rosemary

Braised Beef Pot Roast with Red Wine and Mushrooms

Yield: 6
Prep Time: 25 minutes
Cook Time: 3 hours
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
 

  • 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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