Pot Roast with Red Wine and Mushrooms Recipe

Pot Roast simmering in slow cooker

This is the second time I made a meal in my new slow cooker. And, this will also be the second time that I am amazed at how easy and delicious everything comes out. Why I haven’t owned a slow cooker this whole time, is beyond me. To start this slow cooked meal off, I bought a 2 1/2 pound beef chuck and used fresh herbs from my garden, red wine, and select vegetables which were basically carrots, onions, and mushrooms. Lots and lots of mushrooms. I threw everything in the pot, hit start and literally forgot about it for a good 4 hours. While it was cooking, I managed to get everything on my “To-do” list done:  played with my baby niece and polished my toenails. All the while I was sniffing up a fragrant bouquet of goodness that filled my house with herbal pot roast essence. I need to use my slow cooker more often, this was way too easy!

Use a 2 1/2 to 3 pound beef chuck

Heat a large skillet and sear both sides of beef chuck.

Quickly brown onions in the same pan and put the onions and remaining veggies in your slow cooker.

Toss in some fresh, fragrant herbs. I used thyme and rosemary.

Pour beef broth and red wine over the top, set the slow cooker to low, and forget about it for 4 hours.

Ingredients

• 2 1/2 – 3 pound Beef Chuck
• 1 1/2 cups baby carrots
• 2 medium white onions, sliced in half from root to stem
• Olive oil
• 2-3 sprigs of fresh rosemary
• 2-3 sprigs of fresh thyme
• 3/4 cup dry red wine
• 1 cup beef broth
• 2 1/2 cups white mushrooms
• 2 teaspoons Kosher salt

Directions
Heat up a large skillet and drizzle a little bit of olive oil in it (about 1 teaspoon).  Rub beef chuck with Kosher salt then place into hot skillet searing both sides until brown (1 minute on each side).  Place seared beef into the slow cooker. Using the same skillet quickly brown sliced ends of cut onions (about 1 minute) then add mushrooms and carrots and cook up for another minute.  Pour vegetables into the slow cooker and top with fresh herbs. Next, pour beef broth and red wine over it all, cover with a lid and set slow cooker to low and let it cook for 4 hours. Beef should cut easy when it is done. Broth makes a great gravy for my Yorkshire pudding recipe.