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Red Wine Mushroom Pot Roast
Andre Lewis

Red Wine Mushroom Pot Roast

Cremini mushrooms and red wine make a dark gravy that tastes like a special-occasion roast without special handling. Brown the mushrooms until their water cooks away before they enter the crock. That one skillet step keeps their flavor concentrated and the sauce from becoming gray.
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Prep Time 30 minutes
Cook Time 8 hours 10 minutes
Total Time 8 hours 40 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 1 boneless beef chuck roast 4 pounds
  • 2 teaspoons kosher salt
  • 1 teaspoon black pepper
  • 2 tablespoons olive oil divided
  • 1 pound cremini mushrooms thickly sliced
  • 1 yellow onion chopped
  • 3 garlic cloves minced
  • 2 tablespoons tomato paste
  • 1 cup dry red wine
  • 1 cup low-sodium beef broth
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dried thyme
  • 2 tablespoons cornstarch
  • 2 tablespoons cold water

Method
 

  1. Season the roast with salt and pepper. Brown it in 1 tablespoon oil in a hot skillet for 4 minutes per side and transfer it to a 6-quart slow cooker.
  2. Add the remaining oil and mushrooms to the skillet. Cook for 7 to 9 minutes until browned; add the onion and cook 4 minutes more. Stir in the garlic and tomato paste for 1 minute.
  3. Add the wine, broth, Worcestershire and thyme. Simmer for 2 minutes while scraping the skillet, then pour the mixture around the roast.
  4. Cover and cook on low for 8 hours until the beef is fork-tender. Transfer the meat to a board and skim the sauce.
  5. Mix cornstarch and water, stir it into the mushroom sauce and cook on high for 10 minutes. Slice or pull the roast and spoon the gravy over it.