Beef Roast with onions, garlic, mushrooms and carrots slow simmered in broth, red wine and seasonings.
Course Main Course
Cuisine American
Keyword Beef Pot Roast, Seriously Good Pot Roast
Prep Time 15 minutesminutes
Cook Time 3 hourshours
Total Time 3 hourshours15 minutesminutes
Servings 6people
Calories 420kcal
Author angela@mealstreetkitchen
Equipment
Dutch Oven
Ingredients
1tablespoonolive oil
2mediumonions, Julienned
2clovesfresh garlic, sliced
1 1/2cupsbaby carrots
1teaspoon kosher salt
1/2teaspoonblack pepper
2 1/2-3poundboneless chuck roast or bottom round roast
6ouncescrimini mushrooms, cleaned and cut in half
1tablespoonworcestershire sauce
1/2cupred wine
2cupsbeef broth
1teaspoonitalian herbs blend
Instructions
Pre-heat oven to 350 degrees F. Drizzle olive oil into the bottom of the Dutch Oven and heat on medium/high. Rub roast with salt and pepper and to hot oil, browning well on all sides. Remove from Pan and set aside. Add onions garlic and carrots to the pan and saute' until onions and garlic are soft. Add mushrooms and cook until tender, stirring frequently. Deglaze the pan with red wine. Place browned roast on top of the vegetables. Add worcestershire sauce, broth and herbs. Cover and place in 350 degree F oven for approx. 2 1/2-3 hours, until roast is fall apart tender. If you want to add potatoes to the roast, add them in the last hour of cooking time. Or, serve with mashed potatoes, Yum!
Notes
To Make In The Slow Cooker:Drizzle olive oil into the bottom of the Slow Cooker. Follow Instructions above for browning roast and vegetables. Add vegetables to slow cooker. Place browned roast on top of the vegetables. Add worcestershire sauce, red wine, broth and herbs. Cover and cook on high for 6 hours, depending on your slow cooker, until roast is fall apart tender. Serve with mashed potatoes, Yum!