Pot Roast with Red Wine and Mushrooms

Pot Roast with Red Wine and Mushrooms

Whenever I spy a chuck roast on sale at the grocery, I grab one or two. While chuck is a tough and sometimes fatty cut of meat, it can be used for a tender pot roast, or any variety of tasty stews. Cooked long and low in a tasty broth, chuck roast is one of the most comforting cuts of beef I know. The tough gets all soft and most of the fat cooks down and can be skimmed off to make gravy.

Ingredients

  • Whenever I spy a chuck roast on sale at the grocery, I grab one or two. While chuck is a tough and sometimes fatty cut of meat, it can be used for a tender pot roast, or any variety of tasty stews. Cooked long and low in a tasty broth, chuck roast is one of the most comforting cuts of beef I know. The tough gets all soft and most of the fat cooks down and can be skimmed off to make gravy.
  • On Sunday, I had a big cut of chuck roast, a lovely bottle of gifted Italian wine and 12 or so ounces of fresh cremini mushrooms. Sounds like pot roast. I have several recipes for pot roast, but none used much wine or mushrooms, so I varied my recipe a tad. You can never have too many chuck roast recipes.
  • I left the "sauce" loose, choosing to just pour it instead of thickening it for gravy. The buttered polenta soaked it right up. Yum.
  • Pot Roast with Red Wine and Mushrooms
  • 3 or so pounds chuck roast
  • 2 T. olive oil
  • salt and pepper
  • 1 onion (sliced like an apple)
  • 1 1/2 cups good red wine, merlot, cabernet, or a blend (mine was an Italian primitivo, similar to a zinfadel)
  • 1 can vegetable broth
  • 2 t. beef base or bouillon cubes
  • 4 T. or so tomato paste or ready-made tomato sauce
  • 1 T. Dijon mustard
  • 1 T. Italian seasoning (herbes de provence would work, too)
  • 5 cloves garlic, peeled and smashed
  • 8-10 carrots
  • 2 stalks celery, sliced
  • 8-12 ounces cremini mushrooms  sliced or quartered (if you have mushrooms detectives, just quarter them so they can push them aside)

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