Mushroom Red Wine Braised Sunday Pot Roast

There’s just something about a slow Sunday at the Wilson house that just feels right. We like to take our time, some Sundays while put on some music, or a good comfort show in the background while we clean the house, and let the day unfold without rushing off anywhere. If it’s an extra good Sunday, we’ll have family over to share our meal with us.

And on Sundays like this, there’s almost always a roast of some roast cooking away slowly in the crockpot. I also love a good dutch oven braised roast, but there’s something about the crockpot that just screams “Sunday!” As the day goes on, the smell of tender beef, vegetables, garlic, and herbs coat the air in our home, giving our space the homey feeling we crave.

By the time the roast is ready, the house is clean, dinner is warm; we can finally sit down and enjoy the cozy little Sunday meal that has been cooking away all day. This pot roast is one of those recipes that just belongs on a slow Sunday!

Mushroom Red Wine Braised Sunday Pot Roast

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Prep Time 25 minutes mins

Cook Time 10 hours hrs

Total Time 10 hours hrs 25 minutes mins

Servings: 8 servings

Course: Main Course, Soup

Ingredients Method Notes

Ingredients

  

For the pot roast

• 1 chuck roast 3-4 pounds
• Olive oil for seasoning and searing
• Salt to taste
• Black pepper to taste
• Garlic powder to taste
• Onion powder to taste
• Paprika to taste
• Kinder’s French Onion Seasoning to taste (optional)
• Kinder’s Whiskey Peppercorn Seasoning to taste (optional)

Vegetables

• 2 cups Mushrooms chopped
• 3 celery stalks chopped
• 3 carrots chopped
• 1 onion chopped

For the red wine broth

• 2 cups water
• 2 cups red wine such as Pinot Noir
• About 2 tablespoons bouillon beef is recommended; chicken bouillon can also be used
• 2 tablespoons tomato paste
• 1 heaping spoonful minced garlic
• 1 tablespoon Dijon mustard
• Salt to taste
• Black pepper to taste

For serving

• Cooked rice

Method

 

For the pot roast

1. Season the roast. Place the pot roast in a large bowl. Drizzle it with olive oil, then generously season all sides with salt, black pepper, garlic powder, onion powder, paprika, French onion seasoning, and whiskey peppercorn seasoning.
2. Rub in the seasoning. Use your hands to rub the seasonings thoroughly into the meat, making sure all sides are well coated.
3. Sear the roast. Heat a large skillet or pan over medium-high heat. Sear the roast for approximately 6 minutes per side, or until nicely browned. Searing the meat first helps develop a deeper, richer flavor.

Prepare the vegetables and broth

1. Chop the vegetables. Wash and chop the mushrooms, celery, carrots, and onion into bite-sized pieces.
2. Make the broth mixture. In a large bowl, combine the water, red wine, bouillon, tomato paste, minced garlic, Dijon mustard, salt, and black pepper.
3. Mix the broth. Whisk everything together until the tomato paste and bouillon are well incorporated.

Slow cook the pot roast

1. Add the roast to the Crock-Pot. Place the seared pot roast into the bottom of the Crock-Pot. Add the chopped mushrooms, celery, carrots, and onion over and around the roast. Pour the red wine broth mixture over the meat and vegetables.
2. Cook. Cover with the lid and cook on: High for 7 hours, or Low for 10 hours. Cook until the roast is tender and easily pulls apart with a fork.
3. Shred the roast. Once the cooking time is complete, use two forks to shred the meat directly in the Crock-Pot. Give everything a gentle stir so the shredded beef, vegetables, and broth come together.
4. Serve. Spoon the tender pot roast and vegetables over cooked rice. Ladle some of the flavorful broth over the top and serve warm.

Notes

• Don’t skip the sear. Browning the roast before putting it in the Crock-Pot adds extra flavor.
• Season generously. A pot roast can handle plenty of seasoning, especially when you’re cooking a large cut of beef.
• Use beef bouillon if you have it. Chicken bouillon works as a substitute.
• Pinot Noir works well for the red wine in this recipe, but another dry red wine can be used.
• Make sure the roast is cooked until it is tender enough to easily shred with a fork.
• The vegetables can be cut into larger chunks if you prefer them to hold their shape during the long cooking time.

Serving Suggestions

Serve this pot roast over:

• White rice
• Mashed potatoes
• Egg noodles
• Mashed sweet potatoes

Don’t forget to spoon some of the flavorful broth over the top!

Storage

Store leftover pot roast and vegetables in an airtight container in the refrigerator for up to 3–4 days.

For longer storage, freeze the cooled pot roast and broth in an airtight freezer-safe container for up to 3 months. Thaw in the refrigerator before reheating.