Red Wine Pot Roast with Mushrooms

Mushrooms, fresh rosemary and red wine flavor this tender and delicious pot roast. 

It's full of flavor and is the perfect comfort food meal!

Can you believe it, Christmas is just one week away! I've still got a few gifts left to buy, and I haven't even started wrapping yet, but like every year I know it will all get done. Thankfully I've got all my menus planned for the weekend and Christmas day, and just a handful of things to pick up at the grocery store. Things are coming together well and I'm looking forward to spending this special time with my family.

If you're still looking for a main dish to serve for the holidays I highly suggest making this Red Wine Pot Roast with Mushrooms. It is seriously the best pot roast I have ever made. It's tender and juicy and every bite literally melts in your mouth. It's slow cooked in the oven for three hours and will make your house smell amazing. Fresh rosemary, CK Mondavi and Family Cabernet Sauvignon, and fresh cremini mushrooms turn an ordinary pot roast into something extraordinary.

Cabernet Sauvignon has a deep red color and is rich with cherry and blackberry flavors. It's perfectly balanced with a hint of oak and a long fruit finish, which pairs wonderfully with the woody rosemary and intensely flavorful cremini mushrooms. It's a flavor combination that just can't be beat.

A glass of CK Mondavi and Family Cabernet Sauvignon is the best accompaniment to this meal, but you can also try any of the other CK Mondavi and Family wines to see what you like best. The Moscato is another one of my favorites.

Red Wine Pot Roast with Mushrooms
Author: Sarah Bates | The Chef Next Door
Serves 6 - 8
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Ingredients:
3-4 pound boneless beef chuck roast, trimmed
2 Tablespoons extra-virgin olive oil
1 cup chopped onion
2 garlic cloves, minced
2 Tablespoons chopped fresh rosemary
8 ounces sliced cremini mushrooms
1 cup CK Mondavi and Family Cabernet Sauvignon 
1 1/2 cups low sodium beef broth

Preheat the oven to 300 degrees. 

Sprinkle the beef generously with salt and pepper. Heat the oil in large Dutch oven over medium-high heat. Add the beef and cook until nicely browned on all sides. Transfer the beef to plate and set aside.

Add the onion to the pot and cook until softened. Add the garlic, rosemary and mushrooms and cook for 2 - 3 minutes. Add the wine, bring to a boil and boil for 5 minutes. Add the broth and boil an additional 5 minutes.

Return the beef and any juices from the plate to the pot. Cover the pot and transfer to the oven. Cook for 1 1/2 hours, then turn the beef over and continue cooking for another 1 1/2 hours, until tender. 

Transfer the beef to a cutting board and tent with foil. Spoon any fat from the surface of the liquid in the pot. Bring the liquid to a boil and cook until the liquid has reduced and thickened, about 6 minutes. Season to taste with salt and pepper.

Cut the beef into slices and transfer to a serving platter. Spoon the mushrooms and juices over the top of the beef and garnish with additional rosemary, if desired.

Bon Appétit!

I'm honored to be a CK Mondavi Ambassador and I thank them for sponsoring this post! All opinions, as always, are my own.

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