Pot Roast with Mushrooms, tomatoes and red wine.

Pot Roast with Mushrooms, Tomatoes & Red Wine

Prep time 20 mins Cook time 4 hours Total time4 hours 20 mins

A fabulous pot roast adapted from America’s Test Kitchen

Author: Liz Berg               Serves: 6-8 servings

I made this in the Instant Pot. It took 35 minutes. I used beef broth and white wine instead of chicken broth and red wine because that is what I had and didn't want to the other.  This was our lunch and probably will be dinner too.  I didn't take a picture.

Ingredients

• 3-4 pound chuck roast, I recommend Certified Angus Beef brand

• Salt and pepper

• Olive oil

• Medium onion, chopped

• 2-4 carrots, chopped

• 2 carrots, peeled and cut into into chunks

• 1 stalk celery, chopped

• 8 ounces button mushrooms, cleaned and halved or quartered

• 2 cloves garlic, minced Coupons

• 2 teaspoons sugar

• 1 cup chicken broth

• ½ cup dry red wine

• 1 sprig thyme

• 1 can (14½ ounces) diced tomatoes with juice

• 1½ cups water

• 1 sprig rosemary

Instructions

1 Preheat oven to 300º.

2 Pat chuck roast dry with paper towels. Sprinkle both sides with salt and pepper. In a Dutch oven, heat a tablespoon or two of olive oil, and sear both sides. When browned, remove roast to a plate. Add a bit more oil if the pan is dry and saute onion, carrots, celery, and mushrooms until soft. Add sugar and garlic and allow to cook about a minute.

3 Add the chicken broth, red wine, thyme, and tomatoes. Return roast to pan and add water. Allow liquid to come to a simmer, then cover the top of the pan with foil and top with the lid. Place in oven cook about 3½ to 4 hours, flipping meat every 30 minutes (as your schedule allows) until the roast is tender and falling apart.

4 Remove meat from pan and add rosemary to liquid in the pan. Reduce liquid to about 1½ cups, then discard thyme and rosemary. Season with salt and pepper if needed (I added almost a teaspoon of salt and ½ teaspoon of pepper). Cut meat into slices or shred into large pieces, removing fat as necessary. Add meat back to the sauce and stir to combine.

5 Serve over mashed potatoes or your favorite starch.