This easy braised oven pot roast is perfectly flavored with red wine, garlic, and thyme. This all-in-one meal includes potatoes and optional mushrooms. It makes a great family dinner for any night of the week.
Feel free to add sliced carrots or baby carrots along with the potatoes.
- 1 pot roast, about 2 1/2 to 3 1/2 pounds (chuck or other suitable pot roast)
- 5 medium cloves garlic (halved)
- Dash salt
- Dash pepper
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 1 medium onion, quartered and sliced
- Optional: 4 ounces mushrooms (small whole or sliced)
- 3 tablespoons flour
- 1 1/2 cups red wine, such as pinot noir or cabernet
- 1 cup beef broth
- 1 tablespoon fresh thyme leaves (or 1 teaspoon dried leaf thyme)
- 2 pounds potatoes (cut in 2-inch chunks)
With a small sharp knife, cut 8 to 10 deep slits in the pot roast, spacing them evenly. Push half of a garlic clove into each cut. Heat the oil in a braising pan or large sauté pan or Dutch oven over medium-high heat.
Sear the roast, turning to brown all sides. Remove the roast from the pan and set aside.
Add butter to the hot pan and reduce heat to medium. When butter is foamy, add the onions and cook, stirring, until tender and lightly browned.
Add mushrooms, if using, and cook for 2 minutes longer. Stir in flour and cook, stirring, for about 1 to 2 minutes longer. Stir in the red wine and beef broth. Continue cooking, stirring, until the liquids are thickened and bubbly.
Heat the oven to 325 F.
Put the roast back in the pan and sprinkle with thyme. Cover with a lid or cover the pan tightly with foil and transfer to the oven. Cook for 2 hours.
Add the potatoes, cover, and continue cooking for 1 to 2 hours longer, or until the potatoes are fork-tender.
|Nutritional Guidelines (per serving)|
|Total Fat||37 g|
|Saturated Fat||13 g|
|Unsaturated Fat||18 g|
|Dietary Fiber||6 g|