This beef pot roast is slow-braised to perfection with a red wine broth and vegetables. It's a tender and delicious pot roast that's special enough for a Sunday dinner.
The best cut of beef for pot roast is a chuck roast or chuck arm, but a bottom round, beef brisket (not corned), or rump roast are good choices as well. Because of the high amount of fat and collagen, these otherwise tough cuts of beef become tender and succulent when slowly cooked with liquid. The recipe does call for a boneless cut, but a bone-in roast may be used. The 7-bone roast is a classic cut for braising.
This pot roast includes mushrooms, but you may omit them if you or anyone in your family is not a fan. Vegetable choices are adaptable as well. You might add 1 cup of cubed rutabaga or turnip or a cup of sliced parsnips. If the Cajun or Creole seasoning does not contain salt (most does), taste the liquids and adjust the seasonings before you serve the dish. A less spicy seasoned salt blend may be substituted. The red wine adds rich flavor, but if you prefer to cook without wine, simply replace the wine with more beef stock.
- 3-4 pounds boneless beef chuck roast
- 2-3 teaspoons Cajun seasoning (or Creole)
- Dash ground black pepper
- 2 tablespoons olive oil
- 2 medium onions (halved, sliced)
- 8 ounces small whole mushrooms (or thickly sliced mushrooms)
- 2 medium bell peppers, chopped (red or combination of red and green or other colors)
- 1 cup dry red wine
- 1 cup beef stock (or chicken stock, preferably low sodium or unsalted)
- 2 1/2 pounds potatoes (red, peeled, halved or quartered)
- Optional: 2 cups baby carrots
Trim the roast and remove any visible excess fat. Pat dry with paper towels.
Rub the pot roast all over with the Cajun seasoning and then sprinkle lightly with pepper.
Put the pot roast in a resealable food storage bag or bowl. Seal the bag or cover the bowl and refrigerate the roast for at least 1 hour.
Heat the olive oil in a large pot or Dutch oven over medium heat; add the onions and cook for about 15 to 20 minutes, or until they are tender and golden brown. Stir the onions frequently to keep them from scorching.
Add the whole or sliced mushrooms and chopped bell peppers to the onions and cook for about 3 minutes longer.
Remove the vegetables to a plate and turn the heat up to medium-high.
Add the seasoned pot roast and sear it on all sides. Add the cooked vegetables back to the pan along with the wine and broth; bring to a boil. Reduce heat to medium and cook, uncovered, for 10 to 15 minutes, or until the liquids have reduced by about one-quarter to one-third.
Cover the pan and reduce the heat to low. Simmer for about 2 1/2 to 3 1/2 hours, or until the pot roast is very tender.
Add the potatoes and carrots, if using, and continue cooking for about 30 to 45 minutes longer, or until the vegetables are tender.
Serve the pot roast sliced or shredded.
To thicken the juices for a gravy, remove the meat and vegetables to a platter and keep warm. In a small bowl, combine 1 tablespoon of flour with 2 tablespoons of cold water. Stir until the mixture is perfectly smooth. Add the flour and water mixture to the simmering liquids and cook until thickened, stirring constantly. Serve the thickened sauce with the meat and vegetables.