Braised Red Wine Pot Roast with Mushrooms and Thyme

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Braised Red Wine Pot Roast with Mushrooms and Thyme

This delicious pot roast is the perfect comfort food for a cozy night in. A combination of succulent beef, red wine, mushrooms and fresh thyme come together to create a hearty and flavorful meal. The braising process locks in the moisture and renders the beef incredibly tender. Serve with steamed vegetables and mashed potatoes for a truly indulgent dinner.

Ingredients:

  • 3 lbs chuck roast
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 large onion, diced
  • 3 cups red wine
  • 1 tablespoon fresh thyme leaves
  • 2 cups mushrooms, sliced
  • 4 cups beef broth
  • 2 tablespoons cornstarch
  • 1 tablespoon cold water
  • Salt and pepper to taste

Directions:

  1. Preheat the oven to 350 degrees F.
  2. Heat the oil in a large Dutch oven over medium-high heat. Season the roast with salt and pepper on all sides and add to the pot. Brown the roast on all sides, about 8 minutes.
  3. Add the garlic and onions to the pot and cook until softened, about 5 minutes.
  4. Add the red wine and thyme to the pot and bring to a simmer. Simmer for 5 minutes.
  5. Add the mushrooms and beef broth to the pot and bring to a simmer. Cover and place in the oven. Braise for 2 hours, turning every 30 minutes.
  6. Remove the roast from the pot and set aside. Strain the cooking liquid and discard the solids. Place the liquid back in the pot and bring to a simmer over medium-high heat.
  7. In a small bowl, whisk together the cornstarch and cold water to form a slurry. Whisk the slurry into the simmering liquid and cook until thickened, about 5 minutes.
  8. Slice the roast and serve with the gravy. Enjoy!