#PotRoast #BraisedRedWine #Mushrooms #Thyme #Tasty #ComfortFood #Delicious
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:
- Preheat the oven to 350 degrees F.
- 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.
- Add the garlic and onions to the pot and cook until softened, about 5 minutes.
- Add the red wine and thyme to the pot and bring to a simmer. Simmer for 5 minutes.
- 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.
- 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.
- 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.
- Slice the roast and serve with the gravy. Enjoy!