Wine-Braised Sunday Pot Roast

Wine-Braised Sunday Pot Roast

This tender, fall-apart pot roast is braised in rich cabernet sauvignon and slow-cooked to perfection with hearty vegetables. The combination of wine, herbs, and savory soup mixes creates an incredibly flavorful comfort meal that's perfect for Sunday dinners or special occasions.

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Course: Main Course

Cuisine: American

Keyword: Beef

Prep Time: 20

Cook Time: 8

Total Time: 8 20

Servings:

Calories: 485kcal

Equipment

Ingredients

3-4 lbs bottom round steaks or rump roast
2 tablespoons olive oil for searing
Salt and pepper to taste
Soup Mixture:
1 ounce onion gravy mix
1 ounce onion soup mix
1 10.5 ounce can cream of mushroom soup
32 ounces beef stock
Vegetables & Seasonings:
1 medium yellow onion quartered
10-12 baby carrots
4 stalks celery cut in large pieces
2 garlic cloves chopped
1 shallot sliced thin
5 Yukon Gold potatoes quartered
1½ cups cabernet sauvignon wine
3 sprigs fresh thyme

Instructions

Season the roast generously with salt and pepper. Remove any ties from the meat.
Heat olive oil in a large skillet over medium-high heat. Sear the roast on all sides until browned.
Prepare vegetables by cutting them into bite-sized pieces and mincing the garlic cloves.
Place the seared roast in an empty crockpot.
In a bowl, combine cream of mushroom soup, onion soup mix, onion gravy mix, and beef stock. Whisk until well combined.
Pour the soup mixture over the roast in the crockpot.
Add all prepared vegetables, garlic, and wine around the roast.
Place fresh thyme sprigs on top.
Cook on high for 2 hours, then reduce heat to low and continue cooking for 6-8 hours until fork-tender.

Notes

For best flavor, choose a cabernet sauvignon you would drink, as the wine's quality affects the final taste.

If you prefer a thicker gravy, remove the roast and vegetables when done, then whisk in 2 tablespoons of cornstarch mixed with cold water to the cooking liquid.

Chuck roast can be substituted for bottom round or rump roast for an even more tender result.

Vegetables can be added during the last 3-4 hours of cooking if you prefer them less soft.

This recipe can be prepared the night before - simply sear the meat, combine ingredients in the crockpot insert, and refrigerate overnight before cooking.

Leftover pot roast makes excellent sandwiches or can be shredded for tacos.

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