Braised Pot Roast with Mushrooms and Carrots

This comforting Braised Pot Roast with Mushrooms and Carrots is sure to be a hit with anyone who loves a wholesome and warming meal. Melt-in-your-mouth beef cooks low and slow with wine and beef broth, then finished with tender carrots and mushrooms. Serve over rice or mashed potatoes for an unforgettable meal you’ll want to enjoy every Sunday after church.

Care To Share?

What You’ll Love About Braised Pot Roast with Mushrooms and Carrots

Is there anything more comforting than a pot roast slow cooking in the oven all day perfuming your home with the scent of coziness and warmth? I think not. I’ve share so many times here on The Menu Maid (so I apologize for my repetitiveness) how Sunday suppers growing up almost always involved a roast.

My mom would sear that beefy bad boy first thing in the morning before church and get it nice and snuggly in the pot to cook in the oven. By the time we got home from church it was ready to enjoy.

Braised Pot Roast with Mushrooms and Carrots is like moms finest work. We use a chuck roast for the most tender results and let it slow cook in the oven with salt and pepper, herbs, beef stock, and red wine. It’s so simple yet absolute heavenly.

You can really get creative with your choice of veggies. We keep it simple with carrots and mushrooms and serve everything over rice or mashed potatoes depending on how we feel. It’s a meal you can’t stop thinking about, seriously.

There is also the option to make gravy with the braising liquid and it just might be the most scrumptious gravy you’ll ever have. It’s easy and don’t worry, I have all the tips and steps below!

Another fantastic roast to try is my no fuss, fool proof Pot Roast with Mushroom Gravy. Your guests will be begging for the recipe, it’s that good!

Key Ingredients

• Beef- We use a boneless chuck roast for the most tender fall-apart meat.
• Aromatics- Onions and lots of garlic.
• Braising liquid– I use a combination of red wine for depth of flavor and beef stock.
• Tomato paste– This also adds richness and depth to the roast.
• Fresh herbs– Thyme and rosemary are classic flavors for a pot roast.
• Veggies– I chose baby carrots and mushrooms.
• Seasonings– Salt and pepper. Nice and simple.

Additional Options

Highlighted Tip

• Don’t skip searing the the meat- Searing the meat is essential for exceptional roast. The caramelization adds a deeper, richer flavor to the overall pot roast experience.

Step By Step Directions

See full instructions in recipe card below

Step One. Season beef on both sides with salt and pepper. Add olive oil to a large oven safe pot with a lid and sear on both sides until golden brown. Transfer beef to a large plate.

Step Two. In the same pot sauté onions until soft, then add garlic and tomato paste. Cook until fragrant and pour in red wine to deglaze the pot. Add the beef back to the pot along with beef broth and herbs. Bring to a simmer and cover. Transfer to the oven set at 350℉ and cook for 3 hours.

Step Three. After the 3 hours add the carrots and mushrooms. Place back in the oven covered for 1 more hour, or until carrots are tender and the roast easily falls apart with a fork.

(Optional) Make The Gravy

• Transfer the roast and veggies to a large serving plate and cover with foil to keep warm.
• Place the pot over the stove on medium-low heat to bring to a simmer. Ladle about 1/2 cup liquid into a bowl with 2 tablespoons of flour. Mix until a thick paste forms. Slowly add to the simmering liquid using a whisk to combine. Continue to stir until thickened to your desire. Taste for seasonings and serve with roast, veggies, rice or mashed potatoes.

Tips

Common Questions

Other Recipes You Might Enjoy

• Easy Stovetop Beef Stew
• Slow Cooker Mexican Shredded Beef
• Slow Cooker Beef Stew
• Irish Beef Stew Over Mashed Potatoes
• Slow Cooker Pot Roast with Jalapenos and Sweet Potatoes

Braised Pot Roast with Mushrooms and Carrots

This comforting Braised Pot Roast with Mushrooms and Carrots is sure to be a hit with anyone who loves a wholesome and warming meal. Melt-in-your-mouth beef cooks low and slow with wine and beef broth, then finished with tender carrots and mushrooms. Serve over rice or mashed potatoes for an unforgettable meal you'll want to enjoy every Sunday after church.

Print Pin Rate

Course: Dinner, Main Course

Cuisine: American

Prep Time: 10 minutes minutes

Cook Time: 4 hours hours 10 minutes minutes

Total Time: 4 hours hours 20 minutes minutes

Servings: 5 servings

Calories: 662kcal

Equipment

• 1 6 Qt oven safe pot with fitted lid

Ingredients

• 3-4 pound boneless chuck roast, excess fat around the edges trimmed
• 1 1/2 tbsp olive oil
• 1 large onion, diced
• 4-5 garlic cloves, minced
• 2 tbsp tomato paste
• 1 cup red wine, such as merlot or cabernet or use beef stock
• 3 cups beef stock
• salt and pepper to taste
• 1 large sprig of fresh thyme or use 1 1/2 tsp dried thyme
• 1 large sprig of fresh rosemary or use 1 tsp dried rosemary
• 1 (16) ounce bag of baby carrots
• 1 (8) ounce container of whole button, cremini, or baby Bella mushrooms, halved
• 2 tbsp all-purpose flour
• cooked rice or mashed potatoes

Instructions

Preheat the oven to 350℉.

• Season beef on both sides with salt and pepper. Heat a large oven safe pot with fitted lid to medium high heat and add olive oil. Allow oil to heat up then carefully place your roast in the pot. Sear on both sides until deep golden brown, about 4-minutes per side. Once beef is browned transfer to a large plate.

  1 1/2 tbsp olive oil

  salt and pepper to taste

  chuck roast
• Turn heat down to medium and in the same pot sauté onions until softened, about 3-4 minutes. Add garlic and tomato paste. Allow to cook 30-seconds then pour in red wine. Use a large spoon or spatula to scrape any bits off the bottom of the pan.

  1 large onion, diced

  4-5 garlic cloves, minced

  2 tbsp tomato paste

  1 cup red wine
• Add the beef back to the pot along with beef broth and herbs. Turn the heat up to high to bring liquid to a boil. Once boiling, place the lid on and transfer to the preheated oven. Cook for 3 hours.

  3 cups beef broth

  one large sprig of fresh thyme

  one large sprig of fresh rosemary
• After the 3 hours add the carrots and mushrooms, making sure to submerge them into the liquid, although it's okay if some vegetables are exposed. Place the lid back on and transfer the pot back to the oven. Cook another 1-hour or until roast is fall apart tender and carrots are softened to your liking.

  1 16 ounce bag of baby carrots

  1 8 ounce container mushrooms, halved

(Optional) Make The Gravy

• Transfer the roast and veggies to a large serving plate and cover with foil to keep warm.

  You should have about 2-2 1/2 cups liquid left in the pot. If you need more liquid, add more beef broth.

  If desired, use a spoon to skim some of the fat off the top of the braising liquid.

  Place the pot over the stove on medium-low heat and bring to a simmer. Carefully ladle about 1/2 cup braising liquid into a bowl and stir in 2 tbsp flour. Mix with a fork until you don't see any more lumps of flour. It should be a thick paste but still pourable.

  Slowly add paste to the simmering liquid, using a whisk to incorporate. Continue to stir until the gravy is thickened to your desire. If you want the gravy thicker add 1 more tbsp of flour, mixing it with some of the liquid in the pot. Taste for seasonings and serve over roast, veggies, and rice or mashed potatoes.

Notes

Tips

• Make sure you have a large oven safe pot. This is important because you want plenty of room for the roast to simmer in all the braising liquid, and room for the veggies to cook. This will ensure the meat and veggies come out perfectly tender.
• Trim excess fat off roast- I usually trim any extra fat off the roast that might be around the edges. Some will run through the meat. You don’t want to cut that out.
• Don’t skip searing the the meat- Searing the meat is essential for exceptional roast. The caramelization adds a deeper, richer flavor to the overall pot roast experience.
• Don’t rush the cooking process- Roast needs plenty of time to cook to become tender. Make sure you have the time to allow this process so the meat comes out tender and delicious.

 

Substitutions 

• Beef- Other roast options for tender results include brisket, bottom round, or rump roast.
• Seasonings- I think this roast is seasoned perfectly but feel free to add in additional seasonings like oregano, Italian seasoning, bay leaf, garlic powder, or onion powder.
• Veggies- Add in other veggies like potatoes, parsnips, or turnips.
• Wine- If you don’t want to use wine, use all beef stock.
• Canned tomatoes- For a tomato broth flavor use a small can of crushed tomatoes.

 

Common Questions

Can I make this braised pot roast in the slow cooker?

Absolutely! Make sure to sear the meat first before adding to the slow cooker. You’ll also want to sauté the veggies and stir in tomato paste and red wine in the same pot used to sear the meat. Transfer to the slow cooker along with the beef broth and herbs and cook on low for 8-9 hours. Add carrots and mushrooms half way through the cooking time.

How do I know when my pot roast is done?

Pot roast is finished cooking when it falls apart easily with a fork. Think melt-in-your-mouth tender.

Can I freeze the leftover pot roast?

Yes! I like to shred the beef before adding it to a freezer safe bag or container. This makes it easier to thaw. Leftover beef is great for making tacos, nachos, soups, and stews.

What if I don’t have much liquid to make a gravy?

You’ll want about 2 cups of liquid to make the gravy. If you don’t have two cups, just add enough beef broth or water to make 2 cups then proceed with the gravy steps.

 

Nutritional facts do not include rice or mashed potatoes.

Nutritional information is provided as a courtesy only and should be understood as an estimate rather than a guarantee. The Menu Maid makes no guarantees to the accuracy of this information. 

Nutrition

Calories: 662kcal | Carbohydrates: 20g | Protein: 58g | Fat: 36g | Saturated Fat: 14g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 19g | Trans Fat: 2g | Cholesterol: 188mg | Sodium: 852mg | Potassium: 1635mg | Fiber: 5g | Sugar: 9g | Vitamin A: 13427IU | Vitamin C: 6mg | Calcium: 110mg | Iron: 8mg

Note: Some of the links on my website are affiliate links. This means if you click on the link and purchase the item, I will receive an affiliate commission at no extra charge to you.