Pot Roast with Caramelized Onions & Mushrooms


My favorite way to cook pot roast is in a crockpot. It’s minimal effort and there’s not much better than a house filled with the aromas of a delicious meal. This is a basic pot roast recipe so feel free to mix it up. You can substitute beef stock for the red wine, toss in your favorite herbs or spices and if time is an issue, you can skip caramelizing the onions and mushrooms.

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Pot Roast with Caramelized Onions & Mushrooms
Author: Chef Danielle
Serves: 4-6
  • For Pot Roast:
  • 1 large onion, sliced
  • 2 cloves garlic, chopped
  • 1 tablespoon olive oil
  • 1 2 ½-3 pound boneless beef chuck
  • 1 bay leaf
  • ¾ cup red wine
  • 4 medium carrots, peeled and sliced ½-inch thick
  • Salt and pepper
  • For Caramelized Onions & Mushrooms
  • 1 tablespoon olive oil
  • 1 large onion, sliced
  • 8-ounces sliced mushrooms
  1. Prepare Pot Roast:
  2. Line the bottom of the crockpot with the onion and garlic. Heat oil in a large sauté pan over medium-high heat. Season the pot roast generously with salt and pepper on both sides. Place the pot roast in the pan and brown it on all sides, about 5 minutes.
  3. Take the pot roast out of the pan and place it in the crockpot on top of the onions and garlic. Add the bay leaf and the red wine. Set the crockpot to low and cook the pot roast for 8 hours. Add the carrots in the last hour of cooking.
  4. Prepare Caramelized Onions & Mushrooms:
  5. Heat olive oil in a large sauté pan over medium-high heat. Add onions and mushrooms. Sprinkle with a big pinch of salt and cook, stirring occasionally, until the onions soften and brown, 4 to 6 minutes.
  6. Place caramelized onions and mushrooms on a serving platter. Arrange pot roast and vegetables on top. Spoon the juices from the crock pot on top of the meat and serve.




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 width= I’m Chef Danielle, personal chef, cooking instructor, food stylist and food writer. I’m teaching you the tips, tools and techniques you need to make cooking simple. Welcome to my kitchen!!

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