Let the crock pot do all the work for you with this savory, comforting Slow Cooker Rosemary Mushroom Pot Roast.
This weekend I made another wedding cake. After my first wedding cake, I swore I would never do it again, so agreeing to this one was really against my better judgment. But when the couple said they wanted a “naked banana bread wedding cake,” I couldn’t resist.
Naked cakes are definitely my style. I’ve always been more of a big picture kind of gal, and I hate to bother with details like perfectly smooth frosting. So a cake that requires very little adornment is my kind of cake. Beauty with as little effort as possible. That’s pretty much my life motto.
I’ll be blogging more about the banana bread cake next week, but today I’m sharing another recipe that fits right into my little work-big reward mantra. When I want a no-stress meal that I know will be a winner, I go back to basics. The slow cooker, a pot roast, and wine. It works every time.
This is comfort food at its finest, the kind of meal you want to come home and snuggle up to after a long day. Swing open the door, step into the warmth of your house, and be greeted by the smell of rosemary and garlic. The beef is fall apart tender after it’s 8 hour long soak, and the mushrooms and onions have sopped up all the rich flavors of the wine and broth. This meal feels like your favorite blanket–cozy and warm, familiar and yet still supremely satisfying.
As far as ease, you can’t beat a roast thrown into the crock pot. Take 8 minutes in the morning to give the beef a good browning in a skillet, and then let the gentle heat of the slow cooker take care of the rest. We served this with a side of loaded mashed potatoes. Had I served it with plain potatoes, I may have taken some of the leftover juices and made a gravy, but the meat itself is tender and flavorful enough without it.
If you’re looking for picture perfect, complicated roast you’ve come to the wrong place. But if you want a no-fail, no fuss, rich and satisfying meal, this one is for you. Consider it a “naked roast.” Just give that a few weeks. I’m sure it’ll be trending on Pinterest before you know it.
- 4 lb. Chuck Pot Roast
- 1 Tablespoon olive oil
- Kosher salt and pepper
- 1 cup red wine, divided
- 1½ cups chicken or beef broth (check labels for GF)
- 8 ounces sliced mushrooms
- 1 onion, quartered
- 2 sprigs rosemary
- 3 cloves garlic, minced
- Heat the olive oil in a large skillet over medium high heat. Season the roast generally on both sides with salt and pepper. Add the roast to the skillet and brown on both sides, about 4 minutes each side, or until some nice browning has developed. Place the roast in the slow cooker.
- Add ½ cup of the red wine to the skillet (it'll sizzle a lot so be careful!), and use a spatula to scrape up any browned bits from the bottom (that's where the flavor is). Add the red wine mixture to the slow cooker.
- Nestle the mushrooms and onions around the roast and top with rosemary and garlic. Pour the broth over all. Add the rest of the wine until the mixture is mostly covered.
- Cook on high for 4 hours or low for 8 hours.
Recipe by NeighborFood