If you’re looking for a stress free, budget friendly meal for the holidays, look no further than this Red Wine Pot Roast with Mushrooms. It’s a family favorite and I’m sure it’ll be a favorite of yours too!
One of the unexpected bonuses of getting married is that you inherit an entirely new catalog of family recipes. A few years ago, my mother-in-law gave me a thick, gray binder stacked with all of their favorites. I always find it fascinating to leaf through and get a picture of what their family ate and loved over the years. While I grew up eating Tater Tot Casserole and Green Bean Chili, my husband was feasting on Pumpkin Cream Cheese Pinwheels and this Red Wine Pot Roast.
I don’t remember eating much pot roast in my house growing up, but it’s definitely one of my mother-in-law’s specialties. Back in college, my husband used her Crock Pot Beer Pot Roast to win my heart (and the hearts of all my roommates). That recipe is a go-to for us, but this version, which is filed under the name Burgundy Beef in the gray binder, might be my absolute favorite. This is the recipe we make on special occasions, and the one we eat when the whole family is together in Dallas. This is classic comfort food, gussied up just a bit for the holidays.
It’s no surprise this recipe is everyone’s favorite. The first steps involve frying bacon and then browning your roast in the rendered fat, and it only gets better from there. This ingredient list reads like a greatest hits album–pearl onions, mushrooms, garlic, red wine, thyme–these are the best of winter’s offerings, all cozied up together in one pot. I confess, this is actually the first roast I have ever made in the oven rather than the slow cooker. While oven roasting does require slightly more hands on time, I have to admit browning and then roasting everything together in one pot yields incredibly rich, layered flavor and the most tantalizing smells.
Once the beef is done, and by done I mean it falls apart when you glance at it, I remove it to a cutting board, and then add a little cornstarch to what’s left in the pot to make a nice thick, glossy sauce. That sauce, along with tender hunks of the roast beef, is then ladled over egg noodles, another brilliant tradition I learned from my in laws.
This, my friends, is how you do the holidays on a budget. Grab an economical roast (look for Round Tip, Top Sirloin, or Eye Round), let it bathe in a medley of wine and aromatics for hours, and then serve it over noodles for a meal that feels special without the stress on your budget or your time. Trust me, you cannot go wrong with this combination of silky noodles and tender beef and mushrooms. Your guests will leave with warm and happy bellies, and if you’re lucky, there’ll be enough leftovers to make some Pot Roast Sandwiches.
There are 17,000 beef farming families in Ohio, and 98 percent of them are family farms. As the winter chill sets in and we all hunker down with comforting meals like this, Ohio beef farmers are also taking special care to keep their animals safe. You can watch this video to see how farmer’s routines change in the winter months, and visit Ohio Beef on Facebook, Twitter, and Instagram, for more cozy winter meal ideas.
Red Wine Pot Roast with Mushrooms and Egg Noodles
- 3 slices bacon, chopped
- 3 pounds chuck roast (I used bone-in, also known as a blade roast)
- 8 ounces pearl onions
- 3 cloves garlic, minced
- 12 ounces baby portabello mushrooms, quartered
- Salt and Pepper
- 1 cup beef broth
- 1 cup red wine
- 1/2 teaspoon dried thyme
- 1/4 teaspoon marjoram (or sub Italian seasoning blend)
- 2 Tablespoons cornstarch
- 16 ounces egg noodles
- Parsley, for serving
- Preheat the oven to 275 degrees. In a Dutch oven or other large oven safe pot, fry the bacon over medium heat until crispy. Remove the bacon to a paper towel, leaving the fat in the pan.
- Season the roast on all sides with Kosher salt and pepper. Place the roast in the the pan and brown on all sides. Remove the roast to a plate.
- Add the onions and mushrooms to the pan and saute until browned. Stir in the garlic. Pour the beef broth and red wine into the pan, scraping up any browned bits on the bottom. Return the roast to the pan and sprinkle with thyme and marjoram.
- Cover the pot and cook for 3-4 hours, flipping the beef over every hour. The beef is ready when it is fall apart tender. When the beef is done, remove it to a plate or cutting board. Shred or leave it in big chunks.
- Make a slurry by mixing ¼ cup of the liquid from the pot and 2 Tablespoons of cornstarch. Place the pot over medium heat and whisk in the slurry. Bring to a boil and cook for 2 minutes then reduce heat to low. Continue to cook until thickened slightly then remove from heat. Return the beef to the pot.
- Meanwhile, cook the egg noodles according to package directions. Ladle beef and sauce over cooked egg noodles to serve. Sprinkle with parsley if desired.
**You can also make this in the crock pot. Follow the directions in step 1, then place the roast along with the bacon and all the ingredients except the cornstarch and noodles in the slow cooker and cook on low for 8 hours or until roast is tender.