Braised Chuck Roast with Red Wine and Mushrooms

You’ll be amazed at the difference it makes to quickly salt your roast the night before cooking.  This pot roast features tender beef in a red wine sauce with mushrooms and potatoes for a one-pot meal.

Braised Chuck Roast with Red Wine and Mushrooms

3.84 from 6 votes
Course: Main Course
Cuisine: American
Protein: Beef
Diet: Gluten Free
Cut: Chuck Roast, Shoulder Roast
Prep Time: 20 minutes
Cook Time: 3 hours 30 minutes
Total Time: 3 hours 50 minutes
Servings: 4 people


  • 1 pkg ButcherBox Chuck Roast or Shoulder Roast
  • 1 c dry red wine
  • 2 c beef stock
  • 3 Tbsp tomato paste
  • 6 cloves garlic sliced
  • 1 med onion sliced
  • 3 stalks celery sliced
  • 2 c baby bella mushrooms quartered
  • 2 c baby potatoes
  • 5 sprigs fresh thyme
  • 1 Tbsp kosher salt
  • 1 Tbsp black pepper
  • 2 Tbsp clarified butter


  • Remove Chuck Roast from package. Salt all over and refrigerate uncovered on wire rack overnight. Remove Roast from fridge one hour before cooking and season with salt and pepper.
  • Preheat Dutch oven, add clarified butter and sear roast on all sides until well browned, 3 minutes per side. Set roast aside.
  • Add garlic, onions and celery to pot and saute for 3 minutes. Add mushrooms and saute another 2 minutes. Add tomato paste and saute one more minute.
  • Add red wine and potatoes, scrape bottom with wooden spoon.
  • Place Roast and fresh thyme back in Dutch oven and add beef stock to cover ⅔ of the way.
  • Close lid tightly and place in 300°F oven for 3½ hours or until roast is fork tender.
  • Allow roast to rest in juices for 30 minutes. Then remove Roast and vegetables from Dutch oven.
  • Place liquid on stovetop and simmer until liquid is reduced by half.
  • Slice Roast and spoon sauce over everything. Enjoy!
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Yankel Polak

Yankel Polak is the Head Chef at ButcherBox.