Sun-Dried Tomato Pot Roast
From the slow-roasted carrots to the rich juices, my husband loves a classic pot roast. He is always asking me to make it! While I enjoy pot roast too, I thought a new flavor could be added in with one of my favorite pantry staples: sun-dried tomatoes.
Mediterranean flavors are my favorite to cook with and the sweet touch of the tomatoes with the silkiness of the olive oil really brings this dish to life. Plus, the beautiful umami flavor from the mushroom stock – we make ours at home, but this can also be found in the store. It is easy to set and forget in the slow cooker or slow-roasted in the oven. This recipe also makes just the right amount of food for meal-prepping or freezing for an easy weeknight meal. We enjoyed ours over egg noodles with some freshly grated parmesan cheese but it is also delicious over mashed potatoes, polenta, risotto, or a veggie medley.
The beauty of pot roast, no matter what kind you make, is the fall-apart meat and the effortless cooking experience (a perk for us busy moms). Not to mention, it’s only a handful of ingredients you may already have in your kitchen.
POT ROAST INGREDIENTS
- 2lb 7-Bone Chuck Roast
- 1 Yellow Onion
- 1 Cup Red Wine
- 1 Cup Mushroom Stock
- 7oz. Jar Sun-Dried Tomato, Sliced
- 2 Tablespoons Grapeseed Oil
- Salt & Pepper
INSTRUCTIONS
If you are using an oven for this recipe, preheat it to 300.
Heat a skillet (we use a 10″ round cast iron) over medium heat and add your oil. Season your roast with salt and pepper then add to the heated skillet, searing on both sides until golden – about 5 minutes per side. While the meat is browning, slice your onions.
Transfer the beef to your dutch oven or slow cooker. Add the onions into your skillet and saute for 3-5 minutes until soft. Pour in your red wine to deglaze the skillet and scrape up any bits stuck to the bottom. Let simmer for a minute before adding your jar of sun-dried tomatoes and stock. Stir and simmer for another minute. Combine everything in your dutch oven or slow cooker then cover.
For oven cooking: Bake at 300 for 3-4 hours until meat is tender
For slow cooker: Cook at low heat for 8 hours or high heat for 6
Remove the bones, shred the meat, then serve with your preferred accompaniments.
NOTES
Prefer no bone? A boneless roast works perfectly for this recipe too. If the steak is heavier than two pounds, adjust the other ingredients so you have enough liquid in the pan.
Can’t find mushroom stock or prefer not to use it? Beef broth works great in this recipe as well and is *almost* always available at the store.
Don’t have grapeseed oil? Swap for any oil in your pantry! We often reach for olive oil as an alternative, but you can use any oil you have on hand.
We used a Cabernet Sauvignon for this recipe but you can use any red wine you have on hand. Sometimes we buy a box and use it for recipes (and sipping) over the course of a few weeks!
- Times
- Description
- Image
- Ingredients
- Method
- Notes
- Nutrition
- Prep time: 5 minutes
- Cook time: 4 hours
- Total time: 4 hours 5 minutes
- Serves: 4
Ingredients
Ingredients
- 2 lb 7-Bone Chuck Roast
- 1 Yellow Onion
- 1 cup Red Wine
- 1 cup Mushroom Stock
- 1 jar (7oz) Sun-Dried Tomato, Sliced
- 2 tbsp Grapeseed Oil
- Salt & Pepper
Method
Instructions
- 1)
If you are using an oven for this recipe, preheat it to 300.
- 2)
Heat a skillet (we use a 10″ round cast iron) over medium heat and add your oil. Season your roast with salt and pepper then add to the heated skillet, searing on both sides until golden – about 5 minutes per side. While the meat is browning, slice your onions.
- 3)
Transfer the beef to your dutch oven or slow cooker. Add the onions into your skillet and saute for 3-5 minutes until soft. Pour in your red wine to deglaze the skillet and scrape up any bits stuck to the bottom. Let simmer for a minute before adding your jar of sun-dried tomatoes and stock. Stir and simmer for another minute. Combine everything in your dutch oven or slow cooker then cover.
- 4)
For oven cooking: Bake at 300 for 3-4 hours until meat is tender
For slow cooker: Cook at low heat for 8 hours or high heat for 6
- 5)
Remove the bones, shred the meat, then serve with your preferred accompaniments.
Notes
- Prefer no bone? A boneless roast works perfectly for this recipe too. If the steak is heavier than two pounds, adjust the other ingredients so you have enough liquid in the pan.
- Can’t find mushroom stock or prefer not to use it? Beef broth works great in this recipe as well and is *almost* always available at the store.
- Don’t have grapeseed oil? Swap for any oil in your pantry! We often reach for olive oil as an alternative, but you can use any oil you have on hand.
- We used a Cabernet Sauvignon for this recipe but you can use any red wine you have on hand. Sometimes we buy a box and use it for recipes (and sipping) over the course of a few weeks!
Enjoy this recipe? Try our Red Wine Risotto & Sweet Italian Sausage