There are so many occasions to whip up a Beaumont Pot Roast. Maybe it’s raining today and you want to come home to a steaming plate of savory, tender beef that melts in your mouth. Or perhaps you just want to conclude a busy day with a restaurant-quality meal that’s saturated in a herbaceous, luscious sauce with notes of mushroom and luxurious red wine. Beaumont Pot Roast basically cooks itself, so you can treat yourself to a five-star meal without all the effort. Maybe the best occasion to enjoy this meal is simply whenever you want!
Ingredients
- 3 pounds chuck roast
- 2 teaspoons salt, plus more to taste
- 2 teaspoons pepper, plus more to taste
- 1 large onion
- 6 cloves garlic
- 1 (6-ounce) package of mushroom caps
- 1/2 cup burgundy wine
- 1/2 cup Worcestershire sauce
- 1 (10.5-ounce) can of beefy mushroom soup
- 2 teaspoons thyme, leaves
- 4 sprigs parsley, chopped and divided
- 1 (3-ounce) package of baby carrots
Directions
Step 1 –Sprinkle the roast with salt and pepper.
Step 2 –In a sauté pan, over medium heat, brown the roast, turning on all sides, until it is dark golden brown, about 3-4 minutes per side.
Step 3 –Transfer the roast into a slow cooker.
Step 4 –Add the onions, garlic, mushrooms, wine, Worcestershire sauce, beefy mushroom soup, thyme, and 1 teaspoon of parsley to the roast.
Step 5 –Bring the roast mixture to a boil in the slow cooker.
Step 6 –Cover, reduce the heat to low, and cook until the roast is tender, for about 7 hours.
Step 7 –Add the carrots to the roast mixture about 3 hours before serving.
Step 8 –Sprinkle the roast mixture with the remaining parsley and season to taste.
Step 9 –Serve.
