All Recipes Slow Roasted Fall Apart Pot Roast Smothered in Mushroom Cabernet Gravy | ShesGotFlavor

Published on February 2nd, 2015 | by utokia

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Slow Roasted Fall Apart Pot Roast Smothered in Mushroom Cabernet Gravy

This Pot Roast Smothered in Mushroom Cabernet Gravy takes melt in your mouth and gravy heaven to new heights!  Let me just say that anything slow roasted is bound to be fall apart or fall off the bone and full of flavor!  The gravy made with mushrooms and Cabernet just well it just gets this pot roast drunk off juicy flavor!  Pair this with some brown rice or just serve on it’s own with some cabbage or a salad for dinner or take it in as leftovers for lunch.  No matter how you do it, just do it!  Your taste buds will not regret it!

Soo much flavor joy in this dish ~ YUM!Slow Roasted Fall Apart Pot Roast Smothered in Mushroom Cabernet Gravy | ShesGotFlavor
I love love love making gravy with Cabernet!Slow Roasted Fall Apart Pot Roast Smothered in Mushroom Cabernet Gravy | ShesGotFlavor

SLOW ROASTED FALL APART POT ROAST SMOTHERED IN MUSHROOM CABERNET GRAVY

INGREDIENTS:
Pot Roast
1-2 tbsp. all purpose flour to flour the pot roast (+ 2 tbsp. to make the gravy)
1 cup thinly sliced bella mushrooms
½ cup thinly sliced vidalia onions
1 cup Cabernet red wine
1/4 stick unsalted butter
1 tbsp. canola oil
1 ½ cup chicken stock
Corn starch mixture (1 tsp. corn starch mixed with 2 tsp. water)
1 tbsp. Crushed garlic
Spices – (1 tbsp. Sea Salt, ½ tbsp.. Ground Black Pepper, 1 tbsp. Dried Thyme, and 2-3 tbsp. Rotisserie seasoning)

READY, SET, GO:

  1. Preheat oven to 325 degrees
  2. Thoroughly clean pot roast and pat dry
  3. Season pot roast with sea salt, ground black pepper, rotisserie seasoning and dried thyme all over, then lightly sprinkle with flour all over
  4. Add canola oil to dutch oven or roasting pan over medium high heat on top of the stove, once pan is hot sear the pot roast (about 3-5 minutes on each side), then remove from pan and set aside
  5. Add the mushrooms, onions and crushed garlic and sauté until softened
  6. Add butter and flour to pan and whisk together to begin to make the gravy, once butter is melted and flour is incorporated with the butter, de-glaze the pan by adding the Cabernet and Chicken stock and whisking until incorporated, allow gravy to come to a boil and then add the corn starch mixture and whisk together, this will thicken the sauce, once it begins to thicken (should only take 20 to 30 seconds to start to thicken) turn off heat and allow to thicken 1-2 minutes, then add the pot roast to pan
  7. Spoon the gravy all over the pot roast, cover and place in the oven for 1 and 1/2 hours to 2 hours or until fall apart tender (spoon juice over meat every 30 to 40 minutes and return to oven)
  8. Serve and ENJOY!

Utokia ~
Sizzle Sizzle Baby

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About the Author

My name is Utokia Langley. I come from a family of great cooks, none of them professional chefs but trust me some of the best flavors came from the kitchens in my family! Flavor has always been a priority with any meal, whether it was breakfast, lunch, dinner, dessert or just a snack.



One Response to Slow Roasted Fall Apart Pot Roast Smothered in Mushroom Cabernet Gravy

  1. mia says:

    Hello

    I want to try your pot roast recipe. How many pounds should the pot roast be for this recipe. Thanks

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    utokiaaboutWelcome to my Blog, I am Utokia Langley. Thank you for spending some time with me! I hope you enjoy yourself while you are here and visit often! And by all means leave me comments, I love hearing from you!
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