After two weeks of activities after work and traveling, Merideth and I were not in the mood to get complicated with our dinners this week. Based off a classic French sauce recipe, this roast felt fancy (even though it takes only about 10 minutes of prep!)
- 2-3lbs chuck roast
- 3tbs butter
- 2 shallots, minced
- 2 cups mushrooms, rinsed and stemmed
- 1 cup beef broth
- 1 1/2 cups dry red wine
- 1 tbs Worcestershire sauce
- 2 bay leaves
- 2tbs chopped thyme
- salt and pepper
- Heat butter over medium high heat and sear and sear chuck roast, approximately 2 minutes on each side. Put roast into slow cooker. Season with salt and pepper as desired
- Simmer shallots in butter until translucent, about 2 minutes.
- Add shallots, mushrooms, worcestershire sauce, bay leaves, and thyme to slow cooker. Pour over wine and beef broth.
- Cook on low 8 hours or high 4 hours and serve with mushrooms.
Wine Pairing: My favorite thing about cooking with wine is that, after preparing the recipe, you’re left with an open bottle! Don’t be wasteful – enjoy the roast with the red wine from your recipe; in my case, I used a cabernet sauvignon from France.