Not every treat for cold weather needs to be a dessert or a soup! In fact, there are plenty of fantastic, hearty dishes to try out. One American classic is the pot roast. When looking for a pot roast recipe, we wanted something simple that you could set up in the morning and it would be ready to eat by the time you get home. Of course, what pot roast is complete without a sauce to be served with it? This recipe uses fresh mushrooms, sour cream, and of course the roast drippings to create a savory, complex flavor that perfectly compliments the meat. Serve this dish with vegetables on the side (we love green beans with this) for a complete meal. Keep reading below for our pot roast recipe...
Dilled Pot Roast with Mushroom Sauce
- 2.5 to 3lbs top round beef roast
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 2 tablespoons fresh dill, chopped (or 2 tsp dried dill)
- 1 onion, cut into 4 thick slices
- 4 ribs celery, cut into chunks
- 1/2 cup red wine divided
- 1/4 cup water
- 1lb mushrooms, sliced
- 1 cup light sour cream
- Mix together salt, pepper, and dill.
- Pat the roast dry, then rub the seasoning all over.
- Place onion slices and clery in the bottom of the slow cooker.
- Pour water and 1/4 cup red wine over the vegetables.
- Place the roast on top of the vegetables.
- Cook on low for 8-10 hours.
- When roast is almost done, saute the mushrooms in an oiled pan over medium heat, stirring occasionally until the mushrooms are tender.
- Turn the heat on low and stir in the sour cream and remaining 1/4 cup red wine. Season with salt and pepper.
- Remove the roast from the slow cooker onto a serving plate. scoop out vegetables with a slotted spoon and serve with the roast.
- Stir in any drippings left in the slow cooker with the mushroom sauce.
- Pour mushroom sauce on top of the roast and serve.
Recipe adapted from The Crockin' Girls