Sunday Pot Roast

with porcini mushroom and red wine

We love the aromas of slow-cooking pot roast— especially on Sundays at home. This rendition, studded with luxurious porcini mushrooms and fresh garlic, fills us with joy whenever it’s cooking. 

Serves 4-6  |  Cooks in 2-3 Hours


2     to 2½ pounds beef chuck roast
1      pouch Red Fork® Slow Cook Sauce
2     cups broth or water


1     pound peeled carrots, 2 inch pieces
1     to 1½ pounds small potatoes, halved


1.    Preheat oven to 350°.
2.   Brown roast in 2 Tbs. oil in Dutch oven over med-high heat until golden, about 5 min. per side.
3.   Add Sauce and broth. Cover; cook in oven until fork-tender, 2 to 3 hrs. (If using, add optional vegetables after 1 hr.) Slice meat; season with salt. Serve with pan juices.


Variation: Brown beef as directed. Put beef, Sauce and 1 cup broth in a slow-cooker. Cover and cook on low until fork-tender, 6 to 8 hrs. Add vegetables  halfway through cooking.