Pot roast is an American classic. When thinking about a recipe, we wanted something simple that we could set up in the morning and have ready by the time we’re home from work. To complement the meat, we knew we wanted to add a sauce, we just had to figure out what kind. In the end, we decided to use fresh mushrooms, along with some sour cream and the roast drippings to create a savory, complex flavor that goes perfectly with the protein. It can be hard to put together a filling, healthy dinner after a long day, so prepping this ahead of time and then only having to do the sauce right before dinner is such a breeze – totally worth the the work ahead of time!
Easy Dill Pot Roast
30 minutes active; 4-8 hours inactive to prepare serves 4
- 2 1/2-3 pounds bottom round beef roast
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 2 tablespoons fresh dill, minced
- 1 onion, quartered
- 4 ribs celery, chopped
- 1/2 cup red wine, divided
- 1/4 cup water
- 1 pound assorted mushrooms, sliced
- 3/4 cup sour cream
- Mix together salt, pepper, and dill. Pat the roast dry with paper towels, then rub seasoning all over, pressing gently to adhere.
- Place onions and celery in the bottom of slow cooker, and pour 1/4 cup red wine and water over the top.
- Place roast on top of veggies, then cover and cook on low for 8-10 hours (or on high for 4-5).
- When roast is almost done, sauté the mushrooms in an oiled pan over medium heat, stirring occasionally until tender.
- Reduce heat to low, then stir in red wine and sour cream. Cook for 10 minutes, or until thickened.
- Remove roast and vegetables to a serving plate, cover and let rest 10 minutes.
- Pour remaining drippings in with mushrooms and cook for 5 minutes.
- Season sauce with salt and pepper, then slice roast and pour mushroom sauce on top. Enjoy!
Recipe adapted from 12 Tomatoes