Comfort Food Classic: Dilled Pot Roast in Mushroom Sauce
Cooking Panda
Pot roast is an American classic. When looking for a recipe, we wanted something simple that you could set up in the morning and have ready by the time you’re home from work. Of course, what pot roast is complete without a sauce to be served with it?
This recipe uses fresh mushrooms, sour cream, and the roast drippings to create a savory, complex flavor that perfectly complements 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
30min to prepare serves 4
Ingredients
- 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
Preparation
- Mix together salt, pepper, and dill.
- Pat the roast dry, then rub the seasoning all over.
- Place onion slices and celery 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