Slow Cooker: Red Wine–Tomato Pot Roast with Carrots & Mushrooms over Mashed Russets

A slow-cooker classic built for winter: tender chuck roast in a savory tomato-red wine broth with carrots, onions, and mushrooms—then spooned over fluffy mashed potatoes. All the comfort, with hands-off cooking while you handle life.

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Ingredients

Choice Beef Chuck Roast ~1.25 lb $8.99–$8.99/lb (varies on list)
Organic Carrots Bunch 2 medium carrots, peeled and cut into 1-inch chunks $2.50
Organic Jumbo Yellow Onions 1/2 large onion, sliced $1.49/lb
Simple Truth Organic® Whole Baby Bella Mushrooms 8 oz, halved $3.50 (sale)
Tomato paste 2 tbsp
Beef stock 1 1/2 cups
Dry red wine (or extra stock) 1/2 cup
Worcestershire sauce 1 tbsp
Bay leaf 1
Dried thyme 1 tsp (or 1 tbsp fresh if you have it)
Kosher salt 1 tsp (plus more to taste)
Black pepper 1/2 tsp
Organic Russet Potatoes 1 to 1 1/4 lb, peeled and cut into 2-inch chunks $1.69/lb
Milk (or broth) 1/4 cup (more as needed)
Butter or olive oil 2 tbsp
Optional: parsley or chives 1 tbsp, chopped

Instructions

Prep the beef: pat ~1.25 lb chuck roast dry and season with 1 tsp kosher salt and 1/2 tsp black pepper.
Optional but worth it (stove step, 8 minutes): heat a skillet over medium-high with 1 tbsp oil. Sear chuck roast 3–4 minutes per side until browned. (If you’re slammed, you can skip searing and still get good results.)
Build the slow cooker: add 1/2 sliced onion, 2 chopped carrots, and 8 oz halved baby bella mushrooms to the slow cooker. Place the chuck roast on top.
Mix the braising liquid: whisk 1 1/2 cups beef stock, 1/2 cup red wine (or more stock), 2 tbsp tomato paste, 1 tbsp Worcestershire, 1 bay leaf, and 1 tsp dried thyme. Pour over the roast and vegetables.
Cook: cover and cook on LOW 7–8 hours or HIGH 4–5 hours, until the beef shreds easily.
Make mashed potatoes near the end: peel and chunk 1 to 1 1/4 lb russet potatoes. Boil in salted water until very tender, 15–18 minutes. Drain well.
Mash: mash potatoes with 2 tbsp butter (or olive oil) and 1/4 cup milk (add more as needed). Season with salt and pepper to taste.
Finish the beef: remove bay leaf. Shred or slice the roast. If the sauce is thin, ladle some into a small pot and simmer 5–8 minutes to reduce, or stir in a quick slurry (1 tsp cornstarch + 1 tbsp cold water) and cook until glossy.
Serve: spoon mash onto plates, top with beef and plenty of mushroom-carrot gravy. Finish with 1 tbsp chopped parsley/chives if you’ve got it.

Health notes: ~800–1,000 calories per serving (depends on mash and fat content). High protein and iron; veggies included. To lighten: skim fat, use more carrots/mushrooms, and mash with olive oil instead of butter.

Drink pairing: Wine: The dish has deep beefy richness + tomato, so go with a medium/full red with acidity and savory notes. - Best styles: Cabernet Sauvignon; Tempranillo. - WA pick (if available): Columbia Valley Cabernet Sauvignon (many producers) is a natural fit.

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