Red Wine Garlic Pot Roast Red Wine Garlic Pot Roast

Author: Canadian Living

With pearl onions and wine, this succulent, tender stewed roast has a special holiday flair.

  • Portion size 10 servings
  • Credits : Canadian Living Magazine: December 2009



In bowl, pour 1 cup (250 mL) boiling water over dried mushrooms; let stand until softened, about 20 minutes. Strain, reserving liquid. Remove stems and discard. Slice caps; set aside.

Sprinkle roast with salt and pepper. In large Dutch oven, heat 1 tbsp (15 mL) of the oil over medium-high heat; brown roast all over. Transfer to plate.

Add remaining oil to pan; cook onions and garlic over medium heat, stirring occasionally, until softened, 3 to 4 minutes.

Add fresh shiitake mushrooms, soaked mushrooms, bay leaf and allspice; cook for 2 minutes. Add tomato paste; cook for 1 minute.

Add wine, broth and reserved mushroom liquid, stirring to scrape up any brown bits. Return beef and any accumulated juices to pan; bring to boil. Remove from heat. Cover and braise in 300°F (150°C) oven, basting every 30 minutes and turning once, for 2-1/2 hours.

Meanwhile, in skillet, melt butter over medium heat; cook pearl onions until tender and golden, about 10 minutes. Add to pot roast; cook, uncovered, until beef is fork-tender, about 30 minutes. Discard bay leaf.

Transfer roast to cutting board and slice across the grain. Serve with sauce.

Nutritional facts Per each of 10 servings: about

  • Sodium 283 mg
  • Protein 28 g
  • Calories 329.0
  • Total fat 20 g
  • Potassium 395 mg
  • Cholesterol 83 mg
  • Saturated fat 6 g
  • Total carbohydrate 8 g


  • Iron 22.0
  • Folate 7.0
  • Calcium 3.0
  • Vitamin A 2.0
  • Vitamin C 5.0
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Red Wine Garlic Pot Roast