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Pot Roast with Sweet Potato, Mushroom, and Carrot


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Source: Chelsea -


This fall classic is the epitome of comfort food when the weather becomes crisp and cool.  This version takes vegetables from the harvest season-sweet potato, carrot, and mushroom- which all complement the heartiness of the roast.  When cooked to perfection, the roast can be cut with a fork!  This roast is truly melt-in-your mouth and there will be no empty tummies at the dinner table.


3 large carrots, peeled and cut into 2-inch slices

1 large sweet potato, cut into large cubes (You can substitute any potato, use approx. 1 pound or more)

1 package mushrooms, white or crimini cut into slices

1 yellow onion, quartered

3-4 lb. chuck roast

½ cup red wine


1 package McCormick “Bag ‘N Season Pot Roast”



Preheat oven to 350° F.

Fill a large Dutch Oven with the carrots, sweet potato, mushrooms and onion.  Lay the chuck roast on top of the vegetables.

In a small bowl, mix together the red wine and the seasoning packet from the McCormick “Bag ‘N Season Pot Roast.” 

Hint #1:  The seasoning packet will call for use of ¼ cup water, but use ½ cup red wine for a fuller, richer, and more complex flavor! 

Hint #2:  There’s no need to use the bag that comes with the McCormick “Bag ‘N Season Pot Roast” package.  Cook everything right in your large Dutch Oven or even a slow cooker.

Cover with lid and roast at 350° F for 3 hours.  Check tenderness of the roast with a fork, as it should be fork tender (no need for a knife to slice!).  If the roast is not fork tender, raise oven heat to 425° F and roast for another 30-45 minutes.

The final product should fall apart when pierced with a fork…delicious!

Serve hot immediately.  Leftovers will keep in the refrigerator for 4 days, so enjoy as leftovers for lunch and dinner throughout the week. 


Hint #3:  To stretch leftovers, serve over rice, spätzle, or egg noodles.


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