Pot Roast with Sweet Potato, Mushroom, and Carrot

Source: Chelsea - victae.com

Pot Roast with Sweet Potato, Mushroom, and Carrot

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.