Pot Roast in Cabernet

This Pot Roast in Cabernet is the ultimate comfort food for a cozy night in. Tender beef is slow-cooked in a rich Cabernet wine sauce with mushrooms, carrots, and aromatic herbs. The result is a melt-in-your-mouth dish that’s perfect for Sunday dinners or special occasions. Serve it with crusty bread or mashed potatoes to soak up every last drop of the delicious sauce. It’s a hearty, flavorful meal that will warm you from the inside out.

Ingredients:

• 1 tablespoon unsalted butter
• 2 tablespoons olive oil
• 3 lbs. trimmed beef flatiron steak or chuck, cut into 8 pieces
• Freshly ground black pepper and salt
• 1 pkg. Lipton Beefy Onion soup mix
• 1 tablespoon finely chopped garlic
• 1 tablespoon all-purpose flour
• 2 cups Cabernet wine
• 2 bay leaves
• 20 cremini mushrooms or button mushrooms (optional)
• 3 large carrots, cut into 1" pieces
• Chopped fresh parsley, for garnish

Instructions:

1. Preheat the oven to 300°F. In a large Gotham skillet, melt the butter in 1 tablespoon of olive oil. Arrange the meat in the pan in a single layer and season with salt and pepper. Cook over medium-high heat, turning occasionally, until browned on all sides, about 8 minutes.
2. Remove from heat and add all ingredients, sprinkling with Beefy Onion soup mix.
3. Cover the skillet and transfer it to the oven. Cook the stew for 3 ½ hours, until the meat is very tender.
4. Serve with crusty bread and garnish with chopped parsley.