This is a yummy meal that you can slow cook in the oven on a Sunday afternoon, or in your crock-pot for a week night meal. It’s super easy to make and delicious over mashed potatoes or egg noodles. For this meal we served it on top of our Smoked Gouda Smashed Potatoes. Don’t forget to get a nice crusty bread for dipping!
Here’s what you’ll need:
- Bottom Round Roast 2 pounds (approximately)
- 2 pints of mushrooms, cleaned and de-stemmed, (I used 1 pint of button and 1 pint of baby portabella)
- 2 cups baby carrots
- 1 6oz can of tomato paste
- 4 beef bouillon cubes
- 2 tablespoons Worcestershire sauce
- 1/2 cup white wine
- 4 cups water
- Olive oil
- salt and pepper
Heat oven to 350 degrees. Next, coat the bottom of a cast iron pot (or other oven safe pot) and heat on a medium heat for at least 5 minutes
Carefully add roast to your hot pan and brown on all sides. If your roast is sticking, let it cook a little longer. It will release when your roast is nice and brown.
Once your roast has browned add your bouillon cubes. Push the bouillon cubes around the bottom of the pan so that it absorbs some of the fat and oil. Use a large mixing spoon to break the bouillon cubes into pieces and toss around the bottom of the pan. Cook and stir for 1-2 minutes. Next add the mushrooms to pot. Allows the mushroom to cook for 2-3 minutes before stirring. Stir and let sit again for 2-3 minutes and saute. You are creating what is called a “fond”, which is a French word for foundation, and this foundation will add lots of flavor.
Next, deglaze the bottom of your pan by adding the white wine and stirring. Make sure you scrape the bottom of the pan well to get up all those bits at the bottom, that’s where the flavor is.
Add carrots, water, Worcestershire sauce and bring to a boil. Let bubble for 10 minutes uncovered. Add tomato paste and pepper, about a teaspoon, and combine well.
Cover and bake for about 2 hours, or until the meat shreds easily. Once all the beef is shredded return to the pot and salt to taste.
If you want to make this in the crock-pot you would still brown your roast on all sides. Then add it to your crock-pot, with the rest of the ingredients. Cook on low for 6 hours or high for 4 hours…or until your meat shreds.