There are so many occasions to whip up a Beaumont Pot Roast. Maybe it's raining today and you want to come home to a steaming plate of savory, tender beef that melts in your mouth. Or perhaps you just want to conclude a busy day with a restaurant-quality meal that's saturated in a herbaceous, luscious sauce with notes of mushroom and luxurious red wine. Beaumont Pot Roast basically cooks itself, so you can treat yourself to a five-star meal without all the effort. Maybe the best occasion to enjoy this meal is simply whenever you want!
Ingredients• 3 pounds chuck roast • 2 teaspoons salt, plus more to taste • 2 teaspoons pepper, plus more to taste • 1 large onion • 6 cloves garlic • 1 (6-ounce) package of mushroom caps • 1/2 cup burgundy wine • 1/2 cup Worcestershire sauce • 1 (10.5-ounce) can of beefy mushroom soup • 2 teaspoons thyme, leaves • 4 sprigs parsley, chopped and divided • 1 (3-ounce) package of baby carrots
Sprinkle the roast with salt and pepper.
In a sauté pan, over medium heat, brown the roast, turning on all sides, until it is dark golden brown, about 3-4 minutes per side.
Transfer the roast into a slow cooker.
Add the onions, garlic, mushrooms, wine, Worcestershire sauce, beefy mushroom soup, thyme, and 1 teaspoon of parsley to the roast.
Bring the roast mixture to a boil in the slow cooker.
Cover, reduce the heat to low, and cook until the roast is tender, for about 7 hours.
Add the carrots to the roast mixture about 3 hours before serving.
Sprinkle the roast mixture with the remaining parsley and season to taste.