Marry Me Pot Roast

Total Time Prep: 20 min. Cook: 7 hr. 20 min.
Yield 8 servings
Test Kitchen Approved
Want to win their heart? First, win their taste buds with a flavorful and tender Marry Me pot roast!

Ingredients

  • 1 large onion, cut into large chunks
  • 5 garlic cloves, smashed
  • 1/2 cup beef stock
  • 1 tablespoon oil from a jar of sundried tomatoes
  • 3 to 4 pounds boneless beef chuck roast
  • 1/2 cup dry red wine
  • 1/2 cup julienned oil-packed sun-dried tomatoes
  • 1 jar (10 ounces) roasted sweet red peppers, drained
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 cans (10-1/2 ounces each) condensed cream of mushroom soup, undiluted
  • 16 ounces pappardelle pasta
  • Freshly grated Parmesan cheese, for garnish
  • Fresh basil leaves, for garnish

Directions

  1. In a large crock pot, scatter onions and garlic cloves in a layer. Pour in beef stock.
  2. In a large skillet, heat sun-dried tomato oil to medium-high heat. Add chuck roast; sear until golden brown, 2-3 minutes per side. Transfer roast to the slow cooker.
  3. Pour red wine into the hot skillet; use a wooden spoon to deglaze the pan, scraping the browned bits from the surface. Pour the wine mixture over the roast.
  4. Scatter sundried tomatoes and roasted red pepper strips in the slow cooker. Sprinkle roast with oregano, thyme, salt and pepper. Pour the cream of mushroom soup over the roast. Cover; cook on low 7-8 hours or until the meat is fall-apart tender.
  5. Shortly before the roast is done, bring a large pot of salted water to a boil; cook pappardelle pasta according to package directions or until al dente. Drain; set aside.
  6. Transfer the roast to a cutting board; tent with foil. With a slotted spoon, transfer vegetables from the liquid to a small bowl. Whisk the liquid into a creamy gravy. Stir the vegetables back into the gravy.
  7. Shred the pot roast. Place portions of cooked pasta on serving plates; place shredded pot roast on top. Ladle gravy and vegetables on top; sprinkle with grated Parmesan and fresh basil leaves. Serve immediately.

Nutrition Facts

1 serving: 686 calories, 28g fat (9g saturated fat), 180mg cholesterol, 1140mg sodium, 52g carbohydrate (4g sugars, 4g fiber), 48g protein.

How do I love thee? With a plateful of this succulent roast! Creamy Marry Me pot roast is braised in a slow cooker with flavorful ingredients like garlic, sun-dried tomatoes and cream of mushroom soup. —Nancy Mock, Southbridge, Massachusetts
Recipe Creator
Community Cook

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