Description
A rich and tender red wine pot roast slow-cooked to perfection, infused with aromatic herbs, fresh vegetables, and a deep, flavorful sauce that’s perfect for cozy dinners.
Ingredients
Scale
- 3–4 lb beef chuck roast
- 2 cups dry red wine (Cabernet Sauvignon or Pinot Noir)
- 2 cups beef broth
- 1 large onion (sliced)
- 4 cloves garlic (smashed)
- 4 carrots (peeled and chopped)
- 2 stalks celery (chopped)
- 3–4 sprigs fresh thyme
- 2 bay leaves
- 2 tbsp tomato paste
- 2 tbsp olive oil
- salt and freshly ground black pepper (to taste)
Instructions
- Optional: Marinate the beef in 1 cup red wine, garlic, thyme, and 1 tablespoon olive oil for 2 hours or overnight in the refrigerator for deeper flavor.
- Preheat oven to 300°F (150°C).
- Heat 2 tablespoons olive oil in a Dutch oven over medium-high heat. Pat the beef dry, season generously with salt and pepper, then sear on all sides until browned, about 3-4 minutes per side. Remove and set aside.
- Add onions, garlic, carrots, and celery to the pot and sauté until softened, about 5 minutes.
- Stir in tomato paste and cook for 1 minute to caramelize.
- Pour in 1 cup red wine to deglaze the pot, scraping up browned bits from the bottom with a wooden spoon.
- Return the roast to the pot and add remaining wine, beef broth, thyme, and bay leaves. The liquid should come about halfway up the sides of the meat.
- Cover the pot and transfer to the oven. Cook for 3.5 to 4.5 hours, turning the roast once halfway through, until meat is fork-tender.
- Remove roast and vegetables to a serving platter. Strain the cooking liquid and simmer on stovetop for 10-15 minutes to reduce and thicken if desired. For a thicker sauce, mix 1 tablespoon cornstarch with 2 tablespoons water and stir into simmering sauce.
- Slice the roast against the grain and serve with the rich sauce spooned over the top.
Notes
- Prep Time: 120 minutes
- Cook Time: 240 minutes
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3 g
- Sodium: 700 mg
- Fat: 25 g
- Saturated Fat: 10 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 2 g
- Protein: 40 g
- Cholesterol: 100 mg
Keywords: Red Wine Pot Roast