Description
A classic and comforting Red Wine Pot Roast recipe that is both delicious and easy to prepare, perfect for a family dinner.
Ingredients
- 3-4 pound beef chuck roast
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 carrots, peeled and chopped
- 3 celery stalks, chopped
- 4 cloves garlic, minced
- 1 tablespoon tomato paste
- 1 cup dry red wine (like Cabernet Sauvignon or Merlot)
- 3 cups beef broth
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- 2 bay leaves
- Salt and freshly ground black pepper to taste
- 2 tablespoons all-purpose flour (optional, for thickening gravy)
- 1/4 cup cold water (optional, for thickening gravy)
Instructions
- Preheat your oven to 325°F (160°C).
- Pat the beef chuck roast dry with paper towels and season generously with salt and pepper.
- Heat olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Sear the roast on all sides until deeply browned. Remove the roast from the pot and set aside.
- Add the chopped onion, carrots, and celery to the pot. Cook, stirring occasionally, until softened, about 8-10 minutes.
- Stir in the minced garlic and tomato paste and cook for 1 minute more until fragrant.
- Pour in the red wine, scraping up any browned bits from the bottom of the pot. Let it simmer and reduce slightly for about 5 minutes.
- Return the seared roast to the pot. Add the beef broth, rosemary, thyme, and bay leaves. The liquid should come about halfway up the sides of the roast.
- Bring the liquid to a simmer, then cover the pot tightly with a lid.
- Transfer the Dutch oven to the preheated oven and cook for 3 to 4 hours, or until the roast is fork-tender.
- Once the roast is tender, carefully remove it from the pot and place it on a cutting board. Tent with foil to keep warm.
- Remove and discard the herb sprigs and bay leaves from the liquid.
- If you prefer a thicker gravy, whisk together the flour and cold water in a small bowl to create a slurry. Bring the liquid in the pot to a simmer and gradually whisk in the slurry until the gravy thickens to your desired consistency. Season with salt and pepper to taste.
- Slice or shred the pot roast and serve with the vegetables and gravy.
Notes
- For a deeper flavor, you can marinate the roast in red wine overnight before cooking.
- Any sturdy red wine will work, but avoid sweet wines.
- If you don’t have fresh herbs, you can use 1 teaspoon each of dried rosemary and thyme.
- The cooking time may vary depending on the thickness of your roast. Check for tenderness with a fork.
- Serve with mashed potatoes, noodles, or crusty bread to soak up the delicious gravy.
- Prep Time: 20 minutes
- Cook Time: 3-4 hours
- Category: Main Course
- Method: Oven Roasting
- Cuisine: American