Description
A hearty and flavorful pot roast braised in red wine, perfect for a comforting meal.
Ingredients
Scale
- 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
- 3 cups beef broth
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- 2 bay leaves
- Salt and black pepper to taste
Instructions
- Preheat your oven to 325°F (160°C).
- Season the beef chuck roast 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. Cook for 1 minute more until fragrant.
- Pour in the red wine and scrape up any browned bits from the bottom of the pot. Let it simmer for 2-3 minutes to reduce slightly.
- Return the 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.
- Braise for 3 to 4 hours, or until the roast is fork-tender.
- Remove the roast from the pot and let it rest for 10-15 minutes before shredding or slicing.
- Skim off any excess fat from the braising liquid. Discard the herb sprigs and bay leaves.
- Serve the shredded or sliced roast with the vegetables and sauce.
Notes
- For a thicker sauce, you can remove the roast and vegetables and simmer the braising liquid on the stovetop until reduced to your desired consistency.
- You can add other root vegetables like potatoes or parsnips along with the carrots and celery.
- Prep Time: 20 min
- Cook Time: 4 hours
- Category: Dinner
- Method: Braising
- Cuisine: American
Nutrition
- Serving Size: 6 ounces
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 120mg
Keywords: pot roast, red wine, beef, comfort food, slow cooker, braised, rustic, dinner