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 garlic cloves, 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 red wine, garlic, thyme, and olive oil for 2 hours or overnight in the fridge.
- Preheat oven to 300°F (150°C).
- Heat olive oil in a Dutch oven over medium-high heat and sear the beef on all sides until browned, about 3-4 minutes per side. Remove and set aside.
- Add onions, garlic, carrots, and celery to the pot; 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.
- Return the roast to the pot; add remaining wine, beef broth, thyme, and bay leaves.
- 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. Strain the cooking liquid and simmer on stove to reduce and thicken if desired.
- Slice the roast and serve with the rich sauce spooned over the top.
Notes
- For a thicker sauce, mix 1 tbsp cornstarch with 2 tbsp water and stir into simmering sauce.
- Leftovers taste even better the next day and freeze well for up to 3 months.
- Try adding mushrooms or pearl onions for extra flavor.
- Use a heavy Dutch oven or slow cooker for best results.
- Prep Time: 20 minutes
- Cook Time: 4 hours
- Category: Main Course
- Method: Braising
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 550mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 120mg
Keywords: red wine pot roast, slow cooked beef, comfort food, dinner recipe, braised beef