Description
Red Wine Pot Roast
Ingredients
Scale
- 3–4 lbs beef chuck roast
- Salt and black pepper to taste
- 2 tablespoons vegetable oil
- 1 large onion, chopped
- 3 carrots, peeled and chopped
- 3 celery stalks, chopped
- 4 cloves garlic, minced
- 1 cup red wine (choose a full-bodied variety)
- 2 cups beef broth
- 2 tablespoons tomato paste
- 2 teaspoons dried thyme
- 2 teaspoons dried rosemary
- 2 bay leaves
- 1 lb baby potatoes, halved
- Fresh parsley for garnish (optional)
Instructions
- Preheat the oven to 325°F (163°C).
- Season the beef chuck roast with salt and black pepper on all sides.
- In a large oven-safe pot or Dutch oven, heat vegetable oil over medium-high heat. Brown the seasoned roast on all sides, about 4-5 minutes per side. Remove the roast and set it aside.
- In the same pot, add chopped onion, carrots, celery, and minced garlic. Sauté until the vegetables are softened, about 5 minutes.
- Pour in the red wine, scraping the bottom of the pot to deglaze and pick up any flavorful bits.
- Stir in beef broth, tomato paste, dried thyme, dried rosemary, and add bay leaves. Return the browned roast to the pot.
- Cover the pot and transfer it to the preheated oven. Cook for 2.5 to 3 hours or until the roast is fork-tender.
- In the last hour of cooking, add the halved baby potatoes to the pot.
- Once done, remove the pot from the oven. Discard the bay leaves. Let the roast rest for 10 minutes before slicing.
- Garnish with fresh parsley if desired and serve the red wine pot roast with the vegetables.
Notes
This red wine pot roast is perfect for a comforting family meal or special occasions. Serve with crusty bread or over mashed potatoes for a complete, hearty dinner. Adjust the cooking time as needed based on the size of your roast.
- Prep Time: 15 minutes
- Cook Time: 2.5-3 hours
- Category: Main Dish, Beef
- Method: Braising
- Cuisine: American
Nutrition
- Serving Size: 4 oz of meat with vegetables
- Calories: 400
- Sugar: 3g
- Sodium: 600mg
- Fat: 25g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 100mg
Keywords: Red Wine Pot Roast
