Fork tender Red Wine Pot Roast is absolutely delicious. The aromas are so inviting everyone will know something tasty is in the works. Serve with rice or a bed of fresh mashed potatoes for a complete balanced meal. Salad, vegetables, Texas toast or French bread also make good partners for this dish. This affordable and easy to make selection is perfect on any occasion. Full of flavor, textures and at a budget price, this is perfect normal meal planning. This meal keeps great in the refrigerator and heats up with little effort to have a ready to go meal almost anytime of the week. My family loves the succulent juices and enjoys this meal to the last bite.Â
Watch the video and follow the instructions below to have this succulent meal ready to go today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Among the most flavorful cuts for beef pot roast are those that come from the chuck (between the neck and shoulder blade) of the animal. These include cuts labeled chuck arm pot roast, chuck shoulder pot roast, and chuck seven-bone roast. Best served fresh this simple to prepare meal is a must try. Thanks for visiting and see you again soon.
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Clean and pat the roast dry. Season both sides with salt and pepper.
Heat the dutch oven or pot to medium-high. Add 2 tbsp oil and wait until hot. Place beef in the dutch oven/pot and sear both sides for 3-5 minutes or until brown. Remove the beef and set aside.Â
In the same dutch oven/pot: add butter and wait for 30 seconds. Add onions, and sauté for 5-6 minutes.
Add celery, carrots and mix everything together. Add garlic and sauté for 2-3 minutes or until fragrant. Add tomato paste and mix. Sprinkle flour and mix everything together. Pour beef broth and deglaze the bottom of the pot.Â
Return seared beef to the pot. Add red wine and mix. Turn up the heat to high and bring to a simmer. Add thyme, bay leaves & rosemary. Cover the pot with a lid.Â
Place the dutch oven/pot in the middle rack of the oven. Cook for 5 minutes at 400°F (make sure to have the timer on). Then, turn down the oven to 300°F. Cook for 3 ½ hours (for 3.5 lbs) to 4 hours (for 4 lbs) or until the meat is fork tender. Remove pot from oven. Discard bay leaves, rosemary & thyme. Gently stir the everything together with a wooden spoon.
Season with salt & pepper to taste.Â
Serve with mashed potatoes, polenta, rice, noodles, salad or bread. Enjoy!
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Red Wine Pot Roast
Ingredients
- 3 ½ – 4 lbs chuck roast
- 3 cups red wine Merlot, Pinot Noir, or Cabernet SauvignonÂ
- 1 cup unsalted or low-sodium beef broth/stock
- 3 tbsp all-purpose flour
- 2 tbsp olive oil
- 2 tbsp tomato paste
- 2 tbsp unsalted butter
- 2 tsp salt
- 1 tsp black pepper
- 6 garlic cloves
- 4 large carrots peeled & cut into 1"
- 4 celery stem cut into 1"
- 2 large sweet onions cut chunks
- 2 sprig rosemary
- 6-7 sprig thyme
- 2 bay leaves
Instructions
- Preheat the oven to 400°F. Clean and pat the roast dry. Season both sides with salt and pepper.
- Heat the dutch oven or pot to medium-high. Add 2 tbsp oil and wait until hot. Place beef in the dutch oven/pot and sear both sides for 3-5 minutes or until brown. Remove the beef and set aside.
- In the same dutch oven/pot: add butter and wait for 30 seconds. Add onions, and sauté for 5-6 minutes. Add celery, carrots and mix everything together. Add garlic and sauté for 2-3 minutes or until fragrant. Add tomato paste and mix. Sprinkle flour and mix everything together. Pour beef broth and deglaze the bottom of the pot.
- Turn up the heat to high and bring to a simmer. Return seared beef to the pot. Add red wine and mix. Add thyme, bay leaves & rosemary. Cover the pot with a lid.
- Place the dutch oven/pot in the middle rack of the oven. Cook for 5 minutes at 400°F (make sure to have the timer on). Then, turn down the oven to 300°F. Cook for 3 ½ hours (for 3.5 lbs) to 4 hours (for 4 lbs) or until the meat is fork tenderÂ
- Remove pot from oven. Discard bay leaves, rosemary & thyme. Gently stir the everything together with a wooden spoon. Season with salt & pepper to taste.Â
Serve with mashed potatoes, polenta, rice, noodles, salad or bread. Enjoy!
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