Red Wine Pot Roast
Tender and juicy Red Wine Pot Roast is savory and delicious.
Servings: 8
Calories:
Ingredients
- 3 ½ - 4 lbs chuck roast
- 3 cups red wine Merlot, Pinot Noir, or Cabernet Sauvignon
- 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 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.