Description
A hearty pot roast slow-cooked in red wine and aromatic vegetables for a rich, tender dish.
Ingredients
Scale
- 3 lbs beef chuck roast
- 2 tbsp olive oil
- 1 large onion, chopped
- 3 carrots, sliced
- 3 celery stalks, sliced
- 4 garlic cloves, minced
- 2 cups red wine
- 2 cups beef broth
- 2 tbsp tomato paste
- 2 sprigs fresh rosemary
- 3 sprigs fresh thyme
- 1 bay leaf
- Salt and pepper to taste
Instructions
- Preheat oven to 325°F (165°C).
- Season the beef with salt and pepper.
- Heat olive oil in a Dutch oven over medium-high heat. Sear the beef on all sides until browned. Remove and set aside.
- Add onions, carrots, and celery to the pot. Cook until softened, about 5 minutes.
- Stir in garlic and tomato paste. Cook for 1 minute.
- Pour in red wine and beef broth, scraping the bottom of the pot.
- Return the beef to the pot. Add rosemary, thyme, and bay leaf.
- Cover and braise in the oven for 3 hours, or until the beef is tender.
- Remove the beef and let it rest before slicing.
- Strain the cooking liquid and reduce slightly if desired. Serve with the beef.
Notes
- Use a dry red wine like Cabernet Sauvignon or Merlot.
- Braising makes the meat tender. Do not rush the cooking time.
- For a thicker sauce, mix 1 tbsp cornstarch with 2 tbsp water and stir into the reduced liquid.
Nutrition
- Serving Size: 1 slice with sauce
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 1g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 45g
- Cholesterol: 120mg
Keywords: red wine braised pot roast, beef roast, slow-cooked beef