Irresistible Red Wine Pot Roast
A tender, slow-cooked beef chuck roast infused with rich red wine and fragrant herbs, perfect for gatherings and comforting meals.
Ingrédients
Main Ingredients
- 3 to 4 pounds beef chuck roast Alternative cuts include brisket or round roast.
- 2 tablespoons olive oil For searing the beef.
- 1 large onion, chopped Creates a flavorful base.
- 4 cloves garlic, minced Adds depth of flavor.
- 4 units carrots, cut into 1-inch pieces Can add potatoes for more heartiness.
- 3 ribs celery, cut into 1-inch pieces Enhances flavor and texture.
- 2 cups red wine (preferably Cabernet Sauvignon) Can be substituted with beef broth for non-alcoholic version.
- 2 cups beef broth Ensure gluten-free if necessary.
- 2 tablespoons tomato paste Adds richness to the broth.
- 2 teaspoons dried thyme Enhances flavor.
- 1 teaspoon dried rosemary
- 2 units bay leaves For added aroma and taste.
- Salt and pepper to taste Season generously.
- Fresh parsley, chopped (for garnish) Optional for presentation.
Instructions
Preparation
- Begin by gathering all your ingredients. Wash and chop the vegetables, and mince the garlic.
Cooking the Base
- In a large pot, heat olive oil over medium-high heat. Season the beef with salt and pepper, and sear it for 4-5 minutes on each side until browned.
Sautéing Aromatics
- Remove the roast and add chopped onion and minced garlic to the pot. Sauté until onions are translucent, about 3-4 minutes.
Add Vegetables
- Add the carrots and celery to the pot. Stir for about 5 minutes to coat in the juices.
Incorporating Flavor
- Stir in tomato paste, thyme, and rosemary for an additional minute.
Deglazing
- Pour in the red wine and scrape up browned bits from the bottom. Let it simmer for 5 minutes.
Combining Ingredients
- Return the beef to the pot, add beef broth until the roast is partially submerged, and add bay leaves.
Simmering
- Bring to a gentle simmer, cover pot, and transfer to a preheated oven set to 325°F (163°C). Cook for 3-4 hours.
Resting Period
- Remove from oven and let the roast rest for 10-15 minutes before slicing.
Serving
- Slice against the grain and serve with vegetables, ladling broth over the meat. Garnish with parsley.
Notes
For better results, consider marinating the roast in red wine and herbs overnight. Cooking in a Dutch oven can enhance the flavor and texture. Leftovers are great for sandwiches or casseroles.