Red-Wine Braised Pot Roast

May 09, 2023May 9, 20230 16
Delectable Red-Wine Braised Pot Roast recipe for a cozy dinner
in Beef

Prep

20 min

Cook

240 min

Ready In

260 min

Level

Difficult

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

4 lbs boneless beef chuck roast ( rump or bottom round )
salt
fresh ground pepper
2 tablespoons olive oil
3 large carrots , peeled and chopped
2 medium onions , chopped
2 celery ribs , chopped
2 garlic cloves , chopped
2 fresh thyme sprigs
1 bay leaf
ground cloves , a pinch
2 cups dry red wine
2 cups beef broth ( homemade or store-bought )
2 tablespoons cornstarch , blended with 1/4 cup cool water

Nutrision Information

Servings Per Recipe
8
Calories
469
Sugar
3g
Fat
28g
This Red-Wine Braised Pot Roast recipe is perfect for a cozy dinner on a chilly evening. The slow braise of the beef with red wine, beef broth, and aromatic vegetables creates a hearty and comforting meal. The leftovers make great sandwiches or can be used to make beef-stuffed peppers or shepherd's pie. This meal is definitely one to savor and enjoy with loved ones.

Instructions

1.Preheat oven to 325°F.
2.Season the beef with salt and pepper.
3.In a large Dutch oven, heat the olive oil over medium-high heat until shimmering. Add the beef and brown on all sides, about 15 minutes. Remove the beef to a plate.
4.Add the carrots, onions, celery and garlic to the Dutch oven and sauté for 5 minutes, stirring occasionally.
5.Add the thyme, bay leaf, and cloves. Return the beef to the pot, nestling it amongst the vegetables. Pour in the red wine and beef broth.
6.Bring the liquid to a simmer, then cover the Dutch oven. Place the pot in the preheated oven and braise for 3-4 hours, until the beef is fork-tender.
7.Transfer the beef to a cutting board and let rest for 10 minutes. While it rests, strain the vegetables and liquid from the pot and place them in a medium saucepan.
8.Skim off any fat from the surface of the liquid. Bring the liquid to a simmer over medium heat. Stir in the cornstarch slurry and cook until the liquid thickens into a gravy. Season with salt and pepper as needed.
9.Slice the beef and serve it drizzled with gravy.

PROS

The beef in this recipe is melt-in-your-mouth tender.

The red wine and beef broth create a rich, flavorful gravy to complement the beef and vegetables.

CONS

This recipe requires a long cook time, making it a bit time-consuming.
However, most of the process is hands-off while the pot roast is in the oven.

It’s quite a heavy meal, so it may not be the best option for those watching their calorie or fat intake.

HEALTH & BENEFITS

While it’s not the healthiest option, this pot roast recipe does offer some nutritional benefits. Beef is a good source of protein, iron, and zinc.
The vegetables used in this recipe provide vitamins and fiber. Red wine has been linked to improving heart health and reducing inflammation.

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