Red Wine Pot Roast
User Reviews
5
-
Prep Time
30 mins
-
Cook Time
4 hrs
-
Total Time
4 hrs 30 mins
-
Servings
6 servings
-
Calories
617 kcal
-
Course
Main Course
-
Cuisine
American
Red Wine Pot Roast
Description
The Red Wine Pot Roast centers on a 4-5 pound beef chuck roast seared to develop a browned crust that locks in juices. It is then braised in a Dutch oven with a mixture of red wine, beef broth, Worcestershire sauce, tomato paste, garlic, and a blend of fresh and dried herbs. This slow-cook technique creates a fork-tender roast enriched by the deep flavors of red wine and aromatic herbs. Carrots and onions cooked alongside absorb the savory braising liquid, providing a soft but firm texture.
Throughout the 3-4 hour oven braise at 325°F, the roast tenderizes evenly, and resting for 20 minutes after cooking allows juices to redistribute, ensuring moist, flavorful slices that are best cut against the grain. Using larger chunks of carrots and onions keeps them intact during braising, contributing to the dish’s rustic appeal.
This pot roast pairs well with mashed potatoes or crusty bread to soak up the enriched pan sauce. The herbs and wine offer complexity, while the slow cooking enhances natural meat flavors, making it a substantial, comforting main course for cooler days.
Choosing chuck roast provides a good balance of fat and connective tissue for tenderness. Searing before braising is key for flavor, and maintaining a covered pot retains moisture. Substituting with brisket is possible but requires a longer cooking time at a lower temperature. For those avoiding wine, red wine vinegar may be used but will alter the flavor profile.
Ingredients
- 4-5 pound beef chuck roast
- 2 tablespoons canola oil
- 2 teaspoons kosher salt
- 1 teaspoon black pepper ground
- 1 teaspoon thyme finely chopped, fresh
- 1 teaspoon rosemary finely chopped, fresh
- 1/2 teaspoon oregano dried
- 1/2 teaspoon Italian seasoning
- 1 yellow onion finely diced
- 1 yellow onion quartered
- 4 cloves garlic minced
- 4 cloves garlic whole
- 2 cups carrot cut into 2-inch chunks
- 1/4 cup tomato paste
- 2 cups beef broth
- 1 tablespoon Worcestershire sauce
- 2 cups red wine
- 3 prigs rosemary fresh
- 2 bay leaf
Instructions
- Preheat the oven to 325 degrees F.
- Season the chuck roast with salt and pepper.
- Place a large Dutch oven over medium heat and add the canola oil, once hot, add the meat and brown it on all sides, 3-4 minutes on each side, then set it aside. It should be nicely browned!!
- Add the diced onion, and minced garlic to the Dutch oven, stir, and cook for 1 minute, add chopped thyme, chopped rosemary, dried oregano, and dried Italian herbs, stirring frequently before adding in the tomato paste, and cook for about 1 minute.
- Add in the beef broth, Worcestershire sauce, and red wine and scrape the bottom of the pan, then add the roast.
- Add the quartered onion, whole garlic cloves, carrots, rosemary sprigs, and bay leaves.
- Cover and cook in the oven for 3-4 hours or until fork-tender. Let the roast rest for 20 minutes before serving.
Notes
- Choose a chuck roast for the ideal fat-to-muscle balance that yields tender texture after slow cooking.
- Brown the meat thoroughly on all sides before braising to develop flavor and seal in juices.
- Keep the pot covered throughout cooking to retain moisture and prevent drying out.
- Cut vegetables into large chunks to maintain their shape during long braising.
- Allow the roast to rest for at least 20 minutes before slicing against the grain for maximum tenderness.
- If substituting brisket, lower oven temperature to 300°F and increase cooking time to 4-5 hours.
- Use a dry red wine like cabernet sauvignon or merlot for best flavor; red wine vinegar is an alternative if wine is undesirable.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 617 kcal
% Daily Value*
| Calories | 617kcal | 31% |
| Carbohydrates | 13g | 4% |
| Protein | 60g | 120% |
| Fat | 41g | 63% |
| Saturated Fat | 16g | 80% |
| Cholesterol | 209mg | 70% |
| Sodium | 1466mg | 61% |
| Potassium | 1472mg | 31% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 7350IU | 147% |
| Vitamin C | 9mg | 10% |
| Calcium | 97mg | 10% |
| Iron | 8mg | 44% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
