Description
A hearty and flavorful pot roast cooked low and slow with red wine, beef broth, and aromatic vegetables, making it perfect for serving at gatherings or Sunday dinners.
Ingredients
- 1 (4–5 lb) beef chuck roast
- 2 tbsp olive oil
- 2 tsp kosher salt
- 1 tsp black pepper
- 2 large onions, quartered
- 6 carrots, peeled and cut into large chunks
- 4 cloves garlic, minced
- 2 cups beef broth
- 1 cup dry red wine
- 2 tbsp tomato paste
- 2 sprigs fresh rosemary
- 3 sprigs fresh thyme
- 2 bay leaves
Instructions
- Preheat oven to 325°F (165°C).
- Season chuck roast generously with salt and pepper.
- Heat olive oil in a large Dutch oven over medium-high heat. Sear roast on all sides until browned, about 4–5 minutes per side. Remove and set aside.
- Add onions and carrots to the pot, cooking for 5–6 minutes until lightly browned. Stir in garlic and cook 1 more minute.
- Stir in tomato paste, then deglaze the pot with red wine, scraping up browned bits.
- Add beef broth, rosemary, thyme, and bay leaves. Return roast to the pot, nestling it into the liquid and vegetables.
- Cover tightly with lid and transfer to oven. Cook for 3–3.5 hours, basting occasionally, until meat is fork-tender.
- Remove herbs and bay leaves before serving. Slice roast and serve with vegetables and pan juices.
Notes
- Best served with mashed potatoes, polenta, or crusty bread to soak up the juices.
- Leftovers taste even better the next day after flavors meld.
- Substitute red wine with additional beef broth if preferred.
- Prep Time: 20 minutes
- Cook Time: 3 hours 30 minutes
- Category: Main Course
- Method: Braising
- Cuisine: American