Red Wine Pot Roast

Red Wine Pot Roast

from sweetandsavorymeals.com

Red Wine Pot Roast just melts in your mouth! The beef is braised for hours in a savory red wine sauce for tender, flavorful shreds with a slight crisp. This is a no-frills dish that’s ideal for any occasion.

Ingredients

  • 4-5 pound beef chuck roast
  • 2 tablespoons canola oil
  • 2 teaspoons Kosher salt
  • 1 teaspoon ground black pepper
  • 1 teaspoon fresh thyme (finely chopped)
  • 1 teaspoon fresh rosemary (finely chopped)
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon Italian seasoning
  • 1 yellow onion (finely diced)
  • 1 yellow onion (quartered)
  • 4 cloves garlic (minced)
  • 4 cloves garlic (whole)
  • 2 cups carrots (cut into 2-inch chunks)
  • 1/4 cup tomato paste
  • 2 cups beef broth
  • 1 tablespoon worcestershire sauce
  • 2 cups red wine
  • 3 sprigs fresh rosemary
  • 2 bay leaves

Directions

  1. 1

    Preheat the oven to 325 degrees F.

  2. 2

    Season the chuck roast with salt and pepper.

  3. 3

    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. Should be nicelyl browned!!

  4. 4

    Add the diced onion, and minced garlic to the dutch oven, stir and cook for 1 minute, add chopped thyme, chopped rosemary, dried oregano, dried Italian herbs, stirring frequently before adding in the tomato paste, cook for about 1 minute.

  5. 5

    Add in the beef broth, Worcestershire sauce, and red wine and scrape the bottom of the pan, then add the roast.

  6. 6

    Add the quartered onion, whole garlic cloves, carrots, rosemary sprigs and bay leaves.

  7. 7

    Cover and cook in the oven for 3-4 hours or until fork-tender.