Red Wine Pot Roast
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
Preheat the oven to 325 degrees F.
- 2
Season the chuck roast with salt and pepper.
- 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
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
Add in the beef broth, Worcestershire sauce, and red wine and scrape the bottom of the pan, then add the roast.
- 6
Add the quartered onion, whole garlic cloves, carrots, rosemary sprigs and bay leaves.
- 7
Cover and cook in the oven for 3-4 hours or until fork-tender.
Red Wine Pot Roast
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About this Recipe
Craving a deeply comforting, fork-tender meal that practically cooks itself? This Red Wine Pot Roast delivers on all fronts, transforming a simple beef chuck roast into an unforgettable centerpiece for any table.
What makes this Red Wine Pot Roast truly special is the patient braising process, allowing the beef to luxuriate for hours in a rich, savory red wine sauce. The blend of fresh thyme, rosemary, dried oregano, and Italian seasoning creates layers of aromatic flavor, perfectly complemented by the sweetness of carrots and the pungent depth of garlic and onions. The result is fall-apart tender shreds of beef with a tantalizingly slight crisp on the exterior, a texture contrast that sets this dish apart.
When you pull this pot roast from the oven, expect an aroma that fills your kitchen with warmth and anticipation. The beef itself will be incredibly succulent, easily shredding with a fork, having absorbed all the magnificent flavors of the braising liquid. The red wine sauce, thickened by the tomato paste and infused with Worcestershire, will be robust and complex, clinging beautifully to every piece of meat. This is a truly no-frills, hearty dish that promises pure satisfaction, offering classic comfort without unnecessary fuss.
Customization & Variations
While this recipe is perfect as written, you can easily adapt it to your pantry or preferences. Feel free to swap the yellow onions for sweet onions or shallots for a slightly different aromatic base. If you don't have fresh thyme or rosemary, you can use a bit more dried herbs, though fresh does add a vibrant lift. For an earthier flavor, consider adding sliced mushrooms during the last hour of cooking. You can also experiment with different red wines; a Cabernet Sauvignon will impart a bolder flavor than a Pinot Noir.
This Red Wine Pot Roast is truly ideal for any occasion, from a cozy family dinner to a festive gathering. Serve it simply alongside creamy mashed potatoes or a crusty loaf of bread to sop up every last drop of that incredible sauce.