This Spiced Red Wine Pot Roast combines tender beef with rich, aromatic spices and a flavorful red wine sauce. Slow-cooked to perfection, it’s a comforting dish that’s perfect for family gatherings or special occasions, ideal for the colder months.
Spiced Red Wine Pot Roast
This Spiced Red Wine Pot Roast combines tender beef with rich, aromatic spices and a flavorful red wine sauce. Slow-cooked to perfection, it’s a comforting dish that’s perfect for family gatherings or special occasions, ideal for the colder months.
Equipment
- Large Dutch oven or roasting pan, Knife, Cutting Board, Spoon, Wooden Spoon, Tongs
Ingredients
- 3-4 lb beef chuck roast
- 2 tablespoons olive oil
- 1 large onion sliced
- 2 cloves garlic minced
- 1 cup red wine
- 2 cups beef broth
- 2 tablespoons tomato paste
- 1 tablespoon fresh thyme chopped
- 1 tablespoon fresh rosemary chopped
- 1 cinnamon stick
- 2 whole cloves
- 1 teaspoon black peppercorns
- Salt to taste
- 4 medium potatoes peeled and cut into chunks
- 4 carrots peeled and cut into chunks
Instructions
- Preheat the oven to 325°F (165°C).
- Heat olive oil in a large Dutch oven over medium-high heat.
- Season the beef roast with salt and pepper, then sear on all sides for 4-5 minutes until browned.
- Remove the roast and set aside.
- Add the onion and garlic to the pot, cooking for 3-4 minutes until softened.
- Stir in the red wine, beef broth, tomato paste, thyme, rosemary, cinnamon stick, cloves, and peppercorns.
- Bring to a simmer.
- Return the roast to the pot, placing it in the center of the liquid.
- Add the potatoes and carrots around the roast.
- Cover the Dutch oven and place it in the preheated oven.
- Roast for 2.
- 5 to 3 hours, or until the meat is tender and can be easily shredded with a fork.
- Remove the roast from the pot and let it rest for 10 minutes before slicing.
- Serve with the vegetables and sauce from the pot.
Notities / Tips / Wijnadvies
Serving Tip:
Serve with a side of crusty bread or mashed potatoes to soak up the flavorful sauce.
Wine Advice:
A glass of the same red wine used in cooking, such as a Cabernet Sauvignon or Merlot, pairs perfectly with this rich and savory dish.
Voedingswaarden
Calories: 420 kcal | Carbohydrates: 35 g | Protein: 38 g | Fat: 20 g | Sugar: 8 g