Red Wine Pot Roast
Red Wine Pot Roast is slowly braised with carrots, potatoes, fresh herbs, cinnamon, cloves, and peppercorns. The beef becomes fork-tender while the red wine creates a rich, aromatic sauce.
Equipment
- Dutch oven
- Measuring cups
- Measuring spoons
- Tongs
- Wooden spoon
Ingredients
- 4 pounds Beef Chuck Roast
- 2 cups Beef Broth
- 1 teaspoon Black Peppercorns
- 4 medium Carrots peeled and cut into chunks
- 1 Cinnamon Stick
- 2 Whole Cloves
- 2 cloves Garlic minced
- 2 tablespoons Olive Oil
- 1 large Onion sliced
- 4 medium Potatoes peeled and cut into chunks
- 1 cup Red Wine
- 1 tablespoon Fresh Rosemary chopped
- 1 tablespoon Fresh Thyme chopped
- Kosher Salt to taste
- 2 tablespoons Tomato Paste
Instructions
- Preheat the oven to 325°F (165°C).
- Pat the beef chuck roast dry with kitchen paper.
- Season the beef generously with kosher salt.
- Heat the olive oil in a Dutch oven over medium-high heat.
- Place the beef in the hot oil.
- Sear it for 4 to 5 minutes on each side until deeply browned.
- Transfer the seared beef to a plate.
- Add the sliced onion to the Dutch oven.
- Cook for approximately 3 minutes until it begins to soften.
- Add the minced garlic.
- Cook for another minute until fragrant.
- Add the tomato paste.
- Cook for 1 minute while stirring continuously.
- Pour the red wine into the Dutch oven.
- Scrape the bottom of the pot with a wooden spoon to release the browned pieces.
- Add the beef broth, thyme, rosemary, cinnamon stick, whole cloves, and black peppercorns.
- Stir until the tomato paste is incorporated.
- Bring the cooking liquid to a gentle simmer.
- Return the beef and any accumulated juices to the Dutch oven.
- Arrange the potatoes and carrots around the roast.
- Cover the Dutch oven with its lid.
- Transfer it carefully to the preheated oven.
- Braise for 2½ to 3 hours.
- Check the beef near the end of the cooking time.
- Remove the Dutch oven when the beef is fork-tender and pulls apart easily.
- Transfer the roast to a cutting board.
- Cover it loosely with aluminium foil.
- Let the beef rest for 10 minutes.
- Remove the cinnamon stick and whole cloves from the sauce.
- Remove any visible peppercorns when preferred.
- Taste the sauce and adjust the salt when necessary.
- Simmer the sauce briefly on the stovetop when a thicker consistency is desired.
- Slice or pull the rested beef into large pieces.
- Serve the beef with the potatoes, carrots, and red wine sauce.
Notes & Wine Advice
Serving Suggestions
Serve the beef with the braised potatoes, carrots, and red wine sauce. Crusty bread is useful for absorbing the sauce, while green beans, Brussels sprouts, or a fresh salad provide a lighter contrast. Mashed potatoes can replace the potatoes cooked in the Dutch oven.Recipe Notes
Use a dry red wine that you would also enjoy drinking. Dry the beef thoroughly before searing so it develops a dark crust. Remove the cinnamon stick and cloves before serving. The whole peppercorns can also be removed when you prefer a completely smooth sauce.Variations
Add mushrooms, parsnips, celery, or pearl onions. Replace half of the red wine with additional beef broth for a milder wine flavour. Star anise or a strip of orange peel can add another aromatic note, but use these ingredients sparingly.Storage
Refrigerate leftover beef, vegetables, and sauce together in an airtight container for up to three days. Keeping the meat in the sauce helps it remain moist. Reheat gently in a covered pan or Dutch oven and add a little broth if the sauce becomes too thick.Wine Advice
Serve a full-bodied Cabernet Sauvignon when you want a structured wine that matches the beef and spices. A smooth Merlot provides a softer pairing with the sweet carrots, onions, and aromatic sauce.Nutrition values
Serving: 1 portion beef with vegetables and sauce | Calories: 670 kcal | Carbohydrates: 35 g | Protein: 45 g | Fat: 35 g | Saturated Fat: 13 g | Sodium: 710 mg | Sugar: 8 g