Red Wine Braised Pot Roast

A savory and succulent Red Wine Braised Pot Roast perfect for cozy family dinners. The perfect balance of beefy richness and wine-infused depth ensures a memorable dining experience anytime.

Prep time: 15 minutes
Cook time: 4 hours
Serves: 6

Ingredients

4 lbs beef chuck roast

2 tbsp olive oil

1 large onion, sliced

4 cloves garlic, minced

2 cups beef broth

1 cup red wine

2 tbsp tomato paste

2 tbsp Worcestershire sauce

5 carrots, peeled and cut into chunks

4 potatoes, quartered

2 sprigs fresh rosemary

2 sprigs fresh thyme

Salt and pepper to taste

Instructions

1. Preheat your oven to 325°F (163°C).

2. Season the beef chuck roast generously with salt and pepper.

3. In a large Dutch oven, heat olive oil over medium-high heat. Sear the roast on all sides until browned.

4. Remove the roast and set aside. In the same pot, add sliced onion and cook for 3-4 minutes until translucent.

5. Add minced garlic and cook for an additional minute.

6. Stir in beef broth, red wine, tomato paste, and Worcestershire sauce. Bring to a simmer.

7. Return the roast to the pot, adding carrots and potatoes around it. Top with rosemary and thyme sprigs.

8. Cover the pot and place in the preheated oven. Cook for 3-4 hours, or until the meat is tender and falling apart.

9. Remove from oven, let it rest for 10 minutes, then serve.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating

Preheat oven to 325°F (163°C). Place the pot roast in an oven-safe dish, cover with foil, and reheat for 15-20 minutes.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.