If you're looking for a comforting, hearty meal that practically cooks itself, this Herb-Infused Red Wine Pot Roast is your answer. With the richness of red wine and the depth of savory herbs, this dish brings a gourmet touch to your dinner table with minimal effort.
Beef chuck roast is the star here, offering a balance of marbling and flavor perfect for slow cooking. Olive oil is used to sear the beef, enhancing its flavor and creating a crust that locks in juices. A dash of salt and black pepper seasons the beef simply but effectively. Onions and garlic bring a fragrant base to the dish, while red wine adds depth and complexity. Beef broth provides a rich liquid for braising, and tomato paste thickens the sauce while adding a touch of acidity. Worcestershire sauce enhances the umami factor. The herbal notes of thyme and rosemary weave through the dish, lifting its flavors. Carrots, celery, and baby potatoes become tender and flavorful, making this a complete meal.
This pot roast pairs beautifully with a fresh green salad or some crusty bread to mop up the sauce. A glass of the same red wine you used in the recipe will complement the meal perfectly. For a touch of brightness, garnish with freshly chopped parsley.
Start by seasoning your beef chuck roast generously with salt and black pepper. This seasoning forms the base of your roast's flavor. Now, heat up some olive oil in a large skillet over medium-high heat. You’ll want to sear the beef on all sides to get that beautiful brown crust — it should take about five minutes per side.
Once your beef is nicely browned, transfer it to your slow cooker. In the same skillet, toss in your sliced onions and minced garlic. Sauté these until they’re fragrant and the onions are translucent — about three minutes should do it. This step really brings out the sweetness of the onions and the aroma of the garlic.
Now comes the fun part: deglazing. Pour in the red wine, and use a spatula to scrape up all those lovely brown bits from the bottom of the skillet. These bits are flavor gold! Let the wine simmer for a couple of minutes to reduce slightly.
Add the beef broth, tomato paste, Worcestershire sauce, thyme, and rosemary to your skillet. Stir everything together well. Once combined, pour this sauce over the beef in your slow cooker, making sure it gets evenly distributed.
Finally, nestle the carrots, celery, and baby potatoes around the roast. Cover the slow cooker and set it to low. Let it cook for about eight hours, until the beef is so tender it practically falls apart. Trust me, your kitchen will smell amazing all day long!
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