This is a rich, comforting and warming red wine pot roast that will have you coming back year round.
This recipe will not result in chewy meat. It is cooked in a sauce of beef broth, red wine and a generous helping of butter.
Red wine pot roast recipe
ingredient
- 1.8 kg roast chuck (chuck meat)
- 1 teaspoon kosher salt
- 1 teaspoon ground pepper
- 2 tbsp olive oil
- 2 medium carrots, peeled and cut in half
- 2 stalks celery, cut in half
- 1 large yellow onion, cut in half
- 4 cloves of garlic, peeled and crushed
- 2-3 cups dry red wine, divided
- 1 cup of beef broth, divided
- ¼ cup of balsamic vinegar
- 1 spring fresh rosemary
- 1 sprig of fresh thyme
- 2 bay leaves
- 2 tbsp butter, cold
instructions
- Preheat the oven to 300°F (148.8°C). Dry the chuck roast with a paper towel or cotton kitchen towel. Truss roast with kitchen twine, then season everything with salt and pepper. Press to attach the seasoning to the roast.
- Heat a 6-quart Dutch oven over medium heat. Add olive oil and heat until it shimmers. Place the roast in a Dutch oven and grill until nicely browned on all sides, 4-5 minutes per side. You may need to use a pair of tongs to hold the roast on the shorter side. Transfer the roast to a plate.
- Add carrots, celery, and onion to Dutch oven and sauté, stirring occasionally, until soft, 6-7 minutes. Add the garlic, stir into the mirepoix, and saute for another two minutes until fragrant.
- Add 1 cup of red wine to the pan to deglaze. Stir, scraping up the browned bits from the bottom of the pan, until the wine stops bubbling. Pour in the beef broth and balsamic vinegar and mix well.
- Using tongs, place the roast back into the Dutch oven and nestle into the vegetables and braising liquid. Then, add enough additional red wine so that half of the roast is submerged in the braising liquid (I used an additional 1.5 cups, you may need more or less depending on the size of the roast). Place fresh thyme, fresh rosemary, and bay leaves in the liquid.
- Increase the burner heat to high and bring the liquid to a simmer. Turn off the stove, cover the pan, and transfer to the oven. Bake for 3.5-5 hours, depending on the size of the roast (see note). Start testing for doneness around the 3-hour mark if the roast is closer to 3 pounds, and the 4-hour mark is closer to 4 pounds. The grill is ready when you can insert a fork into the meat and it is firm without resistance.
- Remove the pan from the oven. Remove the pot roast from the Dutch oven with a pair of tongs and place on a plate.
- Place a mesh strainer in a bowl, and pour the braising liquid and vegetables through the strainer. With the back of a wooden spoon, gently press the vegetables and extract as much liquid (and flavor) as possible from them. Discard the braising vegetables.
- Skim dead fat, which will lie on top of the liquid. To do this, place a paper towel in the liquid until it touches the surface. A paper towel will absorb the layer of fat on top of the juice. Discard paper towels when full and repeat as necessary until grease is removed.
- Add the skimmed braising liquid to a clean pan and heat over medium high heat. Bring the liquid to a boil, reduce the heat to maintain a slow simmer, and cook for 5 minutes. Remove from heat, then add 2 teaspoons of cold butter and stir until emulsified.
- Cut the trussing thread with scissors, remove it from the pot roast and remove the thread. Cut the roast pan into large pieces using 2 forks. Dress with red wine juice and serve as desired. We love this over buttery mashed potatoes.
Record
Cooking time
This recipe can be used for a 3-5 pound pot roast, but cooking times will vary. At 300°F (148.8°C) in a covered Dutch oven, cook the red wine pot roast for 3-5 hours depending on the size of your meat.
This recipe can be found at oursaltykitch.com.