Pot Roast and Vegetables Braised in Red Wine
One of the most comforting and easy meals to prepare! Braising the meat and vegetables in the red wine brings a wonderful flavor. The slow cooking of the meat makes it so tender and juicy! This is a meal for any time but the chilly days makes this one so comforting!
Servings 8 servings
Calories 721kcal
Equipment
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Ingredients
- 4-5 pound chuck roast, trimmed of any fat
- 1 teaspoon Kosher salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- 1-2 teaspoon olive oil Start with 1 Tablespoon olive oil
- 1-2 Tablespoon unsalted butter Start with 1 Tablespoon butter
- 1 cup onion, peeled and sliced thin 1 large onion
- 1 cup carrots, peeled and chopped, 1 inch pieces
- 5 large russet potatoes or sweet potatoes, peeled, diced into 2-inch cubes
- 1 small turnip, peeled and diced to 1 inch cubes
- 3 large parsnips, peeled and chopped into 1 inch pieces
- 1 cup celery, cut ½ inch thick about 3 stalks of celery
- 8 ounces mushrooms, diced into ½ in pieces
- 3 cloves garlic, peeled, chopped
- 2 sprigs Thyme,fresh 1 teaspoon dried thyme can be used in lieu of fresh herbs.
- 1 sprig Rosemary, fresh ½ teaspoon dried rosemary can be used in lieu of fresh herbs
- 1 whole Bay leaf
- 1 cup red wine I use cabernet
- 14 ounce beef stock, fat-free and sodium free
- 2 teaspoons tomato paste
- 2-3 dashes Worcestershire sauce
- 2 Tablespoons cornstarch, optional for thicker gravy
- 3 Tablespoons water, optional for a thicker gravy
Instructions
- Preheat oven to 275°F/135°C.
- Season the meat generously with Kosher, salt, ground black pepper, and garlic powder
- In a large pot or Dutch oven,over medium heat, add olive oil and unsalted butter. Brown the seasoned meat on all sides. Once the meat is brown, remove meat and set aside.
- To the Dutch Oven, If needed, add more olive oil and butter, add onions, carrots, potatoes, turnip, parsnips, celery, and mushrooms. Saute for about 5 minutes to begin to brown veggies.
- Stir in the garlic, rosemary, thyme, and bay leaf. (If using dried herbs, add them here as well.) Let flavors blend for about 1 minute.
- Add in the red wine to deglaze the bottom of the pot. Use a wooden spoon to scrape up any brown bits. ( This adds flavor to the sauce).
- Put the browned roast back into the Dutch oven and add in the beef broth, tomato paste, and Worcestershire sauce.
- Place the lid on the pot and put the Dutch Oven in the center rack of the preheated oven. A 5-pound roast will take about 4 hours to cook through. The meat will be fork-tender and the beef will pull apart easily.
- When the cooking is complete, remove the roast from the dutch oven, place on a cutting board, cover it with foil, and let rest for about 10 minutes before serving. Remove and discard the Bay leaf and any stems from the thyme and rosemary.
- If a thicker gravy is preferred, in a small bowl whisk together cornstarch and water, stir into the pot. Heat over medium heat on the stovetop for about 5 -7 minutes to thicken red wine gravy. Taste for seasoning, if needed, adjust any seasonings.
- Slice or pull the meat apart and serve with the veggies and red wine gravy.
Notes
Be sure to check Variations, Expert Tips, and FAQs above with important tips and questions that can help make a delicious recipe.
- As I noted, this is a great make-ahead meal. The flavors blend and get even better on the second day.
- The veggies I use are my family's favorites, feel free to substitute your favorites. Keep in mind, veggies like zucchini get soft quickly so you may want to add those types of veggies later.
- I use a chuck roast but a bottom round rump or bottom round roast also works well.
Nutrition
Serving: 1serving | Calories: 721kcal | Carbohydrates: 62g | Protein: 52g | Fat: 29g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Trans Fat: 2g | Cholesterol: 160mg | Sodium: 636mg | Potassium: 2314mg | Fiber: 8g | Sugar: 8g | Vitamin A: 2851IU | Vitamin C: 29mg | Calcium: 121mg | Iron: 8mg