pot roast and veggies braised in red wine
Print Pin
5 from 1 vote

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!
Course Main Course, Main Dish
Cuisine American
Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings 8 servings
Calories 400kcal

Ingredients

  • 4-5 pound chuck roast, trimmed of any fat
  • 1/2 teaspoon Kosher salt
  • 1 teaspoon ground black pepper
  • 1 teaspoon garlic powder
  • 1 cup red wine I use cabernet
  • 1/2 teaspoon onion powder
  • 1-2 teaspoon olive oil
  • 2 large onions, peeled and diced in 1/4 pieces
  • 8 large carrots, peeled and chopped, 1 inch pieces
  • 5 large Idaho potatoes or sweet potatoes, peeled, diced into 2 inch cubes optional, I omit and serve with mashed potatoes
  • 1 small turnip, peeled and diced to 1 inch cubes
  • 3 large parsnips, peeled and chopped into 1 inch pieces
  • 3 stalks celery, cut into 1 inch chunks
  • 8 ounces mushrooms, diced into 1/2 in pieces
  • 3 cloves garlic, peeled, chopped
  • 14 ounce beef stock, fat-free and sodium free
  • 2 sprigs Thyme,fresh
  • 1 sprig Rosemary, fresh
  • 1 whole Bay leaf

Instructions

  • Preheat oven to 275 degrees.
  • Season the meat generously with the Kosher, salt, ground black pepper, and garlic powder.
  • Over medium heat, in a large pot or Dutch oven, add the olive oil to a medium heat so the meat will immediately begin to brown once added. Then add the meat and brown on all sides.  Remove and set aside meat
  • In the Dutch Oven, If needed, add more olive oil. Add the onions, carrots, potatoes(if adding), turnip, parsnips, celery, mushrooms, and garlic. Saute for about 5 minutes to begin to brown veggies.
  • Add in the red wine, deglaze pan. I use a wooden spoon to get all the bits from bottom of pan
  • Add back in the roast and add in the beef broth. thyme, rosemary, and bay leaf. Put lid on pot and place in middle rack. A 5 pound roast should take about 4 hours. 
  • Remove the roast from the oven. Remove from the pot the Bay leaf and any stems from the thyme and rosemary
  • Once roast and veggies are done they can be served immediately. If not cooking with potatoes, I suggest serving over mashed potatoes, egg noodles, or buttermilk mashed cauliflower!

Notes

  • As I noted, this is a great make ahead meal. The flavors blend and its even better the second day.¬†
  • The veggies I use are my families favorites, feel free to substitute your favorites. ¬†Keep in mind, veggies likes zucchini get soft quickly so you may want to add those types of veggies later.
  • I use a chuck roast/ Rump or bottom also work well.
  • Any nutritional data I provide is an approximation and actually dietary information can vary based on ingredients and proportion sizes.

Nutrition

Calories: 400kcal | Carbohydrates: 67g | Protein: 19g | Fat: 6g | Saturated Fat: 2g | Monounsaturated Fat: 1g | Cholesterol: 24mg | Sodium: 300mg | Fiber: 12g | Sugar: 10g | Vitamin A: 10250IU | Vitamin C: 41.3mg | Calcium: 120mg | Iron: 4.9mg