Red Wine Pot Roast
Red Wine Pot Roast just melts in your mouth! The beef is braised for hours in a savory red wine sauce for tender, flavorful shreds with a slight crisp. This is a no-frills dish that’s ideal for any occasion.
Servings 6 servings
Calories 617kcal
Ingredients
- 4-5 pound beef chuck roast
- 2 tablespoons canola oil
- 2 teaspoons Kosher salt
- 1 teaspoon ground black pepper
- 1 teaspoon fresh thyme finely chopped
- 1 teaspoon fresh rosemary finely chopped
- 1/2 teaspoon dried oregano
- 1/2 teaspoon Italian seasoning
- 1 yellow onion finely diced
- 1 yellow onion quartered
- 4 cloves garlic minced
- 4 cloves garlic whole
- 2 cups carrots cut into 2-inch chunks
- 1/4 cup tomato paste
- 2 cups beef broth
- 1 tablespoon worcestershire sauce
- 2 cups red wine
- 3 sprigs fresh rosemary
- 2 bay leaves
Instructions
- Preheat the oven to 325 degrees F.
- Season the chuck roast with salt and pepper.
- Place a large dutch oven over medium heat and add the canola oil, once hot, add the meat and brown it on all sides, 3-4 minutes on each side, then set it aside. Should be nicelyl browned!!
- Add the diced onion, and minced garlic to the dutch oven, stir and cook for 1 minute, add chopped thyme, chopped rosemary, dried oregano, dried Italian herbs, stirring frequently before adding in the tomato paste, cook for about 1 minute.
- Add in the beef broth, Worcestershire sauce, and red wine and scrape the bottom of the pan, then add the roast.
- Add the quartered onion, whole garlic cloves, carrots, rosemary sprigs and bay leaves.
- Cover and cook in the oven for 3-4 hours or until fork-tender.
Video
Nutrition
Calories: 617kcal | Carbohydrates: 13g | Protein: 60g | Fat: 41g | Saturated Fat: 16g | Cholesterol: 209mg | Sodium: 1466mg | Potassium: 1472mg | Fiber: 3g | Sugar: 6g | Vitamin A: 7350IU | Vitamin C: 9mg | Calcium: 97mg | Iron: 8mg