Beef Pot Roast In Red Wine

In this mouth-watering recipe, tender beef pot roast simmers in rich, flavorful red wine, mingling with sautéed onions, garlic, carrots, and celery.

As the aromas meld together, the beef becomes fall-apart tender, served with a luscious, velvety sauce that will leave your taste buds craving more.

Ingredients

• 3 pounds beef pot roast
• 3 tablespoons olive oil
• 2 medium onions, peeled and chopped
• 3 cloves garlic, minced
• 2 medium carrots, peeled and chopped
• 2 stalks celery, chopped
• 1 cup red wine
• 2 cups beef broth
• 1 tablespoon tomato paste
• 2 teaspoons dried thyme
• 1 teaspoon dried rosemary
• 1 bay leaf
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Instructions

Preheat your oven to 300°F (150°C).

Season the pot roast with salt, black pepper, thyme, and rosemary.

Let it sit for about 10-15 minutes to allow the seasonings to absorb.

In a large Dutch oven, heat the olive oil over medium-high heat.

Sear the pot roast on all sides until browned, about 2-3 minutes per side.

Remove the roast from the pot and set it aside.

Add more oil to the pot if necessary, then sauté the chopped onions until they’re softened and lightly caramelized, about 8-10 minutes.

Add the minced garlic and cook for another minute.

Add the chopped carrots and celery and cook for about 5 minutes, or until they start to soften.

Add the red wine to the pot, scraping the bottom to release all the browned bits.

Bring the wine to a boil, then add the beef broth, tomato paste, and bay leaf.

Stir to combine.

Return the pot roast to the pot, making sure it’s mostly submerged in the liquid.

If needed, add a bit more broth or water.

Cover the pot with a lid and transfer it to the preheated oven.

Roast the beef for about 2 1/2 to 3 hours, or until it’s tender and falls apart easily.

Remove the pot from the oven and let the roast rest for 10-15 minutes before slicing it thinly against the grain.

Serve hot, spooning some of that delicious sauce over the top.

Notes

Beef pot roast can be made a day or two ahead, refrigerated or frozen for later use, and reheated in the oven or on the stovetop. If using a leaner cut of beef, you may need to adjust cooking time and liquid levels to prevent drying out.

For a richer flavor, use a higher-quality red wine, and make sure to scrape all the browned bits from the pot.

You can serve this dish with mashed potatoes, egg noodles, or crusty bread to soak up the juices. To make the dish more substantial, add some vegetables like diced bell peppers, sliced mushrooms, or chopped potatoes to the pot during the last 30 minutes of cooking.

Let the pot roast rest for at least 10-15 minutes before slicing to ensure the juices redistribute evenly and the meat stays tender.

You can store leftovers in an airtight container in the fridge for up to 5 days or freeze for up to 3 months.

Nutrional Value

• Calories: 540
• Total Fat: 36g
• Saturated Fat: 12g
• Cholesterol: 80mg
• Sodium: 450mg
• Total Carbohydrates: 24g
• Dietary Fiber: 2g
• Sugars: 4g
• Protein: 35g