This beef pot roast recipe is one of my favorites. It’s easy to make and always turns out delicious. The key to this dish is letting the meat cook slowly in the red wine, which gives it a rich flavor. This pot roast is perfect for a winter meal, served with mashed potatoes and some green vegetables.
- 1 (3 1/2-pound) chuck roast, boneless
- Salt and ground black pepper
- 4 ounces pancetta, cubed
- 2 medium onions, chopped
- 2 medium carrots, chopped
- 2 ribs celery, chopped
- 1 tablespoon tomato paste
- 3 cloves garlic, minced or pressed through garlic press
- 1 (750-ml) bottle zinfandel wine
1. Preheat oven to 300°F.
2. Salt beef roast well and set aside at room temperature while you prepare all the other vegetables.
3. Pour a little water into a Dutch oven or other heavy, lidded pot and set over medium heat. Add diced pancetta and cook until crisp and brown; remove with slotted spoon and set aside.
4. Pat beef dry with paper towel, increase heat to medium, and brown all sides in the pot; remove to a bowl when finished.
5. Add onions, carrot, celery, tomato paste, garlic, tomatoes, pancetta, herbs and red wine to the pot; nestle beef roast into the mixture then cover and place in preheated oven for 3 hours (turning once at halfway point).
6 Remove from oven then transfer beef to large bowl; tent with foil to keep warm while you finish sauce instructions below:
7 Boil sauce until it is reduced by half then strain liquid through large fine-mesh strainer pressing on solids with spatula to extract as much liquid as possible back into pot; season sauce to taste with salt & pepper
8 Cut meat into 1/2-inch slices & pour sauce over top before
- Calories: 540
- Fat: 33 g
- Saturated fat: 13 g
- Cholesterol: 145 mg
- Sodium: 1460 mg
- Carbohydrates: 9 g
- Fiber: 2 g
- Sugar: 4 g
Frequently Asked Questions
What is the best wine to cook in a beef roast?
When it comes to beef dishes, the best dry red wines to use are Cabernet Sauvignon, Pinot Noir, and Syrah. Merlot can also be used, but it is a touch on the sweet side.So what is the best wine to cook in a beef roast?
The answer really depends on your personal preferences. Cabernet Sauvignon has bold flavors that can stand up to richly flavored dishes like beef roasts. Pinot Noir is a bit lighter and more delicate, so it pairs well with lighter fare such as grilled meats or roasted vegetables. And Syrah has a deep, earthy flavor that goes well with hearty stews and braised meats.
Does red wine tenderize beef?
Red wine is an acidic ingredient that can help tenderize beef. This is because the acidity in red wine can break down the tough proteins in beef, making it more tender. Red wine can also impart complex flavors to beef. This is because the tannins in red wine can add depth of flavor to beef dishes.
Is Cabernet Sauvignon good for pot roast?
Whether or not cabernet sauvignon is good for pot roast depends on your personal preferences. If you like the flavor of cabernet sauvignon, then it will likely be a good choice for cooking your pot roast. However, if you don’t enjoy drinking cabernet sauvignon, then it’s probably not going to taste great in your dish.
Some people prefer to use merlot or cabernet sauvignon for pot roast because they are more dry than other varieties. Merlot will be slightly sweeter, while cabernet sauvignon will be richer.
What red wine is good for cooking pot roast?
When it comes to choosing a red wine for cooking pot roast, you really can’t go wrong with Cabernet Sauvignon, Pinot Noir, or Syrah. All three of these wines will add plenty of flavor to your dish, and they all have their own unique taste that can really elevate the overall flavor profile of your pot roast.
That being said, if you’re looking for a slightly sweeter option, Merlot is also a great choice. It won’t be quite as bold or flavorful as the other options on this list, but it will still add plenty of depth and complexity to your dish.
Is red wine good on a roast?
Roasting meat is a classic cooking method that pairs well with red wine. The bold flavors of Cabernet Sauvignon complement the rich taste of beef roast, making it an ideal pairing for this dish. Red wine can also help to tenderize the meat, making it more succulent and flavorful. When choosing a red wine for your roast, look for one that is well-rounded and has good acidity. This will help to balance out the fat in the meat and create a more enjoyable dining experience.