Red Wine Pot Roast (Printable Version)
Slow-cooked beef chuck simmered in red wine, herbs, and vegetables for deep, hearty flavors.
# Ingredients Required:
→ Meat
01 -
1.4-1.8 kg beef chuck roast
→ Liquids
02 -
480 ml dry red wine (Cabernet Sauvignon or Pinot Noir)
03 -
480 ml beef broth
→ Vegetables
04 -
1 large onion, sliced
05 -
4 garlic cloves, smashed
06 -
4 carrots, peeled and chopped
07 -
2 stalks celery, chopped
→ Herbs and Seasonings
08 -
3-4 sprigs fresh thyme
09 -
2 bay leaves
10 -
Salt and freshly ground black pepper, to taste
→ Others
11 -
30 g tomato paste
12 -
30 ml olive oil
# Guide to Cooking:
01 -
Marinate the beef in red wine, smashed garlic, fresh thyme, and olive oil for 2 hours or overnight in the refrigerator to enhance flavor.
02 -
Set the oven temperature to 150°C to prepare for slow cooking.
03 -
Heat olive oil in a Dutch oven over medium-high heat and sear the beef on all sides until evenly browned, approximately 3-4 minutes per side. Remove the beef and set aside.
04 -
Add sliced onions, smashed garlic, chopped carrots, and celery to the pot and cook until softened, about 5 minutes.
05 -
Stir in tomato paste and cook for 1 minute to caramelize and develop depth.
06 -
Pour in 240 ml red wine to deglaze the pot, scraping up the browned bits from the bottom to enrich flavor.
07 -
Return the roast to the pot and add the remaining red wine, beef broth, fresh thyme sprigs, and bay leaves. Cover and transfer to the oven.
08 -
Cook in the oven at 150°C for 3.5 to 4.5 hours, turning the roast once halfway through until the meat is fork-tender.
09 -
Remove the roast and vegetables. Strain the cooking liquid and simmer on the stovetop to reduce and thicken if desired. Slice the meat and serve with the rich sauce spooned over.
# Extra Suggestions:
01 -
Marinating the beef overnight intensifies flavor and tenderizes the meat.