Description
A comforting red wine-braised beef roast that’s fork-tender and deeply flavored, perfect for special occasions or cozy dinners.
Ingredients
- 3–4 pounds beef chuck roast (bone-in or boneless)
- 1 bottle (750 ml) dry red wine (Cabernet Sauvignon, Merlot, or a fruity blend)
- 2 cups beef broth (low-sodium preferred)
- 2 tablespoons olive oil
- 1 onion, chopped (yellow or white)
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 2 sprigs fresh thyme (or 1 tsp dried thyme)
- 2 bay leaves
- Salt to taste
- Freshly ground black pepper to taste
Instructions
- Preheat oven to 325°F (165°C).
- Pat the roast dry with paper towels. Generously season all sides with salt and pepper.
- Heat a large Dutch oven over medium-high heat. Add the olive oil and let it shimmer.
- Sear the beef on all sides until deeply browned, about 3–4 minutes per side. Remove the roast and set aside.
- Lower heat to medium. Add the chopped onion, carrots, and celery to the pot. Sauté until softened and starting to color, about 6–8 minutes.
- Stir in the minced garlic and cook for 30–60 seconds until fragrant.
- Pour in the red wine and bring to a simmer. Use a wooden spoon to scrape the browned bits from the bottom.
- Add the beef back to the pot. Pour in the beef broth, then tuck in the thyme sprigs and bay leaves.
- Cover the Dutch oven and transfer to the oven. Braise for about 3 hours, or until the meat is fork-tender.
- Remove the pot from the oven. Transfer the roast to a cutting board and let it rest for 10–15 minutes.
- Strain the cooking liquid through a fine mesh sieve into a saucepan. Simmer until reduced to a sauce-like consistency (5–15 minutes).
- Slice or shred the beef across the grain and serve with the reduced sauce.
Notes
For an alcohol-free version, use additional beef broth with balsamic vinegar or tomato paste. This dish can be made a day ahead to deepen the flavors.
- Prep Time: 30 minutes
- Cook Time: 180 minutes
- Category: Main Course
- Method: Braising
- Cuisine: French