Description
A comforting slow-braised pot roast featuring fork-tender chuck roast in a rich red-wine sauce with hearty vegetables.
Ingredients
- 1 (4–5 pound) chuck roast, well-marbled
- Salt and freshly ground black pepper
- 2 tablespoons olive oil
- 2 cups dry red wine (Cabernet, Merlot, or a blend)
- 2 cups beef broth (low-sodium preferred)
- 4 carrots, chopped into large chunks
- 4 potatoes, peeled and diced into bite-sized pieces (Yukon Gold or Russet)
- 1 onion, chopped
- 3 garlic cloves, minced
- 2 tablespoons tomato paste
- 1 tablespoon fresh thyme leaves
- 1 tablespoon fresh rosemary, chopped
Instructions
- Preheat the oven to 325°F (160°C). Pat the roast dry with paper towels and season with salt and black pepper.
- Heat olive oil in a large Dutch oven over medium-high heat and sear the roast on all sides until browned, about 3–5 minutes per side. Remove the roast and set aside.
- Deglaze the pot with red wine, scraping up browned bits from the bottom, then let it reduce for a minute or two.
- Add beef broth and tomato paste, cooking until the paste dissolves. Nestle the roast back in the pot along with carrots, potatoes, onion, garlic, thyme, and rosemary.
- Bring the liquid to a gentle simmer, cover, and transfer to the oven.
- Cook for 3–4 hours, checking at 3 hours for doneness. The roast should easily shred with a fork.
- Let the roast rest for 10–15 minutes before shredding or slicing. Serve with braising vegetables and sauce.
Notes
For non-alcohol option, substitute wine with extra beef broth plus a tablespoon of balsamic vinegar.