Intro:
When it comes to hearty and comforting dishes, pot roast is a classic favorite that never fails to satisfy. This recipe for Red Winebeef Pot Roast takes the traditional pot roast to a whole new level of flavor and richness. Tender beef, cooked low and slow in a luscious red wine-based sauce, infused with aromatic herbs and vegetables – this dish is the epitome of a cozy and inviting meal. Perfect for a special occasion or a cozy Sunday dinner, Red Winebeef Pot Roast is sure to become a staple in your recipe repertoire. Let’s dive in and create a dish that will fill your home with delicious smells and warm your heart.
Ingredients:
– 3 pounds beef chuck roast
– 2 tablespoons olive oil
– Salt and pepper to taste
– 1 onion, diced
– 4 cloves garlic, minced
– 1 cup red wine
– 1 cup beef broth
– 2 tablespoons tomato paste
– 2 bay leaves
– 1 teaspoon dried thyme
– 1 teaspoon dried rosemary
– 1 pound baby carrots
– 1 pound baby potatoes
– Fresh parsley, for garnish
Instructions:
1. Preheat your oven to 325°F (165°C). Season the beef chuck roast generously with salt and pepper on all sides.
2. In a large Dutch oven or heavy-bottomed oven-safe pot, heat the olive oil over medium-high heat. Add the seasoned beef and sear until deeply browned on all sides, about 4-5 minutes per side.
3. Remove the seared beef from the pot and set aside on a plate. In the same pot, add the diced onion and garlic. Cook, stirring occasionally, until softened and fragrant, about 3-4 minutes.
4. Deglaze the pot by pouring in the red wine, scraping up any browned bits from the bottom of the pot with a wooden spoon. Allow the wine to simmer for 2-3 minutes to reduce slightly.
5. Add the beef broth, tomato paste, bay leaves, thyme, and rosemary to the pot. Stir to combine and bring the mixture to a gentle simmer.
6. Return the seared beef back to the pot, along with the baby carrots and potatoes. The vegetables will nestle around the beef, soaking up the flavors of the sauce as they cook.
7. Cover the pot with a lid and transfer it to the preheated oven. Let the Red Winebeef Pot Roast braise for about 3 hours, or until the beef is fork-tender and the vegetables are cooked through.
8. Once done, carefully remove the pot from the oven. Discard the bay leaves and skim off any excess fat from the surface of the sauce. Taste and adjust the seasoning with salt and pepper if needed.
9. To serve, transfer the beef and vegetables to a platter, spooning the rich sauce over the top. Garnish with fresh parsley for a pop of color and freshness.
Enjoy your Red Winebeef Pot Roast with a side of creamy mashed potatoes or crusty bread to soak up every last drop of the flavorful sauce. This dish is perfect for a cozy dinner at home or for impressing guests with its elegant presentation and delicious taste. With its tender beef and savory, herb-infused sauce, this pot roast is sure to become a beloved family favorite in no time. Let the aroma of this slow-cooked masterpiece fill your home with warmth and comfort.
