Red Wine Pot Roast

A comforting pot roast cooked with red wine, vegetables, and herbs, perfect for a cozy night in.

By @cookingwithmrsrachel

Original recipe source

Cook time: 180 minutes

Servings: 6

Ingredients

• 2.5 lb beef chuck roast
• 0 salt
• 0 black pepper
• 0 garlic powder
• 0 onion powder
• 0 olive oil
• 1 yellow onion
• 3 celery ribs
• 5 garlic cloves
• 2 tbsp tomato paste
• 2 tbsp flour
• 1 cup red wine
• 2 cups beef broth
• 1 tbsp Worcestershire sauce
• 0 rosemary
• 0 oregano
• 0 paprika
• 0 garlic powder
• 0 salt
• 0 black pepper
• 0 beef chuck roast
• 6 whole carrots
• 8 baby yellow potatoes
• 0 fresh thyme sprigs

Instructions

1. Trim excess fat from the roast, pat dry with paper towels, and season generously on all sides with salt, black pepper, garlic powder, and onion powder.
2. Heat olive oil in a Dutch oven and sear roast for 4–5 minutes per side. Remove and set aside.
3. Add onion and celery to the same pot. Sauté until softened, then add garlic and cook for another 30 seconds.
4. Stir in tomato paste and cook for 1 minute. Sprinkle in flour and stir continuously for another 2 minutes.
5. Pour in red wine to deglaze the pan, scraping up all the browned bits. Let simmer for 5 minutes.
6. Add beef broth, Worcestershire sauce, rosemary, oregano, paprika, garlic powder, and additional salt and pepper to taste. Stir well.
7. Return roast to the Dutch oven. Add carrots, baby potatoes, and fresh thyme sprigs. Arrange vegetables around the roast.
8. Cover and bake at 325°F for approximately 2½–3 hours, or until the beef is fork-tender.