Skip to content
Menu
Red Wine Braised Pot Roast Dinner
Main

Red Wine Braised Pot Roast Dinner

3 h 45 minServes 6Nutri-Score C€€€
from @mariahhcooks19 imports0 cooked
Adapt this recipe

what you need

Ingredients

6 people
  • beef chuck roast (patted dry)Meat1.1 kg
  • carrots (peeled, cut into large chunks)Produce6 pieces
  • celery stalks (chopped)Produce3 pieces
  • yellow onion (chopped)Produce1 piece
  • mini golden potatoes (halved if large)Produce450 g
  • garlic cloves (minced)Produce5 pieces
  • salt (generous, for seasoning)Spices12 g
  • black pepper (generous, for seasoning)Spices4 g
  • garlic powder (divided between rub and sauce)Spices8 g
  • smoked paprika (divided between rub and sauce)Spices5 g
  • olive oil (for searing)Pantry30 ml
  • tomato pastePantry30 g
  • beef bouillon basePantry15 g
  • dry red wine (Cabernet Sauvignon)Beverages360 ml
  • all-purpose flourPantry16 g
  • beef brothPantry1.2 litres
  • onion powderSpices2 g
  • Nature's seasoningSpices2 g
  • all-purpose seasoningSpices2 g
  • blackened seasoningSpices2 g
  • beefy onion soup mix (one packet)Pantry1 piece
  • Worcestershire saucePantry15 ml
  • fresh thyme (sprigs)Produce4 pieces
  • fresh rosemary (sprigs or leaves)Produce4 pieces
  • bay leavesSpices2 pieces
  • unsalted butterDairy57 g

per serving

Nutrition

483kcal

Carbs
16 g
Proteins
39 g
Fat
29 g
Adapt tools

what you’ll use

Tools

  • Dutch oven
  • Oven
  • Tongs

step by step

Method

  1. Preheat and season the roast

    • Preheat the oven to 175 °C (350 °F).
    • Pat the chuck roast dry and generously season all sides with salt, black pepper, garlic powder and smoked paprika.
    Step 1

  2. Sear the beef

    • Heat the olive oil in a Dutch oven over medium-high heat.
    • Sear the roast on all sides until deeply browned, then remove it from the pot and set aside.
    Step 2

  3. Sauté the vegetables

    • Add the chopped celery and yellow onion to the same pot and sauté until softened, scraping up the browned bits from the bottom.
    • Add the minced garlic and cook until fragrant.
    Step 3

  4. Add tomato paste and bouillon

    • Stir in the tomato paste and beef bouillon base, mixing well with the vegetables.
    Step 4

  5. Deglaze with red wine

    • Pour in the red wine and let it reduce by about half, scraping the bottom of the pot to release the browned bits.
    Step 5

  6. Thicken and add broth

    • Sprinkle in the flour and stir well, letting it cook and thicken slightly.
    • Pour in the beef broth and stir until everything is well combined.
    Step 6

  7. Season and add aromatics

    • Add the onion powder, garlic powder, Nature's seasoning, all-purpose seasoning, blackened seasoning, smoked paprika and beefy onion soup mix, then mix well.
    • Return the pot roast to the pot, add the rosemary, thyme and bay leaves, then pour in the Worcestershire sauce.
    • Add the unsalted butter and cover with a lid.
    Step 7

  8. Braise the roast

    • Bake covered at 175 °C (350 °F) for 2 hours.
    Step 8

  9. Add carrots and potatoes

    • Remove the pot from the oven and add the carrots and mini golden potatoes.
    • Cover and return to the oven for 1 additional hour, until the beef and vegetables are fork-tender.
    Step 9

  10. Serve

    • Serve the tender pot roast with the carrots, potatoes and plenty of the rich red wine gravy.
    Step 10
Get Mezze