Classic Pot Roast with Red Wine Gravy
By Helen Park
Prep
25 min
Cook
240 min
Total
265 min
Servings
8
Level
Medium
Pounding and browning the chuck roast adds flavor and color․ The roast is cooked in a braise in the oven and is typically served with potatoes‚ carrots‚ and gravy for dinner․ It's my preference to surround the roast with potatoes to help them soak up some gravy․
I start with a big Dutch oven‚ reduce the heat for the onions and celery‚ and add carrots․ Then I add garlic and tomato paste․ Pour in wine and stir with a wooden spoon while cooking․ All the browned particles in the Dutch oven will cook into the braising liquid‚ and there shouldn't be any dry spots before you add broth․
I cook vegetables on the side and add potatoes and other carrots 1․5 hours before the roast is done‚ once the roast has cooked for some time․ Cooking vegetables with the roast at the start of cooking means they will be cooked by the time the roast is done․ Partially cooked vegetables will be less cooked and more intact․ I suggest using Yukon Gold potatoes․
Let the meat stand for 10 to 15 minutes before slicing or shredding․ Move the meat and vegetables to a platter under foil as you make the sauce․ I might serve the meat and vegetables with mashed potatoes or egg noodles․ Pour the sauce over the meat on the platter․ Crusty bread is another good accompaniment for the sauce․
Why you'll love this recipe
- Drying the chuck before cooking will result in a darker-browned cooked meat cooked for 4 to 5 minutes on each side․
- The braised beef in the oven cooks the chuck until it is fork-tender․
- Adding potatoes and other carrots 1․5 hours before serving will soften them without fully cooking them․
- Deglazing with wine adds browned bits to the cooking liquid․ These browned bits are part of the gravy․
- Allowing the roast to rest for 10 to 15 minutes before serving will help keep the meat slices juicy․
- Straining the cooking liquid to use in a gravy recipe can help improve the texture of the gravy․
Ingredients
- •3 ½ lbs boneless beef chuck roast (about 3-4 pounds)
- •1 tablespoon olive oil
- •2 large yellow onions (chopped)
- •4 carrots (peeled, cut into 2-inch chunks, divided)
- •3 stalks celery (chopped)
- •1 ½ lbs Yukon Gold potatoes (cut into 2-inch pieces)
- •4 cloves garlic (minced)
- •1 tablespoon tomato paste
- •1 cup dry red wine (such as Merlot or Cabernet Sauvignon)
- •3 cups beef broth (low-sodium)
- •2 sprigs fresh thyme
- •1 sprig fresh rosemary
- •salt (to taste)
- •freshly ground black pepper (to taste)
- •2 tablespoons cornstarch
- •3 tablespoons cold water
Instructions
- 1
Preheat the oven to 300°F (150°C).
- 2
Pat the chuck roast completely dry with paper towels and season all over with salt and pepper.
- 3
Heat the olive oil in a large Dutch oven over medium-high heat.
- 4
Sear the roast for 4-5 minutes on each side, until a deep brown crust forms.
- 5
Move the roast to a plate.
- 6
Reduce the heat to medium and add the onions, 2 chopped carrots, and celery to the pot.
- 7
Cook the vegetables for 5-7 minutes, until softened.
- 8
Stir in the garlic and tomato paste, then cook for 1 more minute.
- 9
Pour in the red wine and scrape the browned bits from the pot bottom.
- 10
Simmer the wine until it has reduced by half.
- 11
Add the beef broth, thyme, and rosemary, then bring the liquid to a simmer.
- 12
Return the seared roast to the pot, cover, and transfer to the preheated oven.
- 13
Cook for 3 to 4 hours.
- 14
About 1.5 hours before the roast is done, add the potatoes and remaining carrots to the pot.
- 15
Continue cooking until the roast is fork-tender and the vegetables are soft.
- 16
Transfer the roast and vegetables to a serving platter and cover with foil to keep warm.
- 17
Strain the cooking liquid into a saucepan.
- 18
Whisk the cornstarch and cold water together in a small bowl to make a slurry.
- 19
Slowly whisk the slurry into the simmering cooking liquid until the gravy thickens, then season with salt and pepper to taste.
- 20
Serve the pot roast sliced or shredded with the vegetables and gravy.
FAQ
Nutrition (per serving)
Calories
520
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