Description
A hearty pot roast braised in red wine, perfect for a comforting meal.
Ingredients
Scale
- 3 lbs beef chuck roast
- 2 tbsp olive oil
- 1 large onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 1 (750ml) bottle dry red wine
- 4 cups beef broth
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- 1 bay leaf
- Salt and pepper to taste
Instructions
- Season the roast with salt and pepper.
- Heat olive oil in a large pot or Dutch oven over medium-high heat. Sear the roast on all sides until browned. Remove and set aside.
- Add onion, carrots, and celery to the pot and cook until softened, about 5-7 minutes. Add garlic and cook for 1 minute more.
- Pour in red wine and beef broth. Add rosemary, thyme, and bay leaf.
- Return the roast to the pot. Bring to a simmer.
- Cover and cook in a preheated oven at 325°F (160°C) for 3-4 hours, or until the roast is fork-tender.
- Remove the roast and let it rest. Discard the bay leaf.
- Shred the meat with two forks. Serve with the braising liquid.
Notes
- Serve with mashed potatoes or crusty bread.
- For a thicker sauce, you can remove some of the braising liquid and simmer it on the stovetop until it reduces.
- Prep Time: 20 min
- Cook Time: 3 hours
- Category: Dinner
- Method: Braising
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 150mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 40g
- Cholesterol: 120mg
Keywords: pot roast, red wine, beef, braised, rustic, dinner