Pot Roast with Wine2022-03-23
- Cuisine: American
- Course: Main Dish
- Skill Level: Beginner
- Add to favorites
- Yield: 6
- Servings: 6
- Prep Time: 10m
- Cook Time: 2:30 h
- Ready In: 2:40 h
Average Member Rating
(5 / 5)
1 People rated this recipe
This information is per serving.
Saturated Fat6.0 g
Trans Fat6.8 g
Unsaturated Fat1.2 g
Pot roast with wine. Beef pot roast with vegetables and dry red wine cooked in a Dutch oven.Very delicious!
Pot Roast with Wine
Pot roast is a classic comfort food that has been enjoyed for generations. It’s a hearty and flavorful dish that warms the soul on a chilly evening. But have you ever tried making pot roast with wine? Adding wine to the recipe takes this dish to a whole new level of deliciousness. The wine adds depth and complexity to the flavor profile, making it a perfect choice for a special occasion or a cozy night in.
So, let’s get started!
Ingredients and Preparation
To make a delicious beef pot roast in a Dutch oven, you will need the following ingredients:
– 3-4 pounds of beef chuck roast
– 2 tablespoons of olive oil
– 1 large onion, chopped
– 4 cloves of garlic, minced
– 2 cups of beef broth
– 1 cup of red wine (such as Cabernet Sauvignon or Merlot)
– 2 bay leaves
– 1 teaspoon of dried thyme
– 1 teaspoon of dried rosemary
– Salt and pepper to taste
Before cooking the pot roast, you need to prepare it properly. Start by patting the meat dry with paper towels and seasoning it generously with salt and pepper on all sides. Heat the olive oil in a Dutch oven over medium-high heat and sear the beef for about 3-4 minutes per side until browned. Remove the beef from the pot and set it aside.
In the same pot, add the chopped onion and minced garlic and sauté them until softened and fragrant, which should take about 3-4 minutes. Pour in the beef broth and red wine, scraping the bottom of the pot to release any browned bits. Add the bay leaves, thyme, and rosemary, and bring the mixture to a simmer.
Once the liquid is simmering, return the beef to the pot and cover it with a tight-fitting lid. Place the Dutch oven in the oven and cook the pot roast at 325°F for about 3-4 hours, or until the meat is tender and falls apart easily with a fork.
After the pot roast is cooked, remove it from the oven and let it rest for about 10-15 minutes before slicing it. Serve the beef pot roast with the vegetables and sauce from the pot, and enjoy your delicious wine-infused delight!
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Cooking the Pot Roast in a Dutch Oven
To cook the beef pot roast in a Dutch oven, preheat your oven to 325°F. Place the Dutch oven on the stovetop over medium-high heat and add some oil. Once the oil is hot, add the seasoned beef roast and sear it on all sides until it’s browned. This should take about 8-10 minutes.
Next, remove the beef roast from the Dutch oven and set it aside. Add the onions, carrots, and celery to the Dutch oven and sauté them for about 5 minutes or until they’re tender. Then, add the garlic and cook for an additional minute.
Pour in the wine and beef broth, and stir to combine. Return the beef roast to the Dutch oven and spoon some of the liquid over the top. Cover the Dutch oven with a lid and place it in the preheated oven.
Cook the beef pot roast for about 3 hours or until it’s fork-tender. Check the pot roast occasionally and baste it with the liquid to keep it moist. Once done, remove the Dutch oven from the oven and let the pot roast rest for about 10 minutes before slicing and serving.
Serving and Enjoying the Delicious Beef Pot Roast
After hours of cooking, your delicious beef pot roast is finally ready to be served. The aroma of the wine-infused meat and vegetables will fill your kitchen, making your mouth water in anticipation.
To serve the pot roast, carefully remove it from the Dutch oven and place it on a large serving platter. Use a slotted spoon to scoop out the vegetables and arrange them around the meat.
Next, pour the remaining liquid from the Dutch oven into a fat separator or a measuring cup. This will allow you to easily separate the fat from the flavorful juices. Once separated, pour the juices over the meat and vegetables.
Garnish with fresh herbs such as thyme or rosemary for an added burst of flavor and color. Serve hot with your favorite sides such as mashed potatoes or roasted root vegetables.
As you take your first bite, savor the tender and juicy meat that has been infused with the rich flavors of red wine and aromatic vegetables. The combination of savory and sweet notes will dance on your taste buds, leaving you feeling satisfied and content.
Enjoy this wine-infused delight with family and friends, and don’t forget to pair it with a glass of your favorite red wine for the ultimate dining experience.
- all-purpose flour for dredging
- 3 pounds (1.44 kg) beef rump roast
- 1/4 cup (60 ml) oil
- 1/2 cup chopped onions
- 1/2 cup chopped celery
- 1/2 cup chopped carrots
- 1 garlic clove,peeled and finely chopped
- 1/4 teaspoon thyme
- 1/4 teaspoon marjoram
- 1 bay leaf
- 1/4 cup chopped fresh parsley
- 2 cups (500 ml) canned tomatoes,undrained
- 1/2 cup (125 ml) dry red wine
- salt and freshly ground black pepper
In a mixing bowl, combine all-purpose flour, salt, and black pepper. Mix well. Dredge the meat in a flour mixture.
Heat vegetable oil in a Dutch oven, then add seasoned meat, and brown well on all sides. Pour off the fat. Add chopped onions, carrots, and garlic. Stir well until onions begin to brown. Add remaining ingredients. Cover tightly and simmer until tender, about 2½ hours.
Remove cooked beef to a heated platter. Reduce the liquid to the desired consistency.