Red-Wine Braised Pot Roast Recipe

Name: Red-Wine Braised Pot Roast
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 lbs boneless beef chuck roast (rump or bottom round); salt; fresh ground pepper; 2 tablespoons olive oil; 3 large carrots, peeled and chopped; 2 medium onions, chopped; 2 celery ribs, chopped; 2 garlic cloves, chopped; 2 fresh thyme sprigs; 1 bay leaf; ground cloves, a pinch; 2 cups dry red wine; 2 cups beef broth (homemade or store-bought); 2 tablespoons cornstarch, blended with 1/4 cup cool water

Servings: persons

4 lbs boneless beef chuck roast (rump or bottom round)
salt
fresh ground pepper
2 tablespoons olive oil
3 large carrots, peeled and chopped
2 medium onions, chopped
2 celery ribs, chopped
2 garlic cloves, chopped
2 fresh thyme sprigs
1 bay leaf
ground cloves, a pinch
2 cups dry red wine
2 cups beef broth (homemade or store-bought)
2 tablespoons cornstarch, blended with 1/4 cup cool water

1
Pat the meat dry with paper towels.
2
Sprinkle it with salt and pepper to taste.
3
In a large skillet, heat the oil over med-high heat.
4
Add the beef and cook until nicely browned on all sides, about 15 minutes.
5
Scatter the carrots, onions, celery, garlic, herbs, and cloves in a large slow cooker.
6
Place the beef on top.
7
Pour the wine into the skillet and cook, scraping the bottom of the pan, until the wine comes to a simmer.
8
Cook for 1 minute.
9
Pour the wine over the beef.
10
Add the broth to the slow cooker and season with salt and pepper to taste.
11
Cover and cook on low for 8-10 hours, or until the beef is tender when pierced with a fork.
12
Remove the beef to a platter and cover to keep warm.
13
Skim off the fat from the pan juices.
14
To thicken the sauce, strain the cooking liquid into a saucepan and discard the solids.
15
Bring the liquid to a simmer.
16
Add the cornstarch mixture and cook, stirring, until smooth and slightly thickened, about 2 minutes.
17
Taste for seasoning.
18
Slice the beef, spoon on the sauce, and serve.

1416

kcal

Calories

Fat

Carbs

127

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 4 lbs boneless beef chuck roast (rump or bottom round), salt, fresh ground pepper, 2 tablespoons olive oil, and more.

Yes, Red-Wine Braised Pot Roast falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Red-Wine Braised Pot Roast

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