Tender Slow Cooked Roast in Red Wine Reduction

Name: Tender Slow Cooked Roast in Red Wine Reduction
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 whole (3 To 4 Lb. Size) Chuck Roast; 2 whole Large Onions, Peeled And Quartered; 3 whole Large Carrots, Peeled And Quartered; 3 stalks Celery, Quartered; 8 cloves Garlic, Peeled; 4 cups Veal Stock; 1- 1/2 cup Red Wine; 1/2 teaspoons Salt; 1/4 teaspoons Pepper; 1 bunch Fresh Thyme Sprigs; 2 Tablespoons All-purpose Flour; 1 Tablespoon Unsalted Butter; Beef Stock, Only As Needed If The Pot Runs Dry

Servings: persons

1 whole (3 To 4 Lb. Size) Chuck Roast
2 whole Large Onions, Peeled And Quartered
3 whole Large Carrots, Peeled And Quartered
3 stalks Celery, Quartered
8 cloves Garlic, Peeled
4 cups Veal Stock
1- 1/2 cup Red Wine
1/2 teaspoons Salt
1/4 teaspoons Pepper
1 bunch Fresh Thyme Sprigs
2 Tablespoons All-purpose Flour
1 Tablespoon Unsalted Butter
Beef Stock, Only As Needed If The Pot Runs Dry

1
Preheat oven to 350 F.
2
Place your roast in a large roasting pan or Dutch oven.
3
I used my 6 quart Dutch oven.
4
Add the onions, carrots, celery and garlic.
5
Pour in the veal stock and wine.
6
If you find you need more liquid, add beef stock.
7
Season with salt and pepper and add the thyme sprigs.
8
Cover the pot (if youre using a roasting pan without a lid, cover tightly with aluminum foil) and place in the 350 F oven.
9
Cook for 5 hours.
10
Remove pan from oven.
11
Remove the meat from the pan and set it aside.
12
Strain out the vegetables and herbs.
13
In a small bowl combine the flour with a few drops of water, until you reach a paste.
14
Set aside.
15
Pour the liquid into a pot (or keep it in the Dutch oven, if thats what you used).
16
Place pot on the stove top on medium heat and reduce until its about halved in volume and almost syrupy.
17
Thicken by stirring in the flour and water mixture and finish with the pat of butter.
18
The meat will be tender enough to shred.
19
If you prefer, once it cools, wrap it tightly in aluminum foil and refrigerate overnight.
20
Slice it the next day and reheat in the gravy.
21
I served mine over buttery polenta.
22
Note that if youre having trouble finding veal stock, try your local butcher shop as they may have it.
23
Worst case scenario, use beef stock instead.
24
Its not quite the same flavor but still very good.

164

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 13 ingredients. The key ingredients include: 1 whole (3 To 4 Lb. Size) Chuck Roast, 2 whole Large Onions, Peeled And Quartered, 3 whole Large Carrots, Peeled And Quartered, 3 stalks Celery, Quartered, and more.

Yes, Tender Slow Cooked Roast in Red Wine Reduction 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.

That's it — enjoy your meal!