Garlic Wine Pot Roast
Indulge in the comforting aroma and bold flavors of Garlic Wine Pot Roast, a hearty classic elevated with a sophisticated twist. This slow-cooked masterpiece begins with a perfectly seared beef chuck roast, infused with the robust essence of red wine, fragrant garlic, and fresh herbs like rosemary and thyme. Tender carrots, celery, and onion mingle with the savory tomato-based broth to create a rich, spoonable sauce that soaks into every bite. Crafted in just 15 minutes of prep time and slow-roasted to perfection, this one-pot wonder is ideal for cozy family dinners or impressive holiday gatherings. Serve slices of the melt-in-your-mouth beef alongside the tender veggies, and don’t forget to ladle on the luscious garlic-wine sauce for a meal that’s as satisfying as it is unforgettable. Keywords: garlic wine pot roast, slow-cooked beef, one-pot meal, comfort food, beef chuck roast recipe.
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Recipe Information
Ingredients
- 3 pounds beef chuck roast
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 8 cloves garlic cloves, minced
- 1 large yellow onion, diced
- 4 carrots, cut into chunks
- 3 celery stalks, cut into chunks
- 1 cup red wine
- 2 cups beef broth
- 2 tablespoons tomato paste
- 2 rosemary sprigs
- 3 thyme sprigs
- 2 bay leaves
Instructions
Preheat your oven to 325°F (163°C).
Pat the beef chuck roast dry with paper towels. Season all sides with salt and black pepper.
In a large oven-safe Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat.
Sear the roast on all sides until deeply browned, about 3-4 minutes per side. Remove the roast from the pot and set aside.
Reduce the heat to medium and add the minced garlic and diced onion to the pot. Sauté for 2-3 minutes until fragrant and softened.
Stir in the carrots and celery, cooking for another 2-3 minutes.
Add the red wine to deglaze the pot, scraping up any browned bits from the bottom with a wooden spoon.
Stir in the beef broth and tomato paste until well combined.
Return the roast to the pot, nestling it into the liquid.
Add the rosemary, thyme, and bay leaves around the roast.
Cover the pot with a tight-fitting lid and transfer it to the preheated oven.
Cook for about 3 hours, or until the beef is fork-tender and the flavors are well melded. Check periodically to ensure the liquid has not reduced too much; add a splash of water or beef broth if needed.
Once cooked, remove the pot from the oven and let the roast rest for 10-15 minutes before slicing.
Serve the pot roast with the vegetables and spoon some of the rich garlic-wine sauce over the top.
Nutrition Facts
Calories |
4240 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 303.3 g | 389% | |
| Saturated Fat | 114.0 g | 570% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1021 mg | 340% | |
| Sodium | 7881 mg | 343% | |
| Total Carbohydrate | 85.5 g | 31% | |
| Dietary Fiber | 22.2 g | 79% | |
| Total Sugars | 36.0 g | ||
| Protein | 261.3 g | 523% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 563 mg | 43% | |
| Iron | 42.3 mg | 235% | |
| Potassium | 7010 mg | 149% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
