Port Wine Pot Roast
Indulge in the ultimate comfort food experience with this rich and savory Port Wine Pot Roast. This slow-braised masterpiece features a tender, melt-in-your-mouth beef chuck roast infused with the deep, fruity notes of port wine, complemented by aromatic vegetables and a luscious, velvety sauce. Perfectly seasoned and seared to golden perfection, the roast is nestled in a flavorful broth, enhanced with tomato paste, garlic, thyme, and bay leaves, then gently cooked in the oven until irresistibly tender. Ideal for a cozy family dinner or a special occasion, this elegant yet hearty dish is served with the braised vegetables and a garnish of fresh parsley for a stunning presentation. Treat your taste buds to the perfect blend of richness and warmth with this classic pot roast recipe. Keywords: Port Wine Pot Roast, braised beef, slow-cooked pot roast, comfort food, elegant dinner recipes.
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Recipe Information
Ingredients
- 3 pounds beef chuck roast
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 2 tablespoons all-purpose flour
- 2 tablespoons olive oil
- 1 large yellow onion
- 3 medium carrots
- 2 celery stalks
- 4 cloves garlic
- 1.5 cups port wine
- 2 cups beef broth
- 2 tablespoons tomato paste
- 2 bay leaves
- 4 fresh thyme sprigs
- 2 tablespoons fresh parsley
Instructions
Preheat your oven to 300°F (150°C).
Pat the beef chuck roast dry with paper towels and season all sides with the kosher salt and black pepper. Lightly coat the roast with the all-purpose flour.
In a large Dutch oven, heat the olive oil over medium-high heat. Sear the roast on all sides until a deep brown crust forms, about 3-4 minutes per side. Remove the roast and set it aside.
Peel and finely chop the onion. Peel and cut the carrots into 1-inch chunks. Slice the celery stalks into 1-inch pieces. Mince the garlic cloves.
In the same pot, reduce the heat to medium and add the chopped onion, carrots, and celery. Sauté for 5-6 minutes, stirring occasionally, until the vegetables begin to soften.
Add the minced garlic to the pot and cook for 1 minute until fragrant.
Pour in the port wine and scrape the bottom of the pot with a wooden spoon to deglaze, loosening any browned bits. Let the wine simmer for 2-3 minutes.
Stir in the beef broth and tomato paste until fully combined. Add the bay leaves and thyme sprigs.
Return the seared chuck roast to the pot, nestling it into the liquid and vegetables. Ensure the roast is partially submerged in the braising liquid.
Cover the Dutch oven with a lid and transfer it to the preheated oven. Braise for 3.5-4 hours, or until the beef is fork-tender.
Carefully remove the pot from the oven and discard the bay leaves and thyme sprigs. Transfer the roast to a cutting board to rest for 10 minutes before slicing.
Optional: Skim excess fat from the surface of the braising liquid. If a thicker gravy is desired, simmer the liquid on the stovetop and reduce to your preferred consistency.
Slice the roast against the grain and serve with the braised vegetables and sauce. Garnish with chopped fresh parsley.
Nutrition Facts
Calories |
722 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.3 g | 64% | |
| Saturated Fat | 19.0 g | 95% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 159 mg | 53% | |
| Sodium | 669 mg | 29% | |
| Total Carbohydrate | 13.6 g | 5% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 7.2 g | ||
| Protein | 43.0 g | 86% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 70 mg | 5% | |
| Iron | 6.8 mg | 38% | |
| Potassium | 931 mg | 20% | |
*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.
