Pot Roast in Tipsy Gravy
Indulge in the comforting richness of this *Pot Roast in Tipsy Gravy*, a hearty dish that takes classic pot roast to a luxurious new level. Featuring a tender, melt-in-your-mouth beef chuck roast slow-braised in a robust red wine and beef broth blend, this recipe ensures deep, savory flavors in every bite. Aromatic vegetables, fresh thyme, and bay leaves enhance the roast, while the velvety "tipsy" gravy—made from the wine-infused cooking liquid thickened to perfection—adds a gourmet touch. Perfect for a cozy dinner, this dish pairs wonderfully with creamy mashed potatoes or crusty bread to soak up all that luscious gravy. Easy to prepare in a Dutch oven with just 20 minutes of active prep time, this slow-cooked masterpiece is an ultimate crowd-pleaser for weeknight meals or special occasions. Whether you're seeking comfort food or a show-stopping centerpiece, this pot roast delivers on flavor and satisfaction.
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Recipe Information
Ingredients
- 3 pounds Beef chuck roast
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 2 tablespoons Olive oil
- 1 Yellow onion, large, diced
- 4 Carrots, peeled and cut into chunks
- 3 Celery stalks, chopped
- 4 Garlic cloves, minced
- 1 cup Red wine (dry, such as Cabernet Sauvignon)
- 2 cups Beef broth
- 2 tablespoons Tomato paste
- 4 Fresh thyme sprigs
- 2 Bay leaves
- 2 tablespoons Butter, unsalted
- 3 tablespoons All-purpose flour
- 2 tablespoons Fresh parsley, chopped (optional, for garnish)
Instructions
Preheat your oven to 325°F (163°C).
Pat the beef chuck roast dry with paper towels and season generously with salt and black pepper on all sides.
In a large Dutch oven or oven-safe pot, heat the olive oil over medium-high heat. Sear the roast on all sides until deeply browned, about 4-5 minutes per side. Remove the roast and set it aside.
In the same pot, lower the heat to medium and add the diced onion, carrots, and celery. Cook, stirring occasionally, until the vegetables begin to soften, about 5 minutes. Add the minced garlic and stir for an additional minute.
Pour in the red wine, scraping the bottom of the pot with a wooden spoon to deglaze and release any browned bits. Allow the wine to simmer for 2-3 minutes to slightly reduce.
Stir in the beef broth, tomato paste, thyme sprigs, and bay leaves. Return the seared roast to the pot, making sure it is partially submerged in the liquid. Cover with a lid and transfer the pot to the preheated oven.
Cook for 3 to 4 hours, or until the meat is fork-tender and easily shreds. Check once or twice during cooking to ensure there is enough liquid; add more broth if necessary.
Once the roast is done, remove it from the pot and set it on a cutting board to rest. Discard the thyme sprigs and bay leaves from the cooking liquid.
To make the tipsy gravy, strain the liquid from the pot into a bowl and reserve 2 cups. In the same pot, melt the butter over medium heat. Stir in the flour to create a smooth roux and cook for 1-2 minutes.
Slowly whisk in the reserved cooking liquid, a little at a time, until the gravy thickens to your desired consistency. Adjust seasoning with salt and pepper, if necessary.
Slice or shred the roast and serve it with the tipsy gravy poured over the top. Garnish with chopped fresh parsley, if desired.
Enjoy your delicious Pot Roast in Tipsy Gravy with mashed potatoes or crusty bread!
Nutrition Facts
Calories |
4504 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 326.5 g | 419% | |
| Saturated Fat | 128.9 g | 644% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1083 mg | 361% | |
| Sodium | 7887 mg | 343% | |
| Total Carbohydrate | 98.9 g | 36% | |
| Dietary Fiber | 22.4 g | 80% | |
| Total Sugars | 36.8 g | ||
| Protein | 263.7 g | 527% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 561 mg | 43% | |
| Iron | 43.4 mg | 241% | |
| Potassium | 7066 mg | 150% | |
*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.
