Pot Roast with Red Wine Gravy
Elevate your comfort food game with this rich and flavorful Pot Roast with Red Wine Gravy. Slow-cooked to fork-tender perfection, this hearty dish combines a seared beef chuck roast with aromatic vegetables, fresh herbs, and a velvety red wine-infused gravy. The recipe features a perfectly balanced combination of beef broth and red wine for a depth of flavor that’s both savory and sophisticated. Sear the roast for a golden crust, then braise it in a Dutch oven to lock in moisture and create melt-in-your-mouth tenderness. Perfect for cozy family dinners or special gatherings, this classic pot roast is served with a luscious homemade gravy that will have everyone reaching for seconds. Best of all, it’s easy to prepare with simple ingredients and guarantees impressive results every time.
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Recipe Information
Ingredients
- 3 pounds Beef chuck roast
- 2 teaspoons Kosher salt
- 1 teaspoon Black pepper
- 2 tablespoons Olive oil
- 1 large Yellow onion
- 3 medium Carrots
- 2 Celery stalks
- 4 Garlic cloves
- 2 tablespoons Tomato paste
- 1.5 cups Red wine
- 2 cups Beef broth
- 3 Fresh thyme sprigs
- 2 Fresh rosemary sprigs
- 2 Bay leaves
- 2 tablespoons All-purpose flour
- 2 tablespoons Water
Instructions
Preheat your oven to 325°F (163°C).
Season the beef chuck roast generously on all sides with kosher salt and black pepper.
Heat a large Dutch oven over medium-high heat and add the olive oil. Sear the roast on all sides until deeply browned, about 3-4 minutes per side. Remove the roast and set it aside.
Peel and slice the onion into wedges. Peel and cut the carrots into 2-inch chunks. Slice the celery into 2-inch pieces. Mince the garlic cloves.
In the same Dutch oven, add the onion, carrots, and celery. Sauté for 5-7 minutes until the vegetables begin to soften and brown slightly. Add the garlic and cook for 1 minute until fragrant.
Stir in the tomato paste and cook for 1-2 minutes to caramelize it slightly.
Pour in the red wine, scraping the bottom of the pot with a wooden spoon to deglaze and release any browned bits. Let the wine simmer for 2 minutes to reduce slightly.
Return the roast to the pot. Add the beef broth, thyme sprigs, rosemary sprigs, and bay leaves. The liquid should come about halfway up the sides of the roast. If needed, add more beef broth or water.
Bring the liquid to a gentle simmer on the stove, then cover the Dutch oven tightly and transfer it to the preheated oven.
Cook for 2.5 to 3 hours, turning the roast halfway through, until it is fork-tender.
Remove the roast from the pot and set it on a cutting board to rest. Strain the liquid in the pot to remove the vegetables and herbs, leaving just the broth.
To make the red wine gravy, return the strained broth to the Dutch oven and set it over medium heat. In a small bowl, whisk together the all-purpose flour and water to create a slurry.
Slowly whisk the flour slurry into the broth, cooking for 5-7 minutes, until the gravy thickens. Adjust seasoning with additional salt and pepper if necessary.
Slice the pot roast against the grain and serve with the red wine gravy drizzled on top. Garnish with fresh thyme or parsley if desired.
Nutrition Facts
Calories |
4258 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 302.4 g | 388% | |
| Saturated Fat | 114.0 g | 570% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 1021 mg | 340% | |
| Sodium | 4027 mg | 175% | |
| Total Carbohydrate | 69.9 g | 25% | |
| Dietary Fiber | 12.9 g | 46% | |
| Total Sugars | 23.5 g | ||
| Protein | 259.1 g | 518% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 396 mg | 30% | |
| Iron | 42.3 mg | 235% | |
| Potassium | 5904 mg | 126% | |
*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.
