Red Wine Pot Roast
This red wine pot roast is rich, hearty, and slow-cooked until the beef is fall-apart tender in a deeply flavorful sauce. It’s the kind of comforting, classic meal that fills the house with incredible aromas and pairs perfectly with creamy mashed potatoes.
Servings: 6
Ingredients
- 3-4 lb chuck roast
- Salt
- 2 yellow onions
- 6 cloves garlic
- 6 whole garlic cloves
- 2 cups carrots
- 2-3 cups beef broth
- 2 cups red wine
- 1/3 cup tomato paste
- 1 tsp Italian seasoning
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 2 fresh rosemary sprigs
- 2 bay leaves
Instructions
- Cut the chuck roast into large chunks and season generously with salt on all sides, pressing it into the meat for even coverage.
- Heat a large Dutch oven over medium-high heat, add the beef, and brown on all sides until a deep crust forms, then remove and set aside.
- Add one diced onion and the minced garlic to the pot, sautéing for about 1 minute until fragrant and lightly softened.
- Stir in the Italian seasoning, thyme, rosemary, and tomato paste, cooking for 1–2 minutes until the paste darkens slightly and coats the pot.
- Deglaze with the red wine, scraping up all the browned bits, then add 2 cups of beef broth and return the beef to the pot, adding an extra cup of broth if needed to mostly cover the meat.
- Add the quartered onion, carrots, whole garlic cloves, rosemary sprigs, and bay leaves, then cover with a lid and transfer to a 350°F oven.
- Cook for 3–4 hours until the beef is fork-tender and easily pulls apart, then serve hot over mashed potatoes with plenty of sauce.