Classic Red Wine Braised Beef Pot Roast with Root Vegetables

Classic Red Wine Braised Beef Pot Roast with Root Vegetables

A tender and flavorful beef pot roast slowly braised in red wine with hearty root vegetables, perfect for a comforting meal.

By RecipeBoss
Servings
6
Time Required
4 hr

Ingredients

Click on ingredients to search for them on Amazon. On mobile devices, tap once to select, then tap again to open the shopping link.
3 lb beef chuck roast
¼ cup all-purpose flour
1 ½ tsp salt
1 tsp black pepper
2 tbsp olive oil
1 large yellow onion
4 medium carrots
3 stalk celery stalks
4 clove garlic
2 tbsp tomato paste
2 cup dry red wine
4 cup beef broth
2 bay leaves
3 sprig fresh thyme sprigs
1 ½ lb potatoes

* We may earn a small commission for you using these links. Thank you for supporting us!

Instructions

  1. 1

    Preheat oven to 325°F.

  2. 2

    Pat the beef chuck roast dry with paper towels. In a shallow dish, combine flour, salt, and pepper. Dredge the roast in the flour mixture, coating all sides.

  3. 3

    Heat olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Sear the roast on all sides until deeply browned, about 3-4 minutes per side.

  4. 4

    Remove the roast from the pot and set aside. Add the chopped onion, carrots, and celery to the pot. Cook, stirring occasionally, until softened, about 5-7 minutes.

    7 min

  5. 5

    Add the minced garlic and tomato paste to the pot and cook for 1 minute more, stirring constantly.

    1 min

  6. 6

    Pour in the red wine, scraping up any browned bits from the bottom of the pot. Bring to a simmer and cook for 2-3 minutes.

    3 min

  7. 7

    Return the roast to the pot. Add the beef broth, bay leaves, and thyme sprigs. The liquid should come about halfway up the sides of the roast.

  8. 8

    Bring the liquid to a simmer, then cover the pot tightly and transfer it to the preheated oven. Braise for 2 hours.

    2 min

  9. 9

    Add the quartered potatoes to the pot, ensuring they are submerged in the liquid. Cover and continue to braise for another 1 to 1.5 hours, or until the beef is fork-tender and the potatoes are cooked through.

    1 min

  10. 10

    Remove the roast and vegetables from the pot and place them on a serving platter. Tent with foil to keep warm. Discard bay leaves and thyme sprigs.

  11. 11

    Skim off any excess fat from the surface of the braising liquid. If desired, you can thicken the sauce by simmering it on the stovetop until reduced to your desired consistency.

  12. 12

    Slice the pot roast and serve with the braised root vegetables and sauce.

Perfect With

Mashed potatoesCrusty breadGreen beans almondine