Red Wine Pot Roast is a mouthwatering dish that melts in your mouth! For soft, fragrant shreds with a slight crunch, the beef is simmered for hours in a savory red wine sauce. This is a simple dish that may be served at any time. I prefer hearty meals that don’t necessitate a lot of effort. While cooking, I can do other things like prepare the sides or unwind before dinner.
How to Make Red Wine Pot Roast Recipe?
The chuck should be browned. In a Dutch oven, heat the oil and sear the chuck on all sides. For the best flavor, it should be a rich, nickel brown. Could you remove it from the equation? Combine all ingredients in a large mixing bowl to make the braising liquid. After that, sauté your aromatics, followed by the herbs. After that, add the tomato paste and cook for another minute. Return the browned chuck, as well as the broth and wine, to the pot.
The bay leaves, onion quarters, whole garlic cloves, vast chunks of carrot, and fresh rosemary sprigs are added. Braise. Cover the Dutch oven and cook the beef for 3-4 hours, or until done and tender, in a preheated 325F oven. Serve. Shred or slice the meat and serve with your favorite sides.
If you don’t have a Dutch oven, you can make it in the slow cooker. Instead, try this slow cooker variation! Other cuts of beef, including bottom round and brisket, can also be used in this dish. Make it in the Instant Pot with this Instant Pot Red Wine Beef Roast recipe if you’re in a hurry.
Even though it takes about an hour, you still get those incredible, nuanced flavors. Add large chunks of potatoes, turnips, parsnips, or sweet potatoes to the meal if you want it to have more vegetables.
- 4-5 pound chuck roast of beef
- 2 tbsp. oil (canola)
- 2 tsp. salt (kosher)
- One teaspoon black pepper, ground
- One teaspoon of thyme leaves (finely chopped)
- One teaspoon rosemary (fresh) (finely chopped)
- 1/2 teaspoon oregano, dry
- a quarter teaspoon of Italian seasoning
- One onion, yellow (finely diced)
- One onion, yellow (quartered)
- Four garlic cloves (minced)
- Four garlic cloves (whole)
- Carrots, 2 cups (cut into 2-inch chunks)
- One tablespoon of tomato paste
- Two c. beef stock
- 1 tsp Worcestershire sauce
- 2 gallons of red wine
- Three fresh rosemary sprigs
- bay leaves (two)
- Preheat the oven to 325 degrees Fahrenheit.
- Using salt and pepper, season the chuck roast.
- Heat the canola oil in a large dutch oven over medium heat, then add the beef and brown it on all sides, 3-4 minutes per side, before setting it aside. It needs to be correctly browned!!
- In a dutch oven, add the diced onion and minced garlic, stir and cook for 1 minute, then add the chopped thyme, chopped rosemary, dried oregano, and dried Italian herbs, constantly stirring before adding the tomato paste and cooking for 1 minute.
- Scrape the bottom of the pan with the beef broth, Worcestershire sauce, and red wine, then add the roast.
- In a large mixing bowl, combine the quartered onion, whole garlic cloves, carrots, rosemary sprigs, and bay leaves.
- Cook for 3-4 hours in the oven, or until fork-tender.
What is the Finest Red Wine With Pot Roast?
Cabernet Sauvignon is a popular red wine style. Because of its flavor, it is the finest choice for cooking pot roast. Cabernet Sauvignon, particularly young Cabernet Sauvignon, is suitable for this dish. It has a mild tannic that will melt away with the meat. You won’t enjoy it in a dish if you don’t like it in a glass. This is especially important in this recipe because wine is the most prominent ingredient. My favorites are dry reds, such as rich cabernet sauvignon or somewhat sweet merlot.
Cabernet Sauvignon and Pinot Noir are your best buddies when preparing steak, lamb, or stew. Merlot is the wine to use for cooking chicken, duck, or pork. Choose Pinot Noir if you’re cooking seafood. If you’re making a sauce or vegetables, a soft Merlot or Chianti is good.
Is it Possible to Cook Beef With Red Wine?
The tannin concentration in red wine is higher than that of white wine. Tannins give the wine bitterness and astringency, as well as depth. Tannin molecules soften lipid molecules, which are commonly seen in red meat. Tannins help release flavor throughout this process, bringing out the authentic flavors of your food. Cabernet sauvignon is the best red wine to use when making beef stew. Because beef stew is a heavy and rich dinner, staying away from fruity flavors is wise.
Cabernet Sauvignon is a rich, rustic-flavored wine that can help elevate that stew to the next level. Rich stews, beautiful sauces, and even desserts can all benefit from a splash of Pinot Noir, Burgundy, or any other rich red wine on hand. Any regular red wine will deglaze a skillet, tenderize meat, and add flavor and depth to any meal you’re creating.
What’s the Best Way to Make Pot Roast Tender?
Whether you cook your pot roast on the stovetop, in the oven, in a slow cooker, or in a pressure cooker, the most tender and tasty results will always come from low temperatures over a lengthy period. That’s how you get the tough connective tissue in the meat to meltdown so you can cut it with a fork. Pot roasts are usually tough slices with much connective tissue and dense muscles.
To soften the muscles and melt the connective tissues into delicious, rich natural gelatin, they require prolonged, slow boiling. If the pot roast is drying out, return it to the Dutch oven, roasting pan, or slow cooker and add more liquid. Roast for 3-4 hours, or until the meat is falling apart tender. (After 1 1/2 hours, check the roast.) If most of the liquid has been absorbed, add 1 cup more broth and continue to boil.) Place the roast, carrots, and potatoes on a warm dish.
Is it Necessary to Submerge the Pot Roast in Liquid?
Remember to cover the meat. For even cooking, make sure it’s all submerged in liquid. Cooking periods for meat cooked in a liquid vary from those cooked without, so push everything down or add more liquid. It makes no difference whether it is covered or not. The slow cooker inside will be warm enough to cook the meat.
Braising (non-submerged) and simmering (submerged) are two procedures that can produce excellent results. You only need a small amount of broth. Pot roast is designed to be braised, which means that the meat is simmered and covered over low heat with minimum liquid. You’ll miss out on the roasted flavor from the top half of the meat simmering above the liquid if you use too much water/broth.
Is it Necessary to Cover a Pot Roast in The Oven?
To acquire precisely cooked meat and vegetables, follow these steps: First, cook the meat independently. Cover your Dutch oven and bake for an hour and 45 minutes at a low temperature. When roasting a roast in the oven, let it uncovered until it’s done to your liking. Tent with foil after removing from the oven and set aside for 15 minutes before carving. This permits the juices to disperse and prevents them from draining during the cutting process (and preventing dry, disappointing meat).
The only thing I’m not sure about is how much water to add to a slow cooker for a roast. According to recipes, the amount of liquid in a slow cooker should never cover more than half of the roast. The liquid does not evaporate in a crockpot, and other components, such as vegetables, produce even more liquid.
Red Wine Pot Roast is favorite comfort food, especially throughout the winter. It’s filling, quick to prepare, and may be supplemented with veggies to form a complete dinner. My favorite cooking method is the Dutch oven, which produces incredible flavors and fragrances. The red wine sauce is savory and slightly sweet, with a rich flavor profile. The herbs also lend a toasty flavor, and the meat is so soft that you only need a fork to rip it apart. This is the perfect dish to make if you’re searching for a melt-in-your-mouth pot roast recipe that’s also very easy to follow.
It’s easily one of our favorite dishes, piled high atop buttery, fluffy mashed potatoes. It’s an exquisite dish to serve your guests for any occasion, yet it’s easy enough for hectic weeknights. It’s unquestionably a keeper!