Food And Wine Pot Roast Recipe
Description
Pot roast is a classic comfort food that is perfect for a Sunday dinner. It's an easy dish to make, and the results are always delicious. This pot roast recipe is special because it uses red wine in the cooking liquid, which gives the roast a deep, complex flavor. The vegetables cooked alongside the roast also absorb the flavor of the wine. The result is a flavorful and tender pot roast that will make your family and friends ask for seconds!
Prep Time
The prep time for this pot roast is only 15 minutes. You'll need to cut the vegetables and brown the roast, and then the oven will do the rest of the work. You can also prep the ingredients ahead of time and store them in the refrigerator until you're ready to cook.
Cook Time
The total cook time for this pot roast is about 2 hours and 30 minutes. This includes the time it takes to brown the roast, as well as the time it takes to cook the vegetables and roast in the oven. The pot roast is ready when the vegetables are tender and the meat is cooked through.
Ingredients
For this pot roast, you'll need: 2 pounds of beef chuck roast, 1 onion, 3 carrots, 3 stalks of celery, 2 cloves of garlic, 2 tablespoons of olive oil, 1 cup of red wine, 1 cup of beef broth, 1 teaspoon of dried thyme, 1 teaspoon of dried rosemary, 1 bay leaf, and salt and pepper to taste.
Instructions
1. Preheat the oven to 350°F.
2. Cut the onion, carrots, and celery into 1-inch pieces. Mince the garlic.
3. Heat the olive oil in a large Dutch oven or oven-proof pot over medium-high heat. Season the beef chuck roast with salt and pepper, and then add it to the pot. Brown the roast on all sides.
4. Add the vegetables to the pot, and cook for 5 minutes. Add the garlic, and cook for another minute.
5. Pour the red wine and beef broth into the pot, and stir to combine. Bring the liquid to a simmer, and add the thyme, rosemary, bay leaf, and salt and pepper to taste.
6. Place the lid on the pot, and transfer it to the preheated oven. Cook for 2 hours, or until the meat is tender and cooked through.
7. Serve the pot roast with the vegetables and cooking liquid.
Equipment
You'll need a large Dutch oven or oven-proof pot for this recipe. You'll also need a sharp knife and cutting board for chopping the vegetables.
Notes
This pot roast is best served with a side of mashed potatoes or roasted potatoes. The cooking liquid can be used to make a delicious gravy for the potatoes. You can also reserve the cooking liquid and use it to make a flavorful soup. The leftovers will keep for up to 4 days in the refrigerator.
Nutrition: Per Serving
This pot roast recipe serves 4 people. Each serving has 460 calories, 19 grams of fat, 3 grams of carbohydrates, and 56 grams of protein.
Recipe Tips
For the best results, make sure to brown the roast on all sides. This will give it a nice crust and help to seal in the juices. You can also substitute white wine or beer for the red wine, if desired. If you don't have any beef broth on hand, you can substitute chicken broth or water. For an extra-flavorful pot roast, add a few sprigs of fresh thyme to the pot.
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