Ingredients with Measurements:
- 3 lbs beef chuck roast
- 1 onion, chopped
- 4 garlic cloves, minced
- 2 cups red wine
- 1 cup beef broth
- 2 tbsp tomato paste
- 2 tbsp olive oil
- 2 tbsp flour
- 1 tbsp dried thyme
- 1 tbsp dried rosemary
- Salt and pepper to taste
Special equipment needed:
- Dutch oven or heavy-bottomed pot with lid
- Meat thermometer
Step-by-step instructions:
1. Preheat oven to 325°F.
2. In a Dutch oven or heavy-bottomed pot, heat olive oil over medium-high heat.
3. Season the beef chuck roast with salt and pepper, then coat with flour.
4. Sear the beef chuck roast on all sides until browned, about 5 minutes per side.
5. Remove the beef chuck roast from the pot and set aside.
6. Add chopped onion and minced garlic to the pot and sauté until softened, about 5 minutes.
7. Add red wine, beef broth, tomato paste, dried thyme, and dried rosemary to the pot and bring to a boil.
8. Return the beef chuck roast to the pot, cover with the lid, and transfer to the preheated oven.
9. Roast for 2-3 hours, or until the meat thermometer reads 145°F for medium-rare or 160°F for medium.
10. Remove the pot from the oven and let the beef chuck roast rest for 10 minutes before slicing.
Time:
Preparation time: 15 minutes
Cooking time: 2-3 hours
Temperature:
Oven temperature: 325°F
Internal temperature of beef chuck roast: 145°F for medium-rare or 160°F for medium
Serving size:
4-6 servings
Nutritional information:
Calories: 400
Fat: 20g
Protein: 45g
Carbohydrates: 6g
Fiber: 1g
Sugar: 2g
Sodium: 400mg
Substitutions for ingredients:
- Beef broth can be substituted with chicken or vegetable broth.
- Dried thyme and rosemary can be substituted with fresh herbs.
Variations:
- Add chopped carrots, celery, and potatoes to the pot for a one-pot meal.
- Use white wine instead of red wine for a lighter flavor.
- Add mushrooms to the pot for extra umami flavor.
Tips and tricks:
- Make sure to sear the beef chuck roast on all sides to lock in the juices.
- Let the beef chuck roast rest before slicing to allow the juices to redistribute.
- Use a meat thermometer to ensure the beef chuck roast is cooked to your desired doneness.
Storage instructions:
- Store leftover Red Wine Pot Roast in an airtight container in the refrigerator for up to 4 days.
Reheating instructions:
- Reheat leftover Red Wine Pot Roast in the microwave or oven until heated through.
Presentation ideas:
- Serve the sliced beef chuck roast on a platter with the sauce drizzled on top.
Garnishes:
- Garnish with fresh herbs, such as parsley or thyme.
Pairings:
- Serve with a side of roasted vegetables or mashed potatoes.
Suggested side dishes:
- Roasted Brussels sprouts
- Garlic mashed potatoes
- Green beans with almonds
Troubleshooting advice:
- If the sauce is too thin, simmer on the stovetop until it thickens.
- If the beef chuck roast is tough, it may need to cook longer in the oven.
Food safety advice:
- Make sure to cook the beef chuck roast to the recommended internal temperature to avoid foodborne illness.
Food history:
- Pot roast has been a popular dish in American cuisine since the 19th century.
Flavor profiles:
- The Red Wine Pot Roast has a rich, savory flavor with hints of herbs and red wine.
Serving suggestions:
- Serve the Red Wine Pot Roast with a glass of red wine for a complete meal.
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