Nothing beats a good pot roast on a cold weekend. The other week, I was craving something warm and cozy; but, in true Autumn form, I felt the need to make a classic comfort food a little more sophisticated and dressed up. It was that same sort of feeling you have when you’re home alone and stick on some sassy lipstick just because you can.
Now in my opinion, a little.. or a lot.. of wine can make anything sophisticated and so much yummier. Here is my attempt at a more classy, sassy pot roast…if one can call a pot roast sassy.
Wine Braised Beef Roast
Inspired by The Hungry Housewife
- 3 lb. boneless beef roast
- Coarse salt
- Freshly cracked pepper
- 1 tbsp grape seed oil
- 1 large onion, sliced
- 5 whole cloves of garlic, peeled (they’ll stay sweeter this way!)
- 2 cups red wine, divided
- 32 oz box beef stock
- 2 tbsp concentrated tomato paste
- 1 tbsp Dijon mustard
- 2 bay leaves
- 4 stalks fresh rosemary
- 4 large carrots, cut into big pieces
- 3 parsnips,cut into big pieces
- 1 1/2 lb. red potatoes potatoes, sliced in half or quarters
- 4 stalks celery, cut into big pieces
1. Preheat oven to 325 degrees. Allow chuck roast to sit out at room temperature for 30 minutes. Season well with salt and pepper.
2. Heat grape seed oil in a dutch oven over medium-high heat. Sear each side of the meat for a few minutes on each side until it has moved from being gray to brown. Don’t fear browning the edges well- it’s adds a nice texture to the meat! Remove the roast and set aside.
3. Reduce the heat to medium and add the onions and whole cloves of garlic. Stir them around for just a minute. Deglaze your pan by adding 1 cup of wine to the pot. Scrape the botom with a wooden spoon to get all those brown bits up and moving around. Flavor, flavor!
4. Add the stock, tomato paste, Dijon mustard and bay leaves. Stir around a bit more to make sure everything is mixed in quite nicely. Scoot everything to the side of the pan and place the roast in their.
5. Spoon all that tasty sauce over the roast a few times and flip the roast around just a bit.
6. Add the rosemary stalks, cover and place in the oven. Cook for 2- 2 1/2 hours.
7. Remove from oven and add the carrots, potatoes, parsnips and celery.
8. Place the lid back on and cook for about 45-60 minutes until the veggies are cooked through. Be careful to not overcook everything.
9. When the roast is ready, set the meat and veggies aside on a platter. Discard the bay leaves.
10. Pour all the juices into a sauce pan along with the second cup of wine. Heat it over medium heat, stirring frequently, until the liquid has reduced by half.
11. Pour half of the sauce over the roast so that it soaks in really nicely. Reserve the other half in a bowl for everyone to spoon over their roast as they so desire.
Enjoy with your favorite eating buddies!