Beef Pot Roast Braised in Red Wine

If you are tired of beef cooked slowly in a pot…then move along. I haven’t tired of it yet, and love finding new recipes that riff on a classic.

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The more I make dishes like this, the more excited I get when the meat falls apart like that. It was a modest amount of vegetables, but I upped the amount in the written directions below because I loved how they tasted in the sauce and wanted more. They were so sweet and candy-like from cooking so long.

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Now, you can be a mashed potatoes on the side fan…

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or prefer them on the bottom. But either way, there is lots to love in this dish, and it is perfect for a chilly day when you can be home and cozy.

Directions for Beef Pot Roast Braised in Red Wine

Adapted from Essentials of Classic Italian Cooking

  • Vegetable oil
  • 4 pounds boneless beef roast (chuck)
  • 1 Tablespoon butter (optional)
  • 1/2 cup chopped fine onion
  • 1 cup chopped fine carrot
  • 1/2 cup chopped fine celery
  • 1.5 cups dry red wine (Barolo, Syrah, Shiraz, etc.; I used Shiraz)
  • 1/2 cup beef broth
  • 1/2 cup water
  • 1/4 cup canned plum tomatoes, chopped
  • Pinch of dried thyme
  • Pinch of dried rosemary
  • Salt
  • Black pepper

Preheat the oven to 350 degrees F. In a Dutch oven, use a little vegetable oil and bring to a sizzle. Season the meat with salt and pepper, then brown the beef on the top and bottom sides, and set aside.

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Pour the red wine into the pan and bring to a bubble, allowing it to loosen any cooking residue. Pour into the bowl/plate with the beef. If needed, add the butter, otherwise if there is enough fat in the pan, just turn the heat to medium and cook the onion until it is lightly browned.

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Add the carrots and celery, stirring and cooking for 4-5 minutes to soften.

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Add the browned beef. Then, add the beef broth and enough water to come up 2/3 of the way up the sides of the meat. Add the tomatoes, thyme, rosemary, salt, and some pepper.

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Turn the heat to high and bring the mixture to a boil. Cover the pot and place on the middle rack in the oven, cooking for 3 hours, turning it every 30-40 minutes. The liquid should be at a slow simmer. Turn up the heat if necessary. If you need to add more liquid because it has evaporated, then add a few Tablespoons of water. Cook until the meet is tender when poked with a fork.

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Remove the beef to a cutting board and allow it to rest. If desired, you can reduce the liquid in the pot by putting the pot over high heat and boiling.

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Season with salt and pepper to taste. Slice the meat and serve with the juices.

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Directions for Beef Pot Roast Braised in Red Wine (without pictures)

Adapted from Essentials of Classic Italian Cooking

  • Vegetable oil
  • 4 pounds boneless beef roast (chuck)
  • 1 Tablespoon butter (optional)
  • 1/2 cup chopped fine onion
  • 1 cup chopped fine carrot
  • 1/2 cup chopped fine celery
  • 1.5 cups dry red wine (Barolo, Syrah, Shiraz, etc.; I used Shiraz)
  • 1/2 cup beef broth
  • 1/2 cup water
  • 1/4 cup canned plum tomatoes, chopped
  • Pinch of dried thyme
  • Pinch of dried rosemary
  • Salt
  • Black pepper

Preheat the oven to 350 degrees F. In a Dutch oven, use a little vegetable oil and bring to a sizzle. Season the meat with salt and pepper, then brown the beef on the top and bottom sides, and set aside. Pour the red wine into the pan and bring to a bubble, allowing it to loosen any cooking residue. Pour into the bowl/plate with the beef. If needed, add the butter, otherwise if there is enough fat in the pan, just turn the heat to medium and cook the onion until it is lightly browned. Add the carrots and celery, stirring and cooking for 4-5 minutes to soften. Add the browned beef. Then, add the beef broth and enough water to come up 2/3 of the way up the sides of the meat. Add the tomatoes, thyme, rosemary, salt, and some pepper. Turn the heat to high and bring the mixture to a boil. Cover the pot and place on the middle rack in the oven, cooking for 3 hours, turning it every 30-40 minutes. The liquid should be at a slow simmer. Turn up the heat if necessary. If you need to add more liquid because it has evaporated, then add a few Tablespoons of water. Cook until the meet is tender when poked with a fork.

Remove the beef to a cutting board and allow it to rest. If desired, you can reduce the liquid in the pot by putting the pot over high heat and boiling. Season with salt and pepper to taste. Slice the meat and serve with the juices.

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