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Classic Pot Roast with Red Wine and Root Vegetables Recipe

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This classic Pot Roast recipe features a tender beef top round roast slowly cooked in a savory mixture of red wine, beef stock, and fresh herbs, accompanied by hearty vegetables like carrots, celery, and red potatoes. The meat is first seared to develop flavor before being braised in the oven and finished on the stovetop to tender perfection with a rich, thickened broth.

Ingredients

Meat and Seasoning

  • 3 pounds beef top round roast or whole chuck round roast
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground pepper
  • 2 teaspoons olive oil

Vegetables

  • 2 ribs of celery (diced)
  • 3 carrots (peeled and divided)
  • 1 yellow onion (peeled and roughly chopped)
  • 5 cloves smashed garlic
  • 2 red potatoes (halved)
  • 3 carrots (peeled and chopped)

Flavorings and Liquids

  • 2 tablespoons tomato paste
  • 2 tablespoons Worcestershire sauce
  • 4 sprigs thyme (leaves removed)
  • 4 sprigs rosemary (leaves removed)
  • 1 1/2 cups red wine
  • 3 1/2 cups beef stock (or chicken stock if needed)
  • 2 teaspoons corn starch

Instructions

  1. Preheat and Sear: Preheat your oven to 325°F. Season the beef roast evenly with kosher salt and freshly ground pepper. Heat olive oil in a large pot over medium heat. Once hot, add the roast and sear for 4 to 5 minutes on each side until browned to lock in the flavors.
  2. Sauté the Vegetables: Remove the seared meat from the pot. Reduce heat to medium-low and add diced celery, roughly chopped onion, and some of the peeled carrots. Cook for 4 to 5 minutes until they begin to soften. Stir in smashed garlic, tomato paste, fresh thyme and rosemary leaves, and Worcestershire sauce, combining everything well.
  3. Deglaze and Braise: Pour in the red wine and scrape the bottom of the pot to release browned bits for added depth of flavor. Add beef stock and stir. Return the meat to the pot, cover with the lid, and transfer the pot to the preheated oven. Braise for 3 to 3 1/2 hours until the meat becomes very tender.
  4. Strain and Thicken Sauce: Remove the roast from the pot. Strain the broth into a bowl, discarding solids. In a separate small bowl, whisk 2 teaspoons of corn starch into a few tablespoons of the strained broth until smooth. Stir this slurry back into the remaining broth in the pot to thicken the sauce.
  5. Simmer Vegetables and Finish: Place the roast back into the pot along with the halved red potatoes and chopped carrots. Cover and simmer on the stovetop over medium-low heat for 20 to 30 minutes until the potatoes and carrots are tender and the flavors meld beautifully.

Notes

  • Use a heavy, oven-safe pot such as a Dutch oven for best heat retention during braising.
  • If you prefer, chicken stock can be substituted for beef stock without greatly affecting flavor.
  • Make sure to sear the meat well to develop a rich flavor base before braising.
  • The wine adds complexity; substitute with additional stock or water if preferred.
  • Leftovers can be refrigerated for up to 3 days or frozen for up to 3 months.
  • Adjust seasoning after cooking as needed. The sauce may reduce and concentrate flavors.

Find it online: https://marthatasty.com/classic-pot-roast-with-red-wine-and-root-vegetables-recipe/