Red Wine-And-Garlic Pot Roast

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Servings: 4 Difficulty: Advanced
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A deeply flavorful, slow-braised beef roast infused with rich red wine and aromatic garlic.
Red Wine-and-Garlic Pot Roast recipe image
Red Wine-and-Garlic Pot Roast recipe image
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Red Wine-And-Garlic Pot Roast

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 4 Calories: 128.8

Description

This succulent red wine and garlic pot roast is the ultimate comfort food for chilly evenings or special family gatherings. The beef round or rump roast becomes incredibly tender as it slowly braises in a savory mixture of dry red wine, chicken broth, and butter. Generous amounts of garlic, carrots, and celery infuse the meat with earthy, aromatic flavors that develop over hours of low-and-slow cooking. The result is a dish with a melt-in-your-mouth texture and a rich, glossy sauce that is perfect for spooning over slices of the roast or serving alongside mashed potatoes and crusty bread. It requires minimal active effort, making it an ideal meal for those who want to put a restaurant-quality dish on the table without spending hours in the kitchen.

Ingredients

Directions

  1. Preheat oven to 325&# 194;°F (165ðC).
  2. Heat the cooking oil in a heavy pot with a lid or a Dutch oven over medium heat on the stovetop.
  3. Add the beef roast to the hot oil and sear briefly on all sides to brown the exterior.
  4. Roughly dice 4 lb of carrots, slice 1 celery stalk, and peel 24 garlic cloves.
  5. Surround the roast in the pot with the carrots, celery, and garlic cloves.
  6. Cover the pot tightly and reduce the heat to low if continuing on the stovetop, or transfer the covered pot to the middle rack of the preheated oven.
  7. Cook for 30 minutes.
  8. Remove the cover and add 2 cups of dry red wine, salt to taste, 1 teaspoon of whole black peppercorns, 2 bay leaves, and 1 1/2 teaspoons of chopped fresh thyme leaves (or 1/2 teaspoon dried thyme).
  9. Replace the cover and continue to cook for 2 1/2 to 3 hours, until the beef is fork-tender.
  10. Transfer the roast to a baking dish, cover it, and keep it warm in a turned-off or slow oven for up to 15 minutes while you prepare the sauce.
  11. Place the cooking pot back on the stovetop over medium heat.
  12. Add 1 cup of low-sodium chicken broth and 2 tablespoons of butter to the pot.
  13. Cook, stirring vigorously, until the butter is fully incorporated and the sauce is heated through.
  14. Slice the roast into serving pieces and arrange them on a serving platter.
  15. Strain the pan juices and vegetables over the roast, pressing the vegetables against the sieve to extract all their flavorful juices into the sauce.
  16. Serve the roast immediately, passing any extra sauce in a sauce boat.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 128.8kcal
% Daily Value *
Total Fat 11.2g18%
Saturated Fat 2.6g13%
Cholesterol 19.5mg7%
Sodium 18.0mg1%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 6.5g13%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: beef, braised, comfort food, garlic, main course, pot roast, red wine, roast, savory, slow cooker, tender, winter
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