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Pot Roast with Red Wine Gravy

Pot Roast with Red Wine Gravy prepared dish

This hearty pot roast is slow-cooked to perfection, resulting in tender meat infused with rich flavors. The addition of red wine creates a savory gravy that complements the roast beautifully. Serve it with your favorite sides for a comforting meal!

This recipe is american style, dinner, scaled for 6 servings, with 20 min prep and 180 min cook.

Prep: 20 min · Cook: 180 min · Total: 200 min · Serves: 6

Quick cooking notes

  • Core ingredients include onion, bay leaves, beef chuck roast, celery.
  • Follow all 10 steps in order for the intended texture and doneness.
  • Ingredient quantities listed below are for 6 servings.

Ingredients

  • 1 large onion (chopped)
  • 2 bay leaves
  • 1.5 kg beef chuck roast (trimmed)
  • 2 stalks celery (sliced)
  • 1 tbsp thyme (fresh, chopped)
  • 3 medium carrots (sliced)
  • 2 cups beef broth
  • 1 tsp black pepper
  • 4 cloves garlic (minced)
  • 1 tsp salt
  • 2 tbsp olive oil
  • 1 cup red wine (dry)

Instructions

  1. Preheat the oven to 160°C (325°F).
  2. In a large Dutch oven, heat the olive oil over medium-high heat.
  3. Season the beef chuck roast with salt and black pepper, then sear it in the hot oil until browned on all sides.
  4. Remove the roast and set it aside. In the same pot, add the chopped onion, sliced carrots, and sliced celery, cooking until softened.
  5. Stir in the minced garlic and cook for an additional minute.
  6. Return the roast to the pot, then add the red wine, beef broth, bay leaves, and thyme.
  7. Bring the mixture to a simmer, cover, and transfer to the preheated oven.
  8. Cook for about 3 hours, or until the meat is tender and easily shreds with a fork.
  9. Remove the roast from the pot and let it rest for a few minutes before slicing.
  10. Strain the gravy, if desired, and serve over the sliced pot roast.

Nutrition (per serving)

  • Calories: 410
  • Protein: 45 g
  • Fat: 20 g
  • Carbohydrates: 12 g
  • Fiber: 2 g
  • Sugar: 3 g
  • Sodium: 800 mg

Nutrition values are estimates based on stored ingredient totals and serving size.

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