Red Wine Braised Pot Roast

180 mins
6 servings

Description

Tender pot roast slow-cooked in rich red wine sauce

Ingredients

  • 1 tsp salt
  • 2 cups beef broth
  • 2 cup carrots
  • 3 lbs beef pot roast
  • 1 tsp rosemary
  • 1 tsp thyme
  • 2 tbsp olive oil
  • 1 bay leaf
  • 1 cup red wine
  • 2 stalks celery
  • 1 large onion
  • 0.5 tsp black pepper
  • 3 cloves garlic

Instructions

  1. Step 1: Preheat oven to 300°F (150°C).
  2. Step 2: Season pot roast with salt and pepper.
  3. Step 3: Heat olive oil in large Dutch oven over medium-high heat. Sear pot roast until browned on all sides, about 2-3 minutes per side.
  4. Step 4: Remove pot roast from pot and set aside. Reduce heat to medium and cook onion, garlic, carrots, and celery until vegetables are tender, about 10 minutes.
  5. Step 5: Add red wine, beef broth, thyme, rosemary, and bay leaf to pot. Stir to combine, scraping up browned bits from bottom of pot.
  6. Step 6: Return pot roast to pot and bring to a boil. Cover pot and transfer to preheated oven.
  7. Step 7: Braise pot roast for 2 1/2 hours, or until tender and falling apart.
  8. Step 8: Remove pot from oven and let cool slightly. Remove pot roast from pot and slice against grain.
  9. Step 9: Strain sauce and discard solids. Serve pot roast with sauce spooned over top.

Nutrition Information

Per serving

707

Calories

61.3g

Protein

40.8g

Fat

15.59g

Carbs

Recipe Details

Prep Time:30 mins
Cook Time:150 mins
Total Time:180 mins

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