There is no doubt now that fall is here….even though for some of us it looks a little more like winter. Either way, it’s the season for cozy meals and that means Red Wine Pot Roast is back into the dinner rotation. You can feel free to change up the veggies in this recipe, but I do recommend you keep the carrots, onions, and celery for flavor! (Don’t worry….I won’t know if you eat them of not!) A few great options to add in here are parsnips, potatoes, squash, or any of the “tougher” vegetables. I usually leave out the potatoes because I prefer to serve this with a hearty amount of mashed cauliflower or potatoes.
When I was younger, I never understood the allure of pot roast. It was always dry and rather boring in my mind. After a few years, I have finally found the key….time. (and red wine) One thing that most people often miss when they try to make a pot roast is that they simply don’t leave it in the oven long enough. This will cause you beef too tough and taste very dry. Have no fear if your first “test” of the meat turns out this way. Simply turn the roast over in the pot, put the lid back on and let it cook for another 30-60 minutes. Trust me….it will tenderize….you just have to have patience!
If you prefer to make this recipe in your slow cooker, go ahead. Set the timer to low and cook for 6-8 hours or until the meat is fork-tender.
Red Wine Pot Roast
20 ounces sliced mushrooms
8 cloves of garlic, sliced thin
4 tablespoons salted butter
3-pound beef roast
2 teaspoons kosher salt
2 teaspoons cracked black pepper
1 teaspoon garlic powder
3 tablespoons olive oil
3 tablespoons tomato paste
3 cups red wine (I used cabernet)
2 cups beef broth
2 teaspoons dried thyme
2 teaspoons dried rosemary
1 yellow onion, diced large
5 stalks of celery, cut into 4-inch lengths
8 large carrots
For Later: Cornstarch Slurry (1/2 cup water blended with 3 tbsp cornstarch)
Preheat oven to 325. In a dutch oven, melt the butter and add the sliced mushrooms and garlic. Cook over medium heat until the mushrooms have released their moisture and are cooked through. Remove the mushrooms from the pot and set aside. Season the beef roast with salt, pepper, and garlic powder. Using the dutch oven, sear the beef in olive oil using high heat for 5-7 minutes on each side. If the pan starts to turn too “black” reduce the heat to medium-high. Remove the beef from the pot. and set aside. Add carrots and saute for about 5 minutes or just until they start to get tender and brown slightly. Add the celery and onion. Cook for 5 minutes longer. Add the tomato paste and cook just until it starts to turn a nice “terracotta” shade of red”. Deglaze the bottom of the dutch oven using the red wine and scrape all of the brown bits from the bottom of the pan using a wooden spoon. Add the beef broth, thyme, and rosemary. Add the beef and mushrooms back to the dutch oven. Bring to a light boil, place the lid on the pot and place it in the oven for 3 hours, flipping the beef once during the cooking.
Remove the pot from the oven and place the beef and vegetables on a serving platter and cover with foil. Place the dutch oven back on the stove and whisk in the cornstarch slurry. Cook mixture over medium heat for 5 minutes and ladle the gravy over the beef and vegetables.