Mom's Famous Red Wine Pot Roast
My mom's famous red wine pot roast recipe takes a chuck roast and braises it in red wine until tender with carrots, celery, and potatoes.
Servings 5 to 6 servings
Calories 629kcal
Equipment
- Large Dutch oven with a lid
Ingredients
- 1 8-ounce can tomato sauce
- 1 tablespoon brown sugar
- 1 teaspoon dried oregano
- 1 teaspoon prepared horseradish
- 1 teaspoon mustard *
- 3½ to 4 pound boneless chuck roast
- 2 large garlic cloves thinly sliced
- ¼ cup all-purpose flour
- ½ teaspoon salt
- ½ teaspoon pepper
- ⅓ cup olive oil
- 1 medium onion cut in half root to tip and sliced into half moons.
- 1 cup dry red wine *
- 1 bay leaf
- 8 small-to-medium red potatoes peeled*
- 6 medium carrots peeled and cut into 2-inch pieces
- 4 celery ribs cut into 2-inch pieces
Instructions
- In a small bowl, combine tomato sauce, brown sugar, oregano, horseradish, and mustard. Stir until well-mixed and set aside.
- Use a paring knife to poke small cuts about 1½ inches deep all over your roast and insert sliced garlic into the slits.
- Place roast in a large bowl or plastic bag and sprinkle with flour, salt, and pepper. Rotate the roast as needed until all sides are well-coated.
- In a large Dutch oven with a lid, heat oil over medium-high heat. Once hot, add roast to the pot and brown on all sides.
- Add onions to the pot around the roast and pour red wine over the top. Pour tomato sauce mixture over the roast and add the bay leaf. Cover the pot and bring the liquid to a simmer.
- Once simmering, reduce the heat to keep the liquid at just a simmer and cook for 2½ hours.
- Flip the roast over and then nestle the potatoes, carrots, and celery around the meat, making sure they’re mostly submerged.
- Place the lid back on the pot, bring the liquid back up to a simmer, and cook for 1 hour more, until the vegetables and meat are tender. (You should be able to pierce both the potatoes and the meat easily with a sharp knife.)
- (Optional) If you would like to skim the fat from the top of the sauce, transfer the roast to a cutting board and use a slotted spoon or spider skimmer to transfer the vegetables to a serving bowl. Let the liquid settle for 2 to 3 minutes, and then use a large spoon to skim the fat from the surface.
- Taste the sauce, and add salt and pepper as needed. Serve the meat cut into chunks with sauce spooned over the meat and vegetables* and enjoy!
Notes
*Regular yellow mustard or Dijon will both work fine.
*Cabernet sauvignon is my go-to for this dish, but pinot noir and merlot are also great options.
*Pick potatoes that are around 2½ inches to 2¾ inches max. If you're using really large potatoes, cut them in half.
*Potatoes can be dished up whole or quartered before serving so they're easier to eat.
Prepping the vegetables: You don't need to start prepping your carrots, celery, and potatoes until the roast is simmering. If you're prepping the potatoes early in the cooking time, place the peeled potatoes in a large bowl and cover them with cold water so they don't turn brown while they're waiting to be added to the roast.
Freezing: To freeze the roast, portion servings of the beef and vegetables along with the sauce in airtight freezer bags, remove as much of the air as possible, and freeze for up to 3 months. Defrost overnight in the refrigerator and reheat in the microwave. (Do not try to thaw the roast in the microwave. It will turn the vegetables to mush.)
Nutritional information: Approximate nutritional information is for 6 servings.
Nutrition
Calories: 629kcal