Red Wine Pot Roast

Red Wine Pot Roast

325 mins
Serves 1
Serves

Directions

  1. 1.

    Sear the chuck roast in avocado oil seasoned with salt and pepper for about five minutes on all sides until a nice crust forms.

  2. 2.

    Add chopped onion, carrot, celery, and garlic to the skillet and sauté for a couple of minutes.

  3. 3.

    Sprinkle in a third cup of flour and cook for a couple of minutes to thicken the gravy.

  4. 4.

    Stir in a fourth cup of tomato paste and cook until it blends with the mixture.

  5. 5.

    Add two cups of red wine and let it cook for about five minutes to let the alcohol cook out.

  6. 6.

    Pour in four cups of beef broth.

  7. 7.

    Season with cracked black pepper, salt, dried thyme, and dried parsley.

  8. 8.

    Return the seared chuck roast to the skillet, adding any juices from the plate.

  9. 9.

    Add two bay leaves, a bunch of fresh parsley, and a head of garlic.

  10. 10.

    Add some carrots to the skillet.

  11. 11.

    Cover and simmer for about two hours.

  12. 12.

    Remove the lid and let it cook for another hour and a half, flipping the meat halfway through.

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Ingredients

  • 1 chuck roast
  • 1 tablespoon avocado oil
  • 1 pinch salt
  • 1 pinch pepper
  • 1 cup onion
  • 1 cup carrot
  • 1 cup celery
  • 1 cup garlic
  • 1 third cup flour
  • 1 fourth cup tomato paste
  • 2 cups red wine
  • 4 cups beef broth
  • 1 tablespoon cracked black pepper
  • 1 tablespoon salt
  • 1 tablespoon dried thyme
  • 1 tablespoon dried parsley
  • 2 bay leaves
  • 1 bunch fresh parsley
  • 1 bunch carrots
  • 1 serving mashed potatoes

Equipment

large skillet tongs spoon fork

Tips

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