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Tender Classic Beef Pot Roast Recipe with Easy Rich Red Wine Gravy

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A tender, slow-cooked beef chuck roast with a rich and silky red wine gravy, perfect for cozy dinners and easy to prepare with simple ingredients.

Ingredients

Scale
  • 3 to 4 pounds beef chuck roast, well-marbled
  • Salt and pepper, to season
  • 2 tablespoons olive oil or vegetable oil
  • 2 medium yellow onions, sliced thickly
  • 3 large carrots, peeled and cut into chunks
  • 2 celery stalks, chopped
  • 4 garlic cloves, minced
  • 2 cups beef broth (preferably low sodium)
  • 1 cup dry red wine (such as Cabernet Sauvignon or Merlot)
  • 2 tablespoons tomato paste
  • 3 sprigs fresh thyme or 1 teaspoon dried thyme
  • 2 whole bay leaves
  • 2 tablespoons flour or cornstarch (for thickening gravy)

Instructions

  1. Preheat your oven to 325°F (160°C).
  2. Season the roast generously on all sides with salt and pepper.
  3. Heat 2 tablespoons of oil in a Dutch oven over medium-high heat until shimmering. Using tongs, sear the beef roast on each side for about 4 minutes until deeply browned but not burnt.
  4. Remove the roast and set aside. Lower heat to medium, add sliced onions, carrots, and celery. Cook for about 5 minutes until softened and golden around edges.
  5. Add minced garlic and tomato paste to the vegetables, stirring well. Cook for 1 to 2 minutes until fragrant and tomato paste darkens slightly.
  6. Pour in the red wine, scraping the bottom of the pot to loosen browned bits. Let simmer for 3 to 4 minutes to reduce slightly.
  7. Add beef broth, thyme sprigs, and bay leaves. Stir to combine, then nestle the roast back into the pot, partially submerged in liquid.
  8. Cover with a tight-fitting lid and transfer to the oven. Cook for 3 to 3.5 hours until meat is fork-tender and pulls apart easily.
  9. Remove the roast and keep warm wrapped in foil. Strain the cooking liquid into a saucepan, discarding solids and herbs.
  10. Whisk 2 tablespoons of flour or cornstarch with 3 tablespoons cold water until smooth. Slowly whisk into strained liquid over medium heat, stirring constantly until gravy thickens and coats the back of a spoon (about 5 minutes).
  11. Slice or shred the roast and serve smothered with the rich red wine gravy.

Notes

Searing the meat is essential for flavor. Use cornstarch instead of flour for gluten-free gravy. If gravy tastes too sharp, add a pinch of brown sugar or a splash of cream. Keep an eye on liquid levels during cooking and add broth or water if needed.

Nutrition

Keywords: beef pot roast, red wine gravy, slow cooked beef, classic pot roast, comfort food, easy dinner, chuck roast recipe

Find it online: https://evabake.com/tender-classic-beef-pot-roast-recipe-with-easy-rich-red-wine-gravy/