Red Wine Pot Roast with Carrots and Potatoes
A tender chuck roast braised low and slow with red wine, tomato paste, carrots and baby potatoes until it falls apart. A cozy Sunday dinner with a rich pan gravy.
- Prep
- 25 min
- Cook
- 180 min
- Total
- 3 hr 25
- Serves
- 6
Read the labels on your Worcestershire and stock, as many brands include hidden flavorings. Chuck roast needs the full braising time to turn tender, so if it still resists a fork, give it another 20 minutes. Leftovers make excellent sandwiches.
Method
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Heat the oven to 325°F (160°C). Pat the roast dry and season all over with the salt and pepper.
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Heat the oil in a Dutch oven over medium-high heat. Sear the roast per side until deeply browned, then move it to a plate.
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Lower the heat to medium, stir in the tomato paste and garlic, and cook for . Pour in the wine, scraping up the browned bits, and simmer until reduced by half.
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Add the stock, Worcestershire, thyme and bay leaves. Return the roast to the pot, cover, and braise in the oven for .
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Tuck the carrots, potatoes and celery around the roast, cover, and cook for more, until the meat shreds easily with a fork.
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Move the roast and vegetables to a platter. Discard the thyme stems and bay leaves, bring the juices to a simmer on the stove, and whisk in the cornstarch slurry until glossy and slightly thickened.
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Slice or shred the roast, spoon the gravy over everything, and scatter with parsley.
Tap a number to check off a step. Tap a green time to start a timer.
