Red Wine Dutch Oven Pot Roast With Gravy
A chuck roast braises at 325°F in red wine, beef broth and tomato paste with the lid closed. The braising liquid is strained and thickened into gravy while the roast rests.
6
servings30
minutes3
hours45
minutesA chuck roast braises at 325°F in red wine, beef broth and tomato paste with the lid closed. The braising liquid is strained and thickened into gravy while the roast rests.
Ingredients
3 1/2 lb boneless chuck roast
2 tbsp olive oil, for searing
1 1/2 tsp kosher salt
1 tsp black pepper
2 large yellow onions, sliced
3 stalks celery, cut into chunks
4 carrots, cut into chunks
5 garlic cloves, smashed
2 tbsp tomato paste
1 1/2 cups dry red wine such as Cabernet or Merlot
1 1/2 cups low-sodium beef broth
1 tbsp Worcestershire sauce
3 sprigs thyme and 1 sprig rosemary
2 tbsp butter
2 tbsp all-purpose flour
Directions
- Heat the oven to 325°F. Pat the roast dry and season it with the salt and pepper.
- Sear the roast in the oil in a 6 to 7 quart Dutch oven over medium-high heat, 4 to 5 minutes per side, then set it aside.
- Cook the onions, celery and carrots in the same pot for 6 minutes, scraping up the browned bits.
- Add the garlic and tomato paste and cook 1 minute until fragrant.
- Pour in the wine, scrape the bottom and simmer 3 to 4 minutes until it has reduced by about a third.
- Add the broth, Worcestershire, thyme and rosemary, then set the roast back in. The liquid should come a third of the way up the meat.
- Cover with the lid closed and braise 3 to 3 1/2 hours, checking for a lazy bubble through the lid rather than a rolling boil.
- When the roast reads 195 to 205°F in the thickest part and shreds with a fork, move it to a board and tent it with foil.
- Strain the braising liquid into a saucepan, skim the fat and simmer until it reduces to about 2 cups. Mash the butter and flour together and whisk it in a little at a time until the gravy coats a spoon.
- Slice or pull the roast, return it to the pot with the vegetables, and spoon the gravy over each plate.
Notes
- Use a wine you would drink, but nothing expensive. If the gravy is thin, simmer it longer instead of adding more flour. The roast keeps 3 to 4 days in the gravy and freezes for 3 months. Freeze extra braising liquid in an ice cube tray to rescue a dry reheat.
Why Red Wine Dutch Oven Pot Roast With Gravy is worth the effort
Browning, then reducing the wine, builds the gravy. Straining the liquid leaves a smooth finish. Tomato paste deepens the color. A closed lid keeps the roast moist.
Simmer the wine for a few minutes after scraping the pot, so the alcohol cooks off and the flavor concentrates. Strain the braising liquid, then thicken it in a saucepan. Skim the fat first. A smooth gravy needs a little patience.
Swaps
Extra broth with a spoon of balsamic can replace the wine. Use a dry red, nothing sweet. Do not use cooking wine.
Serving
Mashed potatoes or polenta, with the gravy poured over.
Storing and the mistake
Keeps 3 to 4 days in the gravy and freezes for 3 months. Simmer thin gravy longer instead of adding flour. Freezing in portions makes weeknight meals easy. Serve the gravy in a warmed jug so it stays hot, and spoon it over each plate rather than the whole roast. Taste the gravy before serving and adjust with a small pinch of salt only if needed.
Red Wine Dutch Oven Pot Roast With Gravy at a glance
- Prep time: 30 minutes
- Cooking time: 3 hours 45 minutes
- Servings: 6 servings
- Ingredients: 15, led by boneless chuck roast, olive oil, kosher salt, black pepper
Tips for Red Wine Dutch Oven Pot Roast With Gravy
Use a wine you would drink, but nothing expensive. If the gravy is thin, simmer it longer instead of adding more flour. The roast keeps 3 to 4 days in the gravy and freezes for 3 months. Freeze extra braising liquid in an ice cube tray to rescue a dry reheat.
Red Wine Dutch Oven Pot Roast With Gravy FAQ
How long does Red Wine Dutch Oven Pot Roast With Gravy take?
Red Wine Dutch Oven Pot Roast With Gravy takes 3 hours 45 minutes of cooking after 30 minutes of prep.
How many people does Red Wine Dutch Oven Pot Roast With Gravy serve?
This recipe makes 6 servings.
What do I need to make Red Wine Dutch Oven Pot Roast With Gravy?
15 ingredients, led by boneless chuck roast, olive oil, kosher salt, black pepper. Amounts are in the recipe card above.
