A classicly prepared Red Wine Braised Beef Roast is the perfect dish to have in your repertoire.
Red Wine Braised Beef Roast
Most years, we have a roast on Christmas with my parents. My dad and I have this dream of doing The Feast of the Seven Fishes one year, but every year (especially since J and I met and started doing the juggling act on the Holidays) things get crazy and we default to roast.
I guess it really isn’t a bad default. If you have a bunch of people coming, you just buy more meat and double a recipe. I mean, you can forget about it in the oven while you nap by the tree and watch Elf 75 times. It’s a wonderful solution for the overly ambitious, like me, who always think they have much more time than they do. AKA, every year, I think I can make my family The Fest of the Seven Fishes, dessert, cocktails, cookies for Santa… and we always end up with a giant roast, me making cookies at the last possible second, and last year I slapped together this Cinnamon Whiskey Crock Pot Hot Chocolate.
But you wanna know what? I wouldn’t have it any other way. SO, if you’re a wannabe Betty Crocker, like me, who is just trying to hold it all together and would truly rather snuggle on the couch with her (or his) family, this is the roast for you. So from my heart to yours, dig in!
LET’S GET TO IT!
WHAT YOU’LL NEED (increments below in the printout):
Chuck roast
Olive oil
Potatoes
Onion
Carrots
Celery
Garlic
Red wine – I used a Cabernet, a Merlot would work well, too
Beef broth
Dijon mustard
Worcestershire sauce
Garlic powder
Italian seasoning
Rosemary
Salt
Pepper
WHAT YOU’LL DO:
Preheat the oven to 275 degrees.
Heat a large skillet over medium-high heat. Add the olive oil.
Place the roast in the skillet and brown on each side – about 5 minutes per side depending on the heat of your pan. Be sure to keep a close eye on this.
While the meat browns, dice the potatoes, onion, carrots, and celery. Mince the garlic. Place all of the veggies in a roasting pan. Whisk the red wine, beef broth, Dijon, Worcestershire, garlic powder, Italian seasoning, salt, and pepper together in a bowl.
Place the browned meat on top of the veggies in the pan when it has finished browning. Place the rosemary on top of the meat. Pour the red wine mixture over the entire pan and cover with foil.
Place in the oven for 3 hours. Remove and uncover. Place back in the oven for about 30 minutes, basting the meat occasionally with the pan juice. Cook until the veggies are soft and the roast reaches 145 degrees. Allow this to rest for 10-15 minutes before slicing the meat.
I like to serve this on a large platter, family style. Enjoy Y’all!
xoxx,
Miss AK
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PrintIngredients
- 3 lb. chuck roast
- 2 Tablespoons olive oil
- 4 medium potatoes, diced
- 1 onion, diced
- 4 cups diced carrots
- 5 celery, diced
- 5 garlic cloves, minced
- 1 cup red wine – I used a Cabernet, a Merlot would work well, too
- 1 cup beef broth
- 1 teaspoon Dijon mustard
- a few dashes Worcestershire sauce
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 3 rosemary sprigs
- 1 + 1/2 teaspoon salt, or to taste
- 3/4 teaspoon pepper, or to taste
Instructions
- Preheat the oven to 275 degrees.
- Heat a large skillet over medium-high heat. Add the olive oil.
- Place the roast in the skillet and brown on each side – about 5 minutes per side depending on the heat of your pan. Be sure to keep a close eye on this.
- While the meat browns, dice the potatoes, onion, carrots, and celery. Mince the garlic. Place all of the veggies in a roasting pan. Whisk the red wine, beef broth, Dijon, Worcestershire, garlic powder, Italian seasoning, salt, and pepper together in a bowl.
- Place the browned meat on top of the veggies in the pan when it has finished browning. Place the rosemary on top of the meat. Pour the red wine mixture over the entire pan and cover with foil.
- Place in the oven for 3 hours. Remove and uncover. Place back in the oven for about 30 minutes, basting the meat occasionally with the pan juice. Cook until the veggies are soft and the roast reaches 145 degrees. Allow this to rest for 10-15 minutes before slicing the meat.
- I like to serve this on a large platter, family style. Enjoy Y’all!
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