Perfect Pot Roast

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The most perfect thing that I can think of to make on a cold, snowy day is this wine-marinated Pot Roast. It does take a long time to make, but with very minimal effort.

Is it cold where you are? This week has proven to me that I am out of practice when it comes to cold weather. I had to buy my first real pair of shoes in 4 years a few days ago. I have lived in flip-flops and ballet slippers for so long that I forgot that shoes were a necessity. And jackets. And layers. This California (by way of NJ, SC, NC, NS, etc.) girl is not used to 37-degree weather anymore. I am in for a rude awakening, or so I have been told by Kansas natives. I like snow, I have not seen real snow in years, but there is nothing more peaceful than waking up early to find a blanket of untouched white on the lawn. I love snow days. When we cuddle in our PJs, make hot chocolate, watch movies all day and watch the snow fall. I look forward to this cozy weather.

The most perfect thing that I can think of to make on a cold, snowy day is this wine-marinated pot roast. It does take a long time to make, but with very minimal effort. A little light searing and chopping, and that is all of the real work. The magic happens in a long marinade and oven time. The wine soaks into the beef overnight, staining it a deep, red color. It immediately smells fruity when it hits the hot pan for good browning. Simmer the reserved wine, and put the pot roast into the oven for a few hours. Throw in some vegetables towards the end and you are done.

What To Serve With Pot Roast //

Aside from the vegetables already included in the pot, I like to serve my pot roast with buttered egg noodles seasoned with salt and pepper and loads of fresh parsley. I really think that something that has been cooked for as long as this pot roast has really needed a hit of freshness at the end.

Ingredients //

• 3 to 3 1/2 pounds boneless beef chuck
• 1 (750mL) bottle of red wine (I used Zinfandel)
• salt and pepper
• 2 tablespoons olive oil
• 1 (10.5 ounces) can of beef consomme
• 1/4 cup tomato paste
• 1 tablespoons herbes de Provence
• 1 tablespoon Dijon mustard
• 3 cloves chopped garlic
• 2 bay leaves
• 1 onion, sliced
• 4 carrots
• 4 parsnips
• 2 cups cremini mushrooms
• 2 stalks celery
• 1/4 cup flat-leaf parsley

How To Make // The Steps

Step 1: Trim any fat from the beef chuck. Put the beef in a large Ziploc bag and pour a bottle of red wine over the beef. Marinate overnight in the refrigerator.

Step 2: The next day, take the beef out of the bag, reserving the liquid. Dry the beef on paper towels and season well with salt and pepper.

Step 3: Preheat a Dutch oven over high heat. Add oil to the pan and brown the beef on both sides. Drain any fat.

Step 4: In a saucepan, bring the reserved wine to a boil. Reduce the heat, and simmer until the wine is reduced by half. It takes about 15 to 20 minutes.

Step 5: When the wine has reduced, add the beef consomme, tomato paste, herbes de Provence, Dijon, garlic, and bay leaves. Bring to a boil, and simmer again for another 5 minutes.

Step 6: Pour the wine mixture over the pot roast. Add the onions. Cover and put in a preheated 325-degree oven for 2 1/2 hours.

Step 7: While the pot roast is cooking, prep your vegetables.

Step 8: After 2 1/2 hours, add the vegetables. Cover again, and cook for another hour.

Step 9: Check to make sure that the pot roast is tender and begins to fall apart. If it doesn’t put it back in the oven until it does.

Step 10: Serve with buttered egg noodles and garnish with lots of fresh parsley.

This tastes even better the next day. Make sure you save some leftovers.

FAQs //

How To Store Pot Roast //

Transport the roast — meat, broth, and all — to an airtight container. You can use a plastic container with a lid, a resealable plastic bag, or a glass container with a tight-fitting lid. Keep it in the refrigerator where it can last 3-4 days.

To freeze pot roast, wrap it tightly in plastic wrap or aluminum foil, then place it in a resealable plastic bag or airtight container. Properly stored pot roast will keep for up to 3 months in the freezer.

More Roast Recipes //

• One-Pan Roasted Chicken & Vegetables
• Ruth’s Chris Sweet Potato Casserole
• Brined Turkey Breast

Perfect Pot Roast

bakedbree

Red Wine Marinated Pot Roast – I love the way my house smells while this is slowly simmering away in the oven. I like mine over buttered noodles but you can serve with mashed potatoes if you like.

5 from 1 vote

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Ingredients

  

• 3 to 3 1/2 pound boneless beef chuck
• 1 750mL bottle red wine (I used Zinfandel)
• salt and pepper
• 2 Tablespoons olive oil
• 1 10.5 ounce can beef consomme
• 1/4 cup tomato paste
• 1 Tablespoons herbes de Provence
• 1 Tablespoon Dijon mustard
• 3 cloves chopped garlic
• 2 bay leaves
• 1 onion sliced
• 4 carrots
• 4 parsnips
• 2 cups cremini mushrooms
• 2 stalks celery
• 1/4 cup flat leaf parsley

Instructions

 

• Trim any fat from the beef chuck. Put the beef in a large Ziploc bag and pour a bottle of red wine over the beef. Marinate overnight in the refrigerator.
• The next day, take the beef out of the bag, reserving the liquid. Dry the beef on paper towels and season well with salt and pepper.
• Preheat a Dutch oven over high heat. Add oil to the pan and brown the beef on both sides. Drain any fat.
• In a saucepan, bring the reserved wine to a boil. Reduce the heat, and simmer until the wine is reduced by half. It takes about 15 to 20 minutes.
• When the wine had reduced, add the beef consomme, tomato paste, herbes de Provence, Dijon, garlic, and bay leaves. Bring to a boil, and simmer again for another 5 minutes.
• Pour the wine mixture over the pot roast. Add the onions. Cover and put in a preheated 325 degree oven for 2 1/2 hours.
• While the pot roast is cooking, prep your vegetables.
• After 2 1/2 hours, add the vegetables. Cover again, and cook for another hour.
• Check to make sure that the pot roast is tender and begins to fall apart. If it doesn’t put it back in the oven until it does.
• Serve with buttered egg noodles and garnish with lots of fresh parsley.

Tried this recipe?Let us know how it was!