Thanksgiving is just a stone’s throw away so it’s best to get in all the non-Thanksgiving foods we can before turkey time hits. In a few weeks, we will saturated with gravies, pecan pies and aunt Margaret’s famous rolls. To prepare myself, and also to use some spare ingredients in the fridge, I made this red wine pot roast.
A pot roast is one of the simplest ways to stew a large piece of beef and get some great veggies all at once. My mom traditionally cut up large russet potatoes, but I love putting these little new potatoes in the mix. They hold their texture well and taste so nice.
I also made use of the rest of some carrots and celery I had in the fridge in this red wine pot roast. If you plan meals based on what is already in the fridge, you can save a good bit of money and reduce food waste. Both of these are high on my priority list.
This recipe sticks to the basics: onions, celery, chuck roast, broth, red wine, potatoes, carrots and herbs. What really brings out the flavor in this roast is the mixture of a dark red wine and a generous amount of bone broth. There are substitutes like apple cider vinegar you can use for the acid, but I think red wine is the best choice.
The other flavor secret is to cook down the onions and celery a bit before browning the meat and adding the other ingredients. This softens them and adds a nice thick texture to the final broth. It’s almost like making the base for a gumbo…without the roux.
Those sprigs of rosemary you see in the picture came from our rosemary plant out front. Rosemary is one of the easiest herbs to grow at home. It grows really fast once established, produces a lot of leaves and can handle the cold. This means you don’t have to rush out when it’s going to freeze at night and bring it in. It’s the lazy man’s herb.
I have found that having a few key herbs on hand like rosemary, basil and oregano make cooking from scratch a lot easier. I don’t have to run out to the store when I realize I’m out of a particular herb because it’s right in my front yard! Convenience is key.
If you’re going to make a pot roast in a Dutch oven, you’ll need to simmer the meat for around two hours. This gives the meat plenty of time to break down and become tender. You can always do it quicker in the Instant Pot. I went old school with this one and stuck to the Dutch oven.
Oh, and to be sure you get the salt level correct, taste the saltiness as you go. Add a little salt, taste the broth and repeat. This keeps you from adding too much salt at once.
Red Wine Pot RoastCourse: DinnerCuisine: Soups
2 onions, sliced thin
2 cups chopped celery
3 lbs. chuck roast, excess fat trimmed and cut into several large pieces
1 cup dark red wine
3 cups beef bone broth
12 oz. new potatoes, cut in half
4-5 medium carrots, cut in bite size pieces
2-3 sprigs rosemary, stem removed
3 Tbsp. fresh chopped oregano
salt and pepper to taste
- Heat olive oil in a large Dutch oven over medium heat. Add onions and celery and cook for about 10 minutes.
- Add meat and brown for a few minutes per side. Next add red wine and bone broth. Simmer over low medium heat for about 90 minutes.
- Add potatoes, carrots and herbs and simmer for another 30-40 minutes or until carrots cut easily with a fork. Add salt as needed.