Red Wine Braised Beef Roast

• 3 pounds beef chuck roast
• 2 tablespoons olive oil
• 1 large onion, chopped
• 4 garlic cloves, minced
• 2 cups red wine
• 2 cups beef broth
• 2 tablespoons tomato paste
• 2 sprigs fresh thyme
• 1 bay leaf
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 2 teaspoons salt
• 1 teaspoon black pepper
• 2 tablespoons all-purpose flour

Steps

1. 1 Pat the beef dry and season with salt and pepper.
2. 2 Heat olive oil in a large pot over medium-high heat. Sear the beef on all sides.
3. 3 Remove beef and add onions, garlic, carrots, and celery to the pot. Sauté until softened.
4. 4 Stir in tomato paste and cook for 1 minute.
5. 5 Deglaze the pot with red wine, scraping up any browned bits.
6. 6 Return beef to the pot. Add beef broth, thyme, and bay leaf.
7. 7 Cover and braise in a preheated 325°F oven for 3 hours, or until beef is tender.
8. 8 Remove beef and let rest. Thicken the sauce with flour if desired, then serve.

Nutrition

Tips

• For even more flavor, use a mix of red wines like cabernet and merlot.
• If you have leftovers, they taste even better the next day!

Storage

Store in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over low heat.

Serving Suggestions

• Serve with creamy mashed potatoes and steamed green beans.
• Pairs wonderfully with a robust red wine.

FAQ