Beef Pot Roast with Red Wine Reduction
Beef Pot Roast with Red Wine Reduction is a classic dish that is perfect for any occasion. This hearty and flavorful meal is made with tender beef, red wine, and a variety of herbs and spices. It is a dish that is sure to impress your guests and leave them wanting more.
To make this delicious Beef Pot Roast with Red Wine Reduction, you will need the following ingredients:
- 3 lbs beef chuck roast
- 1 cup red wine
- 1 cup beef broth
- 2 tbsp olive oil
- 2 tbsp butter
- 1 onion, chopped
- 3 garlic cloves, minced
- 2 carrots, chopped
- 2 celery stalks, chopped
- 2 bay leaves
- 1 tsp thyme
- Salt and pepper to taste
For serving:
- Mashed potatoes
- Roasted vegetables
To start, preheat your oven to 325°F. In a large Dutch oven, heat the olive oil and butter over medium-high heat. Add the beef and sear on all sides until browned. Remove the beef from the pot and set aside.
In the same pot, add the onion, garlic, carrots, and celery. Cook until the vegetables are softened, about 5 minutes. Add the red wine and beef broth, scraping the bottom of the pot to release any browned bits. Add the bay leaves, thyme, salt, and pepper.
Return the beef to the pot and cover with a lid. Place the pot in the oven and cook for 3-4 hours, or until the beef is tender and falls apart easily.
Once the beef is cooked, remove it from the pot and set it aside. Strain the liquid through a fine-mesh sieve and return it to the pot. Cook the liquid over medium-high heat until it has reduced by half and thickened into a sauce.
To serve, slice the beef and spoon the sauce over the top. Serve with mashed potatoes and roasted vegetables.
This Beef Pot Roast with Red Wine Reduction is a comforting and satisfying dish that is perfect for a cozy night in or a special occasion. The beef is tender and juicy, and the red wine reduction adds a rich and flavorful sauce that ties everything together. This dish is sure to become a family favorite.
Type of dish: Main course
Main ingredients: Beef, red wine, herbs and spices.
