Perfect Pot Roast
A hearty, tender pot roast featuring melt-in-your-mouth beef slow-cooked with aromatic vegetables and rich red wine. Perfect for family dinners or special occasions, this dish offers deep flavors with a savory gravy, appealing to meat lovers and comfort food enthusiasts alike.
Ingredients
- 2 Tbsp. vegetable oil ⓘ
- 4 or 5 lb. beef rump or brisket ⓘ
- 2 cups onion, chopped ⓘ
- 3 large carrots, peeled and chopped
- 2 stalks celery, chopped ⓘ
- 3 garlic cloves, minced ⓘ
- 2 cups dry red wine ⓘ
- 1 cup beef stock or water ⓘ
- 2 Tbsp. tomato paste ⓘ
- salt and pepper to taste ⓘ
- 1 tsp. dried thyme ⓘ
- pinch of cinnamon ⓘ
- 1 bay leaf ⓘ
- 1 Tbsp. cornstarch ⓘ
Instructions
- Preheat oven to 350°F.
- Heat vegetable oil in a heavy Dutch oven.
- Add beef rump or brisket and brown on all sides.
- Remove meat and set aside.
- Add chopped onion, chopped celery, and minced garlic to the Dutch oven.
- Cook until the vegetables are tender.
- Add dry red wine, beef stock or water, tomato paste, dried thyme, cinnamon, bay leaf, salt, and pepper.
- Drain off excess fat from the Dutch oven.
- Return the meat to the pot.
- Cover and cook in the oven for 2½ to 3 hours until the meat is tender.
- Transfer the cooked meat to a warm platter.
- Strain the sauce and return it to the stove.
- Work in dissolved cornstarch and bring to a simmer, stirring often until thickened.
- Season the gravy with salt and pepper to taste.
- Slice the meat and pour some of the gravy over it.
- Pass the remaining gravy separately.
Nutrition & Diet Analysis (per serving)
764
kcal
38% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).