- 10 minutes
- 4 Hours
Pot roast is a comfort food many families love to eat during the cool fall and winter days. Our Red Wine Pot Roast is cooked slowly on the stove and is so tender and juicy. Plus, with ingredients like beef broth, carrots and rosemary, it’s also savory and flavorful. And since veggies and potatoes are a part of this recipe too, that makes this dish a complete meal. No need to make additional sides! Although for the adults in the family, it does pair really well with a glass of red Bordeaux wine, like Chateau La Commande brand. You can even use that variety as your red wine ingredient in the recipe!
- In a small bowl, whisk together the flour, salt and pepper. Season the roast with the flour mixture on all sides, pressing to adhere. Heat the olive oil in a large, oven-proof pot over medium-high heat. Brown the roast on all sides, about 15 minutes. Transfer the roast to a plate and set aside.
- Add the tomato paste to the pot and cook, stirring frequently, until it darkens slightly in color, about 3 minutes. Pour in 2 cups of red wine and the beef broth and bring to a boil. Add the carrots, rosemary and chuck roast to the pot. Reduce the heat and simmer, covered, for 3 hours.
- Add the potatoes and cook for an additional 30 minutes, or until the roast and potatoes are tender. Transfer the roast and vegetables to a platter and set aside. Whisk together the cornstarch and remaining 1/4 cup of red wine until smooth. Stir the cornstarch mixture into the pot and bring to a boil. Season sauce, to taste, with additional salt and pepper. Spoon sauce over pot roast and vegetables and garnish with fresh rosemary.