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Classic Pot Roast with Red Wine Reduction Sauce
Created by: Howcan Team
Ingredients
- 1 (3-pound) chuck roast
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 carrots, chopped
- 3 celery stalks, chopped
- 4 cloves garlic, minced
- 1 cup beef broth
- 1 cup red wine
- 2 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
Instructions
- Preheat the oven to 275°F.
- Season the chuck roast with salt and pepper.
- In a large Dutch oven, heat the olive oil over medium-high heat. Sear the roast on all sides until browned, about 4-5 minutes per side. Remove the roast from the pot and set aside.
- Add the chopped onion, carrots, and celery to the pot. Cook for 5-6 minutes until the vegetables start to soften.
- Add the minced garlic and cook for an additional 1-2 minutes.
- Pour in the beef broth and red wine, scraping up any browned bits from the bottom of the pot.
- Return the roast to the pot and add the fresh thyme and rosemary sprigs.
- Cover the pot and transfer to the preheated oven. Cook for 3-4 hours, or until the roast is fork-tender.
- Once the roast is done, remove it from the pot and let it rest on a cutting board.
- Strain the cooking liquid into a saucepan, discarding the solids. Skim off any excess fat from the surface.
- In a small bowl, mix the butter and flour together to form a paste (beurre manié). Whisk the beurre manié into the cooking liquid and bring to a simmer, stirring constantly, until the sauce thickens.
- Taste and adjust the seasoning with salt and pepper as needed.
- Slice the pot roast and serve with the red wine reduction sauce.
The history of Classic Pot Roast with a red wine reduction sauce can be traced back to traditional European cooking, where slow-cooking tough cuts of meat was a common practice. This hearty dish has evolved over time, with the addition of a rich red wine reduction sauce elevating its flavors. Renowned chefs like Julia Child and Jacques Pépin have popularized this variation, showcasing its versatility and depth of flavor. Today, this dish can be found in upscale restaurants and cozy bistros across Europe and the United States. The key to a perfect pot roast lies in the quality of the meat, the slow cooking process, and the flavorful red wine reduction sauce. For a unique twist, some chefs incorporate herbs like rosemary and thyme, or use different types of red wine to enhance the sauce. When prepared with care and attention to detail, Classic Pot Roast with a red wine reduction sauce is a timeless comfort food that continues to delight diners around the world.
260 min
6
450 calories
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