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Red Wine Pot Roast with Gravy
Created by: Howcan Team
Ingredients
- 3-4 pounds chuck roast
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 cups red wine
- 2 cups beef broth
- 2 tablespoons tomato paste
- 2 sprigs fresh thyme
- 2 sprigs fresh rosemary
- Salt and pepper to taste
- 2 tablespoons cornstarch
- 2 tablespoons water
Instructions
- Preheat the oven to 325°F.
- Season the chuck roast with salt and pepper.
- In a large Dutch oven, heat the olive oil over medium-high heat. Sear the chuck roast on all sides until browned, about 3-4 minutes per side. Remove the roast from the pot and set aside.
- Add the chopped onion to the pot and cook until softened, about 5 minutes. Add the minced garlic and cook for an additional 1-2 minutes.
- Pour in the red wine and beef broth, scraping up any browned bits from the bottom of the pot. Stir in the tomato paste, fresh thyme, and rosemary sprigs.
- Return the chuck roast to the pot, cover, and transfer to the preheated oven. Cook for 2.5-3 hours, or until the meat is 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, pressing on the solids to extract all the liquid. Discard the solids.
- Skim off any excess fat from the cooking liquid. Bring the liquid to a simmer over medium heat.
- In a small bowl, mix the cornstarch and water to create a slurry. Slowly whisk the slurry into the simmering liquid, stirring constantly, until the gravy thickens. Season with salt and pepper to taste.
- Slice the pot roast and serve with the red wine gravy.
Pot roast with red wine gravy has a rich history dating back to the 18th century. This classic dish originated in Europe, where it was a staple in French and Italian cuisine. The slow-cooking method of pot roasting allowed tough cuts of meat to become tender and flavorful, making it a popular choice for home cooks and chefs alike. In the United States, pot roast with red wine gravy gained popularity during the mid-20th century and became a beloved comfort food. Chefs and home cooks across the country have put their own spin on the dish, incorporating regional flavors and techniques. Today, the best versions of pot roast with red wine gravy can be found in upscale restaurants and cozy bistros that prioritize quality ingredients and traditional cooking methods. The key to a delicious pot roast with red wine gravy lies in the quality of the meat, the depth of flavor in the red wine, and the slow, gentle cooking process that allows the flavors to meld together. For those looking to make this dish at home, it's essential to use a good quality red wine that you would enjoy drinking, as it will greatly impact the flavor of the gravy. Additionally, taking the time to properly sear the meat before slow-cooking it will enhance the overall depth of flavor. While the traditional method of pot roasting involves using a Dutch oven or slow cooker, some chefs have experimented with alternative techniques, such as using a pressure cooker or even a sous vide machine to achieve tender, succulent results. Whether enjoyed at a fine dining establishment or lovingly prepared at home, pot roast with red wine gravy continues to be a timeless and comforting dish that brings people together over a shared love of hearty, flavorful food.
200 min
6
450 calories
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