Go Back
cabernet braised pot roast with mashed potatoes and green beans
Print

Cabernet Braised Pot Roast

Succulent, savory and perfectly tender. This cabernet braised pot roast is a showstopper of a dish and is super easy to throw together.
Course Main Course
Keyword beef, cabernet, comfort food, dinner, hearty, pot roast
Prep Time 15 minutes
Cook Time 3 hours
Servings 4 people

Ingredients

  • Beef chuck shoulder roast
  • 1 cup flour
  • 1 red onion
  • 1 leek
  • 2-3 carrots chopped
  • head of garlic
  • 1/2 can tomato paste
  • 1.5 cups red wine cabernet
  • 1 box beef stock 4 cups
  • fresh thyme
  • 1-2 bay leaves
  • salt and pepper
  • oil

Instructions

  • Preheat oven to 350 degrees.
  • Pat dry chuck roast and season generously with salt and pepper. Dredge the roast in flour on all sides and shake off the excess
  • In a large dutch oven, add some oil over medium heat and sear the roast on all sides for a few minutes so that it gets nice and golden. Set to the side.
  • In the same pot, add chopped red onion and the white and light green parts of the leek. Sautée for 3 minutes. Stir in the tomato paste and cook out for another 2 minutes. Throw in the garlic.
  • Deglaze with cabernet wine and beef stock then bring up to a bubble. Reduce the heat to low, add the chuck roast back in along with the thyme and bay leaves. Cover and throw into the oven for 3 hours.
  • After 2.5 hours, add some chopped carrots to the dutch oven to soften up for the last 30 minutes.
  • Remove the veggies and herbs, and skim out any impurities and extra oil in the sauce. Reduce the sauce over medium heat for a few minutes while whisking. Serve over mashed potatoes and greens, pouring the reserved sauce on top to finish it off.