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Cabernet Beef Pot Roast Recipe

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Roasted Beef Rump Recipe Maggie Beer
Roasted Beef Rump Recipe Maggie Beer from www.maggiebeer.com.au

Description

Nothing says comfort food like a classic Cabernet beef pot roast. This delicious and hearty dish is a great way to feed a crowd and is sure to be a hit! With its rich and flavorful sauce, this pot roast is cooked low and slow to ensure that it is tender and juicy. The combination of red wine and beef broth creates a robust sauce that is perfect for spooning over mashed potatoes, polenta, or a side of your favorite vegetables.

This pot roast is the perfect meal for a special occasion or for a family dinner. It is simple to prepare and can be made ahead of time, which makes it great for entertaining. The combination of the Cabernet and beef broth creates a rich and flavorful sauce that is sure to be a hit. This pot roast is sure to be a crowd pleaser and will make any meal special.

Prep Time

This Cabernet beef pot roast recipe requires about 10 minutes of preparation time. During this time you will need to season the roast and prepare the vegetables and aromatics. Once the roast is seasoned, you will need to sear it in a Dutch oven or large pot. This step is important as it helps to develop the flavor.

Cook Time

The total cook time for this Cabernet beef pot roast recipe is about 3 hours. This includes the time needed to cook the roast on the stove top and then in the oven. The roast should be cooked low and slow so that it is tender and juicy. The combination of the red wine and beef broth creates a robust sauce that is perfect for spooning over mashed potatoes, polenta, or a side of your favorite vegetables.

Ingredients

  • 3-4 lb chuck roast
  • 1 tablespoon olive oil
  • 1 onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 1 teaspoon garlic, minced
  • 1 teaspoon fresh thyme
  • 1 tablespoon tomato paste
  • 1 bay leaf
  • 1 cup Cabernet Sauvignon
  • 2 cups beef broth
  • 2 tablespoons butter
  • Salt and pepper

Instructions

1. Preheat the oven to 350° F.

2. Heat the olive oil in a large Dutch oven or pot over medium heat. Season the chuck roast with salt and pepper and place it in the pot. Sear the roast until it is browned on all sides, about 4 minutes per side.

3. Add the onion, carrots, celery, garlic, and thyme to the pot and cook until the vegetables are softened, about 5 minutes.

4. Add the tomato paste and bay leaf to the pot and stir to combine. Pour in the Cabernet Sauvignon and beef broth and bring the mixture to a simmer.

5. Add the butter to the pot and stir to combine. Cover the pot with a lid and place it in the preheated oven. Cook the pot roast for 2-3 hours or until it is fork-tender.

6. Remove the pot from the oven and let it rest for 10 minutes before serving. Serve the pot roast with mashed potatoes, polenta, or a side of your favorite vegetables.

Equipment

The following equipment is needed to make this Cabernet beef pot roast:

  • Large Dutch oven or pot
  • Tongs
  • Lid
  • Wooden spoon

Notes

It is important to use a good quality Cabernet Sauvignon for this recipe. The Cabernet adds a nice depth of flavor and helps to create a rich and flavorful sauce.

Nutrition: Per Serving

  • Calories: 596
  • Fat: 28.2g
  • Carbohydrates: 6.2g
  • Protein: 39.1g

Recipe Tips

To ensure that the pot roast is tender and juicy, it is important to cook it low and slow. The pot roast should be cooked in a preheated oven at 350° F for 2-3 hours or until it is fork-tender.

For a richer sauce, you can add a tablespoon of butter to the pot. The butter helps to thicken the sauce and adds richness.

This pot roast is great for entertaining as it can be made ahead of time. Just prepare the pot roast and store it in the refrigerator until you are ready to cook it. When you are ready to serve, just place the pot roast in the preheated oven and cook as directed.


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