Are you looking for a show-stopping yet surprisingly simple dinner recipe? Look no further! This red wine roast is the perfect answer for a weeknight meal or a special occasion. It's bursting with flavor, incredibly tender, and requires minimal hands-on time, making it a fantastic addition to your collection of easy recipes and quick dinner ideas. Get ready to impress your family and friends with this delicious dish, a true champion among homemade cooking creations!
Ingredients:
- 3 lbs beef chuck roast
- 1 tbsp olive oil
- 1 large onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 1 cup dry red wine (Cabernet Sauvignon or Merlot recommended)
- 1 cup beef broth
- 1 tbsp tomato paste
- 1 tsp dried rosemary
- 1 tsp dried thyme
- 1 bay leaf
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions:
Step 1: Sear the Roast
Preheat your oven to 325°F (160°C). Season the beef roast generously with salt and pepper. Heat the olive oil in a large oven-safe Dutch oven or pot over medium-high heat. Sear the roast on all sides until nicely browned, about 2-3 minutes per side. This step is crucial for developing a rich flavor and a beautiful crust. Remove the roast from the pot and set aside.
Step 2: Sauté the Vegetables
Add the chopped onion, carrots, and celery to the pot and cook until softened, about 5-7 minutes. Stir in the minced garlic and tomato paste and cook for another minute, stirring constantly, to prevent burning.
Step 3: Deglaze the Pot and Add Liquids
Pour in the red wine, scraping up any browned bits from the bottom of the pot. This deglazing process is essential for capturing all those delicious flavors! Add the beef broth, rosemary, thyme, and bay leaf.
Step 4: Return the Roast and Braise
Return the seared roast to the pot. Bring the liquid to a simmer, then cover the pot and transfer it to the preheated oven.
Step 5: Slow Roast to Perfection
Roast for 2.5-3 hours, or until the beef is fork-tender. The cooking time may vary depending on the size of your roast and your oven. Use a meat thermometer to ensure the internal temperature reaches 190-200°F (88-93°C) for optimal tenderness.
Step 6: Rest and Serve
Remove the roast from the oven and let it rest for at least 15 minutes before slicing. This allows the juices to redistribute, resulting in a more tender and flavorful roast. Skim off any excess fat from the cooking liquid. Slice the roast against the grain and serve it with the delicious red wine gravy. Garnish with fresh parsley.
Tips and Variations:
- For a richer flavor: Use a combination of red wine and beef stock.
- Add more vegetables: Include potatoes, mushrooms, or parsnips for a heartier meal.
- Spice it up: Add a pinch of red pepper flakes for a touch of heat.
- Make it a complete meal: Serve with roasted vegetables, mashed potatoes, or crusty bread to soak up the delicious gravy.
- Make it ahead: This recipe is perfect for meal prepping. The roast can be made a day ahead and reheated.
Nutritional Information (per serving, approximate):
This nutritional information is an estimate and will vary based on the specific ingredients used and serving size.
- Calories: Approximately 450-500
- Protein: Approximately 40-50g
- Fat: Approximately 25-30g
- Carbohydrates: Approximately 10-15g
This red wine roast recipe is a true testament to the power of simple ingredients and slow cooking techniques. It's a perfect example of how delicious and healthy meals can be easily prepared at home. This recipe delivers on flavor, ease of preparation, and impressive results – making it a true winner among best recipes for any occasion. Enjoy!