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.
It braises in the oven with some garlic and herbs and your kitchen is going to smell DIVINE.
I love meals where you have some prep on the front end and then you can literally set it and forget it. Perfect for when you’re having a gathering or cooking for the family, just let it work its magic in the oven while it braises for 3 hours and then have everyone dish up!
Serve with mashed potatoes or polenta, and then really any green works here (asparagus, broccolini, green beans, you name it).
The chuck roast is a tougher piece of meat from the shoulder area of the cow. If you were to cook it quickly, the fibers of the meat wouldn’t have time to break down. However, if you’re braising it for a longer period of time in stock and red wine, a process called “collagen breakdown” happens - the liquid is breaking down the collagen, tenderizing the meat and making it suuuuuper juicy and flavourful.
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
Preparation:
1. Preheat oven to 350 degrees.
2. Pat dry chuck roast and season generously with salt and pepper. Dredge the roast in flour on all sides and shake off the excess
3. 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.
4. 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.
5. 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.
6. After 2.5 hours, add some chopped carrots to the dutch oven to soften up for the last 30 minutes.
7. 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.
Kitchen Items Used:
HEB Dutch Oven (Texas residents only)
Option 1 White Dutch Oven (available to all)
