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Beef Pot Roast in Red Wine
Beef Pot Roast in Red Wine
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Prep Time:
15 minutes
Cook Time:
210 minutes
Total Time:
225 minutes
Elevate your pot roast by braising chuck roast in red wine with pancetta for a gourmet twist!
Ingredients:
  • 1 (3 1/2 pound) chuck roast, boneless
  • Salt and ground black pepper
  • 4 ounce pancetta, cut into 1/4-inch cubes
  • 2 medium onions, chopped medium (about 2 cups)
  • 2 medium carrots, chopped medium (about 1 cup)
  • 2 ribs celery, chopped medium (1 cup)
  • 1 tablespoon tomato paste
  • 3 medium cloves garlic, minced or pressed through garlic press (about 1 tablespoon)
  • 1 (750 ml) bottle Zinfandel wine (can substitute Cabernet Sauvignon, or other full bodied red wine)
  • 1 can (14 1/2 ounces) diced tomatoes, drained
  • 1 tablespoon fresh oregano, chopped
  • 1 teaspoon fresh rosemary, minced
Instructions:
  • Season the roast generously with salt and let it sit at room temperature while you prepare the vegetables. Trim excess fat if needed, but leave some to ensure the roast stays juicy during cooking. Chuck roasts from supermarkets are usually pre-trimmed.
  • Crisp up the pancetta: Place diced pancetta in a Dutch oven over medium heat with a splash of water. Once the water simmers, reduce the heat to medium-low and gradually crisp up the pancetta until browned and crispy. Use a slotted spoon to remove and set aside once done.
  • Preheat the oven to 300°F. Pat the beef roast dry with a paper towel, then brown all sides in the pot over medium heat.
  • After browning the meat, transfer it to a bowl. In the same pan, add onions, carrot, and celery. Sprinkle with salt and sauté over medium-high heat for 2-3 minutes. Stir in tomato paste and cook for another 1-2 minutes. Finally, add garlic and cook for an additional minute.
  • In a pot, combine tomatoes, pancetta, herbs, and red wine. Place the beef roast in the pot, cover, and cook in a 300°F oven for 3 hours, turning it over halfway through.
  • Remove the pot from the oven and transfer the beef to a large bowl, tenting it with foil to keep warm. Let the liquid settle for a few minutes. Skim off any fat if desired. Use an immersion blender or whisk to blend the contents of the pot. Boil the sauce until it reduces to about 3 1/2 cups. Strain the liquid through a large fine-mesh strainer, pressing on solids with a spatula. Add any accumulated juices from the beef bowl. Boil the sauce again until it reduces to 1 1/2 cups. Season with salt and pepper to taste.
  • Slice the meat into 1/2-inch-thick pieces and generously drizzle with the sauce. Enjoy with a robust red wine and your choice of crusty bread or creamy mashed potatoes.

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