Red Wine Braised Pot Roast with Gravy
This recipe for Red Wine Braised Pot Roast with Gravy is so mind-bogglingly good that you'll swear that it has more than seven ingredients!
Servings: 6 Adults
Calories: 548kcal
Equipment
- Fine Mesh Sieve
- Turkey Baster or Fat Skimmer
- Instant Read Digital Thermometer Optional, but recommended
Ingredients
Red Wine Braised Pot Roast
- 2-3 Tablespoons Neutral Oil or Butter
- 3-4 lb. Beef Chuck Roast
- ½ teaspoon Kosher Salt Per Pound of Meat Plus more to taste
- 1 Onion Halved and Thinly Sliced
- 1 Large or 2 Small Shallot(s) Minced, Reserve 1 tablespoon for Gravy Below
- 1 Cup Dry Red Wine Cabernet, Malbec, Chianti, etc.
- 1 Quart Low Sodium Beef Stock 32 oz.
- 4 - 5 Sprigs Fresh Thyme
- Black Pepper To Taste
Gravy
- 1 ½ Cups Reserved Braising Liquid Solids Strained & Fat Skimmed
- 1 ½ Cups Water
- 2 Tablespoons Unsalted Butter
- 2 Tablespoons All Purpose Flour
- 1 Tablespoon Minced Shallot From Above
- 2 Sprigs Fresh Thyme
- Kosher Salt To Taste
- Black Pepper To Taste
Instructions
Red Wine Braised Pot Roast
- Heat a large Dutch oven or large heavy-bottomed pot over medium-high heat. While pan is heating, pat your roast dry, and apply ½ teaspoon of kosher salt per pound of meat on all sides.
- Add oil or butter to the Dutch oven and melt. Add beef and sear heavily on all sides, approximate 8 to 10 minutes per side. Remove meat from pot.
- Add sliced onion with a pinch of kosher salt, and cook, stirring occasionally, for 3 to 4 minutes until soft and translucent.
- Add shallots and stir to combine. Cook for an additional 3 minutes.
- Add red wine to the Dutch oven and deglaze (scrape any browned bits from the bottom of the pan).
- Add beef stock and bring to a boil. Reduce heat to medium-low and begin to simmer. Add the seared beef back to the pan and add thyme sprigs.
- Partially cover and cook for approximately 3 - 4 hours until the meat is falling apart and the internal temperature registers 200 - 205°F. Remove meat from pan, cover and allow to rest while you prepare the gravy.
Gravy
- Using a fine mesh sieve, strain the solids from the braising liquid, discarding the solids and reserving the liquid. There should be approximately 1 ½ cups remaining.
- Let the braising liquid rest to allow the fat to separate to the top. Use a fat separator or a turkey baster to remove as much of the fat as possible.
- Return the braising liquid to the Dutch oven and add an equal amount of water, approximately 1 ½ cups.
- Bring mixture to boil over medium-high heat and simmer for 5 minutes
- While the braising liquid is simmering, mix the butter and all-purpose flour together to form a paste.
- Add the butter/flour mixture to the Dutch oven and whisk constantly until flour and butter is completely incorporated, approximately 3 to 4 minutes.
- Add the reserved minced shallot and sprigs of thyme. Simmer for an additional 5-minutes until the gravy is thickened and it coats the back of a spoon.
- Remove the thyme sprigs and add kosher salt and black pepper to taste. Spoon over meat.
Nutrition
Calories: 548kcal | Carbohydrates: 7g | Protein: 47g | Fat: 34g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 15g | Trans Fat: 2g | Cholesterol: 177mg | Sodium: 695mg | Potassium: 1089mg | Fiber: 1g | Sugar: 2g | Vitamin A: 311IU | Vitamin C: 3mg | Calcium: 65mg | Iron: 6mg
