Red Wine Braised Pot Roast | Recipe from Half Baked Harvest

Half Baked Harvest

Name: Red Wine Braised Pot Roast
Prep time: 15 min
Cook time: 180 min
Total time: 195 min
Yield: 6
Cuisine: American
Ingredients: Boneless Usda Choice Chuck Cross Rib Roast; Morton Iodized Salt & Black Pepper; Bob's Red Mill Dark Rye Flour, Organic; Organic Onion; Elephant Garlic; Carrot; SIGNATURE SELECTS Tomoto Paste, Product; Ménage à Trois Sultry Red Wine; Signature Select Broth 14.5 oz; McCormick Gourmet™ Organic Turkish Bay Leaves; North Shore Living Herbs + Greens Thyme; O Organics Parsley, Organic; New White Potatoes; Land O Lakes Butter Spread, Garlic & Herb; O Organics Milk, Low Fat, Organic; El Guapo Garlic Powder; San Francisco Salt Company Sea Salt, Pure & Natural

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Red Wine Braised Pot Roast

Serves 615 mins prep180 mins cook

A classic, warming, easy, and delicious one-pot meal that's great for weeknights and entertaining, too!

2 servings

What you need

⅓ lb chuck roast

⅓ pc salt & pepper

⅔ tbsp flour

⅓ pc yellow onion

2 clove garlic

⅔ cup carrot

⅔ tbsp tomato paste

⅔ cup red wine

⅔ cup broth

⅔ pc bay leaves

⅔ tbsp fresh thyme

⅕ cup fresh parsley

⅓ lb purple potatoes

⅔ tbsp salted butter

⅕ cup milk

⅓ tsp garlic powder

⅓ pc fine sea salt

Instructionskeyboard_arrow_up


0 1. Preheat the oven to 325° F.2. Arrange the roast in the bottom of a large, oven-safe Dutch oven. Season with salt and pepper, then rub with flour to coat. 3. Snuggle the onions, garlic, and carrots around the roast. Mix the tomato paste into the red wine. Pour the wine mix over the roast. Add the broth, bay leaves, and thyme. Arrange the potatoes around the roast. Cover and roast for 2 1/2 to 3 hours or until very tender.4. Crank the heat on the oven to 425° F. Remove the potatoes and place them in a bowl with the butter, milk/cream cheese, garlic powder, salt, and pepper. Mash well, I leave the skin on—season with salt and pepper. 5. During the same time, return the roast, uncovered, to the oven. Cook for 20 minutes, until deeply caramelized on top. If needed, add broth/wine to keep the onions just barely covered.6. Serve the pot roast topped with sea salt, gravy, and carrots. Serve the potatoes on the side. Enjoy!

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