Red Wine Pot Roast

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Red Wine Pot Roast
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Red Wine Pot Roast

Added by: on Jan 5th, 2011
This is the classic red wine pot roast served all over Europe. If you decide to include more or fewer than three additional ingredients, decrease or increase the amount of each garnish you use accordingly. Makes 6 to 8 main-course servings.
Prep Time:
15 min
Cook Time:
3 h 45 min
Ready In:
10 min



Original Recipe Yield: 6 servings (6 to 8 main-course servings)


  • 1 (3- to 4-pound) chuck roast (or beef shoulder roast)
  • 1 bottle (750 ml) full-bodied red wine
  • Bouquet garni
  • 2 onions (quartered)
  • 2 carrots (peeled, quartered lengthwise, and cut into 1-inch sections)
  • Salt
  • Pepper
  • * 1 cup concentrated (1 quart simmered down to 1 cup) broth (2 tablespoons commercial meat glaze, or 1/4 cup homemade meat glaze) (optional)
    * 2 tablespoons finely chopped fresh parsley (or chervil) (optional)
  • Garnish (choose 3)
  • 3 carrots (peeled, cut into sections, cored, rounded, and then glazed or added to the braising liquid the last 20 minutes)
  • 1 1/2 pounds cultivated white (or other small mushrooms, larger mushrooms quartered through the stem, cooked in the braising liquid for the last 15 minutes or sautéed in olive oil and seasoned with salt and pepper)
  • 1 1/2 pounds wild mushrooms (sautéed in olive oil and seasoned with salt and pepper)
  • 1 cup thawed, frozen petite peas, added to braising liquid 5 minutes before serving (or fresh peas, boiled for 2 minutes and added to braising liquid 5 minutes before serving)
  • 1 pound haricots verts or small regular green beans, (ends trimmed, boiled or steamed, and served over each serving 2 turnips, peeled, cut into sections, rounded, and then glazed or added to the braising liquid the last 20 minutes)
  • 1 celeriac (peeled, sectioned, rounded, and then glazed or added to the braising liquid the last 30 minutes)
  • 1 pint pearl onions (small shallots, or walnut-size boiling onions, glazed or added to the braising liquid the last 20 to 30 minutes)
  • 4 slices thick-cut bacon (cut crosswise into strips 1 inch long and 1/4 inch wide and thick, cooked until barely crispy and added at the end)
  • 4 leeks (greens removed, whites halved lengthwise, blanched, and added to the braising liquid the last 10 minutes
  • 1 cup fava beans (from 2 pounds unshelled), blanched and added to the braising liquid a minute before serving
  • 2 fennel bulbs (prepared for braising and added to the braising liquid 5 minutes before serving)
Nutrition Facts
Red Wine Pot Roast

Servings Per Recipe: 6

Amount Per Serving

Calories: 748

  • Total Fat: 34 g
  •     Saturated Fat: 28.7 g
  •     Trans Fat: 0 g
  • Cholesterol: 0 mg
  • Sodium: 1225.8 mg
  • Total Carbs: 98.6 g
  •     Dietary Fiber: 8.9 g
  •     Sugars: 76.2 g
  • Protein: 11.2 g

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Red Wine Pot Roast


Surround the pot roast with sliced carrots and onions and season with salt and pepper.

Red Wine Pot Roast


Roast in a 450°F oven for 30 minutes, then turn and roast until all the juices are released and caramelize on the bottom of the pan for 1 1/2 hours.

Red Wine Pot Roast


Add enough broth or other liquid to come halfway up the side of the roast. Cover with foil and braise at 325°F for 1 1/2 hours. Turn and braise until easily penetrated with a skewer for 1 hour.

Red Wine Pot Roast


Put the pot roast in a clean pot. Strain and degrease the braising liquid. Add any new vegetables, and baste in the oven. After repeated basting, the pot roast surface will develop a shiny glaze.

Red Wine Pot Roast


Serve the meat surrounded with vegetables and braising liquid. You can also serve it on a bed of spinach.

Cooks' note:
If the roast is flat and needs tying with kitchen string, marinate it first - if you are bothering with that step - with the wine, bouquet garni, onions, and carrots for 3 hours at room temperature or overnight in the refrigerator. Remove the meat from the marinade, reserving the marinade. Season the meat on the inside with salt and pepper and tie it with string to keep it compact.
Turn on the oven to 450°F (there is no need for preheating) and put the roast in a pot as close to its size (and shape, if you are lucky enough to have an oval pot) as possible. Surround it with the vegetables reserved from the marinade, if you made a marinade, and roast uncovered for 30 minutes. Turn the roast over in the pot and continue roasting for about 1 1/2 hours for a 3-pound roast, or until the meat releases liquid and all the liquid caramelizes on the bottom of the pot. Be careful not to let the juices burn.
Pour in the wine or reserved marinade and the broth, which should come about halfway up the side. Cover the pot with a sheet of aluminum foil, pressing it down so the middle hangs over the roast. (This causes moisture that condenses within the pot to baste the roast from the inside.) Cover the pot and bring to a gentle simmer - you want a bubble or two to break on the surface about every second - over low heat on the stove top or in a 325°F oven, or first bring to a simmer on the stove top and then move to a 325°F oven. Check every 10 minutes or so and adjust the burner heat or oven temperature as needed to maintain the slow simmer.
After 1 1/2 hours, turn the roast over in the liquid - be gentle, it may be fragi|e - so the part that was submerged is now on top. Re-cover with the foil and lid and braise for another hour, or until a skewer slides easily in and out of the meat without the meat clinging to it and pulling up when the skewer is drawn out of the meat.
Transfer the meat to a clean pot - you can clean out the same pot - and strain the braising liquid into a saucepan, discarding the onions and carrots. Place the pan of braising liquid off center on the burner so that the liquid simmers on only one side and pushes the fat to the other. Simmer for 10 minutes, regularly skimming off any fat or froth. Ladle about one-third of the braising liquid over the roast, put the uncovered roast in the oven, and turn the oven to 400°F.
If adding garnishes, ready them, so you can add them as directed.
When the roast has been in the oven for 15 minutes, pour the rest of the braising liquid over the roast.
Baste the roast every 5 to 10 minutes with the surrounding liquid for about 30 minutes, or until the meat is covered with a shiny glaze. You should have about 2 cups lightly syrupy liquid. Add the parsley.
Remove the roast from the pot and slice it thickly. Place the slices in warmed soup plates. Taste the cooking liquid and adjust the seasoning with salt and pepper. Ladle the braising liquid - 3 to 4 tablespoons per serving - over the meat, and then spoon the garnishes around the slices.

For those of us who like cold leftover meat, there is nothing like leftover pot roast. Some folks are squeamish about the jellied braising liquid - it recalls the horrible aspic salads popular a few decades ago - but once this fear is conquered, wide vistas of leftover possibilities are revealed. Try slicing the pot roast and layering it in a terrine. Stir plenty of chopped fresh parsley into the barely melted gelée and then pour it over the meat. Chill well and serve sliced, as you would pate, with little pickles and mustard. You can also spread the slices out in an oval dish and pour the gelée over the meat. Or, turn your pot roast into a pasta sauce: shred the meat and simmer it with the braising liquid. Or into a filling for ravioli or cannelloni: Reduce the liquid to a thick syrup, mix it with the shredded meat, chopped mushrooms, blanched chopped spinach, and fresh marjoram. Seal up the mixture into large or little squares, or roll up into cannelloni. If making cannelloni, cover with tomato sauce, bake in a moderate oven, and serve with lots of grated Parmigiano-Reggiano cheese.


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