Man, I made this dish for a potluck and everyone devoured it almost instantly!

Red wine pot roast is a beloved classic in Midwestern kitchens — it’s the aroma that fills the house and warms the soul on chilly evenings. With a hearty cut of beef braised in a robust red wine sauce, this dish embodies both comfort and elegance. The recipe has been handed down through generations, perfected over Sundays spent gathered around a farm table, sharing stories of the past while savoring every morsel. For anyone looking to create a meal that brings family and memories to the forefront, this red wine pot roast is a treasure worth delving into.
This pot roast pairs beautifully with creamy mashed potatoes or a fluffy buttered rice pilaf that soaks up the rich sauce. For a touch of color and freshness, add some seasoned roasted carrots or a crisp green bean almondine. A warm, crusty bread also makes a delightful accompaniment, perfect for mopping up the luscious gravy. Round off the meal with a classic green salad and perhaps some corn pudding for that true Midwestern touch.
Red Wine Pot Roast
Servings: 6
Ingredients
3-4 pound beef chuck roast
2 tablespoons olive oil
Salt and freshly ground black pepper, to taste
1 large onion, chopped
4 cloves garlic, minced
2 cups red wine (such as Cabernet Sauvignon)
2 cups beef broth
2 tablespoons tomato paste
1 tablespoon Worcestershire sauce
2 teaspoons dried thyme
2 teaspoons dried rosemary
4 large carrots, cut into chunks
4 potatoes, peeled and quartered
2 stalks celery, sliced
2 bay leaves
Directions

👇 To continue reading, scroll down and click Next 👇

Leave a Comment