Wine Marinated Pot Roast

Wine Marinated Pot Roast

Wine Marinated Pot Roast


1 - 3 1/2 - pound boneless beef chuck arm pot roast, beef chuck shoulder pot roast or beef chuck seven-bone pot roast Wine Marinated Pot Roast

1/3 cup  fruity red wine (such as Cabernet Sauvignon, Red Zinfandel or Merlot) 

1/2 teaspoon kosher, sea salt or regular salt 

1/2 teaspoon ground black pepper2 tablespoons olive oil or vegetable oil 

1 10 1/2 - ounce can condensed beef broth1/4 cup no salt added tomato paste 

1 tablespoon Dijon-style mustard 

1 tablespoon herbes de Provence, fines herbes or Italian seasoning, crushed 

3 cloves garlic, chopped 

2 bay leaves 

1 large onion, cut into thin wedges 

4 medium carrots, peeled, cut in half lengthwise, and halved crosswise or 2 cups packaged peeled fresh baby carrots 

4 medium parsnips, peeled and cut into 2-inch pieces or 4 medium potatoes, peeled and cut lengthwise into sixths 

2 cups whole fresh cremini mushrooms2 stalks celery, bias-sliced into 1-inch piecesHot cooked noodles (optional) 

2 tablespoons snipped Italian (flat-leaf) parsleyBaguette-style French bread, cut into 1-1/2-inch slices (optional) 


Trim fat from meat. 

Place meat in a resealable plastic bag set in a shallow dish. 

Pour wine over meat; seal bag. 

Marinate in the refrigerator for at least 8 hours and up to 24 hours, turning bag occasionally. 

Drain meat, reserving wine. Pat meat dry with paper towels. 

Sprinkle meat with salt and black pepper. 

In a 4- to 6-quart Dutch oven, over medium heat brown meat on all sides in hot oil.In a medium saucepan, bring reserved wine to boiling; reduce heat. 

Simmer, uncovered, for 15 to 20 minutes or until wine is reduced by half, about 1-1/2 cups. 

Stir in beef broth, tomato paste, mustard, herbes de Provence, garlic and bay leaves. 

Return to boiling; reduce heat. Simmer, uncovered for 5 minutes more. 

Pour wine mixture over meat in Dutch oven; add onion. 

Bake, covered, in a 325 degree F oven for 2-1/2 hours. 

Add carrots, parsnips, mushrooms and celery. 

Bake, covered, about 1 hour more or until meat is very tender. 

Transfer meat and vegetables to a large serving platter, reserving juices in Dutch oven. 

Cover meat and vegetables with foil to keep warm. 

For wine sauce, skim off any fat from juices. Bring to boiling; reduce heat. 

Simmer, uncovered, for 10 to 15 minutes or until juices are slightly thickened. 

Season to taste.Slice meat or use a fork to break meat apart into pieces. 

Serve wine sauce with meat, vegetables and noodles. 

Sprinkle meat and vegetables with parsley. If you like, serve with French bread. 

Makes 8 servings.

#PotRoast #Autumn #ComfortFood #Wine

Courtesy of Midwest

Joe Gilmour BRE#01454078 Headshot
Phone: 925-548-1909
Dated: September 12th 2018
Views: 97
About Joe: Joe Gilmour, founder and president of The Gilmour Real Estate Group, based in Chico and Lake Almanor...

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