Classic Sunday Pot Roast with Red Wine Gravy
Fork-tender braised chuck roast slow-cooked with root vegetables in a deeply savoury red wine and thyme gravy that fills the house with the aroma of a lazy Sunday afternoon.
- Time
- 230 min
- Servings
- 6
- Level
- Intermediate
Original Olivi recipe · nutrition calculated per serving
Instructions
10 steps · tick them off as you cookPat the chuck roast completely dry with paper towels, then season generously all over with salt and pepper. Let it sit at room temperature for 20 minutes.
20 minutesHeat the olive oil in a large Dutch oven over medium-high heat until it shimmers without smoking. Sear the roast for 4-5 minutes per side until a deep mahogany crust forms, then transfer to a plate.
4-5 minutesReduce heat to medium and add the onions with a pinch of salt. Sweat for 6-8 minutes until translucent and lightly golden, then stir in the garlic and tomato paste, cooking for 90 seconds until the paste turns brick-red.
6-8 minutesPour in the red wine to deglaze, scraping up all the fond with a wooden spoon. Simmer for 3 minutes to burn off the alcohol and reduce slightly.
3 minutesAdd the beef stock, worcestershire sauce, thyme sprigs, bay leaves, and rosemary. Return the roast to the pot along with any accumulated juices.
Cover and transfer to a 325°F (160°C) oven. Braise for 2 hours undisturbed.
2 hoursAdd the carrots, potatoes, and parsnips around the roast, nestling them into the liquid. Cover and continue braising for 60-90 minutes, until a fork slides into the meat with zero resistance.
60-90 minutesTransfer the roast and vegetables to a platter and tent with foil. Skim excess fat from the surface of the braising liquid.
Bring the liquid to a hard simmer on the stovetop and reduce for 8-10 minutes until it coats a spoon. Discard herb stems and bay leaves.
8-10 minutesSlice or pull the roast, then spoon the glossy gravy generously over everything.
Chef's tip
Don't rush the initial sear — the deep brown crust is where 80% of the flavour lives. If your roast doesn't release easily from the pot, it isn't ready to flip yet.
Suggested pairing
Pair with crusty sourdough for mopping up the gravy and a robust glass of syrah or cabernet sauvignon.
About this recipe
Fork-tender braised chuck roast slow-cooked with root vegetables in a deeply savoury red wine and thyme gravy that fills the house with the aroma of a lazy Sunday afternoon.
Comfort foodIntermediateslow-cookedcomfortingsunday-dinnerwinter
