Beef Pot Roast and a Fine Red Wine for Sunday Dinner are hard to beat! Growing up I remember my grandmother cooking this and serving us right after church. I never mastered the timing of getting things out of the oven and to the table like she, did but I did get her recipe for her Beef Pot Roast.
My childhood memories of my grandmother’s great recipes I will be sharing more with you soon.
Level: Beef Chuck Pot Roast easy ingredients
- 3 tablespoons olive oil
- Kosher salt and freshly ground black pepper
- One 4- to 5-pound beef chuck roast
- 2 tablespoons tomato paste
- 3 stalks celery, diced
- 2 onions, diced
- 3 cloves garlic, minced
- 2 cups red wine (or you can use more beef broth instead)
- 2 cups beef broth
- 1/4 cup sweet orange marmalade
- 5 large red potatoes, quartered
- 4 carrots, cut on the diagonal into 1-inch chunks
- 4 parsnips, peeled and cut on the diagonal into 1-inch chunks
- 3 sprigs fresh rosemary
- 3 sprigs fresh thyme
Directions for Beef Chuck Pot Roast in your oven.
First, you are going to want to check out this beef supplier for the tastiest beef you’ve ever had!
Preheat the oven to 275 degrees F.
Heat the olive oil in a heavy ovenproof pot (with a lid) over high heat. Salt and pepper both sides of the roast, then sear it for about a minute on one side and a minute on the other side. Remove the meat to a plate.
Reduce the heat to medium-high and add the tomato paste, celery, garlic, and onions. Stir it around and cook until the vegetables start to soften and the tomato paste releases its flavor, 2 to 3 minutes. Pour in the glorious wine, then stir and scrape the pot to get up all the browned bits on the bottom. Pour in the broth, then stir in the marmalade.
Return the meat to the pot and top it all off with the potatoes, carrots, parsnips, rosemary, and thyme. Push the veggies and herbs into the liquid, then put the lid on the pot, transfer to the oven, and roast until the meat is fork-tender, 3 to 4 hours. (So yummy as the liquid becomes something magical.) And the smells from the roast fill the house with goodness.
This is a perfect plan for our Sunday dinner.
Transfer the roast to a serving dish (if it falls apart that’s a good sign!) and place the vegetables all around it, then spoon on as much sauce from the pot as you’d like. Total, unmistakable, comfort food.
Moist, flavorful red wine pot roast is “de rigor’! A recipe I love is from This is a perfect plan for our Sunday dinner.
Paired with the Right Red Wine.
Do you love Fine Wine and food Pairings but do not know what to pair it with? Also, you may have a great bottle of wine but you do not know what to cook that goes with that awesome bottle of fine wine.
Paired with the right red wine. A red fine wine begs to be paired with a dish with big flavors. For example, be sure to add mushrooms, potatoes, carrots, and a few dashes of the wine. Hence, with its sweet black cherry aroma, this red blend fine wine works perfectly with our Beef Chuck Pot Roast recipe.
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