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Best Christmas Pot Roast Recipe

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Red Wine Pot Roast Recipe [Video] Sweet and Savory Meals
Red Wine Pot Roast Recipe [Video] Sweet and Savory Meals from sweetandsavorymeals.com

Description

Christmas is a time of joy and celebration, and there is no better way to celebrate than with a delicious pot roast. This recipe is perfect for the festive season, and is sure to impress your family and guests. It is a hearty and comforting dish, packed full of flavour and perfect for those cold winter nights.

Prep Time

Preparation time for this recipe is around 20 minutes.

Cook Time

Cooking time for this recipe is around 3 hours.

Ingredients

For the pot roast, you will need:
  • 3-pound beef chuck roast
  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 4 cloves garlic, minced
  • 2 cups beef broth
  • 1 cup red wine
  • 2 tablespoons tomato paste
  • 2 bay leaves
  • 1 teaspoon thyme
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 4 carrots, peeled and chopped
  • 4 celery stalks, chopped
  • 1 pound potatoes, peeled and chopped
  • 1/4 cup flour
  • 1/4 cup water

Equipment

To make this recipe, you will need:
  • A large Dutch oven or heavy pot
  • A sharp knife
  • A cutting board
  • A measuring cup
  • A wooden spoon

Method

  1. Preheat your oven to 325°F.
  2. Season the beef chuck roast with salt and black pepper.
  3. In a large Dutch oven or heavy pot, heat 2 tablespoons of olive oil over medium-high heat.
  4. Sear the beef chuck roast on all sides until browned, about 5 minutes per side. Remove the beef from the pot and set aside.
  5. Lower the heat to medium and add the chopped onion and minced garlic to the pot. Cook until the onion is translucent, about 3 minutes.
  6. Add the beef broth, red wine, tomato paste, bay leaves, thyme, salt, and black pepper to the pot. Stir to combine.
  7. Return the beef chuck roast to the pot and add the chopped carrots, celery, and potatoes.
  8. Cover the pot with a lid and transfer it to the preheated oven.
  9. Cook for 3 hours, or until the beef is tender and the vegetables are cooked through.
  10. Remove the pot from the oven and transfer the beef and vegetables to a serving platter.
  11. Make the gravy by whisking together the flour and water in a small bowl. Add the mixture to the pot and stir until the gravy thickens.
  12. Drizzle the gravy over the beef and vegetables and serve hot.

Notes

This recipe can be made ahead of time and reheated on the day. Simply store the pot roast and vegetables in an airtight container in the fridge, and reheat in the oven at 350°F for 20-30 minutes until heated through.

Nutrition Info

This recipe makes 8 servings. Each serving contains:
  • Calories: 410
  • Protein: 33g
  • Fat: 21g
  • Carbohydrates: 20g
  • Fiber: 3g
  • Sugar: 5g
  • Sodium: 640mg

Recipes FAQ

Can I use a different cut of beef for this recipe?

Yes, you can use a different cut of beef such as brisket or rump roast. However, the cooking time may vary depending on the cut of meat.

Can I make this recipe in a slow cooker?

Yes, you can make this recipe in a slow cooker. Follow the same instructions for searing the beef and cooking the onions, then transfer everything to a slow cooker and cook on low for 8 hours or on high for 4 hours.

Recipe Tips

  • Make sure to sear the beef properly to get a nice crust and seal in the juices.
  • If you prefer a thicker gravy, you can add more flour and water to the mixture.
  • You can add other vegetables such as parsnips or turnips to the pot roast for extra flavour.
  • Leftover pot roast can be used in sandwiches or salads the next day.

Enjoy this delicious pot roast recipe with your loved ones this Christmas!


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