Vin Rouge Pot Roast
French-inspired Vin Rouge Pot Roast slow-cooked in red wine, herbs, and beef stock for a rich, tender, and flavorful dinner.
Servings: 8 Servings
Calories: 516kcal
Equipment
Ingredients
- 4 lb beef chuck roast trimmed
- 1 large yellow onion chopped
- 3 large carrots scraped and cut into coins
- 4 cloves garlic minced
- 1 bunch fresh thyme tied with kitchen twine
- 750 ml red wine such as Cabernet Sauvignon or Merlot
- 1 ½ cups beef stock
- kosher salt to taste
- black pepper to taste
Instructions
- Preheat oven to 325ºF.
- Pat chuck roast dry with paper towels. Season generously with salt and black pepper on all sides.
- In a large Dutch oven over medium-high heat, add the seasoned beef roast. Sear on all sides until deep golden brown. Remove to a plate and set aside.
- In the same pot, add onions and carrots. Cook until they begin to caramelize, about 5 minutes. Add garlic and cook for 1 more minute until fragrant.
- Pour in the red wine and scrape the bottom of the pot to release all the flavorful browned bits. Let it simmer for a few minutes to reduce slightly.
- Return the beef to the pot. Add beef stock and thyme sprig bundle. The liquid should come about halfway up the roast.
- Cover and transfer to preheated oven. Cook for 3 to 4 hours, or until the beef is fork-tender. Check occasionally to ensure it’s not drying out; add a splash of stock if needed.
- Remove roast from the pot and tent it with foil. Skim off excess fat from the braising liquid, then simmer the sauce on the stovetop until slightly thickened. Slice or shred the beef, spoon the rich red wine sauce over top, and garnish with a sprinkle of fresh thyme.
Notes
Slow Cooker/Crockpot Instructions
- After searing the beef and sauteeing the vegetables, transfer everything to a slow cooker and cook on low for 8 hours or high for 4–5 hours.
- Remove roast and tent with foil. Discard thyme bundle.
- Pour jus into a medium saucepan and bring to a boil until thickened.
- Slice or shred beef and serve with pan jus reduction.
- Refrigerate: Store leftovers in an airtight container in the fridge for up to 4 days.
- Freeze: This pot roast freezes beautifully. Transfer to a freezer-safe container or bag and store for up to 3 months.
- Reheat Gently: Warm slowly over low heat or in a 300°F oven to maintain tenderness and flavor.
- Make Ahead: Braised dishes like this often taste even better the next day as the flavors deepen overnight.
- Reduce Waste: Use leftover sauce as a base for beef stew or pasta the next day.
Nutrition
Calories: 516kcal | Carbohydrates: 8g | Protein: 45g | Fat: 26g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 2g | Cholesterol: 156mg | Sodium: 296mg | Potassium: 1080mg | Fiber: 1g | Sugar: 3g | Vitamin A: 4566IU | Vitamin C: 4mg | Calcium: 68mg | Iron: 6mg
