Red Wine Beef Pot Roast as with any pot roast is simple to make & requires little effort on your part. Brown the meat in a pot, add a good glug of red wine, some onions, carrots, whole garlic cloves, a generous amount of pepper, broth and a sprig of rosemary & let the oven do the work a few hours. The beef becomes buttery soft & fall-apart tender. No knife required.Towards the end of the cooking time, make the creamy horseradish potatoes & steam some of your favorite greens – for me that’s usually French green beans.Jump to Recipe
I love this simple, rustic dish. I don’t peel my carrots, I cut the onions into wedges & leave the garlic cloves whole. No fussing. Then on top of the beef and veg I lay a big sprig of rosemary. It’s enough to infuse the juices without being over powering or requiring any chopping. When ready to serve simply whisk the rosemary stem out of the pot. Spoon the horseradish mashed potato into the bottom of a shallow bowl, top with pieces of tender beef & carrots then ladle over the flavorful gravy with the softened onion and garlic cloves. Instead of mashed potato you could serve the beef with crusty bread, or tossed through some pasta. Even on its own with some greens is perfect. I hope you enjoy this recipe as much as I do. Toodles, Lovoni xo
RED WINE BEEF POT ROAST & HORSERADISH POTATO
- 1/3 cup all-purpose flour
- 2 tsp freshly ground pepper
- 1 tsp sea salt
- 2 1/2 lb beef chuck roast, trimmed of excess fat & halved if too large to fit into pot
- 2 tbsp olive oil
- 2 brown onions, peeled and cut into wedges
- 8 garlic cloves, peeled
- 12 oz carrots, cut into chunks
- 2 tsp crushed red pepper chili flakes
- 2 tsp brown sugar
- 1 1/2 cups red wine
- 1 1/2 cups good beef broth
- 1 large sprig of rosemary
- Steamed green beans, to serve, optional
- 2 lb russet potatoes, peeled and cut into large chunks
- A good pinch of sea salt
- 1/3 cup melted salted butter
- 1/3 cup sour cream, room temp
- 2 tbsp prepared horseradish, room temp
To make the pot roast:
- Preheat the oven to 325°F (160°C). In a large bowl or a resealable bag, combine flour, pepper and salt. Add the beef & toss until well the beef is coated in the flour mixture. Reserve excess flour mixture.
- Heat the oil in a pot or Dutch oven over medium high heat. Add the beef and brown for about 10 minutes, turning occasionally, until the beef is browned all over with a nice crust. Sprinkle over any remaining flour mixture left in the bowl or bag over the beef.
- Add the onion, garlic, carrot, red pepper and sugar. Arrange everything in the pot so some vegetables are under the beef, some around the sides, some on top.
- Add the wine and broth. Place rosemary on top. Bring to a boil. Cover and cook for 3 hours, carefully stirring and turning the beef halfway through cooking until beef is fall-apart tender and sauce is thickened somewhat.
To make the mashed potato:
- In a large saucepan, add the potato, a good pinch of salt and cover the cool water. Cook, uncovered, on medium-high, for 25 minutes or until potato is softened when a piece is pieced with a small, sharp knife. Drain thoroughly and return potato to same pan. Using a potato masher, mash potato over low heat until all lumps appear to have gone. Add the warm melted butter, sour cream and horseradish. Stir vigorously with a fork or a whisk until smooth.
- Spoon the potato into shallow serving bowls. Break apart the beef and spoon the beef, gravy and vegetables over the potato. Serve with beans if desired. Serves 6 to 8.