Believe it or not, this recipe has about 10 minutes hands on time. It cooks in about 2 hours depending on the weight. The beef cooks in beef broth and red wine creating a succulent and tender meat encrusted in cracked black pepper. Some might call this an old fashioned pot roast with a wine sauce.
Wine Pairing: Syrah or Cabernet Sauvignon
Serves 4
Ingredients
:1- 3 to 4 pound chuck roast
1 cup medium dry red wine
2-3 cups beef broth
1 tablespoon black pepper, freshly cracked
Kosher salt, about 1 teaspoon
1 carrot, peeled and cut into 2 inch pieces
1 onion, peeled and quartered
Instructions:
Preheat oven to 400 degrees.
Pour wine and 2 cups broth into a roasting pan. Add carrot and onion.
Season meat by rubbing salt and pepper into both sides. Place meat into roasting pans with broth and vegetables.
Cook 30 minutes. Reduce heat to 350 degrees. Turn meat over to allow other side to cook in pan juices and cook an additional hour or until fork tender. Check the roast after 30-45 minutes to make sure there is still juice in the pan. If not add another cup broth.
Turn oven off and allow roast to rest 20-30 minutes. Then remove roast from oven to platter. Top with any remaining pan juices and serve.
Cooking Wiser:
If you can find a beef roast with bone in even better
The vegetables are for flavor. However, if you want to add in vegetables for serving with the roast, add them when you reduce the oven temperature to 350. Add 4 peeled potatoes, quartered, 2 additional onions and 4 additional carrots.
Adjust salt to your taste but add enough to lift the flavors.
Use the pan juices to make a sauce for the roast
Stay tuned for ways to use the left over roast, no one will know they are eating left overs.