British

Red Wine Pot Roast with Rosemary

Name: Red Wine Pot Roast with Rosemary
Prep time: 25 min
Cook time: 195 min
Total time: 220 min
Yield: 6 servings
Cuisine: british
Ingredients: 1.5–2kg (3½–4 lb) beef chuck roast in one piece; 2 tablespoons oil; 2 onions, sliced; 4 carrots, cut into chunks; 3 celery sticks, sliced; 4 garlic cloves, crushed; 2 tablespoons tomato puree; 1 tablespoon cornflour (optional, for a thicker sauce; keeps it gluten-free); 375ml (½ bottle) red wine; 500ml beef stock; 2 bay leaves; A big bunch of fresh rosemary; Salt and black pepper

A whole beef chuck roast seared dark, then braised for three hours in red wine and stock on a bed of onions, carrots and celery with a big bunch of rosemary. Fall-apart tender with a rich, glossy sauce.

3 hrs 40 mins

Easy

Serves 6

DFGF

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Nutrition per serving

540

Calories

50g

Protein

12g

Carbs

28g

Fat

Ingredients

Serves6

1.5–2kg (3½–4 lb) beef chuck roast in one piece
2 tablespoons oil
2 onions, sliced
4 carrots, cut into chunks
3 celery sticks, sliced
4 garlic cloves, crushed
2 tablespoons tomato puree
1 tablespoon cornflour (optional, for a thicker sauce; keeps it gluten-free)
375ml (½ bottle) red wine
500ml beef stock
2 bay leaves
A big bunch of fresh rosemary
Salt and black pepper

How to make it

1. Season and sear Heat the oven to 150°C (300°F). Pat the beef dry and season it hard with salt and pepper. Heat the oil in a large casserole or Dutch oven over high heat and brown the beef on every side, edges included, until deep brown. Take your time, about 10–12 minutes. Lift it out.

2. Soften the veg Turn the heat to medium. Add the onions, carrots and celery and cook for 8 minutes, scraping up the brown bits. Add the garlic and tomato puree and stir for 2 minutes. Sprinkle over the cornflour if using and stir.

3. Deglaze Pour in the wine and let it bubble for 2–3 minutes, then add the stock and bay leaves.

4. Braise Sit the beef back in the pot on top of the veg, lay the rosemary over the top, and bring to a simmer. Lid on, into the oven for 3 hours, turning the beef once halfway. It's ready when a fork goes in and twists easily.

5. Finish the sauce Lift the beef out and rest it under foil. Fish out the rosemary stalks and bay leaves. Skim the fat off the liquid and simmer on the hob for 10 minutes to reduce until glossy. Taste for salt.

6. Serve Pull the beef into thick pieces, or slice it, and serve with the vegetables and plenty of sauce. Mash or crusty bread on the side.

Good to know

Chuck is the right cut: it has the connective tissue that melts into tenderness. Lean cuts go dry
Even better the next day. Cool, chill, lift off the fat and reheat gently
Leftovers make outstanding beef sandwiches or a pie filling