Description
This Mom’s Famous Red Wine Pot Roast is a rich, slow-braised chuck roast cooked in red wine with carrots, celery, and potatoes until melt-in-your-mouth tender. A classic comfort dish full of deep, savory flavor.
Ingredients
- 1 (8 oz) can tomato sauce
- 1 tbsp brown sugar
- 1 tsp dried oregano
- 1 tsp horseradish
- 1 tsp mustard
- 3.5–4 lb chuck roast
- 2 garlic cloves, sliced
- 1/4 cup flour
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/3 cup olive oil
- 1 onion, sliced
- 1 cup red wine (replace with broth for halal version)
- 1 bay leaf
- 8 small red potatoes
- 6 carrots, cut
- 4 celery ribs, cut
Instructions
- Mix tomato sauce, brown sugar, oregano, horseradish, and mustard; set aside.
- Insert garlic slices into slits in the roast.
- Coat roast with flour, salt, and pepper.
- Brown roast in hot oil in a Dutch oven.
- Add onions and red wine (or broth), then pour sauce mixture over roast and add bay leaf.
- Cover and simmer for 2.5 hours.
- Add potatoes, carrots, and celery; simmer 1 more hour until tender.
- Optional: skim fat from sauce before serving.
- Serve roast with vegetables and spooned sauce.
Notes
- Wine can be replaced with beef or chicken broth for halal version.
- Potatoes should be similar in size for even cooking.
- Roast tastes better after resting slightly before serving.
- Prep Time: 30 minutes
- Cook Time: 3 hours 50 minutes
- Category: Dinner, Main Course
- Method: Braise
- Cuisine: American