Red Wine Braised Pot Roast
Red Wine Braised Pot Roast
Ingredients
For the Pot Roast
- 2 pounds chuck roast, to 2 1/2 pounds
- 2 tablespoons avocado oil, for drizzling and searing
- 1 tablespoon onion powder, or to taste
- 1 tablespoon garlic powder, or to taste
- 1 teaspoon black pepper, freshly ground, or to taste
- 1 tablespoon Nature Seasoning, or to taste
- 1 tablespoon Hidden Valley Ranch Seasoning, or to taste
- 6 garlic cloves, peeled, for inserting into roast
- 1 yellow onion, sliced
- 2 stalks celery, chopped
- 2 carrots, chopped
- 3 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 2 bay leaves
For the Gravy
- 1/2 stick unsalted butter
- 4 tablespoons all-purpose flour
- 3 cups beef broth
- 1 cup red wine, Cabernet Sauvignon recommended
- 1 teaspoon Worcestershire sauce, or a splash, to taste
- 1/2 teaspoon onion powder, or to taste
- 1/2 teaspoon garlic powder, or to taste
- 1/4 teaspoon black pepper, or to taste
- 1/2 teaspoon Nature Seasoning, or to taste
- 1/2 teaspoon Hidden Valley Ranch Seasoning, or to taste
Instructions
- 1
Preheat your oven to 350°F. Drizzle the chuck roast with 1 tablespoon of avocado oil, then liberally season both sides with onion powder, garlic powder, black pepper, Nature Seasoning, and Hidden Valley Ranch Seasoning. Rub the seasonings into the meat to ensure even coverage.
⏱️ 5 min•🌡️ 350
- 2
Heat 1 tablespoon of avocado oil in a large, oven-safe skillet or Dutch oven over medium-high heat. Once hot, carefully place the seasoned chuck roast into the pan and sear for approximately 3 minutes per side, until a deep brown crust forms. This locks in the flavors. Remove the seared roast from the pan and set aside.
⏱️ 10 min
- 3
Using a sharp knife, make several small slits (about 1-inch deep) over the surface of the seared chuck roast. Insert the peeled garlic cloves into these slits, distributing them evenly.
⏱️ 3 min
- 4
In the same skillet used for searing (do not clean it, as the fond adds flavor), melt the 1/2 stick of unsalted butter over medium heat.
⏱️ 2 min
- 5
Once the butter is melted and bubbling, add the 4 tablespoons of all-purpose flour to the pan. Whisk continuously to create a roux, cooking for 3 to 4 minutes until it turns a rich, golden brown color. This will be the base for your gravy.
⏱️ 4 min
- 6
Gradually pour in the 3 cups of beef broth into the roux, whisking constantly to prevent lumps. Once smooth, slowly add the 1 cup of red wine (Cabernet Sauvignon recommended), continuing to whisk until fully incorporated.
⏱️ 3 min
- 7
Add the sliced yellow onion to the gravy mixture. Season the gravy with 1/2 teaspoon each of onion powder, garlic powder, Nature Seasoning, Hidden Valley Ranch Seasoning, and 1/4 teaspoon black pepper, or adjust to your taste. Stir in the 1 teaspoon of Worcestershire sauce.
⏱️ 3 min
- 8
Place the seared chuck roast (with the inserted garlic cloves) into a roasting pan or back into the Dutch oven if it's large enough. Arrange the chopped celery and carrots around the roast.
⏱️ 2 min
- 9
Pour the prepared gravy mixture evenly over the chuck roast and vegetables in the roasting pan. Add the fresh sprigs of thyme, fresh sprigs of rosemary, and bay leaves to the pan, nestling them into the liquid.
⏱️ 3 min
- 10
Cover the roasting pan tightly with a lid or aluminum foil. Transfer to the preheated oven and bake for 2 1/2 to 3 hours, or until the pot roast is fork-tender.
⏱️ 180 min•🌡️ 350
- 11
Once cooked, carefully remove the pot roast from the oven. Let it rest for 10-15 minutes before slicing or shredding. Serve hot with the rich gravy and vegetables.
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
Red Wine Braised Pot Roast
For the Pot Roast
- 2 pounds chuck roast, to 2 1/2 pounds
- 2 tablespoons avocado oil, for drizzling and searing
- 1 tablespoon onion powder, or to taste
- 1 tablespoon garlic powder, or to taste
- 1 teaspoon black pepper, freshly ground, or to taste
- 1 tablespoon Nature Seasoning, or to taste
- 1 tablespoon Hidden Valley Ranch Seasoning, or to taste
- 6 garlic cloves, peeled, for inserting into roast
- 1 yellow onion, sliced
- 2 stalks celery, chopped
- 2 carrots, chopped
- 3 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 2 bay leaves
For the Gravy
- 1/2 stick unsalted butter
- 4 tablespoons all-purpose flour
- 3 cups beef broth
- 1 cup red wine, Cabernet Sauvignon recommended
- 1 teaspoon Worcestershire sauce, or a splash, to taste
- 1/2 teaspoon onion powder, or to taste
- 1/2 teaspoon garlic powder, or to taste
- 1/4 teaspoon black pepper, or to taste
- 1/2 teaspoon Nature Seasoning, or to taste
- 1/2 teaspoon Hidden Valley Ranch Seasoning, or to taste
Instructions
- 1
Preheat your oven to 350°F. Drizzle the chuck roast with 1 tablespoon of avocado oil, then liberally season both sides with onion powder, garlic powder, black pepper, Nature Seasoning, and Hidden Valley Ranch Seasoning. Rub the seasonings into the meat to ensure even coverage.
⏱️ 5 min•🌡️ 350 - 2
Heat 1 tablespoon of avocado oil in a large, oven-safe skillet or Dutch oven over medium-high heat. Once hot, carefully place the seasoned chuck roast into the pan and sear for approximately 3 minutes per side, until a deep brown crust forms. This locks in the flavors. Remove the seared roast from the pan and set aside.
⏱️ 10 min - 3
Using a sharp knife, make several small slits (about 1-inch deep) over the surface of the seared chuck roast. Insert the peeled garlic cloves into these slits, distributing them evenly.
⏱️ 3 min - 4
In the same skillet used for searing (do not clean it, as the fond adds flavor), melt the 1/2 stick of unsalted butter over medium heat.
⏱️ 2 min - 5
Once the butter is melted and bubbling, add the 4 tablespoons of all-purpose flour to the pan. Whisk continuously to create a roux, cooking for 3 to 4 minutes until it turns a rich, golden brown color. This will be the base for your gravy.
⏱️ 4 min - 6
Gradually pour in the 3 cups of beef broth into the roux, whisking constantly to prevent lumps. Once smooth, slowly add the 1 cup of red wine (Cabernet Sauvignon recommended), continuing to whisk until fully incorporated.
⏱️ 3 min - 7
Add the sliced yellow onion to the gravy mixture. Season the gravy with 1/2 teaspoon each of onion powder, garlic powder, Nature Seasoning, Hidden Valley Ranch Seasoning, and 1/4 teaspoon black pepper, or adjust to your taste. Stir in the 1 teaspoon of Worcestershire sauce.
⏱️ 3 min - 8
Place the seared chuck roast (with the inserted garlic cloves) into a roasting pan or back into the Dutch oven if it's large enough. Arrange the chopped celery and carrots around the roast.
⏱️ 2 min - 9
Pour the prepared gravy mixture evenly over the chuck roast and vegetables in the roasting pan. Add the fresh sprigs of thyme, fresh sprigs of rosemary, and bay leaves to the pan, nestling them into the liquid.
⏱️ 3 min - 10
Cover the roasting pan tightly with a lid or aluminum foil. Transfer to the preheated oven and bake for 2 1/2 to 3 hours, or until the pot roast is fork-tender.
⏱️ 180 min•🌡️ 350 - 11
Once cooked, carefully remove the pot roast from the oven. Let it rest for 10-15 minutes before slicing or shredding. Serve hot with the rich gravy and vegetables.
⏱️ 10 min