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Wine-Marinated Pot Roast

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Wine-Marinated Pot Roast

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  • Makes: 8 servings
  • Prep 45 mins
  • Marinate 8 hrs to 24 hrs
  • Bake 3 hrs

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Ingredients

  • 1 3 - 3 1/2 - pound boneless beef chuck arm pot roast, beef chuck shoulder pot roast or beef chuck seven-bone pot roast
  • 1 750 - milliliter bottle fruity red wine (such as Cabernet Sauvignon, Red Zinfandel or Merlot)
  • 1/2 teaspoon kosher, sea salt or regular salt
  • 1/2 teaspoon ground black pepper
  • 2 tablespoons olive oil or vegetable oil
  • 1 10 1/2 - ounce can condensed beef broth
  • 1/4 cup no salt added tomato paste
  • 1 tablespoon Dijon-style mustard
  • 1 tablespoon herbes de Provence, fines herbes or Italian seasoning, crushed
  • 3 cloves garlic, chopped
  • 2 bay leaves
  • 1 large onion, cut into thin wedges
  • 4 medium carrots, peeled, cut in half lengthwise, and halved crosswise or 2 cups packaged peeled fresh baby carrots
  • 4 medium parsnips, peeled and cut into 2-inch pieces or 4 medium potatoes, peeled and cut lengthwise into sixths
  • 2 cups whole fresh cremini mushrooms
  • 2 stalks celery, bias-sliced into 1-inch pieces
  • Hot cooked noodles (optional)
  • 2 tablespoons snipped Italian (flat-leaf) parsley
  • Baguette-style French bread, cut into 1-1/2-inch slices (optional)

Directions

  1. Trim fat from meat. Place meat in a resealable plastic bag set in a shallow dish. Pour wine over meat; seal bag. Marinate in the refrigerator for at least 8 hours and up to 24 hours, turning bag occasionally.
  2. Drain meat, reserving wine. Pat meat dry with paper towels. Sprinkle meat with salt and black pepper. In a 4- to 6-quart Dutch oven, over medium heat brown meat on all sides in hot oil.
  3. In a medium saucepan, bring reserved wine to boiling; reduce heat. Simmer, uncovered, for 15 to 20 minutes or until wine is reduced by half, about 1-1/2 cups. Stir in beef broth, tomato paste, mustard, herbes de Provence, garlic and bay leaves. Return to boiling; reduce heat. Simmer, uncovered for 5 minutes more. Pour wine mixture over meat in Dutch oven; add onion.
  4. Bake, covered, in a 325 degree F oven for 2-1/2 hours. Add carrots, parsnips, mushrooms and celery. Bake, covered, about 1 hour more or until meat is very tender. Transfer meat and vegetables to a large serving platter, reserving juices in Dutch oven. Cover meat and vegetables with foil to keep warm.
  5. For wine sauce, skim off any fat from juices. Bring to boiling; reduce heat. Simmer, uncovered, for 10 to 15 minutes or until juices are slightly thickened. Season to taste.
  6. Slice meat or use a fork to break meat apart into pieces. Serve wine sauce with meat, vegetables and noodles. Sprinkle meat and vegetables with parsley. If you like, serve with French bread. Makes 8 servings.

Nutrition Facts

(Wine-Marinated Pot Roast)

Servings Per Recipe 8, Trans fatty acid (g) 0, iron (mg) 3, Potassium (mg) 840, sodium (mg) 577, Thiamin (mg) 0, vit. C (mg) 13, vit. A (IU) 5348, sugar (g) 5, Polyunsaturated fat (g) 1, fiber (g) 4, Riboflavin (mg) 0, sat. fat (g) 8, Monosaturated fat (g) 11, Niacin (mg) 7, Pyridoxine (Vit. B6) (mg) 0, Fat, total (g) 24, Folate (µg) 51, chol. (mg) 118, carb. (g) 16, Cobalamin (Vit. B12) (µg) 2, pro. (g) 29, calcium (mg) 69, cal. (kcal) 467

Comments (1)

patriciammiller wrote:
This was THE best pot roast I've ever made! It will from now on be the only pot roast I make.

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