Pot Roast with Red Wine Recipe🥩🍷|🥂🍾With Merlot and Tomato Paste in the Gravy🍅🥔🍠🥕🧅🧄

beef chuck roast

🥗Healthier: lean beef cuts

💰Cheaper: pork shoulder

Lean beef cuts are lower in fat, while pork shoulder is often more affordable.

potatoes

🥗Healthier: sweet potatoes

💰Cheaper: instant mashed potatoes

Sweet potatoes are more nutritious, while instant mashed potatoes save time and money.

Preheat the oven to 350 degrees Fahrenheit.

Heat a little canola oil in a pan over medium-high heat.

Brown the roast on each side for about 5 minutes.

Remove the roast and set it aside.

Deglaze the pan with 1 cup of red wine, scraping the bottom to get the flavorful bits.

Add the onion soup mix to the deglazed pan and mix it in, then set aside.

Cut up the vegetables (potatoes, carrots, etc.) and place them in the baking dish with the roast.

Pour the deglazing liquid over the vegetables to prevent browning.

Add 1/4 cup Worcestershire sauce, 1/2 teaspoon each of garlic powder, onion powder, and black pepper to the baking dish.

Add 5 small cloves of garlic and 3 bay leaves to the baking dish.

Add 2 more cups of red wine to the baking dish, ensuring the bay leaves are submerged.

Cover the baking dish with foil and bake in the oven at 350 degrees Fahrenheit for 2 hours.

Remove from the oven, baste the meat and vegetables, and return to the oven uncovered for 40 minutes.

After 40 minutes, turn off the oven and leave the pot roast in the oven uncovered for another 20 minutes.

Cooking Techniques

Equipment Needed

Spice Level: