Pot Roast in a Red Wine Sauce Neen's Essentials

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 325°F.

Cut the chuck roast into smaller chunks that fit in the palm of your hand.

Season the meat generously with OG steak seasoning on all sides.

Heat oil (ghee or tallow) in a pan and sear the meat until browned.

Sauté onions in the same pan until they begin to sweat, then add garlic.

Toss the seared meat back into the pan with the onions and garlic.

Pour in 1-2 cups of red wine and allow it to reduce by half for about 5-10 minutes.

Add carrots, celery, and the whole 32 oz of beef broth to the pan.

Season again with OG steak seasoning and bring to a boil, removing any impurities.

Cover the pan and transfer it to the oven to cook for about 3-4 hours at 325°F.

After 4 hours, check the tenderness of the pot roast.

Prepare roasted potatoes and carrots with pearl onions by tossing them in olive oil and kosher salt, then roasting at 400°F for 30-40 minutes.

For the sauce, remove the meat and make a roux with butter and flour in the pan juices until bubbling.

Reduce the sauce until thickened, seasoning with salt and pepper to taste.

Finish the sauce with a touch of cherry vinegar.

Serve the pot roast on a bed of roasted potatoes, ladle sauce over the top, and add roasted carrots and onions.

Cooking Techniques

Equipment Needed

Spice Level: