Delicious Beef Roast in Red Wine Recipe
Are you in search of a hearty and soul-warming meal? Look no further. I present to you the recipe for Beef Roast Simmered in Red Wine, also known as “Carni Arrosto Al Vino Rosso” in Italian. This dish is the epitome of comfort food and always leaves me feeling satisfied.
The recipe combines tender beef with a full-bodied red wine sauce, making it a perfect option for entertaining guests or simply treating yourself to a fancy home-cooked meal. The aromas that fill your kitchen while the dish simmers bring comfort and warmth to your soul.
Using simple ingredients like garlic, onion, dried herbs, diced tomatoes, and Worcestershire sauce; this recipe is not only delicious but also easy to make. In just a few hours, your home will be filled with the tantalizing fragrance of slow-cooked beef immersed in the rich flavors of red wine.
Don’t let the length of the ingredient list intimidate you; it’s worth it. Put on an apron, pour yourself a glass of your favorite red wine, and start cooking up some love with this classic dish.
Why You’ll Love This Recipe
Do you want to impress your guests at the next dinner party? Look no further than this beef roast in red wine recipe. Not only is it a classic dish that everyone will love, but the bold flavors and aromas of the wine-infused meat will make it a showstopper on your table.
Firstly, let’s talk about the star of this dish – the red wine. A full-bodied red wine is the key to making this dish a success. The deep hues and robust flavors of the wine are perfectly complemented by the tender cuts of beef roast. As you take your first bite, you’ll experience an explosion of flavors in your mouth that will leave your taste buds craving for more.
The ingredients used in this recipe are readily available and easy to work with. You don’t have to be a master chef to make this dish; all you need is a few hours, a slow cooker, and some quality ingredients. The chuck roast used in this recipe is affordable, and when cooked correctly, it becomes incredibly juicy, tender and falls apart easily with your utensils.
Another great thing about this beef roast in red wine recipe is its versatility. By experimenting with different variations and substitutions, you can personalize this dish according to your taste preferences. For instance, if you’re not fond of full-bodied wines, try using a lighter-bodied one such as Pinot Noir. Or if you prefer more vegetable ingredients in your dishes, add some diced carrots or potatoes.
In summary, what’s not to love about beef roast in red wine? With its rich flavors and versatility, it’s a classic dish that will please everyone at your table. Give it a try today and impress your guests with an unforgettable dinner experience!
Ingredient List
This carni arrosto al vino rosso recipe requires a few key ingredients to create its signature flavor. Here’s everything you need:
- 3-4 lbs Boneless Beef Chuck Roast: The best cut of beef for this recipe is the boneless chuck roast. This affordable cut has great marbling and becomes tender and juicy when cooked slowly.
- 1 Small Onion, Thinly Sliced: A small onion adds a sweet and savory depth of flavor to the dish.
- 4 Garlic Cloves, Minced: Garlic adds so much flavor to beef recipes, including this one.
- 1 Teaspoon Kosher Salt: Salt helps bring out the natural flavors in the meat and other ingredients in this dish.
- Fresh Ground Pepper: Freshly cracked black pepper adds a sharpness and depth of flavor to beef that complements the salt beautifully.
- 1 Teaspoon Dried Thyme: Dried thyme is a herbaceous and slightly sweet spice that pairs well with beef.
- 1 Teaspoon Dried Basil: Dried basil adds just the right amount of sweetness and earthiness to this recipe.
- 1 Teaspoon Dried Oregano: Dried oregano has a strong, slightly bittersweet flavor that complements the flavors of red wine nicely.
- 1 Teaspoon Dried Rosemary: Like many other herbs used in this recipe, dried rosemary has a distinctive savory taste that pairs well with beef dishes.
- 2 Cups Full-Bodied Red Wine: A full-bodied red wine is preferred for this dish since it can stand up to the bold flavors of the beef and herbs. Options include chianti, Barolo or Pinot Noir.
- 1 14oz Can of Diced Tomatoes: Adding canned diced tomatoes gives this recipe an acidic, slightly sweet element that helps tame the beef’s richness.
- 1 1/2 Cups Beef Broth: The beef broth adds depth and body to the dish, helping it achieve a rich and savory taste.
- 2 Tablespoons Worcestershire Sauce: This tangy sauce provides a subtle sour and umami flavor to the recipe.
- 2 Tablespoons Cornstarch (Optional): Corn starch can be used as a thickening agent if needed. If you want your sauce thicker, mix the corn starch with cold water and add it to the dish after it has been cooked for four hours.
The Recipe How-To
Step 1: Start by preheating your oven to 350°F.
Step 2: Season a 3-4 lb beef chuck roast with 1 teaspoon each of kosher salt, dried thyme, dried rosemary and 1/2 teaspoon each of fresh ground pepper, dried basil and dried oregano.
Step 3: Heat a large skillet over medium-high heat. Add 1 tablespoon of olive oil and sear the roast for about 2-3 minutes on each side until browned.
Adding the Vegetables and Red Wine
Step 4: Remove the roast from the skillet and place it in a deep rectangular baking dish.
Step 5: In the same skillet, sauté 1 small onion thinly sliced and 4 garlic cloves minced until soft, about 3-4 minutes.
Step 6: Deglaze the pan with 2 cups of full-bodied red wine, such as Pinot Noir or Cabernet Sauvignon. Use a wooden spoon to scrape off any brown bits stuck to the skillet to release extra flavor.
Braising and Cooking the Beef Roast
Step 7: Pour the wine mixture over the beef roast in the baking dish. Add 1 cup of beef broth, 1 cup of diced tomatoes with their juices, and 1 tablespoon of Worcestershire sauce. Mix well to combine all ingredients.
Step 8: Cover tightly with foil and roast in a preheated oven for about 2 hours or until meat is tender and easily falls apart when pierced with a fork.
Thickening the Gravy
Step 9: Transfer the roast to a plate covered with aluminum foil to keep it warm. Strain remaining sauce into a medium-sized saucepan discarding the solids.
Step 10: In a small bowl, mix 2 tablespoons of cornstarch with 2 tablespoons of cold water until fully dissolved. Slowly pour the cornstarch mixture into the saucepan while whisking constantly to prevent lumps from forming.
Step 11: Bring the sauce to a boil over medium-high heat and cook for about 5-10 minutes until it thickens into a gravy consistency. Adjust seasoning with additional salt or pepper if needed.
Serving
Step 12: Slice the beef roast thinly against the grain and serve it on a platter drizzled with some of the thickened red wine gravy.
Enjoy!
Pair this flavorful dish with roasted vegetables, mashed potatoes or steamed rice for a comforting and satisfying meal.
Substitutions and Variations
In this recipe, you can certainly make some substitutions and variations to adjust the taste or fit your preferences. Here are some options:
– Red wine: Although full-bodied red wine is the recommended choice for this recipe, you can use other types of red wine such as Pinot Noir. Just make sure to choose a wine that you would drink with the dish as it will affect the overall flavor.
– Beef roast: Instead of chuck roast, you can use other cuts of beef such as pot roast or even thinly sliced roast beef. However, the cooking time may vary depending on the type and thickness of the meat.
– Onion: If you don’t have a small onion or prefer a stronger onion flavor, you can substitute it with 1 large onion thinly sliced.
– Dried spices: The recipe calls for dried thyme, basil, oregano, and rosemary. If you have fresh herbs on hand, feel free to use them instead. Just keep in mind that the amount should be tripled to match the intensity.
– Beef broth: If you don’t have beef broth, you can substitute with chicken or vegetable broth. Water is also an option but won’t add as much flavor.
– Cornstarch: Alternatively, you can use flour or arrowroot powder as a thickener for the sauce. Just make sure to whisk it well into the liquid to avoid lumps.
– Worcestershire sauce: This ingredient adds a tangy and savory flavor to the dish, but if you don’t have it or prefer to omit it, you can do so without compromising much of the taste.
No matter what substitutions or variations you make, always taste and adjust accordingly before serving. Remember that cooking is not an exact science, so don’t be afraid to experiment and find your own unique version of this delicious beef roast in red wine (carni arrosto al vino rosso) recipe!
Serving and Pairing
I’ve always believed that a delicious meal is best complemented by a perfect pairing. When it comes to my recipe for Carni Arrosto Al Vino Rosso, the full-bodied red wine used in the cooking process makes for an obvious choice to pair with your dish. A bold Cabernet Sauvignon or a spicy Zinfandel could also do the trick.
When serving up your Carni Arrosto Al Vino Rosso, I recommend thinly slicing the roast beef and lightly drizzling some of the delectable red wine sauce over the top. This will give you all of the flavors in every bite. You could also consider serving with some crusty bread or potatoes which will help to mop up any of the delicious juices and make the meal more satisfying.
For sides, you can try pairing this dish with something that has its own richness and depth of flavor such as roasted root vegetables like carrots or parsnips. You can even opt for a refreshing green salad with balsamic dressing if you’re looking for a lighter side option.
This recipe takes time and effort, so when it comes to choosing a wine, it is essential to make sure that it is going to be good quality – you don’t want your taste buds let down after all that effort! Trust me, using a full-bodied, rich red wine will help elevate this dish and take it from ordinary food to something magical.
Make-Ahead, Storing and Reheating
This beef roast in red wine recipe is perfect for making ahead and reheating when you’re ready to serve. It can be made up to two days in advance and refrigerated until ready to reheat.
To store the beef roast, transfer it to an airtight container and let it cool completely before placing it in the refrigerator. It is best to separate the beef from excess sauce as this will prevent the meat from becoming too soggy. You can also store the sauce separately in a sealable container for easy reheating.
When reheating, place the beef roast and the sauce in separate dishes. Heat the beef roast in a 350°F oven for 10-15 minutes, or until it is heated through. If you prefer, you can also reheat using your microwave or stovetop. For best results, warm up the sauce over medium heat, stirring occasionally.
If you find that the sauce has become too thick after storing it in the refrigerator, you can add some beef broth or water while reheating to help thin it out. You may have to add 1 tablespoon of cornstarch mixed with 2 tablespoons of water if it becomes too thin, but keep in mind that this will thicken up the sauce quickly.
Overall, this beef roast in red wine recipe is perfect for those who want to enjoy a hearty and flavorful meal without worrying about having to cook during a busy week. With a few simple steps, you can make this dish ahead of time and reheat it whenever you’re ready for dinner!
Tips for Perfect Results
To get the perfect results for this recipe, here are some tips that will help you. First of all, don’t be hesitant to use a cheaper cut of beef because slow cooking it in red wine will make it tender and flavorful.
Secondly, remember to generously season the meat with kosher salt and fresh ground pepper before searing. This will enhance the flavor of the beef roast and create a nice crust on the outside.
When it comes to using wine for this recipe, choose a full-bodied red wine like Barolo Italian wine or Pinot Noir. These wines are good for cooking beef and increase the flavor profile of the dish.
Another useful tip is to add Worcestershire sauce to the recipe. This sauce has a rich umami flavor that enhances the savory taste of the beef broth and diced tomatoes.
To thicken the cooking liquid, use cornstarch instead of flour. It is important to add this at the end of cooking so that it does not become lumpy in the slow cooker.
Finally, let the roast rest for a few minutes before carving it into thinly sliced pieces. This way, all of the juices can redistribute throughout the meat and keep it juicy.
By following these tips, your Carni Arrosto Al Vino Rosso or Beef Roast in Red Wine recipe made with 3-4 lbs boneless beef chuck roast, 1 small onion thinly sliced, 3 garlic cloves minced, 1 teaspoon dried thyme, 1 teaspoon dried basil, 1 teaspoon dried oregano, 1 teaspoon dried rosemary, 1 tablespoon Worcestershire sauce, 2 cups beef broth + more if needed (for slow cooker), 1 cup full-bodied red wine (Barolo Italian wine or Pinot Noir), 14 oz diced tomatoes with juice (canned) and cornstarch should turn out perfectly!
FAQ
As with any recipe, there may be some questions that arise during the cooking process. Here are some frequently asked questions about this beef roast in red wine recipe:
What is the best red wine to cook roast beef?
Pairing wine with beef roast is all about choosing the right kind of wine that complements the rich flavors of the meat. A deeper hue and heavy tannin make-up work best, which makes fresher, non-aged Merlot and Pinot Noir perfect choices. These wines beautifully balance the flavors of the roast while enhancing its taste with their fruity notes.
Is red wine good for roast?
When it comes to pairing red wine with beef dishes, opting for a dry and robust flavor is your best bet. Varieties such as Cabernet Sauvignon, Zinfandel, or Syrah tend to make a sauce that is both rich and flavorful. If you prefer something slightly sweeter, Merlot can also be used, while still offering a full-bodied taste you can rely on.
What flavor does red wine add to beef?
When it comes to wine, there are certain reds that boast a fruity and rich flavor highlighted by notes of plum, currant, and cherry. These types of wines pair incredibly well with steak. Additionally, some dry red wines exhibit a spicy profile complemented by traces of pepper, cinnamon, nutmeg, clove, ginger, or anise. Such wines are typically made from Syrah, Grenache, Petite Syrah, Malbec, or Zinfandel grapes.
What red wine is good for cooking beef stew?
When it comes to pairing wine with a hearty stew, it’s best to steer clear of delicate options like Pinot Noir. Instead, opt for a robust red wine like cabernet, merlot, zinfandel, shiraz, or malbec to complement the rich flavors of the dish.
Bottom Line
In conclusion, this beef roast in red wine recipe is a delicious and hearty dish that will impress any dinner party guest. With the rich and full-bodied flavor of the red wine, tender chunks of beef, and aromatic blend of herbs and spices, every bite is sure to be bursting with savory goodness.
By using high-quality ingredients and following the step-by-step instructions provided, you can enjoy a restaurant-quality meal right in your own home. Whether you’re cooking for a special occasion or just want to treat yourself and your loved ones, this recipe is sure to satisfy.
So why not give it a try? With its easy preparation, versatile serving options, and deliciously irresistible taste, this beef roast in red wine recipe is a must-try for any aspiring home cook. Don’t miss out on the chance to elevate your cooking skills and impress your taste buds – make it tonight and savor every bite!
Beef Roast in Red Wine (Carni Arrosto Al Vino Rosso) Recipe
Ingredients
- 1 (3 -4 lb) chuck roast (okay to use from frozen state)
- 1 small onion, very thinly sliced
- 4 large garlic cloves, very thinly sliced
- 3 cups full-bodied red wine (Shiraz, Beaujolais, Syrah, etc. Using non-alcoholic wine is perfectly fine, but I suggest pouring 2 )
- 2 (14 1/2 ounce) cans diced tomatoes, in their juice
- 1 cup beef broth
- 1 tablespoon Worcestershire sauce
- 1 tablespoon dried rosemary
- 1 tablespoon dried oregano
- 1 tablespoon dried basil
- 2 teaspoons dried thyme
- 2 teaspoons kosher salt, divided
- 2 teaspoons fresh ground pepper, divided
- 2 tablespoons cornstarch, optional for a thickened sauce
Instructions
- In a 5.5 quart crockpot:
- Place ½ the onion slices on the bottom of the dry crockpot. Season roast on all sides with 1 tsp salt and 1 tsp pepper and lay on top of the bed of onions. Lay remaining onions and sliced garlic on top of the roast.
- In a large bowl, combine wine, tomatoes, broth, Worcestershire, all herbs and 1 tsp salt and 1 tsp pepper. Pour over the roast.
- Cover the crockpot and let cook on low heat for 8-10 hours until tender. OR – Cook on high heat for 2 hours, then turn to low and cook 6 more hours or until tender.
- Taste the sauce and adjust salt and pepper, if necessary.
- Sauce can be thickened at the end by making a slurry of 2 TB cornstarch in ½ cup cold water and adding it to the crockpot. Stir the slurry in slowly and let cook an additional 10 minutes on high heat, covered.
- Serve over rice or egg noodles.
Add Your Own Notes
Nutrition
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