Savory Garlic-Wine Pot Roast: A Mouthwatering Recipe
Hungry for a hearty, savory meal that will warm you up and satisfy your taste buds? Look no further than this garlic-wine pot roast recipe! Made with tender, juicy beef chuck roast and infused with the rich flavors of garlic and red wine, this dish is perfect for chilly autumn or winter evenings.
There’s something magical about pot roasts. Maybe it’s the history of the dish – people have been slow-cooking meats in pots for centuries, stretching tough cuts of meat into delicious meals that could last for days. Or maybe it’s the way the flavors meld together, as the meat absorbs the savory broth and cooks low and slow until it’s fall-apart tender. Whatever the reason, there’s nothing quite like a good pot roast – and this garlic-wine version is sure to impress.
So why not give this recipe a try? It’s easy to prepare, doesn’t require any fancy equipment, and can be customized to your taste preferences (more or less garlic, anyone?). Plus, with plenty of leftovers – if you’re lucky – you’ll be able to enjoy this meal for days to come. Trust me when I say that once you’ve tried garlic-wine pot roast, you’ll be hooked!
Why You’ll Love This Recipe
When it comes to pot roast recipes, it can be tough to find the perfect balance of savory and succulent flavors. That’s where my Garlic-Wine Pot Roast recipe comes in.
Trust me, you’ll love this recipe for several reasons. First and foremost, the ingredients are incredibly simple and easy to find at your local grocery store. With just a few key ingredients such as garlic, onion, dry red wine, beef broth, and beef chuck roast, you can create a mouth-watering dish that will impress even the pickiest eaters.
Another reason why you’ll love this recipe is that it’s incredibly versatile. Whether you want to cook it in a dutch oven on the stove or slow cook it in a crockpot, this Garlic-Wine Pot Roast will come out perfectly every time. Plus, it’s easily customizable so you can make substitutions and variations based on your personal taste preferences.
But perhaps the best reason why you’ll love this recipe is its deep, rich flavor that comes from braising the beef in a mixture of red wine and beef broth along with fragrant garlic and onions. The result is juicy, fall-apart tender meat that melts in your mouth with every bite.
So if you’re looking for a delicious and comforting meal that’s perfect for any occasion – from weeknight dinners to special occasions – my Garlic-Wine Pot Roast recipe is just what you need. Try it today and I promise you won’t be disappointed!
Ingredient List
- 4-5 pound beef round rump roast or beef chuck roast
- 2 tablespoons olive oil
- Salt and pepper, to taste
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 1 cup dry red wine (cabernet sauvignon is a great option)
- 2 cups beef broth
- Beef bouillon granules (optional)
- 2-3 carrots, peeled and cut into chunks
- 2 cups water
- 2 tablespoons cornstarch
- Dried thyme, to taste
This recipe requires only a few simple ingredients that can easily be found at your local grocery store. The most important ingredient to get right is the roast. Beef round rump roast or beef chuck roast are both great options for pot roast. The olive oil will help sear the meat and give it some extra flavor, while the onion and garlic add depth and aroma. Dry red wine is essential for this recipe as it adds richness, tenderness, and makes for an unforgettable sauce. The beef broth helps round out the flavors in the dish by providing umami or savoriness. Carrots are added for a touch of sweetness that complements the richness of the dish. Lastly, thyme is added for its earthy tones that pairs well with such a hearty meal.
The Recipe How-To
Step 1: Prepare the Ingredients
* First, prepare your vegetables. Cut 2 carrots into 1-inch pieces and slice an onion.
* Next, season a 4-5 pound beef round rump roast with kosher salt and pepper.
* Mince 2 garlic cloves and set them aside.
Step 2: Sear the Roast
* In a large Dutch oven or skillet over medium-high heat, add 2 tablespoons canola oil.
* Place your seasoned roast in the pan and brown on all sides, about 8 minutes total.
Step 3: Add Garlic and Onion
* Remove roast from the pan and reduce heat to medium.
* Add your sliced onion to the pan and cook for 2-3 minutes before adding minced garlic. Cook until fragrant, about 30 seconds.
Step 4: Deglaze the Pan
* Pour in a cup of dry red wine (cabernet sauvignon works well) to deglaze the pan; use a wooden spoon to scrape up any browned bits.
Step 5: Add Liquid to Dutch Oven or Crock Pot
* Pour in 1 cup beef broth and 1 cup water, stirring to mix everything together.
* At this point you can either transfer everything to a dutch oven pot or crock pot for slow cooking.
Step 6: Make Red Wine Sauce
* On medium-high heat, continue whisking until the liquid reduces by half. This will take about ten minutes.
* Once it’s thickened up some, add additional ingredients of your choice like tomato paste or dried thyme (optional) to make a tasty red wine sauce.
Step 7: Season & Cook Your Roast
* Season the roast with additional seasoning of your choice then cook on high heat in the oven or in the slow cooker.
* In the oven: roast for 2 and a half to 3 hours at 325°F.
* In the slow cooker: cook on high for 4-5 hours or on low for 7-8 hours.
Step 8: Thicken Sauce with Cornstarch
* Option to thicken sauce with cornstarch by whisking together 2 tablespoons cornstarch with 2 tablespoons cold water. Pour this mixture into pan and simmer on low heat until the sauce has thickened.
Enjoy your delicious Garlic-Wine Pot Roast with a side of cauliflower mash or another vegetable of your choice.
Substitutions and Variations
Let’s take a moment to talk about substitutions and variations for this Garlic-Wine Pot Roast recipe. There are so many ways you can mix up the ingredients to suit your taste!
First, let’s talk about the beef. For this recipe, you can use any type of beef round rump roast or chuck roast. In fact, the boneless chuck roast is an excellent choice since it contains enough fat and collagen to give the meat its tenderness while cooking.
Secondly, for wine, you can use any dry red wine you prefer. Cabernet Sauvignon is an excellent choice, but Shiraz, Pinot Noir or Merlot will work well too. Make sure to choose a wine that you would enjoy drinking since its flavor will be integral to the overall taste of the dish.
If you don’t have red wine on hand, substitute with beef broth or use tomato paste thinned out with a little bit of water to make it juicy.
For those who do not wish to indulge in alcoholic beverages, there is nothing to worry about! Instead of wine, use water mixed with some beef broth or a mixture of red grape juice and 1 tablespoon vinegar as a substitute for red wine.
As for the vegetables, I’ve used carrots in this recipe, but you could substitute them with parsnips or celery root as they will add a slightly sweet and earthy flavor instead of carrots’ sweetness.
Finally, if you like herbs in your roasts, herbs like rosemary or dried oregano are perfect choices; they will add some richness and depth to garlic-wine flavors making it even more delicious!
So there you have it folks—plenty of substitution and variation tips to try next time when preparing your perfect pot-roast. Don’t be afraid to experiment and discover your perfect recipe!
Serving and Pairing
Once your garlic-wine pot roast is cooked to perfection, you’ll want to serve it up with the perfect sides and wine pairings. The rich flavors of the pot roast pair well with hearty vegetables like carrots or cauliflower mash.
For a truly decadent experience, try serving your garlic-wine pot roast with a side of rosemary roasted potatoes or a classic Caesar salad.
When it comes to wine pairings, red wines are the obvious choice for this dish. A classic Cabernet Sauvignon is the perfect match for a red wine-braised beef dish like this one. For those who prefer something lighter, try pairing with a Pinot Noir or Merlot instead.
No matter what wine you choose, be sure to use the same dry red wine that you used in your recipe for the best flavor.
Whether you’re enjoying a cozy night in or hosting guests for dinner, this garlic-wine pot roast is the perfect meal to impress your family and friends alike.
Make-Ahead, Storing and Reheating
Making this garlic-wine pot roast ahead of time is a great way to save time during busy weekdays. To do so, simply cook the pot roast in advance and store it in an airtight container in the refrigerator for up to four days.
When you are ready to serve the pot roast, start by reheating it in a Dutch oven, covered with a lid, at 350°F for about 30 minutes. This slow reheating method not only ensures that the meat maintains its tenderness but also allows the flavors to blend together even better.
Alternatively, you can also reheat this pot roast in a slow cooker on low heat for about two to three hours. Simply add one cup of beef broth or water before reheating the pot roast and stir occasionally.
When storing leftover pot roast, make sure to separate the meat from the sauce and store them separately. Keep them both refrigerated in air-tight containers for up to three to four days. For longer storage, freeze the meat and sauce separately for up to six months.
One thing I must remind you is to practice good food safety habits when storing and reheating leftover food. Make sure that all leftovers are properly stored and reheated at temperatures that exceed 165°F as per USDA guidelines.
This garlic-wine pot roast pairs well with a variety of sides such as roasted veggies, cauliflower mash or even mashed potatoes. Any wine left from the recipe would make an excellent addition to your meal. Overall, this versatile twist on traditional pot roast is a crowd-pleaser that won’t disappoint even if reheated!
Tips for Perfect Results
To achieve a perfectly succulent and flavorful garlic-wine pot roast, it is essential to follow some tips that will help you create a rich and indulgent dish. These tips will ensure that your ingredients come together flawlessly, and your cooking process remains seamless. Here are some tips for achieving flawless results with this recipe.
Firstly, make sure to select the right cut of meat for your pot roast. Most cooks swear by beef chuck roast as the best option for a garlic-wine pot roast. This cut has an ample amount of marbling, resulting in tender, juicy meat after slow-cooking. However, you can also use beef round rump roast or other cuts suitable for slow cooking.
Next, be sure to brown the meat before braising it. Not only does searing the meat lock in its moisture and flavors, but it also creates a brown crust on the outside that adds texture and flavor to your dish. Use medium-high heat with canola oil or olive oil on a skillet to achieve an evenly browned crust.
It’s important to use quality wine when you’re making red wine pot roast. You want to choose a dry red wine with a full-bodied taste such as cabernet sauvignon or merlot. Avoid using low-quality wine or wines with a fruity taste because they may not impart the same depth and richness of flavors needed for this recipe.
Another essential tip is seasoning the roast generously with salt and pepper to bring out its flavors. Make sure that you season all sides of the meat adequately before searing it on the skillet or placing it in the oven or slow cooker.
Finally, slow-cook the pot roast in either an oven pot/dutch oven or crockpot/slow cooker for at least four to five hours on low heat until fully cooked. The low temperature allows all the flavors of garlic, onion, thyme, beef broth, and red wine to meld together over time, creating a rich and sumptuous gravy that infuses the meat.
By following these tips, you can make your garlic-wine pot roast recipe perfect every time. So what are you waiting for? Gather your ingredients, prep for the perfect result, and indulge in this delectable wine-braised beef with cauliflower mash or any other flavor-packed sides for a delightful evening.
Bottom Line
In conclusion, this garlic-wine pot roast recipe is a classic dish that has been enjoyed for generations. It’s hearty, delicious and perfect for any occasion. By following the easy directions in this recipe, you’ll be able to create your own delicious pot roast that will have your guests asking for seconds.
You can make this recipe in a Dutch oven, slow cooker or even an Instant Pot. The flavorful red wine sauce that this recipe produces is perfect when served over creamy mashed potatoes, rice or roasted vegetables like carrots.
Whether you’re having a family dinner or hosting a special event, taking the time to make this red wine pot roast will surely be worth it in the end. Not only will it fill your home with tantalizing aromas, but it will become one of your go-to recipes for fall and winter months.
Why not break out the crockpot and give this delicious garlic-wine pot roast recipe a try today? It’s sure to impress both you and anyone who tastes it!
Garlic-Wine Pot Roast Recipe
Ingredients
- nonstick cooking spray
- 1 (3 lb) boneless beef round rump roast, trimed of seperatable fat
- 3/4 cup water
- 1/2 cup dry red wine or 1/2 cup beef broth
- 1 large onion, sliced
- 4 cloves garlic, minced
- 2 teaspoons beef bouillon granules
- 1/4 teaspoon dried thyme, crushed
- 1/4 teaspoon pepper
- 1 lb carrots, cut into 2 inch long pieces or 1 lb baby carrots
- 1 (16 ounce) package frozen cut green beans
- 2 tablespoons cornstarch
- 2 tablespoons water
Instructions
- Spray a cold Dutch oven with nonstick cooking spray, then preheat over medium heat, Brown roast on all sides in the Dutch oven.
- Drain any fat.
- Add water, wine or broth, onion, garlic, bouillon granules, thyme, and pepper.
- Heat to boiling; reduce heat.
- Cover and simmer for 1 hour.
- Add carrots to Dutch oven and simmer for 40 minutes.
- Then, add beans and simmer 10 minutes more or until beans and meat are tender.
- Transfer roast and vegetables to a severing platter.
- Keep warm while making gravy.
- For gravy, skim fat from pan juices. Stir together cornstarch and 2 tablespoons water. stir mixture into pan juices.
- Cook and stir until thickened and bubbly.
- Then cook and stir for 2 minutes more.
- To serve, Spoon gravy over meat and vegetables.