We’ve had a very busy summer and cooking at home has been sadly lacking. I could tell you the menu at almost every restaurant in town but not the contents of my freezer! In fact I was digging through that freezer a few days ago to find things to thaw and eat. I was determined to reduce the meat clutter in there so I could buy boxes of Outshine Fruit Bars, which were on sale. Truth!
So pulling some packages of meat out of the freezer was my way of having to find time to cook. You know after being served dinner out and not having to clean up, a person gets lazy. Shame on me. And I do like to cook. In the winter, that is. The heat of summer makes my appetite and my energy float right out the door and into the car. This recipe I had saved on Pinterest finally perked my interest.
I had a chuck roast that was just under 2 lbs and I definitely had a closet full of wine. I chose a Robert Mondavi Cabernet Sauvignon we like to drink. It would also be great to cook with. I only needed a cup for the recipe, we’d enjoy the rest out of glasses. There, that piqued my interest in cooking!
I used my Dutch oven with a good drizzle of oil to brown the roast. I’d salt and peppered it well then browned both sides on medium high heat. I skipped the flour dredging step in the recipe. I don’t find that’s necessary. It also helps if you want to stay gluten-free. You can dredge or not, your choice.
I removed the steak to a plate and added the sliced onions and baby carrots. I sautéed them for several minutes until the onions were translucent.
While the onions and carrots cooked I sliced up a pound of baby bella mushrooms. They weren’t in the original recipe but I wanted them added for another layer of flavor. And they were on sale in the grocery store when I went to pick up the Outshine pops. Pleasant discovery!
When the onions were translucent I added 3 cups of beef broth and the cup of Cabernet to the Dutch oven. I also added thyme, sage and a bay leaf.
I placed the roast into the Dutch oven. First I layered the mushrooms over the roast then I decided the roast should be on top.
I removed the meat again, stirred the mushrooms with the carrots and onions in the broth and placed the roast back on top. There! The mushrooms would braise in the liquid and not sit on top and get dried and rubbery.
I put the lid on the Dutch oven and put it into the oven that I’d preheated to 350°F. The recipe had suggested 275°F but I dialed it up to where I usually braised my meat dishes. I set the timer for 2 hours.
At 2 hours I removed the roast to a plate and it was falling apart tender. I set it aside to rest while I finished my mashed cauliflower.
I love making cauliflower mash and have posted the recipe previously. This would also be good with regular mashed potatoes. I would drizzle the gravy over the cauliflower mash and top it with carrots, mushrooms and beef. I decided not to thicken the gravy. Your choice.
The beef was melt in your mouth tender, seasoned well with the wine, broth and spices. The carrots and mushrooms were luscious. Every bite of this meal was super flavorful. The red wine lends an extra layer of deliciousness but doesn’t jump out to attack your palate. It’s a subtle background flavor that you can’t quite identify. We loved it!
We loved it leftover 2 days later just as well. Served over leftover cauliflower mash it was equally pleasing. I finally froze the leftover wine and beef broth for another time. Why waste a good broth?
Red Wine Braised Beef Roast
Tender roast beef, mushrooms and carrots slow roasted in a red wine sauce.
- 2-3 lb beef roast (I used a sirloin roast just under 2 lbs)
- 1 cup flour (if dredging)
- 16 oz sliced mushrooms (I used baby bellas)
- 16 oz bag baby carrots
- 1 large red onion; sliced thin
- 3 cups beef broth
- 1 cup red wine (I used a Cabernet; or omit wine and use more beef broth)
- 2 tablespoons Worcestershire
- 3 garlic cloves; chopped
- 1 teaspoon dried thyme
- 1 teaspoon dried sage
- 1 bay leaf
- mashed potatoes or cauliflower mash
- salt and pepper, to taste
Blot roast with paper towels to dry. Season with salt and pepper liberally.
Add flour to a plate. Dredge roast well on all sides.
Heat a good drizzle of olive oil in dutch oven over medium-high heat. Sear all four sides until dark brown and caramelized. Set aside on a plate.
Add another drizzle of oil to the dutch oven and leave on medium high heat. Add onions and carrots and cook for 4-6 minutes or until onions are translucent. Stir occasionally.
Add red wine, beef broth, Worcestershire, garlic, dried thyme, sage, bay leaf, and salt and pepper to taste.
Add mushrooms and stir well. Lay roast over mushrooms and place lid on dutch oven. Place pot in oven and cook for 2-3 hours or until meat falls apart with fork.
Remove from oven and let sit for 20 minutes. Serve over mashed potatoes or a nice cauliflower mash.