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–+ servings
A white ceramic platter of spicy wine pot roast sits on a rustic wooden table. The tender, sliced topside roast is drizzled with a rich, glossy sauce made with red wine, tomato ketchup, and herbs. Garnished with fresh chopped parsley, the dish is accompanied by a small bowl of extra sauce, a folded linen napkin, and a bottle of red wine. Soft natural light highlights the juicy texture of the meat and the glossy sauce, creating a warm and appetizing presentation.

Spiced Red Wine Pot Roast

This Spiced Red Wine Pot Roast combines tender beef with rich, aromatic spices and a flavorful red wine sauce. Slow-cooked to perfection, it’s a comforting dish that’s perfect for family gatherings or special occasions, ideal for the colder months.
Portions:4
Preparation Time: 15 minuten
Cooking Time:3 uur
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Equipment

  • Large Dutch oven or roasting pan, Knife, Cutting Board, Spoon, Wooden Spoon, Tongs

Ingrediënten

  • 3-4 lb beef chuck roast
  • 2 tablespoons olive oil
  • 1 large onion sliced
  • 2 cloves garlic minced
  • 1 cup red wine
  • 2 cups beef broth
  • 2 tablespoons tomato paste
  • 1 tablespoon fresh thyme chopped
  • 1 tablespoon fresh rosemary chopped
  • 1 cinnamon stick
  • 2 whole cloves
  • 1 teaspoon black peppercorns
  • Salt to taste
  • 4 medium potatoes peeled and cut into chunks
  • 4 carrots peeled and cut into chunks

Instructies

  • Preheat the oven to 325°F (165°C).
  • Heat olive oil in a large Dutch oven over medium-high heat.
  • Season the beef roast with salt and pepper, then sear on all sides for 4-5 minutes until browned.
  • Remove the roast and set aside.
  • Add the onion and garlic to the pot, cooking for 3-4 minutes until softened.
  • Stir in the red wine, beef broth, tomato paste, thyme, rosemary, cinnamon stick, cloves, and peppercorns.
  • Bring to a simmer.
  • Return the roast to the pot, placing it in the center of the liquid.
  • Add the potatoes and carrots around the roast.
  • Cover the Dutch oven and place it in the preheated oven.
  • Roast for 2.
  • 5 to 3 hours, or until the meat is tender and can be easily shredded with a fork.
  • Remove the roast from the pot and let it rest for 10 minutes before slicing.
  • Serve with the vegetables and sauce from the pot.

Notes / Tips / Wine Advice:

Serving Tip:
Serve with a side of crusty bread or mashed potatoes to soak up the flavorful sauce.
Wine Advice:
A glass of the same red wine used in cooking, such as a Cabernet Sauvignon or Merlot, pairs perfectly with this rich and savory dish.

Nutritional Information

Calories: 420 kcal | Carbohydrates: 35 g | Protein: 38 g | Fat: 20 g | Fiber: 5 g | Sugar: 8 g | Salt: 1.1 g
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Recipe Category Beef / Comfort Food / Main Dish / Stew
Country American
Holliday: Sunday Dinner
Season: Autumn / Winter
Diets Low-Sodium
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