Description
This comforting French roast recipe features incredibly tender beef braised in a rich, savory red wine and herb sauce. It’s the perfect cozy meal that will impress everyone at your table.
Ingredients
- 3–4 lb boneless beef chuck roast
- 2 tbsp olive oil
- 1 large yellow onion, sliced
- 3–4 carrots, roughly chopped
- 3–4 celery stalks, roughly chopped
- 4–5 cloves garlic, smashed
- 1 tbsp tomato paste
- 1 cup dry red wine (e.g., Cabernet Sauvignon, Merlot)
- 3 cups beef broth (low sodium)
- 1 tbsp dried thyme
- 2 bay leaves
- Coarse salt, to taste
- Freshly cracked black pepper, to taste
- Optional: Fresh rosemary sprigs
- Optional: Cornstarch slurry (1-2 tbsp cornstarch + equal cold water) for thickening
Instructions
- 1. Season and Sear the Roast: Pat roast dry, season generously with salt and pepper. Heat oil in a Dutch oven over medium-high heat. Sear roast on all sides until deeply browned (3-5 min per side). Remove roast and set aside.
- 2. Sauté Aromatics: Add onion, carrots, and celery to the pot. Sauté until softened (5-7 min), scraping up browned bits. Add garlic and tomato paste, cook for 1-2 min until fragrant.
- 3. Deglaze and Add Liquids: Pour in red wine, scraping the pot to deglaze. Simmer for 2-3 min. Add beef broth, thyme, and bay leaves. Bring to a gentle simmer.
- 4. Braise in Oven: Return roast to Dutch oven. Cover tightly and transfer to a preheated oven at 325°F (160°C). Cook for 3-4 hours, or until fork-tender.
- 5. Rest the Roast: Remove roast from pot, tent loosely with foil, and let rest for 15-20 minutes.
- 6. Make Pan Sauce: Skim fat from braising liquid. Strain for a smooth sauce or leave vegetables. Bring to a simmer. For a thicker sauce, whisk in cornstarch slurry and cook until thickened. Taste and adjust seasoning. Serve sliced or shredded roast with the rich pan sauce.
- Prep Time: 25 mins
- Cook Time: 3 hours 30 mins