One Year Anniversary! And Red Wine Braised Beef Pot Roast

January 27, 2012 · 1 comment

in food,main course,recipe

A year ago today, I started this blog and I can’t believe how quickly time has past (and how many recipes and craft ideas I have yet to share with you–I seriously need more hours in the day!)!

To celebrate this momentous occassion, I made a mini ombre cake.  I promise to post the pictures and recipe this weekend next week.  :)

For now, while you wait patiently, here’s some Red Wine Braised Beef Pot Roast for you to try!  It’s cold out now, and I crave more hearty and comforting meals during the winter season.  Pot roast is on the top of my list.

This is a great recipe that’s  pretty healthy and packed with flavor.  Of course, you can omit the bacon bits if you want it healthier.  ;)

But I prefer to live a little on the edge and bacon is one of my vices.  :D

First, in a dutch oven or 5-6 quart pot, dice and cook a few stripes bacon until they are crispy.

Remove the bacon pieces and set aside.   Reserve about a tablespoon of the bacon grease in the pot and discard the rest.  Add in some olive oil.  When the oil is hot, add the beef chuck and the sear the meat for a few minutes on each side until each side is nicely browned.

Once the beef chuck is nicely seared, remove from pot and set aside.  Reserve the drippings in the pan and add in some carrots, diced onions, and garlic to the pan.  Cook until the onion are the translucent.


Now, this is the fun part.  Add in the wine.  :)

While you’re adding the wine, scrape the bottom of the pan with a wooden spoon to loosen the drippings.

Simmer for a minute before stirring in the tomatoes, tomato paste, basil, and oregano.

Return the beef chuck back in the pot and add a bay leaf.  The bay leaf will add an extra level of flavor to your pot roast.  Cover the pan and reduce the heat to low and allow the pot roast to simmer for at least 2-3 hours, or until the beef is tender.  The longer you let it simmer, the more tender it will be.

Once the pot roast is done, remove and discard the bay leave.

Remove the beef from the pot and onto a serving bowl.

Now thicken the sauce by letting it simmer uncovered for 10-15 minutes, or until the mixture is about 4 cups.  Then stir in some cream and simmer for a minute.

Serve the sauce over the pot roast.  I sprinkled some dried parsley to add more flavor (I would have used fresh parsley if I had some in my fridge).

Sprinkle some of the bacon pieces on top and serve with some greens.  I made some sauteed french green beans with some toasted sesame seeds.  :)

Red Wine Braised Beef Pot Roast

Print this recipe!

Adapted from Better Homes and Gardens’ Braised Beef with Red Wine Sauce Recipe
Makes 6 servings

Prep Time:  35 minutes
Total Time:  3 hours


  • 4 – 5 slices bacon, diced
  • 2 tablespoons olive oil
  • 2 1/2 – 3 pound beef chuck roast
  • 1 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 1/2 cup baby carrots
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 3/4 cup dry red wine
  • 28 ounce can whole peeled tomatoes, roughly crushed
  • 1 tablespoon tomato paste
  • 2 tablespoons fresh basil, finely chopped, or 1 teaspoon dried basil
  • 1 teaspoon fresh oregano, finely chopped, or 1/4 teaspoon dried oregano
  • 1 bay leaf
  • 1/4 cup heavy cream


  1. In a 4 to 6-quart Dutch oven, cook bacon over medium heat until crisp.  Remove bacon onto a paper towel and set aside.
  2. Reserve about a tablespoon of the drippings in the pan and add the olive oil to the pan.
  3. Add beef chuck and sear the meat on all sides until brown, about 10 minutes.  Season with salt and pepper.
  4. Remove meat to a plate and reserve drippings in the pan.
  5. Add carrots, onion, and garlic to pan.  Cook and stir until the onions are translucent and brown, about 10 minutes.
  6. Add wine and scrape the bottom of the pan with a wooden spoon to loosen the drippings.
  7. Simmer for 1 minute before stirring in the tomatoes, tomato paste, basil, and oregano.
  8. Return beef to pot and add bay leaf.
  9. Cover the pan and reduce heat to low and simmer for about 2-3 hours until the beef is tender.
  10. Remove beef from the pan and onto a serving bowl.
  11. To prepare the sauce, simmer tomato mixture , uncovered, until mixture measures about 4 cups, about 12 minutes.
  12. Stir in cream and simmer for 1 minute.
  13. Serve sauce over beef and sprinkle with bacon.