Home Recipes Classic Wine-Braised Pot Roast with Caramelized Onions

Classic Wine-Braised Pot Roast with Caramelized Onions

Serves 8 Grill 25 minutes

Ingredients

  • 4-5 lb boneless pot roast
  • 2 teaspoons kosher salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 3 tablespoons oil, divided
  • 2 onions, sliced
  • 3 carrots, cut into chunks
  • 2 celery stalks, sliced
  • 5 cloves garlic, smashed
  • 2 tablespoons tomato paste
  • 2 cups dry red wine
  • 1 1/2 cups beef stock
  • 3 sprigs fresh thyme, 1 bay leaf
  • chopped fresh parsley, for finishing

Method

  1. Pat the roast dry and season all over with salt, pepper, and garlic powder.
  2. Heat 2 tablespoons oil in a heavy Dutch oven over medium-high heat and sear the roast on all sides until deeply browned, 10-12 minutes total. Remove and set aside.
  3. Add the remaining oil, onions, carrots, and celery to the pot; cook 8-10 minutes until softened and starting to caramelize. Add the garlic and tomato paste and cook 1-2 minutes until fragrant.
  4. Deglaze with the red wine, scraping up all the browned fond, and simmer until reduced by about half.
  5. Add the stock, thyme, and bay leaf, then return the roast to the pot, nestling it into the vegetables.
  6. Cover tightly and braise at 300F, or over low simmer, for 3-3.5 hours, until fully fork-tender.
  7. Transfer the roast to a cutting board and rest 15-20 minutes, tented with foil.
  8. Skim fat from the braising liquid and reduce until thickened and glossy, then slice the roast against the grain and serve with the vegetables and sauce spooned over, finished with fresh parsley.

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