Handwritten recipe for Beef Pot Roast
by: salvagedrecipes

Red Wine Beef Pot Roast with Herb Gravy

Beef Pot Roast
This Beef Pot Roast is a hearty, slow-simmered dish full of rich flavors and deep aromas. Made with tender beef, fresh vegetables, red wine, and a blend of herbs and spices, this classic recipe is perfect for cozy family dinners. The technique of marinating the meat, searing it to lock in juices, and simmering it slowly creates a luscious, fork-tender roast with a velvety gravy. It’s a timeless comfort food, ideal for Sundays or special occasions.
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Prep Time 20 minutes
Cook Time 4 hours
Marinating time 1 hour
Total Time 5 hours 20 minutes
Course Main Course
Cuisine American
Servings 6
Calories 445 kcal

Ingredients
  

  • 2 bay leaves (crushed)
  • ½ tsp marjoram
  • 1 clove garlic (crushed)
  • 1 green pepper (medium, chopped)
  • 1 onion (small, chopped)
  • ¼ cup olive oil
  • 3 to 4 lbs beef roast
  • 1 can tomatoes (1 lb 3 oz )
  • ¼ tsp cinnamon
  • ⅛ tsp cloves
  • 2 cups red wine
  • 2 tsp salt
  • 1 tbsp cornstarch
  • ¼ cup cold water

Instructions
 

Step 1: Prepare the Herb Mixture

  • Combine bay leaves, marjoram, garlic, green pepper, onion, and olive oil.
  • Blend in an electric blender until smooth.

Step 2: Marinate the Beef

  • Rub the blended mixture over the entire beef roast.
  • Let the beef stand in the mixture for 1 hour.

Step 3: Sear the Meat

  • In a large Dutch oven or heavy pot, heat a small amount of oil.
  • Brown the beef on all sides until well-seared.

Step 4: Cook the Roast

  • Add remaining ingredients: tomatoes, cinnamon, cloves, red wine, and salt.
  • Cover and simmer gently for 3 to 4 hours or until the beef is fork-tender.

Step 5: Make the Gravy

  • Remove the beef and set it aside.
  • Dissolve cornstarch in cold water and stir into the pan juices.
  • Cook until the gravy thickens slightly.

Step 6: Serve

  • Slice the roast and serve with the rich, flavorful gravy.

Tips

  • Use a Dutch oven for best heat retention and even simmering.
  • Substitute chuck roast if rump roast is unavailable; it braises very tenderly.
  • Add carrots and potatoes during the last hour for a complete one-pot meal.
  • For deeper flavor, marinate the meat overnight in the herb mixture.
  • Deglaze the pot thoroughly after browning to capture fond for richer gravy.
  • If you prefer thicker gravy, add an additional teaspoon of cornstarch.
  • Replace red wine with beef broth if avoiding alcohol.
  • Add mushrooms during the last 45 minutes for earthy depth.
  • Shred leftovers for sandwiches or use in next-day beef-and-gravy over noodles.

Nutrition

Calories: 445kcalCarbohydrates: 9gProtein: 42gFat: 52gSaturated Fat: 20gPolyunsaturated Fat: 3gMonounsaturated Fat: 22gTrans Fat: 2gCholesterol: 135mgSodium: 540mgPotassium: 850mgFiber: 2gSugar: 4gVitamin A: 420IUVitamin C: 20mgCalcium: 40mgIron: 4.5mg
Keyword beef pot roast, comfort food, dutch oven, hearty stew, red wine roast, slow simmer, sunday dinner, vintage recipe
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