Main dishes · Christmas
Red Wine Pot Roast with Shallots and Thyme
Red wine pot roast with shallots, carrots, and thyme, slow-braised until tender for a Christmas dinner or cold-weather gathering that benefits from a make-ahead plan.
- Prep
- 25 min
- Cook
- 210 min
- Total
- 235 min
- Serves
- 8 servings
The recipe card
Red Wine Pot Roast with Shallots and Thyme
- Prep
- 25 min
- Cook
- 210 min
- Total
- 235 min
- Serves
- 8 servings
Ingredients
- 3–3 1/2 lb boneless chuck roast
- 2 tsp kosher salt
- black pepper
- 2 tbsp olive oil
- 8 shallots, peeled and halved
- 3 carrots, cut into thick pieces
- 4 garlic cloves
- 2 tbsp tomato paste
- 1 cup dry red wine
- 2 cups low-sodium beef broth
- 4 thyme sprigs
- 1 bay leaf.
Method
- Heat oven to 300°F. Pat beef dry and season. Brown on all sides in a Dutch oven with oil, about 10 minutes total; transfer to a plate. Brown shallots and carrots for 5 minutes.
- Stir in garlic and tomato paste for 1 minute.
- Add wine and scrape the pot; simmer 3 minutes.
- Add broth, thyme and bay, return beef and accumulated juices, cover and braise 3–3 1/2 hours until fork tender.
- Rest beef 15 minutes, discard herbs and skim excess fat. Slice or pull into large pieces; serve with vegetables and pan juices.
