• The Howards

Red Wine Herb Pot Roast with Roasted Vegetables


A good pot roast is worth its weight in figurative gold. It seems like every Sunday when I was growing up, my mother would make roast. I can still smell that gravy in the back of my head, impatiently waiting to fill my belly. Well, I have worked on my own recipe for six years and I finally feel like its ready to be shared.


This recipe is rich and wholesome. The dish just seems to make people feel like their Grandmother is getting them milk and cookies. On cold winter days, it will lift spirits and leave that fuzzy-wuzzy feeling in your toes.


Ok now that I might have you convinced to break out the Dutch oven, on to the slightly controversial side of this recipe...


Most beef pot roast recipes braise the vegetables along with the meat. I nixed that. I have a very high regard for vegetables that have a caramelized ROASTED flavor. Paired with the soft and tender roast, the vegetable textures seem to contrast really well when prepared this way. Which adds a depth and interest that makes my tummy do a happy dance. Join the dark side.


Let's have a quick convo over some of the ingredients:


1. Fresh herbs will aways bring more aroma and flavor to a dish, BUT if dried bay leaves are what you are working with, don't shy away. It will still turn out superb!


2. If you can find a bone-in roast, use it! That bone will help the meat retain moisture and enhance the flavor. You will thank your local butcher and buy more bone-in meat if you have never ventured into that culinary world. I love a 7 Bone Roast or Arm Roast.


3. The dry red wine I speak of needs to indeed be a dry wine. A Merlot, Cabernet Sauvignon, or Syrah will do magnificently. A sweet wine will create a dessert roast, and no one would like to endure that.


4. A beef roast will usually be "fall of the bone tender" when cooked for 1 to 1.5 hours per pound. I personally err on the side of cooking longer, I just love the melt in your mouth effect of slow cooked beef. You can't rush beef.


Lastly, the beef that I am using is from a friend who's family ranches North of my hometown of Dalhart. I HIGHLY encourage you to check out their website bellroadbeef.com, to learn about their operation, family business, and to see cuts of their fabulous beef. Also, find them on Instagram or Facebook. Their story is not mine to tell, but I will say that their family encourages me on my worst days. They are a light to the world and we can all benefit from their story.


On to the BEEF!




Red Wine Herb Pot Roast with Roasted Vegetables

Roasts at 300

Yields 10-12 servings

Time to prepare is 4-5 hours

Red Wine Pot Roast Ingredients


3-5 pound beef roast (7 Bone, Arm, Shoulder, Chuck) Bone-in, if possible

1/3 cup of olive oil

1/2 cup of flour

2 cups of beef cooking stock

2 cups of dry red wine

2 teaspoons of salt

2 teaspoons of freshly ground black pepper

2 fresh bay leaves

1 tablespoons of fresh minced thyme

1 tablespoons fresh minced rosemary

1/2 cup of chopped onion

1/2 cup of chopped celery

10 cloves of minced garlic (yes..10 cloves)

1 1/2 tablespoons of corn starch

1/4 cup of cold water

1/4 cup of chopped fresh parsley


Roasted Vegetables Ingredients


5 large potatoes diced (New Potatoes or Yukon Gold)

2 onions quartered

5 carrots pealed and cut into equal pieces

2 tablespoons of extra virgin olive oil

2 teaspoons of minced fresh thyme

2 cloves of minced garlic

1 teaspoon of salt

1 teaspoon of freshly cracked black pepper

Preheat the oven to 300.

In a dutch oven, heat the olive oil on medium high heat. Pat the roast dry with a paper bowl then, dust it with the flour. When the oil is shimmering and very hot, sear the roast on all sides until brown. (About 2 mins per side.) Add in the beef stock and red wine. Scraped the bottom of the pan to get all of the brown bits off. Add in the spices, herbs, chopped vegetables, and minced garlic (everything but the parsley, corn starch, and cold water). Bring this to a light boil. Place the cover on the Dutch Oven and roast for 3 to 5 1/2 hours, depending on the size of the roast.

When the roast has cooked enough to fall off the bone, remove it from the oven and leave it uncovered. Sprinkle the chopped fresh parsley on the top. Raise the ovens temperature to 425. Prepare a baking sheet with parchment paper.



In a large bowl, toss the vegetables with the olive oil, minced garlic, minced thyme, salt, and pepper. Place them evenly on the baking sheet with parchment paper and roast them for 20-30 minutes.


Remove the roast from the Dutch Oven and set to the side. Begin to ladle off some of the fat from the top of the liquid. When most of the fat is skimmed off, place the oven on medium heat. Taste for salt and pepper, and when the flavor is satisfactory, mix the cornstarch with the cold water throughly and quickly add it to the reduction,WHISKING CONSTANTLY. Continue to whisk and when the gravy has boiled for one minute set the heat to low.


Shred the meat and remove extra fat and bones. Add the shredded meat back to the reduction.


When the vegetables are done roasting, plate the vegetables and top with a generous helping of that gorgeous burgundy gravy and meat.



That's a pretty dang good lookin' dinner.


Dig in Y'all.


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