Imported from Instagram

Classic Red Wine Pot Roast

Name: Classic Red Wine Pot Roast
Prep time: 20 min
Cook time: 180 min
Total time: 200 min
Yield: 6 servings
Cuisine: American
Ingredients: 1 kg Beef roast (Choose a cut suitable for slow cooking.); Salt (To taste; season the beef well on all sides.); Freshly ground black pepper (To taste; season the beef well on all sides.); 3 tbsp Olive oil (For browning the beef.); 2 Onion (Large; chopped or sliced for sautéing.); 4 cloves Garlic (Chopped or minced.); 1 tbsp Tomato paste concentrate; 2 tbsp Flour; 350 ml Dry red wine; 500 ml Beef broth; 5 leaves Fresh sage (The method mentions adding a few sprigs.); 2 Bay leaves; 3 Carrots (Medium; cut into large chunks.); 500 g Baby potatoes; 1 tsp Brown or white sugar (The source lists it but does not specify when to add it.); Fresh parsley or cilantro (For garnish; choose either parsley or cilantro.)

Recipe by Sofia Misabishvili @sofiaafoodie · Instagram

Imported by Yev Postnov on SeeMeCook

A classic one-pot braised beef roast with onions, garlic, potatoes, and carrots in a rich red wine and beef broth reduction. The source describes the beef as tender and falling apart after slow cooking.

6 servings200 minAmerican

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Ingredients

1 kg Beef roast (Choose a cut suitable for slow cooking.)
Salt (To taste; season the beef well on all sides.)
Freshly ground black pepper (To taste; season the beef well on all sides.)
3 tbsp Olive oil (For browning the beef.)
2 Onion (Large; chopped or sliced for sautéing.)
4 cloves Garlic (Chopped or minced.)
1 tbsp Tomato paste concentrate
2 tbsp Flour
350 ml Dry red wine
500 ml Beef broth
5 leaves Fresh sage (The method mentions adding a few sprigs.)
2 Bay leaves
3 Carrots (Medium; cut into large chunks.)
500 g Baby potatoes
1 tsp Brown or white sugar (The source lists it but does not specify when to add it.)
Fresh parsley or cilantro (For garnish; choose either parsley or cilantro.)

Steps

1
Season the beef well on all sides with salt and freshly ground pepper.
2
Heat the olive oil in a Dutch oven or heavy pot.
3
Add the beef and brown it on all sides, about 15 minutes total. Transfer the browned roast to a plate.
4
Add the onions and garlic to the fat remaining in the pot. Sauté for about 2–3 minutes, until the onions are translucent.
5
Stir in the tomato paste.
6
Stir in the flour until it absorbs the oil and moisture in the pot.
7
Pour in the red wine and stir. Let it reduce for 1–2 minutes.
8
Add the beef broth, fresh sage, and bay leaves.
9
Return the beef to the pot. Add the carrots and baby potatoes around it.
10
Cover the pot and cook in an oven preheated to 350°F (175°C) for 2½–3 hours.
11
When the roast is done, garnish with fresh parsley or cilantro and serve.

Notes

The ingredient list includes 1 tsp brown or white sugar, but the instructions do not say when to add it; its use is therefore left unspecified. The description mentions cooking in an Instant Pot or slow cooker, but provides only oven instructions. The listed garnish is not quantified.