Red Wine Pot Roast

by: Chef Ed Richardson

GF
Compatible Wolf Appliances:

YIELDS
4-6
Servings
Prep Time
15
minutes
Cook Time
3-4
hour

Modes

Bake

Ingredients

  • 2 Tablespoons vegetable oil

  • 1 (3-4 pound) beef chuck roast

  • salt and pepper, to taste

  • 2 onions, chopped

  • 4 carrots, peeled and cut into large pieces

  • 4 celery stalks, cut into large pieces

  • 4 garlic cloves, minced

  • 1 cup red wine

  • 2 sprigs thyme

  • 2 bay leaves

  • 2 Tablespoons tomato paste

  • 10 red potatoes, cut in half

  • 2 cups beef broth

Instructions

Preheat the Wolf Convection Oven to 350°F on Bake Mode. Wrap the meat in butcher’s twine to make the meat easier to handle if desired.

In a Dutch oven or large oven-safe pot, heat the vegetable oil over medium-high heat. Season the beef chuck roast generously with salt and pepper. Sear the meat on all sides until it is browned, about 5-7 minutes per side. Remove the beef from the pot and set it aside.

Add the chopped onions and cook for about 5 minutes or until the onions are translucent. Add the carrots and celery and cook for another 5 minutes. Add the garlic and cook to provide a light sear on the garlic.

Add the red wine and reduce by half. Add the thyme, bay leaves, and tomato paste to the pot. Stir to combine. Return the beef to the pot, along with the potatoes. Once the wine is reduced by half, add in the beef stock.

Cover the pot with a lid and transfer it to the Wolf Convection Oven. Cook for an hour and a half, and then check the meat to see if it is properly tender. If it is not quite tender and easily falling apart, cook for another 30-45 minutes. The roast usually takes about a full 2 hours to cook. The beef should be extremely tender, almost falling apart.

Once the beef is cooked, remove the beef and potatoes from the pot and set aside. Skim any excess fat off the top of the cooking liquid. Remove and discard the bay leaves and thyme.

Using an immersion or standard blender, puree the cooking liquid and vegetables until smooth. If using a standard blender, puree in batches.

If wrapped in butcher’s twine, remove the twine from the meat. Slice the beef against the grain and serve it with the pureed vegetables and cooking liquid.

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