Port Wine-braised Pot Roast with Root Vegetables

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Port Wine-braised Pot Roast with Root Vegetables

This hearty and flavorful pot roast is perfect for a Sunday supper. It’s cooked low and slow in a red wine-based sauce with root vegetables, like potatoes, carrots, and onions. The end result is a tender and juicy roast that will have everyone coming back for more. Serve it with a side of your favorite vegetable or a crusty loaf of bread.

Ingredients:

  • 2 pound chuck or rump roast
  • 2 tablespoons olive oil
  • 1 large onion, diced
  • 4 cloves garlic, minced
  • 1 cup port wine
  • 1 tablespoon tomato paste
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 bay leaf
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon salt
  • 2 cups beef broth
  • 2 carrots, peeled and diced
  • 2 potatoes, peeled and diced

Directions:

  1. Heat the oil in a large, deep skillet over medium heat. Add the diced onion and garlic, and cook until softened, about 5 minutes.
  2. Add the roast to the skillet and brown on all sides, about 8 minutes.
  3. Pour in the port wine and scrape up any bits stuck to the bottom of the skillet.
  4. Stir in the tomato paste, thyme, rosemary, bay leaf, pepper, and salt into the skillet. Pour in the beef broth and bring to a simmer.
  5. Add the carrots and potatoes to the skillet and stir to combine. Cover the skillet with a tight-fitting lid and reduce the heat to low.
  6. Simmer the pot roast for 2 hours, or until the roast is fork-tender.
  7. Serve the pot roast with the vegetables and the cooking liquid as a sauce.