There is something wonderful about cooking with red wine. The flavor, plus the health benefits of red wine in moderation, well…
,.. It makes me happy!
This recipe is one of my favorites. It’s not difficult to make and the meat always comes out so flavorful and tender! Plus, it’s perfect for serving dinner guests!
Prep all of your ingredients before your guests arrive.
Sear your meat and saute the veggies. Add your wine and reduce. Then add the beef broth and pop into the oven for 2 hours.
With the long braising time in the oven, you don’t have to worry about it until it’s ready to serve. Any recipe where I’m not stuck in the kitchen while my guests are here is a BIG PLUS in my books!
2 to 3 pounds grass-fed beef roast (I used a chuck roast)
Himalayan salt and freshly ground black pepper
3 tablespoons olive oil
1 medium red onion, chopped
2 cups baby carrots
1/2 medium red pepper, chopped
- 1 large sweet potato, chopped
2 tablespoon tomato paste
1 750 ml bottle dry red wine (preferably Cabernet Sauvignon)
1 tablespoon dried thyme
1/2 tablespoon dried oregano
2 tablespoons garlic, minced
4 cups beef broth
- Preheat oven to 350°.
- Season roast with salt and pepper.
- Heat oil in a large Dutch oven over medium-high.
- Sear roast on all sides and then transfer to a plate while you saute your veggies.
- Add onions, carrots, sweet potatoes, and red pepper to pot and cook over medium-high heat, stirring often, for about 5 minutes.
- Add tomato paste; cook, stirring constantly, until well combined, about 2-3 minutes.
- Stir in wine, then add roast back to pot with any accumulated juices.
- Bring to a boil.
- Lower heat to medium and simmer until wine is reduced by half, about 25 minutes.
- Add all herbs to pot along with garlic and stir in broth.
- Bring to a boil, cover and transfer to oven.
- Cook until roast is tender, 2–2½ hours.
- Transfer beef to a cutting board and slice against the grain.
- Using a slotted spoon, plate veggies alongside slices of roast beef.
- Top with desired amount of gravy from the pot.
- Serve with a fresh salad. (Pictured is a spinach salad, with shredded carrots, almonds and dried cherries, topped with a white balsamic vinegarette.)
OPTION: If you like your gravy to be thicker and still want to be Paleo-friendly (so no flour or cornstarch) – try this “lard manie” (a version of buerre manie) Remove veggies from pot, leaving only the gravy. In a separate bowl, combine 1 tablespoon of lard with 3 tablespoons of tapioca or arrowroot flour (both Paleo approved), until smooth. (I use the back of my spoon to work it in.) Once combined, add a small amount of hot gravy to the bowl and mix in, adding more and more gravy, until you have a slurry. Bring gravy in pot to a boil and add lard manie. Boil until thickened.
Let me know what you think, in the comments below!