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Beef Roast In Pinot Noir Sauce
Beef Roast In Pinot Noir Sauce
"Beef chuck is an overlooked cut of meat. But, it's inexpensive. It's a great way to serve a family very inexpensively. If it's not cooked correctly, however, it can be stringy or tough. But, this recipe cooks this cut low and slow, until it's tender and full of flavor. We have dressed up this exquisite piece of meat with fresh thyme and caramelized shallots and a rich red wine sauce to push this dish over the edge of decadence. Pair this dish with a lovely Pinot Noir. Since you’re already using Pinot Noir in the dish, the flavors will pair nicely. Other wines that might work with this dish are: Barbera, Burgundy, Cabernet Franc, Chianti, Côtes du Rhône, Grenache, Pinot Noir, Rioja, Bordeaux, Brunello di Montalcino, Malbec, Merlot, Rhône red, Pinotage, Zinfandel "
Serves6
Preparation Time30 min
Cooking Time3 hr 15 min
Cooking MethodOven
Ingredients
- 3 pounds beef chuck roast
- 1 pound shallots
- 1 cup Pinot Noir wine
- 1 tablespoon olive oil
- 1 teaspoon pepper
- 2 teaspoons salt (or to taste)
- 1 teaspoon granulated onion
- 1 teaspoon granulated garlic
- 1 teaspoon chopped fresh thyme leaves
- 3 cups beef broth
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Preheat the oven to 275 degrees F.
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Trim the roast of excess fat. Add olive oil to a large pot or roasting pan and heat over medium-high heat. Place roast in a large pot and sear on all sides. This will take about one minute per side. Then remove the roast and set aside. Then, sprinkle the salt, onion powder, garlic powder, pepper, and thyme onto the roast. Make sure you cover all sides with seasonings.
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Cut shallots in half and remove skins. Next, add the shallots to the pot and cook until browned. Remove the shallots and set aside.
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Add red wine to the juices from the onions and the seared meat. Continue to cook on high heat while removing any browned bits. Once the pot is deglazed remove all of the juices into a saucepot.
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Place shallots and roast into roasting pan and place in the preheated oven. Roast for one hour per pound of roast. So, a three-pound roast will cook for three hours. The goal is for a tender roast that is just falling apart.
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Meanwhile, in the saucepot, stir together beef broth and Pinot Noir. Bring to a rolling boil and hold at a boil for 6-8 minutes or until liquid is reduced to 2 cups.
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