Beef Pot Roast with Wine Seasoned Au Jus

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4 Tbsp olive oil
4 lbs chuck roast, trimmed
salt and pepper
1 large or 2 medium onions, chopped
3 carrots, rinsed and chopped
3 stalks celery, rinsed and chopped
6 cloves garlic, smashed
4 cups chicken stock
2 cups chopped canned tomatoes
2 cups dry red wine
3 bay leaves
1 tsp fennel
½-1 tsp red pepper flakes
¼ cup chopped parsley
¼ cup chopped basil

2 garlic cloves
¼ cup chopped parsley, minced
2 Tbsp chopped basil, minced.
2 Tbsp chopped chives, minced
½-1 tsp coarse sea salt
¼ cup or less olive oil

You'll Need:

Dutch oven


1. Preheat oven to 325ºF.
2. Heat large Dutch oven on medium heat. Add oil. Salt and pepper the meat and sear on all sides. Remove.
3. Add more oil if necessary. Sauté vegetables until soft and golden.
4. Add remaining ingredients and bring to a boil.
5. Return meat to pan and bring to a simmer. Cover, place in oven and cook until fork tender, about 3 ½ - 4 hours.
6. Remove meat and cool. Strain liquid and return to Dutch oven.
7. Bring to a boil over medium high heat until reduced by ½.
8. Slice meat and return it to the pot. Reheat gently.

1. Boil garlic in water for 1 minute, smash and mince.
2. Add herbs and salt, combine thoroughly.
3. Place in small bowl or ramekin.
4. Cover with olive oil.
5. Stir when ready to serve.

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