For Thanksgiving I use to make a turkey but for the most part no one really wanted a traditional turkey. Over the years I made different variations on roasting a turkey and then we transitioned into beef dishes. Last year I made a wonderful Beef Tenderloin with a Madeira Rosemary Shallot Sauce. This year we decided to go with a slow-cooked roast beef with a nice red wine sauce. It came out awesome!! And I am not really a red meat eater; however add a nice red wine sauce, slow cook it and I am there at the dinner table ready for a slice!
I marinaded the chuck roast over night in a Dry Red Cabernet Sauvignon wine. The next day I used a dry rub and left the meat at room temperature for about a half hour.
From there brown the meat on all sides and make a red wine sauce to pour over the meat before slow cooking.
Part way through slow cooking add the root vegetables.
The finished meal is just excellent! How long you slow cook the roast is really up to you. Do you prefer to slice your meat or would you like it to fall apart?
½ cup Red Wine (Cabernet Sauvignon, Red Zinfandel or Merlot)
2 pounds Chuck Round Roast
2 tbsp. Hungarian paprika
1 tsp. Garlic Powder
1½ tsp. Salt
¾ tsp. Freshly Ground Black Pepper
¼ tsp. Rosemary
¼ tsp. Thyme
¼ tsp. Oregano
¼ tsp. Basil
¼ tsp. Parsley
Browning the Roast Beef Ingredients:
2 tbsp. Olive Oil
Roast Beef Sauce Ingredients:
10 ½ ounces of Beef Broth
1 ¾ cup Dry Red Wine (I used Port Wine)
¼ cup Tomato Paste
1 tbsp. Dijon Mustard
2 Bay Leaves
Vegetables Ingredients (roughly chopped):
2 Carrots, chopped
2 Stalks Celery, chopped
1 Sweet Onion, chopped
2 Parsnips, chopped
2 Turnips, chopped
Place the roast beef in a zip lock bag and add about ½ cup red wine. I like to place in a bowl in case the bag leaks. Marinade the roast beef for a minimum of 8-hours and up to 24-hours occasionally turning the zip lock bag.
Preheat oven to 325 degrees F. Remove roast beef from the marinade and dry. Rub the roast all over with the rub mixture and let sit for 30-minutes. Heat the oil in a Dutch oven over high heat and brown the roast on all sides.
While the meat is browning, in a medium saucepan bring the roast beef sauce ingredients to boiling. Reduce heat and simmer uncovered, for about 15 minutes.
Once the meat is browned on all sides, pour the wine mixture over the meat in the Dutch oven. Cover and bake in a 325 degree F oven for 2-1/2 hours. Add vegetables. Cover and bake for about another hour or until meat is tender. Transfer meat and vegetables to a large serving platter, reserving the wine sauce in the Dutch oven. Cover meat and vegetables with foil to keep warm.
Skim off any fat from the wine sauce. Bring the wine sauce to a boil and then reduce heat. Simmer, uncovered, for 10 to 15 minutes or until the wine sauce is slightly thickened. Season to taste. Serve wine sauce over meat and root vegetables. Garnish with fresh parsley.