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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.

Slow Cooked Chuck Roast rub

From there brown the meat on all sides and make a red wine sauce to pour over the meat before slow cooking.
Slow Cooked Chuck Roast browned and in the pan
Part way through slow cooking add the root vegetables.
Slow Cooked Chuck Roast added 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?
Slow Cooked Chuck Roast in white platter 2

This meal can be made ahead of time and reheated! Serve it with mashed potatoes or noodles!
Slow Cooked Chuck Roast Rewarming

Marinade Ingredients:
½ cup Red Wine (Cabernet Sauvignon, Red Zinfandel or Merlot)
2 pounds Chuck Round Roast

Rub Ingredients:
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

Topping Ingredients:
Fresh Parsley

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.

9 thoughts on “Slow-Cooked Roast Beef with Root Vegetables and a Red Wine Sauce

  1. Beth says:

    And enjoy this great meal to the last piece…Great recipe Bernice!

    1. Bernice says:

      Thanks Beth! It was just awesome!!

  2. I don’t do a lot of red meat, but this looks really good, simple enough for me to try…Thanks for the wonderful suggestion.

    1. Bernice says:

      I do not do a lot of red meat either. So when I do it has to be just right! And this dish is delicious! I hope you enjoy it or your own version of this dish!

  3. Ingrid says:

    This looks like a keeper especially for this cold weather.

    1. Bernice says:

      Yes, it is a keeper and I will be making it again!

  4. Sheryl says:

    mmm. . . this looks like the perfect comfort food to make on a cold winter day.

    1. Bernice says:

      That is so true – it is comfort food kicked up with red wine! 🙂

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Susan Call Hutchison

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