As many of you are getting ready to celebrate Thanksgiving this coming Thursday, and all the intense food prep that often goes along with it, you may be wishing you had some super simple, super delicious, super quick meal up your sleeve for earlier in the week.
I have the answer for you.
This is the absolute easiest beef roast and it is so tender and so delicious, it kind of has no business being as simple as it is.
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Here’s what you’ll need:
- a chuck roast (I usually get one around 3 lbs. so I’ll have some leftover meat)
- a bottle of red wine
- some fresh herbs (any will do, but thyme and rosemary are my favorites)
And here’s what you do:
- Preheat oven to 350º.
- Place roast in a medium-sized Dutch oven and salt and pepper the top well.
- Slowly pour the bottle of red wine into the bottom of the pan. Add water until the liquid reaches about 2/3 of the way up the sides of the meat.
- Tuck the herbs around the sides of the roast.
- Cover and roast in the oven for 4 hours.
By the time you slide the pot into the oven, you will have put maybe five minutes into dinner prep.
To make this a complete meal in one pot, remove the pan from the oven after 3 hours and add some peeled carrots and peeled potatoes to the liquid, recover, and return to the oven for the last hour. I also recently served this with my roasted vegetables with pecan gremolata.
I usually shred the meat completely myself when it comes out of the oven and separate the fat from the meat, but if you are really looking for the most simple way to serve this, you can place hunks of the meat on plates and let people do their own dissection.
Either way, you are guaranteed the most succulent chunks of lightly seasoned beef.
I often use the leftovers to make shepherd’s pie, and most recently folded the leftovers into an amazing pulled beef chili with butternut squash that I’ll share with you next week.
Hold onto that red wine broth too – it makes fantastic gravy if you like gravy with your roast, or is a lovely, rich addition to soups and stews.
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My hubby loves beef roast. Have to put it on my list!
I’m not a huge beef eater, pretty much except for this. This I love.
Love pot roast and the simplicity of it because a good cook I am not! Not to mention how good it smells in the house! Fools everyone into thinking you’ve worked really hard! ;)
Yes! The smells are amazing. With this in particular, the red wine and beef smells together are completely intoxicating.
Yum! I love easy recipes that I can quickly pop in the oven and forget about – thanks, Jennifer!
Me too!! I need more of them!
Wow! This looks scrumptious! I love my Mom’s roast, but it cooks with COM and COC. Excited to have a great alternative recipe to try!
I make this a ton in the winter – so many possibilities for the leftovers too!
Man that DOES sound super easy. I usually always make my roasts in the crockpot but I’ll definitely be giving this a try as soon as I get a Dutch oven. I know it’s so shamefull I don’t already have one. Thanks so much for sharing:)
Well, first, yes, you should get yourself a Dutch oven with all the yummy cooking I see happening at your place on IG all the time! I use mine for almost everything. But you can do this roast in the oven in any ovenproof pot with a lid. Should work in the Crock Pot too, my guess is on high for 4 hours or low for 8.
yum, I love quick and easy recipes!
So key to have a few easy ones in your pocket!
I have a roast in the fridge that I was going to make for dinner tomorrow… Definitely going to add some red wine in there!
Well isn’t that perfect timing?!
I don’t have a dutch oven either!! I haven’t even tried any crock pot recipes yet, I know I suck haha. I get home at 7:30 so my husband does most of the cooking, but I would love to try this… Can you do it in the crock pot as well?
With both of you working, I’d try putting it in the Crock Pot on low before going to work and I bet you will walk in to delicious smells and a finished roast! Just make sure to add lots of liquid, maybe fill it a little higher than I suggest here.
Um, this looks delish. I am obsessed with rosemary lately and i’ve never used it with a roast, so I’m excited to do so.
This looks delicious – thanks for sharing! Do you have a recipe for the gravy?
I pour all the pan juices into a gravy separator then pour the juices back into the pan, leaving the fat behind. I bring that to a boil on the stove. If you have Wondra flour you can whisk that in a little at a time until it’s the thickness you want. If not, put some flour, maybe 1/4 c. into a small bowl and spoon a little of the hot broth into it and whisk until smooth. Add more broth if it gets paste-y. Once it’s runny, whisk that into the pan and you should have lump-free gravy :) You can add extra chicken or beef broth if your pan juices are low.