Red Wine & Autumn Spiced Pot Roast
If you’re anything like me, you simply can’t get enough of cozy Autumn recipes. So if you also love cozy Autumn recipes, you’re in luck! I’ve got another one coming at you today: my Red Wine & Autumn Spiced Pot Roast. It’s not like a regular Pot Roast, it’s an Autumn Pot Roast.
Red Wine & Autumn Spiced Pot Roast
Bust out your cozy sweaters & autumn spices, because this pot roast is here to warm your belly on chilly evenings.
Ingredients
- 2 T bacon fat or your preferred cooking oil
- 1lb tiny yellow potatoes (sweet potatoes would also be great!)
- 16oz whole creminis (or buttons if you prefer, but they’re actually the same mushroom! Just harvested at different times. Portobellos are also the same mushroom, just larger. Portobellos are the daddy mushroom, if you will. Just a fun fungi fact!)
- 5-6 medium sized carrots
- 1 medium onion, sliced
- 4 cloves fresh garlic, minced
- 1 fresh rosemary sprig
- 2-3 fresh thyme sprigs
- 1 whole star anise
- Autumn Spiced Dry Rub (recipe below)
- 2-3 lbs boneless chuck (or another cheap, tough cut like brisket or round- look for ‘london broil’ if you’re unsure, this is a general term used to describe any thick, tough cut) can also sub for a plant-based roast
- 1 T Worcestershire (or vegan alternative)
- 1.5 cups dry red wine
- 1 cup beef or onion stock (tip: save the skin from the sliced onion in this recipe to make more stock for next time!)
- Salt & pepper to taste
Autumn Spiced Dry Rub
- 1 tsp kosher salt
- 2 tsp paprika
- 2 tsp garlic powder
- 1 tsp onion powder
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2-1 tsp freshly ground black pepper
- Optional 1/4 tsp cayenne, more or less to taste
Instructions
- Preheat oven to 275 F. Wash & chop your veggies as the first step- I find that doing so makes the entire process much easier! Set aside.
- Heat the bacon fat in a heavy bottom stockpot (like a French Oven) over medium heat. Add the sliced onion and cook until translucent, about 6-8 minutes.
- While the onions cook, prep your meat by patting it dry and seasoning it on all sides with the Autumn Spiced Dry Rub recipe listed above.
- Remove the onions from the pot & set aside.
- Turn the heat up to medium high and place the roast in fatty side down. Let brown for about 2 minutes then flip and brown for another 2 minutes. Make sure to get all the sides! This step is technically optional, but I wouldn’t skip it- browning really makes a spectacularly juicy & flavorful roast.
- Add red wine to the pot & scrape the bottom of the pan to get all the browned bits. Let it simmer for 1 minute.
- Next, add in the beef stock, Worcestershire, vegetables, minced garlic, herbs, & star anise.
- Cook at 275 F for 2.5-3 hours or until the roast is fall-apart tender.
- Serve with my favorite 1-hour dinner rolls recipe below or classic mashed potatoes (you can never have too many potatoes!) and a glass of dry red wine.
