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RED WINE POT ROAST with Caramelized Onions in a Rich Gravy!

RED WINE POT ROAST with Caramelized Onions & Buttery Mashed Potatoes
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A melt-in-your-mouth beef pot roast slow-braised in a rich red wine gravy, served with caramelized onions and buttery mashed potatoes.

Ingredients

Scale
  • 3–4 lb chuck roast
  • Salt & pepper
  • 2 tbsp olive oil
  • 1 large onion, sliced
  • 3 cloves garlic, smashed
  • 2 cups beef broth
  • 1 cup red wine (Cabernet or Merlot)
  • 2 tbsp tomato paste
  • 2 sprigs fresh thyme
  • 1 bay leaf
  • 2 large yellow onions, sliced (for caramelized onions)
  • 2 tbsp butter (for caramelized onions)
  • Pinch of sugar (for caramelized onions)
  • Splash of balsamic vinegar (optional, for caramelized onions)
  • 2 lbs potatoes, peeled (for mashed potatoes)
  • 1/2 cup whole milk (for mashed potatoes)
  • 1/4 cup heavy cream (for mashed potatoes)
  • 4 tbsp butter (for mashed potatoes)
  • Salt & pepper to taste (for mashed potatoes)

Instructions

  1. Season beef with salt and pepper. Brown all sides in olive oil over medium-high heat, approximately 4 minutes per side. Remove and set aside.
  2. In the same pot, sauté onion and garlic. Stir in tomato paste, then add wine and broth. Add thyme and bay leaf. Return beef to pot.
  3. Cover and braise in a 300°F (150°C) oven for 3–4 hours until fork-tender.
  4. Slowly caramelize onions in butter over low heat for about 25 minutes. Finish with a splash of balsamic for extra depth.
  5. Boil potatoes until tender, then mash with butter, milk, cream, and season to taste.
  6. Spoon mashed potatoes onto a plate, top with a generous piece of roast, ladle over gravy, and crown with caramelized onions. Garnish with thyme.

Notes

  • Even better the next day; the flavors deepen in the gravy.
  • Make sure to use a good quality red wine for the best flavor.
  • Adjust seasoning to taste before serving.

Nutrition

Find it online: https://www.homeydishes.com/red-wine-pot-roast-caramelized-onions-mashed-potatoes/