Hearty Red Wine Roast Beef with Winter Vegetables – For those who like to put a variety ingredients together and have fun: a preparation for a satisfying, mouth-watering roast with a high-class taste!

What Goes In:

  • ½ bottle good quality red wine. Never cook with a wine you wouldn’t drink! Shiraz and Pinot Noirs are great for this – Merlots can be a bit too soft.
  • 1 red onion, minced up fine
  • 8 garlic cloves
  • Beef broth
  • 5 tablespoons vegetable oil
  • 1 (3- to 4-lb.) boneless chuck roast (trimming is a good idea)
  • 2 yellow squash, cut into thick slices
  • 1 lb carrots sliced
  • 7 Red potatoes, cut into quarters
  • 2 large onions, cut into sixths or eighths
  • 2 cups chopped celery
  • 2-3 tbsp cornstarch
  • Coarse ground pepper

Now What Do I Do Then, Huh?

  1. Slice up the garlic cloves and sautee them over medium heat in 2 tablespoons vegetable oil until you get that nice, garlicky smell and they go a little brown
  2. Combine wine, onion, sautéed garlic, and 3 tablespoons of olive oil. Add a cup of beef broth if you need some more liquid volume. Place roast in a large pan or ziplock bag and marinate in the fridge for at least 10 hours – more like 16 or so is great.
  3. Remove the roast and place in a pan with a thin pan of vegetable oil. Not too much or you’ll have greasy meat! Honestly, you don’t have to brown the thing. It’s a pain in the rear and doesn’t “seal in juices” or any of those myths.
  4. Cover the roast in heavy aluminum foil and bake at 300° for 2 1/2 hours. At this point, take the roast out and turn it over, making sure to evenly coat it with the juices at the bottom. After turning, add the potatoes, carrots, potatoes, and onions. Bake 1 hour, then add the squash and celery. Bake one more hour or until roast is done.

Wait, that’s it? Come on.

  1. Nope, now the sauce! Remove the roast and vegetables Skim fat from juices in roasting pan and use something to scrape up the bits from the bottom of the pan. You can also add a little more of the leftover wine (just a few tablespoons) – unless you’ve swigged the rest of it already in your holiday cheer.
  2. Whisk together cornstarch and about a half to 2/3 cup of very cold water in a small bowl until smooth. Then, mix the cornstarch slurry into the into juices in pan. Cook over medium heat until it starts to thicken.
  3. Brush the roast with the sauce and save the rest of dipping. Put a little coarse pepper on the top and voila! You’re golden!
  4. Arrange the roast in the middle of a serving platter with the vegetable around it for a great presentation. A sprig of holly on top always looks festive as well