Red Wine Pot Roast
Savor a rich Red Wine Pot Roast that simmers in red wine and beef broth, perfect for slow cooking in a Wolf Convection Oven. Yielding 4-6 servings in just 3-4 hours.
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Ingredients
- 1 (3-4 pound) beef chuck roast
- 2 tablespoons vegetable oil
- 2 onions, chopped
- 4 garlic cloves, minced
- 4 carrots, peeled and cut into large pieces
- 4 celery stalks, cut into large pieces
- 10 red potatoes, cut in half
- 2 cups beef broth
- 1 cup red wine
- 2 tablespoons tomato paste
- 2 bay leaves
- salt
- pepper
- 2 sprigs thyme
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