Ingredients
- •4 lb beef chuck roast
- •Salt and pepper
- •2 tbsp olive oil
- •1 cup dry red wine (Cabernet or Merlot)
- •4 cloves garlic, smashed
- •3 sprigs fresh rosemary
- •3 sprigs fresh thyme
- •2 bay leaves
- •1 lb cremini mushrooms, halved
- •1 lb pearl onions, peeled
- •4 oz thick-cut bacon, diced
- •3 tbsp butter
- •3 tbsp flour
- •2 cups beef broth
- •2 tbsp tomato paste
- •Fresh parsley
Instructions
1
Season chuck roast with salt and pepper
2
Heat olive oil in skillet over high heat
3
Sear roast until deep brown, 10–12 min
4
Let cool
5
Place roast in vacuum bag with red wine, garlic, rosemary, thyme, and bay leaves
6
Vacuum seal
7
Sous vide at 160°F (71°C) for 30 h
8
Cook bacon in large pot until crispy
9
Remove bacon, keep fat
10
Sauté mushrooms in bacon fat until golden, 8 min
11
Remove mushrooms
12
Add pearl onions, cook until caramelized, 10 min
13
Remove onions
14
Remove roast from bag, strain and reserve liquid
15
Melt butter in pot, whisk in flour and tomato paste
16
Cook 2 min
17
Whisk in reserved cooking liquid and beef broth
18
Simmer until thickened, 8–10 min
19
Return mushrooms, onions, and bacon to gravy
20
Slice pot roast
21
Serve with mushroom-onion gravy
22
Garnish with parsley
Notes
- •Red wine adds depth and richness
- •This is pot roast for special occasions
- •Pearl onions are traditional but optional
- •Serve with mashed potatoes or egg noodles
Nutrition information
Calories
520 cal
Protein
44g
Fat
26g
Carbs
18g
Tags
red winemushroomselevatedspecial occasion