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Receta Beef Roast in Pinot Noir Sauce

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Beef chuck is an overlooked cut of meat. But, it's inexpensive. It's a great way to serve a family very inexpensively. If it's not cooked correctly, however, it can be stringy or tough. But, this recipe cooks this cut low and slow, until it's tender and full of flavor. We have dressed up this exquisite piece of meat with fresh thyme and caramelized shallots and a rich red wine sauce to push this dish over the edge of decadence.

Tiempo de Prep:
Tiempo para Cocinar:
Raciónes: 6
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Ingredientes

Cost per serving $3.36 view details

Direcciones

  1. Preheat the oven to 275 degrees F.
  2. Trim the roast of excess fat. Add olive oil to a large pot or roasting pan and heat over medium-high heat. Place roast in a large pot and sear on all sides. This will take about one minute per side. Then remove the roast and set aside. Then, sprinkle the salt, onion powder, garlic powder, pepper, and thyme onto the roast. Make sure you cover all sides with seasonings.
  3. Cut shallots in half and remove skins. Next, add the shallots to the pot and cook until browned. Remove the shallots and set aside.
  4. Add red wine to the juices from the onions and the seared meat. Continue to cook on high heat while removing any browned bits. Once the pot is deglazed remove all of the juices into a saucepot.
  5. Place shallots and roast into roasting pan and place in the preheated oven. Roast for one hour per pound of roast. So, a three-pound roast will cook for three hours. The goal is for a tender roast that is just falling apart.
  6. Meanwhile, in the saucepot, stir together beef broth and Pinot Noir. Bring to a rolling boil and hold at a boil for 6-8 minutes or until liquid is reduced to 2 cups.
  7. After the roast is cooked, place on a serving platter and cover with aluminum foil to help keep it warm. Arrange shallots around the roast.
  8. Add wine mixture to the pan, and place over medium heat, stirring to release the browned bits from the bottom of the pan. In a small bowl, whisk together flour and water until smooth, then stir into the sauce in the roasting pan. Cook over medium heat, stirring constantly until slightly thickened. Add butter, stirring just until melted. Add salt and pepper to taste.
  9. Pour the sauce over the roast and shallots and serve.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 437g
Recipe makes 6 servings
Calories 638  
Calories from Fat 326 51%
Total Fat 36.44g 46%
Saturated Fat 13.22g 53%
Trans Fat 0.0g  
Cholesterol 165mg 55%
Sodium 1367mg 57%
Potassium 990mg 28%
Total Carbs 9.2g 2%
Dietary Fiber 0.2g 1%
Sugars 0.21g 0%
Protein 58.65g 94%
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