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White Wine Braised Pot Roast

When selecting the rump roast, be sure to choose a cut of beef with a sufficient amount of marbling. This fat will provide flavor and tenderness. Be sure the size of the braising pan is correct. Too large of a pan might require more braising liquid. This will not affect the outcome of the roast, but it will take more time to reduce and thicken the gravy.

Ingredients

  • 2 1/2 to 3 lb chuck roast
  • 2 tbsp extra-virgin olive oil
  • 2 tsp kosher salt
  • 2 tsp black pepper
  • 1/3 cup celery, finely diced
  • 1 onion, quartered
  • 2 1/2 cups dry white wine, like Chardonnay
  • 1 to 2 cups water
  • 8 garlic cloves, peeled and crushed
  • 1 beef bouillon cubes
  • thyme, rosemary, sage sprigs and tied together

Instructions

  • Heat oven to 225 degrees F. Coat the roast with salt and pepper. Massage the seasoning into the beef.
  • In a braising pan, warm the olive oil on high heat. Once the oil is hot, about 2 minutes, add the beef and sear 2 minutes a side. Be sure to sear all sides. Reduce the heat to low and add the celery and onion. Stir and cook about 4 to 6 minutes.
  • Deglaze the pan with wine and water, scrapping up the brown pieces stuck to the bottom of the pan. Add additional water or wine to make sure the roast is covered three-fourths of the way. Add the garlic, bouillon and herb bundle. Increase the heat to medium-high and bring to boil. Cover the pan and place into the oven. Cook for 4 to 5 hours, or until the beef is tender. 
  • Remove the pan from the oven. Remove the roast from the pan and place on a cutting board. Cover with foil. Make the Tomato Gravy (recipe below). Slice or chop the roast and top with the Tomato Gravy. Serve warm.

For the Tomato Gravy

  • Place1 28-ounce can peeled tomatoes, 1 cup warm braising liquid, half of the roasted onions and garlic, 2 teaspoons Worcestershire, 2 teaspoons vinegar, 2tablespoons butter and 2 tablespoons flour into a blender. Blitz until combined and pureed. Pour the mixture in the braising pan and simmer for 15 minutes, or until the gravy has thickened. Taste and salt to preference. Serve with the White Wine Braised Pot Roast.