Romertopf Recipes Beef Pot Roast with Red Wine Gravy


1 3-4 lb. English , Rump or Chuck Roast

2 medium carrots, cut into 1"chunks

1 celery stalk, cut into 1" chunks

1 large onion, quartered

3 large Russet or Gold potatoes, cut into 1" chunks

2 garlic cloves, crushed

1 Tbl. tomato paste

2 large fresh bay leaves or 4 dried

2 Tbl. chopped fresh flat-leaf parsley

1 Tbl. chopped fresh thyme

1 fresh rosemary sprig

salt & pepper to taste

1 cup dry red wine, such as burgundy, cabernet sauvignon, merlot or pinot noir

1 Tbl. cornstarch


Place celery, onion, garlic, 1 bay leaf ( 2 if dried) in the bottom of clay pot. Place beef on top and surround with carrots & potatoes.  Sprinkle top of beef with salt, pepper, parsley and thyme, add rosemary sprig and remaining bay leaves.  Mix tomato paste with red wine and pour over beef.   Place lid on top of baker.  Put the clay baker in a cold oven and heat to 425°F. Cook for 1 1/2 to­ 2 1/4 hours (depending on desired internal temperature).  Remove from oven and test meat with a fine skewer, it should enter easily.  When beef is tender, remove beef, carrots & potatoes, keep warm.  Drain off sauce and place in saucepan. Bring sauce to a boil over low­medium heat.  Meanwhile whisk cornstarch with 1 Tbsp. water.  Reduce heat to low on saucepan, slowly whisk in cornstarch mixture.  Let sauce return to a gentle simmer to thicken. Check seasoning.  Serve over beef.

  • Notes:  If using dried herbs, decrease amount in recipe by half.  Due to varying oven temperatures and different cuts of beef, your meal may require shorter or longer cooking times.  Be sure to check your beef for desired internal temperature 1 1/2 hours after placing in cold oven.  If beef is getting done sooner than expected, simply reduce oven temperature to 350°.
  • Before every use, soak the clay baker lid for 15 minutes in water.  If you are short on time, holding the lid under running cold water for about 30 seconds is sufficient for the pores to hold water. 
  • Place ingredients inside base of clay baker
  • Always place your baker in a cold oven.
  • Set the oven temperature after the clay baker has been placed in cold oven to allow the baker to heat up gradually. Most recipes can be prepared at an oven temperature of around 375-500 degrees Fahrenheit.  Generally, lower temperatures (between 375-425 degrees Fahrenheit) are ideal for meals requiring a long cooking time, while higher temperatures (425 and up) are for meals that require a short cooking time.
  • Go relax while your clay baker prepares your meal to perfection! (optional, but highly recommended!)



Do not subject your clay baker to extreme temperature changes such as putting in cold water or on a cold surface (such as marble) straight from the oven. Place the clay baker on a hot pad or wooden cutting board to avoid drastic temperature changes. 

Romertopf Clay Bakers are designed for traditional and convection oven use and are microwave safe as well, however they are not for use on an open flame, stovetop, grill, wood stoves or wood-fired ovens.  

Beef Pot Roast with Red Wine Gravy

  • Beef Pot Roast with Red Wine Gravy
  • Romertopf Recipes

Tags: best, oven, pot, roast, beef, romertopf, clay, recipe