Beef Pot Roast with Red Wine Gravy

Beef Pot Roast with Red Wine Gravy

Reference: Beef Pot Roast with Red Wine Gravy
Romertopf Recipes


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°.

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