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beef roast in pinot noir sauce

winosity-2369 avatar
Recipe by
John Goins
@winosity-2369

Pair this dish with a lovely Pinot Noir. Since you’re already using Pinot Noir in the dish, the flavors will pair nicely. Other wines that might work with this dish are: Barbera Burgundy Cabernet Franc Chianti Côtes du Rhône Grenache Pinot Noir Rioja Bordeaux Brunello di Montalcino Malbec Merlot Rhône red Pinotage Zinfandel

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yield 6 serving(s)
prep time 30 Min
cook time 3 Hr 15 Min
method Roast

Ingredients For beef roast in pinot noir sauce

  • 1-3 lb
    beef chuck roast
  • 227 g
    shallots
  • 1 c
    pinot noir wine
  • 1 Tbsp
    olive oil
  • 1/4 tsp
    pepper
  • 2 tsp
    salt (or to taste)
  • 1 1/2 tsp
    granulated onion
  • 1 1/2 tsp
    granulated garlic
  • 1 1/2 tsp
    chopped fresh thyme leaves
  • 1/8 c
    olive oil
  • 3 c
    beef broth
  • 2 Tbsp
    flour
  • 3 Tbsp
    water
  • 3 Tbsp
    butter

How To Make beef roast in pinot noir sauce

  • 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 de-glazed remove all of the juices into a sauce pot.
  • 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 sauce pot, 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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