Chuck Roast Cooked on the Stove Top with Red Wine Gravy
Are you in the mood for something healthy and delicious? Well this awesome tasting chuck roast that can be made right on your stove top and left to slowly simmer on a chilly day is both healthy and delicious!
This chuck roast is cooked with red wine and a bit of tomato paste to give it a really robust gravy that uses no flour or butter to thicken. The gravy thickens by using just a bit of the carrots and also by cooking down the wine leaving a delicious natural thickened gravy.
The potatoes are cooked right in the broth and turn out tender but not mushy like they can in the crockpot.
This chuck roast simmered on the stove all day is perfect for a Sunday dinner.
Skip the oven and cook this delicious roast right on your stove top.
- 2-1/2 lb. boneless chuck pot roast
- salt and pepper
- 2 tablespoons olive oil divided
- 1 large onion diced
- 1 small carrot sliced into thin pieces
- 4 cloves garlic minced
- 1 cup dry red wine cabernet sauvignon works well
- 2 tablespoons tomato paste
- 2-1/2 cups beef broth
- 1 teaspoon dried leaf thyme
- 1 tablespoon dried rosemary
- 2 large potatoes peeled and quartered
- 3 small carrots cut into 3-inch pieces, halved lengthwise
Use a deep skillet with a lid or a medium-sized pot with a lid.
Sprinkle salt and pepper over both sides of the roast.
Brown roast on all sides in 1 tablespoon of olive oil.
Remove roast from the pan and add the additional 1 tablespoon of olive oil to the pan.
Place the onions, garlic, and carrot pieces in the pan and cook until tender.
Sprinkle vegetables with a little salt, rosemary, and thyme
Add the red wine to the pan and bring to a light boil.
Cook for about 1 minute or until wine is slightly reduced.
Add the beef broth and tomato paste to the pan and mix through.
Add the roast back to the pan and bring back to a light boil.
Cover; reduce heat to a low simmer and let cook for 3.5 hours.
Turn the roast over once during cooking.
Add potatoes and carrots and let cook for an additional 45 minutes.
Adding a little bit of carrots in with the onion and garlic, helps to create a thick and healthy red wine sauce.
Tomato paste really makes this sauce super-delicious when paired with the red wine.
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