Rosemary Garlic Roast Beef with Red Wine Gravy

Rosemary Garlic Roast Beef with Red Wine Gravy

Chuck roast needs a slow, covered braise to become tender. In this version, the beef is seared in a Dutch oven, then cooked with rosemary, garlic, red wine, and broth until a fork slides in easily. The cooking time is a range, not a fixed finish line: the roast’s size and shape can change how long it takes.

Large carrot chunks go in later so they stay intact while the beef finishes. The braising liquid becomes a red-wine gravy to serve around the whole roast.

Ingredients for Rosemary Garlic Roast Beef

• 3 to 4 pounds boneless beef chuck roast (1.4 to 1.8 kg)
• 1 1/2 teaspoons kosher salt, or to taste
• 3/4 teaspoon black pepper
• 1 tablespoon neutral oil
• 1 large yellow onion, chopped (about 200g)
• 4 garlic cloves, minced
• 2 tablespoons tomato paste
• 2 cups dry red wine
• 2 cups beef broth, plus more as needed
• 1 tablespoon Worcestershire sauce
• 3 fresh rosemary sprigs, plus 2 small sprigs for finishing
• 1 bay leaf
• 4 large carrots, cut into 2-inch chunks (about 480g)
• 1 tablespoon cornstarch mixed with 1 tablespoon cold water, only if needed for the gravy
• Optional: 1 tablespoon chopped fresh parsley, for serving

How to Make Rosemary Garlic Roast Beef

1. Prepare the roast: Preheat the oven to 325°F (165°C). Pat the chuck roast dry and season it all over with the salt and pepper. Chop the onion and garlic, and cut the carrots into large, similarly sized chunks.
2. Sear the beef: Heat the oil in a heavy, oven-safe Dutch oven over medium-high heat. Brown the roast on all sides, letting each side develop a deep brown crust before turning. This usually takes 10 to 15 minutes. Transfer the beef to a plate.
3. Build the braising liquid: Pour off excess rendered fat if needed. Reduce the heat to medium and cook the onion until softened. Stir in the garlic and tomato paste briefly, then pour in the wine and scrape up the browned bits from the pot. Add the broth, Worcestershire sauce, and bay leaf.
4. Braise the roast: Return the beef and any accumulated juices to the Dutch oven. Add the 3 rosemary sprigs. The liquid should come partway up the roast, not cover it. Put the lid on tightly and cook in the oven for about 2 hours and 15 minutes.
5. Add the carrots: Arrange the carrots around the roast, cover, and return the pot to the oven. Begin checking the beef at about 3 hours total braising time. If the liquid is getting too low, add a splash of broth. Continue cooking until a fork slides into the beef easily and the meat yields; the carrots should be tender but still hold their shape. Total braising time is usually 3 to 4 hours.
6. Finish the gravy: Transfer the roast and carrots to a warm platter. Skim excess fat from the braising liquid and remove the bay leaf and spent rosemary. Simmer the liquid uncovered over medium-low to medium heat for 10 to 15 minutes. If it is still too thin, whisk in a little cornstarch slurry at a time until the gravy lightly coats a spoon but remains pourable.
7. Rest and serve: Let the roast rest for about 15 minutes while the gravy finishes. Return the whole roast and carrots to the Dutch oven with the gravy, if desired. Add the fresh rosemary sprigs and a light sprinkle of parsley, if using. Slice the beef across the grain or pull it into large portions to serve.

How to Tell When the Pot Roast Is Tender

Start checking at about 3 hours, but let the beef’s texture decide when it is done. A fork should enter the chuck easily, and the meat should yield or begin to pull apart. If it still feels firm, cover the pot and keep braising, checking again every 20 to 30 minutes. This method is for chuck roast, not a lean roast cooked to a medium-rare temperature.

Keeping the Carrots Chunky

Cut the carrots into roughly 2-inch pieces and add them after the beef has braised for about 2 hours and 15 minutes. Smaller pieces or carrots added at the start may fall apart before the chuck becomes tender.

Adjusting the Red-Wine Gravy

Skim the fat before reducing the braising liquid uncovered. How much it thickens will depend on how much liquid remains in the pot. Use the cornstarch slurry only if reduction leaves the gravy too thin, adding it gradually so the sauce stays spoonable rather than pasty. To avoid cornstarch, continue reducing the liquid instead.

Serving Rosemary Garlic Roast Beef

Serve the beef with the carrots and plenty of gravy. Mashed potatoes or crusty bread work well alongside it. For a different, sliceable roast made with another cut and method, try Roasted Beef Tenderloin with Garlic Herb Butter.

Storing and Reheating Leftovers

Cool leftovers, then refrigerate the beef, carrots, and gravy in a sealed container for up to 4 days. The carrots may soften as they sit. Reheat the beef gently in a covered pan with some gravy or cooking juices to help keep it moist; avoid prolonged high heat.

Freeze the beef and gravy in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator, then reheat gently with gravy.

Nutrition

Approximate nutrition per serving, based on 1/6 of the recipe and including beef, carrots, and gravy: 820 calories, 51g protein, 53g fat, and 15g carbohydrates. Approximate nutrition per 100g of prepared dish: 200 calories, 12g protein, 13g fat, and 4g carbohydrates. Values vary with the roast’s fat content and the amount of gravy served.