Merlot Pot Roast

Recipe Date:
April 8, 2016
Serving Size:
Cook Time:
Imperial (US)
Merlot Pot Roast
  • 1 3 - 3½ lb chuck roast (tied, fat trimmed, boned)
  • 1 tbsp Butter or olive oil
  • 3 Carrots, rinsed and peeled
  • 1 Onions peeled and chopped
  • 2/3 cup Chopped celery
  • 3 Cloves garlic, minced or pressed
  • 1/2 tsp Thyme, dried
  • 1 Dried bay leaf
  • 1 cup Merlot
  • 1/3 cup Canned tomato paste
  • 5 1/2 tbsps Cornstarch
  • Salt and pepper to taste
  1. Rinse beef, pat dry, and sprinkle generously with fresh-ground pepper.
  2. Melt in butter in a 10 to 12-inch nonstick frying pan over high heat.
  3. When hot, add beef and brown well on all sides, 6 to 8 minutes.
  4. Meanwhile, cut carrots into sticks about 3/8" thck and 2" long.
  5. In a 4-quart pot, combine carrots, onion, celery, garlic, thyme, and drippings.
  6. In a small bowl, mix wine and tomato paste; pour over meat and vegetables.
  7. Cover and cook until beef is very tender when pierced, 8 to 9 hours on low, 5 to 6 hours on high. If possible, turn meat over halfway through cooking.
  8. With slotted spoon, transfer meat to a platter; keep warm.
  9. Skim and discard any fat from cooking liquid.
  10. Turn cooker to high.
  11. In a small bowl, blend corn starch with 1-tablespoons water; pour into cooker and stir often until sauce is bubbling, 10 to 15 minutes.
  12. With a slotted spoon, left vegetables from cooker and arrange beside meat.
  13. Sprinkle with parsley. Garnish platter with watercress.
  14. Spoon sauce over meat.
  15. Slice meat and serve with vegetables and sauce. Salt and pepper to taste.