Beef Pot Roast in Red Wine Sauce
A tender beef pot roast in a deep, dark red wine sauce: this recipe is just the thing when the temperature drops and you want something hearty on the table. The beef gently braises in the pot for two hours until it turns wonderfully tender. The sauce, made with stock, red wine and a splash of cream, makes this a real comfort dish that's also perfect for Christmas or special occasions.
Ingredients
- 600-700 g beef roasting joint, such as topside or brisket
- 1 onion
- 300 ml beef or vegetable stock
- 100 ml red wine
- double cream, as needed
- cornflour, for thickening, as needed
- salt and pepper, freshly ground
- 1 tbsp oil
The ingredient amounts above scale with your choice. The value per serving stays the same, while the total in the pot grows with the number of servings.
All nutrition values side by side
| Nutrient | per serving (estimate) | Total for 4 Servings |
|---|---|---|
| Calories | 380 kcal | 1,520 kcal |
| Carbohydrates | 6 g | 24 g |
| Protein | 38 g | 152 g |
| Fat | 20 g | 80 g |
| Fibre | 0.5 g | 2 g |
| of which sugar | 2 g | 8 g |
How this is calculated
Target amount = ingredient amount × target servings ÷ base servings. The result is then rounded for kitchen use: from 100 g or ml to the nearest 5, between 1 and 99 to the nearest 1, pieces and spoons to half units, amounts below one unit to quarters, thirds or halves. Teaspoons and tablespoons also go down to an eighth, kilograms and litres stay finer.
Total = value per serving × target servings. The value per serving is unchanged, because ingredient amount and serving count change by the same factor.
Sources
- Regulation (EU) No 1169/2011 (FIC), Art. 32 and 33: nutrition values per 100 g or 100 ml, additionally allowed per portion.
- European Commission, Guidance document for competent authorities for the control of compliance with EU food law, setting of tolerances for nutrient values declared on a label, December 2012.
Nutrition values are estimates from the recipe record, not laboratory results. Even for checked labels the EU sets tolerances: for fat, protein and carbohydrates 20 percent in the range of 10 to 40 g per 100 g, and 2 g per 100 g below that. Home cooking varies more, because variety, size and cooking loss of the ingredients differ. Kitchen rounding also shifts the total slightly against the plain rule of three. Anyone who has to keep amounts exact for medical reasons, for example during a nutrition therapy prescribed by a doctor, should discuss them with a doctor or a registered dietitian. Your serving count is calculated in your browser only, it is neither stored nor transmitted.
Instructions
- Heat 1 tbsp oil in a large pot over high heat.
- Season the beef generously all over with salt and pepper, then sear it in the hot oil on all sides until well browned.
- Dice the onion finely, add it to the pot with the beef and fry briefly.
- Deglaze everything with the stock and 50 ml of the red wine.
- Let the beef simmer gently on low for 2 hours, turning it after 1 hour.
- Lift the beef out of the sauce and slice it into pieces about 1 cm thick.
- Stir the remaining 50 ml red wine and a little cream into the sauce, then season to taste with salt and pepper. If you like, thicken the sauce now with a little cornflour mixed with cold water.
- Serve the beef with the sauce and, if you fancy, vegetable sides such as green beans or broccoli.
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Nutrition facts per serving (estimate)
| Calories | 380 kcal |
|---|---|
| Carbohydrates | 6 g |
| Protein | 38 g |
| Fat | 20 g |
| Fibre | 0.5 g |
| of which sugar | 2 g |
Frequently asked questions
How long does the beef pot roast need to simmer?
The beef braises gently in the pot over low heat for 2 hours. Turn it after 1 hour so it becomes evenly tender.
Which red wine works best for the sauce?
Use a dry red wine that you'd happily drink, such as a Pinot Noir or Merlot.
Can I make the sauce without cornflour?
Yes, the cornflour is optional. Without it the sauce stays a little thinner, but it's just as full of flavour.
What sides go well with beef pot roast in red wine sauce?
Green beans or broccoli are especially good. For a classic version, potatoes or wide egg noodles work beautifully too.
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