Last Updated on March 30, 2023
Comfort food. What do these two words bring to mind? For me, it means my mother’s meat sauce or marinara. I still remember coming home to the delicious smell wafting from our house. My mouth would start watering before I even set foot in the door.
I think I can honestly say that this roast qualifies as comfort food. Filled with depth of flavor that takes very little prep time – just simple quality ingredients.
I like to finish the gravy by adding in a little cashew milk at the end. This is an optional step. The gravy tastes great without it, so feel free to omit the cashew milk if you like.
Because I tend to cook on a “BIG FAT” scale, I like to make this recipe in this larger quantity. This way, I can either freeze the leftovers, or serve them the next day atop zucchini noodles, baked spaghetti squash, or – if you can handle it – gluten free pasta (Tinkyada brand is soooo good.)Print
Favorite Roast with Red Wine Gravy (Paleo, SCD, GAPS, grain free, dairy free)
- Yield: a LOT
- one large or two small chuck roasts (4–6 lbs. total)
- 2 small sweet onions, coarsely chopped
- 4 cloves garlic, sliced
- 3 tablespoons tomato paste
- 3 cups carrots, peeled and sliced into rounds
- 4 bay leaves
- 1 cup good red wine
- 1 1/2 cups beef broth
- few sprigs fresh thyme (I had a lemon thyme on hand, but any variety will do)
- 3/4 cup cashew milk (optional)
- 16 oz. mushrooms (optional – left whole or sliced in half)
- salt and pepper
- Preheat oven to 300F. Pat meat dry with paper towels. Salt and pepper all sides.
- Heat a dutch oven on medium. Once pot is hot, add olive oil and brown roast on all sides. Remove from pot and set aside.
- Add onion and stir until starting to soften. Remove from heat and add garlic, stirring constantly for about 30 seconds or until fragrant.
- Return pot to heat. Add tomato paste, carrots, bay leaves, wine, and broth. Stir until combined.
- Add roast to pot and nestle into the ingredients. Pour in any accumulated juices from the roast. Add time sprigs.
- Next, cover the top of the dutch oven with tin foil. Then place the cover on tightly.
- Place dutch oven into preheated oven. Cook for 4 hours (without opening the oven).
- Once the 4 hours is up, remove dutch oven and place carefully on stove.
- Remove the roast and place on serving platter. Using two large forks, shred meat (will fall apart at this time) and remove any fatty pieces. Set aside.
- Next, we will work on the gravy! Making sure to use oven mitts (the pot just came out of the oven), skim the fat off the top with a large spoon. Discard fat.
- Add mushrooms (if using) to the pot and turn burner to high. Allow gravy to boil for 5 minutes in order to reduce and thicken.
- Add cashew milk (if using) and boil another 5-10 minutes until thickened. (Will thicken more as it cools so don’t overdo it!)
- Taste the gravy. Add salt and pepper. Pour gravy -with carrots and mushrooms – over meat and serve.