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.)
Shared on Slightly Indulgent Tuesdays, Allergy Free Wednesdays, Wheat Free Wednesdays and Gluten Free Fridays…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.