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Pot Roast Braising Liquid Recipe

American · Sauce · 20 min total

A rich, savory braising liquid that transforms tough cuts of beef into tender, flavorful pot roast. This versatile base can be used for any pot roast recipe.

Ingredients

• 1 tablespoon vegetable oil
• 1 large onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 3 cloves garlic, minced
• 2 tablespoons tomato paste
• 1 cup dry red wine (such as Merlot or Cabernet Sauvignon)
• 2 cups beef broth (low sodium)
• 1 sprig fresh rosemary
• 2 sprigs fresh thyme
• 1 bay leaf
• Salt and black pepper to taste

Instructions

1. Heat oil in a large Dutch oven or heavy pot over medium-high heat. Add onion, carrots, and celery; cook, stirring occasionally, until softened, about 5 minutes.
2. Add garlic and tomato paste; cook, stirring constantly, for 1 minute until fragrant.
3. Pour in red wine and bring to a boil, scraping up any browned bits from the bottom. Boil until reduced by half, about 2-3 minutes.
4. Add beef broth, rosemary, thyme, and bay leaf. Bring to a simmer, then reduce heat to low. Season with salt and pepper.
5. Use immediately for pot roast, or let cool and refrigerate for up to 3 days.

Tips

• For a gluten-free version, ensure beef broth is gluten-free and omit any flour thickening.
• This liquid can be made ahead and stored in the refrigerator for up to 3 days or frozen for 3 months.
• To thicken the liquid after cooking pot roast, mix 2 tablespoons cornstarch with 2 tablespoons cold water and whisk into simmering liquid.

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