Beef Pot Roast with Red Wine Gravy

If you’re not familiar with Romertopf®, it is a type of earthenware. The Römertopf® is made using some types of clay. The clay is porous and left unglazed, allowing the Romertopf® to breathe during the cooking process. Food cooked in a clay pot requires no liquid unless specifically called for in a recipe. The result preserves nearly all of the juices from the cooked food, adding to flavor and taste, and the essential nutrients and vitamins are retained. You can cook nearly all types of foods without adding any fat.

Before each time you use the Romertopf®, rinse the inside of both the base and the lid under cold tap water. Pour off the excess liquid. After adding all the ingredients, place your Romertopf® in the center of a cold oven. Do not add cold liquids once the Romertopf® is hot. Convert regular recipes for use with clay pots by usually increasing the cooking temperature by 100° F., and deducting one-half hour of cooking time.

This recipe is a great one-pan meal, and made some of the best pot roast we’ve ever had. The source of this recipe is from the manufacturer’s website, We used the 3.1 quart-size Romertopf® for this recipe.


1 3-4 lb. English, rump or chuck roast

2 medium carrots, cut into 1″ chunks

1 celery stalk, cut into 1″ chunks

1 large onion, quartered

3 large Russet or Gold potatoes, cut into 1″ chunks

2 garlic cloves, crushed

1 Tbsp tomato paste

2 large fresh bay leaves or 4 dried

2 Tbsp chopped fresh flat-leaf parsley

1 Tbsp chopped fresh thyme

1 fresh rosemary sprig

Salt and pepper to taste

1 cup dry red wine, such as burgundy, cabernet sauvignon, merlot or pinot noir

1 Tbsp cornstarch


Place celery, onion, garlic, 1 bay leaf ( 2 if dried) in the bottom of clay pot. Place beef on top and surround with carrots & potatoes.  Sprinkle top of beef with salt, pepper, parsley and thyme, add rosemary sprig and remaining bay leaves.  Mix tomato paste with red wine and pour over beef.

Place lid on top of baker.  Put the clay baker in a cold oven and heat to 425°F. Cook for 1 1/2 to­ 2 1/4 hours (depending on desired internal temperature).  Remove from oven and test meat with a fine skewer, it should enter easily.  When beef is tender, remove beef, carrots and potatoes, keep warm.  Drain off sauce and place in saucepan.

Bring sauce to a boil over low-medium heat.  Meanwhile whisk cornstarch with 1 Tbsp water.  Reduce heat to low on saucepan, slowly whisk in cornstarch mixture.  Let sauce return to a gentle simmer to thicken. Check seasoning. Serve over beef.

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