No smoke red wine pot roast.

[Richtee]

I love the thread and need to ask, is this a recipe that can or have you thickened with a corn starch or roux?? From the pics it does not look to be that thick of a sauce.. Asking to understand..

One COULD use some solid beef stock..the stuff that’ll gel up cool... or perhaps toss a beef knuckle/soup bone in. That’ll thicken it up a bit. But it’s not a “runny” gravy really. Taters in there helps too.

[SmokinOutBack]

The sauce is a full bottle of cooked-down-to-half red wine, beef consommé, and better-than-bullion. After the cook, remove meat and veggies, then cook that down as well. You end up with a very rich and tasty sauce.

[Richtee]

The sauce is a full bottle of cooked-down-to-half red wine, beef consommé, and better-than-bullion. After the cook, remove meat and veggies, then cook that down as well. You end up with a very rich and tasty sauce.

Ahh very nice! A reduction. Classic.

[HawgHeaven]

Ahh very nice! A reduction. Classic.

Indeed. Cannot beat the results if done properly...

[HawgHeaven]

Dammit. I fergot this:

[Bbqgoddess]

Beautiful plate of goodness! Faux points [emoji90][emoji90][emoji90]!!

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[jwbtulsa]

If you want a slight thicker sauce, consider arrowroot for this recipe. It won't dull the flavor. looking forward to trying the recipe

[The Old Fat Guy]

Very nice!