This Red Wine Pot Roast recipe is made with beef chuck and braised in a Dutch oven until tender. It's prepared with potatoes and carrots.
My craving for real food has been real lately and I figured it time for something hearty and comforting. Nothing feeds your soul in times like these more than this Dutch Oven Pot Roast.
Life has been a little overwhelming lately. My husband and I both have been dealing with family members in the hospital and another in hospice care which has meant a lot of trips in different directions while attempting to share one car.
All of this along with the general holiday craziness that occurs this time of the year has meant that our work/life balance is, well, non-existent.
The chaos of the past month has meant eating a lot of convenience meals - Grabbing salads and throwing together a quick sandwich before rushing off to another appointment. I found myself only having the energy to whip up something simple like eggs or spaghetti.
Now is just the time for comfort food like Braised Beef Pot Roast.
It's slow-cooked until tender and braised in a savory beef broth along with potatoes and carrots. This turned out to be EXACTLY what we needed.
- What Is The Best Cut Of Beef For Pot Roast?
- Ingredients For Red Wine Pot Roast
- How To Sear Pot Roast
- How To Flavor Dutch Oven Pot Roast
- What Type Of Red Wine Should I Use To Make Pot Roast?
- How Do You Know When A Pot Roast Is Done?
- What To Serve With Red Wine Pot Roast
- Can Pot Roast Be Made The Day Ahead?
- Red Wine Pot Roast (Dutch Oven)
The great thing about this Red Wine Pot Roast is that it's not only emotionally comforting it's also perfect cold weather comfort food.
Beef roast slowly cooking away in the oven filling your home with a wonderful aroma is just the thing to counteract those frigid temps outside.
What Is The Best Cut Of Beef For Pot Roast?
The best cuts of meat for something like pot roast are the tough ones. The top choices are Chuck Roast (this comes from the shoulder area), Rump Roast or Bottom Round (this comes from the rear of the cow), or Brisket (this is cut from the lower portion of the chest).
My personal favorite is Chuck Roast. I use it to make my Classic Hearty Beef Stew and Instant Pot Pot Roast (both of which are delicious).
The great thing about these cuts of meat is that they're full of connective tissue. That fatty tissue is marbled throughout the meat.
It cooks down and becomes tender as the beef slowly cooks. You don't want to cook tough cuts of meat quickly or they will remain tough.
The other great thing about tough cuts of meat is that they are much cheaper than the more premium cuts. A hearty meal like this one can come together for around $20.00.
Ingredients For Red Wine Pot Roast
Here's what you'll need to make it.
- 6 cloves Garlic
- 1 Onion (any color)
- 4 - 5 Red Potatoes
- 4 - 5 large Carrots
- 2 - 2.5 lbs. Chuck Roast
- 2 Tbsp. Olive Oil
- ¾ cup Red Wine
- 2 cups low-sodium gluten free Beef Broth (or regular beef broth if not GF)
- 4 Tbsp. Tomato Paste
- ½ tsp. Kosher Salt and Pepper
- Sprig Rosemary and 4 Sprigs Thyme OR 1 Tbsp. Italian Seasoning
How To Sear Pot Roast
For this recipe I recommend a beef roast between 2 - 2.5 lbs. You can certainly go bigger but it may require a longer cooking time.
It's not technically necessary to sear a roast before cooking it but it definitely gives it a great flavor and color.
The edges become caramelized and helps to deepen the flavor of the broth in which its cooked. Searing is easy and only takes a few extra minutes.
I recommend cooking the pot roast in a cast iron Dutch oven or some kind of heavy-duty oven-safe pot. The cast iron is great because it distributes heat evenly, it's easy to cover with a lid, and is safe for oven cooking.
- Place the Dutch oven on the stove top and set the burner to 'Medium High'. Once the pan is heated add 2 Tbsp. olive oil.
- Sprinkle both sides of the beef roast generously with salt and pepper before placing in the pan.
- Once the oil is hot place the roast in the Dutch oven and sear for 4-5 minutes on the first side. Turn the roast over and repeat with the second side.
- Flip the roast over on its side and sear the edges for 1-2 minutes each. Once the roast is totally seared remove it from the pan and set aside.
How To Flavor Dutch Oven Pot Roast
While the roast is searing feel free to chop the vegetables and the aromatics.
- Mince 6 cloves of garlic and 1 onion (I used a white onion but you can use any kind you like).
- Thoroughly wash and dry 4 -5 red potatoes and 4 -5 large carrots. Dice the potatoes into chunks and slice the carrots.
- Once the meat is seared and set aside add the minced garlic and onions to the pan (make sure to leave any brown bits in the pan as these provide great flavor)! Sauté for 4-5 minutes, stirring often.
- Add ¾ cup of your favorite red wine to the pan. Allow the wine to cook on medium-high for 2-3 minutes, or until the alcohol cooks out. The amount will reduce a bit as it cooks.
- Add 2 cups low-sodium beef broth to the pan along with 4 Tbsp. tomato paste and a generous pinch of salt and pepper.
- Place 1 sprig of fresh rosemary and 4 sprigs of fresh thyme in the pan (you can also use 1 Tbsp. Italian seasoning if you like).
- Stir everything together until combined.
What Type Of Red Wine Should I Use To Make Pot Roast?
There's no exact rule when it comes to cooking with wine. It's generally stated that you should cook with something you enjoy drinking.
When cooking with beef I recommend something dry with bold flavors. A Cabernet, Merlot, Pinot Noir, Shiraz, Chianti, or Malbec would all be great.
The only red wine I would NOT recommend is something overly sweet.
Cook The Pot Roast In The Oven
- Once the sauce is combined return the seared beef roast to the pan. The liquids should cover about ⅔ of the roast.
- Cover the pan and place it in an oven that has been heated to 300 degrees Fahrenheit.
- Cook the roast for 1 hour on its own. After 1 hour, add the potatoes and carrots to the pan. Feel free to place them in the liquid surrounding the roast.
- Cover and return to the oven for another 2 hours.
Looking for more hearty beef recipes? Don't miss these!
- Cheesy Beef and Bean Enchiladas
- Philly Cheese Steak Sloppy Joes
- Grilled Chuck Steak
- Tater Tot Hotdish
- Cabbage Roll In A Bowl
How Do You Know When A Pot Roast Is Done?
The total oven cooking time for this Red Wine Pot Roast is 3 hours. Cooking times may vary slightly depending on the size of your roast and the oven itself.
The vegetables are added later because they would become too mushy if cooked for the full 3 hours. 2 hours of cooking time creates vegetables that are soft but not overdone.
- After the 3 hours remove the pan from the oven.
- Scoop out the vegetables and place them on a serving tray.
- Remove the roast and serve on top of the vegetables. You can leave it whole, cut it into chunks, or shred it.
- Remove the rosemary and thyme sprigs and discard. If the thickness of the sauce is to your liking serve it on top of the roast. If you would like to thicken it simply add another Tbsp. or so of tomato paste and stir until completely combined.
The pot roast is done when it is tender and can be pierced with a fork or knife. It should cut or shred easily.
If the pot roast is still tough at the end of the cooking time, simply leave it in the oven and continue to cook until the meat is tender.
What To Serve With Red Wine Pot Roast
This is seriously one of my favorite meals EVER. There is nothing better than beef that has been slowly braised along with hearty vegetables and a savory sauce.
The addition of the red wine to the roast creates a sauce that's deep and complex. It pairs perfectly with the beef broth and tomato paste. The Italian herbs give it a great flavor and aroma.
This meal is nice and hearty so it can stand alone but if you'd like a side dish this Marinated Tomato Salad, Savory Mashed Sweet Potatoes, Maple Mustard Brussels Sprouts, or Spiced Butternut Squash Salads are all great options!
Can Pot Roast Be Made The Day Ahead?
This Red Wine Pot Roast can also be made the day ahead. Simply prepare according to recipe instructions and allow to cool completely before transferring to the fridge to store.
To reheat place the Dutch oven in the oven at 350 degrees Fahrenheit and cook until warmed through.
Leftovers should last 3-4 days in an airtight container in the fridge.
If you've got leftover pot roast, this Braised Beef Risotto is a great way to use it up!
Love Dutch oven recipes? Don't miss these!
- Italian Braised Short Ribs
- Dutch Oven Chicken and Potatoes
- Gluten Free Chicken Stew
- Vegetable Stew
- Dutch Oven Pulled Chicken
Looking for more comfort food? Check out these recipes!
- Slow Cooker Turkey Chili
- Spaghetti and Turkey Meatballs
- Garlicky Mushroom and Shrimp Risotto
- Split Pea Ham Soup
- Ham and Potato Soup
- Ground Beef Chili
Looking For More Hearty Meals? Don't Miss These!
Italian Sausage Meatball Soup
One Pot Rigatoni Bolognese
Mustard and Beer Braised Pork Ribs
Red Wine Pot Roast (Dutch Oven)
- 6 cloves garlic
- 1 onion any color
- 4 - 5 red potatoes
- 4 - 5 large carrots
- 2 Tbsp. olive oil
- 2 - 2 ½ lbs. beef chuck roast
- ¾ cup dry red wine such as Cabernet, Merlot, Pinot Noir
- 2 cups beef broth gluten free
- 4 Tbsp. tomato paste
- ½ tsp. kosher salt split
- ½ tsp. pepper split
- 1 sprig fresh rosemary or 1 Tbsp. Italian seasoning
- 4 sprigs fresh thyme
- Heat oven to 300 degrees Fahrenheit.
- Mince 6 cloves of garlic and 1 onion.
- Thoroughly wash and dry 4 -5 red potatoes and 4 - 5 large carrots. Dice the potatoes into chunks and slice the carrots.
- Generously salt and pepper both sides of chuck roast.
- Heat a cast iron Dutch oven to medium high on the stove top. Add 2 Tbsp. olive oil. Once the oil is heated place the chuck roast in the pan. Sear for 4 - 5 minutes on the first side. Flip the roast over and repeat on the second side. Sear the edges of the roast for 1 - 2 minutes per side. Remove the roast from the pan and set aside.
- Place the minced garlic and onions in the heated pan (do not remove any brown bits that have formed). Sauté the garlic and onions for 4 -5 minutes, stirring often.
- Add 3 /4 cup red wine to the pan. Sauté for another 2 - 3 minutes, stirring often. The sauce will reduce a bit and the alcohol will cook out of it.
- Add 2 cups low-sodium beef broth, 4 Tbsp. tomato paste, and a generous sprinkle of kosher salt and pepper to the pan. Stir until combined. Place the rosemary and thyme sprigs in the pan (or 1 Tbsp. Italian seasoning). Stir until combined.
- Return the seared roast to the pan. Cover and cook for 1 hour in the oven. Remove after 1 hour and place the chopped vegetables in the liquid surrounding the roast. Cover the Dutch oven and return it to the oven to roast for another 2 hours.
- After 3 hours remove the pan from the oven. Place the vegetables on a serving tray and top with the beef roast. (You can serve the roast whole, cut into chunks, or shredded).
- Serve the meal with the sauce in which the meat was cooked. If you would like to thicken the sauce add another 1 - 2 Tbsp. of tomato paste and stir until combined. Remove the rosemary and thyme sprigs and discard.
alyssa | everydaymaven
Yum! This sounds so good. Thanks for including my soup recipe 🙂
This looks delicious! We are always hunting for new recipes! Adding this to the menu plan this week! I cannot wait for my family to try it! YUM!
Thanks, Cindy! My husband and I have already made this pot roast twice in the past month. Hope you enjoy! 🙂