Red Wine Pot Roast (Dutch Oven)

This Red Wine Pot Roast is made with beef chuck that's braised in a Dutch oven until tender! It's served with potatoes, carrots, and gravy.

As soon as the weather cools down, I find myself craving all the hearty comfort foods. This Dutch Oven Pot Roast is one of my favorite quintessential cool weather comfort foods.

I love dishes timeless dishes like pot roast because they never go out of style. There's something nostalgic about the process of slow cooking a large cut of meat along with simple vegetables like potatoes and carrots.

It's one of those meals that has been enjoyed throughout the generations and remains largely unchanged because it's so delicious and satisfying as it is. There's also nothing better than the house filling with the scent of slow cooked meat, veggies, and spices.

This version is prepared with beef chuck roast that's seasoned simply with salt and pepper, seared in a Dutch oven, and then braised in a mixture of garlic, onions, Italian seasoning, red wine, and beef broth.

Diced red potatoes and carrots are added halfway through the cooking process. The juices from the braised meat and veggies are used to make a rich gravy, which is used as a topping for the completed dish.

Jump to:

• What Is The Best Cut Of Beef For Pot Roast?
• Ingredients For Red Wine Pot Roast
• Do The Potatoes Need To Be Peeled First?
• How To Sear Pot Roast
• How To Make Dutch Oven Pot Roast
• Which Red Wine Is Best For Pot Roast?
• How Long Does Pot Roast Take To Cook In The Oven?
• How To Make Red Wine Gravy
• What To Serve With Red Wine Pot Roast
• Can Pot Roast Be Made The Day Ahead?
• Can It Be Frozen?
• Red Wine Pot Roast (Dutch Oven)

What Is The Best Cut Of Beef For Pot Roast?

The best cuts of meat for something like beef 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 beef dishes like Classic Hearty Beef Stew, Barbacoa Tacos, and Instant Pot Pot Roast.

The great thing about these cuts of meat is that they're full of connective tissue. That fatty tissue is marbled throughout the meat. As the beef cooks, the connective tissue breaks down and provides the meat with great flavor.

The key to cooking tougher cuts of meat is to do it slowly. If cooked too quickly or not long enough, the meat will remain tough. But, if the meat is cooked properly, it's tender and juicy.

The other great thing about tougher cuts of beef is that they are much cheaper than the more premium cuts. A hearty meal like this one can come together for around $20.00.

This recipe calls for a 2 - 2 ½ lb. beef chuck roast.

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 (yields 3 heaping cups diced)
• 4 - 5 large Carrots (yields 3 heaping cups chopped)
• 2 - 2 ½ lbs. Beef Chuck Roast
• 2 Tbsp. Olive Oil
• 1 tsp. Italian Seasoning
• 2 Tbsp. Tomato Paste
• ¾ cup Red Wine
• 1 ¼ cups Low Sodium Beef Broth
• 1 tsp. each Kosher Salt and Pepper (split)
• 1 Tbsp. Unsalted Butter
• 1 Tbsp. Gluten Free Flour Blend (or AP flour if not gluten free)

Do The Potatoes Need To Be Peeled First?

The potatoes do not need to be peeled for this recipe. I do recommend thoroughly washing and scrubbing the potatoes before chopping to remove any dirt or bacteria.

The carrots may be peeled if you like. If not peeling the carrots, I recommend washing them thoroughly to remove any excess dirt.

You can use any waxy variety of potatoes such as red or Yukon gold potatoes to make this red wine pot roast. For optimal taste and texture, I would stay away from starchier varieties such as Russet potatoes.

How To Sear Pot Roast

Pot roast is not a complicated dish, but there are a few techniques that can help to ensure that it's tender, has great flavor, and the vegetables are properly cooked and not mushy at the end of the cooking process.

• 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, easily covered with a lid, and is safe for both stove top and oven cooking.
• Make sure that the Dutch oven or pot used is large enough to comfortably hold the roast and the vegetables or it will not cook properly. I recommend a Dutch oven that 4.5 quarts or larger.
• It's important to season the chuck roast generously with salt and pepper before cooking.
• Make sure to sear both sides of the roast on high heat before adding the rest of the ingredients. This helps to create a flavorful crust on the outside of the meat and keeps the juices inside as it cooks.
• Sauté the ingredients in the order recommended for optimal flavor.
• Use a red wine that you enjoy drinking.

1. To sear chuck roast, place the cast iron Dutch oven on the stove top and heat to High.
2. Sprinkle ¼ tsp. each kosher salt and pepper evenly over the first side of the chuck roast. Flip the roast over and sprinkle another ¼ tsp. each of kosher salt and pepper evenly over the second side.
3. Add 2 Tbsp. olive oil to the Dutch oven. Once the oil is heated, place the chuck roast into the pot (it should sizzle as it hits the surface).
4. Sauté the chuck roast for 4-5 minutes on the first side. Flip the roast and sauté for another 4-5 minutes on the second side (the surface should become caramelized as it sears).
5. Sauté the edges of the pot roast for 1-2 minutes on each side.
6. Remove the chuck roast from the Dutch oven and set aside.

How To Make Dutch Oven Pot Roast

In addition to the beef chuck roast, it's important to use aromatics such as garlic and onions to impart great flavor into the dish.

This recipe is also flavored with Italian seasoning, tomato paste, red wine, and beef broth. Once all of these elements are sauteed, the meat is then added back into the Dutch oven and slow cooked in the oven.

The potatoes and carrots are added halfway through the cooking time, so that they do not overcook and become mushy.

1. Mince 6 cloves of garlic and 1 onion (any color)
2. Cut 5-6 washed and dried red potatoes into large chunks (yields 3 heaping cups).
3. Slice 4-5 peeled large carrots (yields 3 heaping cups).
4. After the meat has seared, remove it from the Dutch oven and set aside, leaving all of the olive oil and fat that has rendered.
5. Reduce the heat to Medium-High.
6. Add the minced garlic and onions to the Dutch oven. Sauté for 5-6 minutes, stirring often.
7. Add 2 Tbsp. tomato paste and 1 tsp. Italian seasoning to the Dutch oven. Stir until completely combined and sauté for 2-3 minutes, stirring often.
8. Pour ¾ cup dry red wine into the Dutch oven. Sauté for 4-5 minutes, or until the wine has reduced a bit and the smell of the alcohol has dissipated.
9. Pour 1 ¼ cup low sodium beef broth into the pot and stir until completely combined.
10. Place the seared chuck roast back into the Dutch oven.

Which Red Wine Is Best For Pot Roast?

There's no hard and fast rules when it comes to cooking with wine. It's generally thought that you should cook with something that you enjoy drinking.

When cooking with beef I recommend something a dry red wine with bold flavor. Pinot Noir, Cabernet, Merlot, Malbec, Shiraz, or a Red Blend are all great choices.

The only red wine I would NOT recommend is something overly sweet.

How Long Does Pot Roast Take To Cook In The Oven?

As mentioned, it's best to cook tougher cuts of meat for longer periods of time at a lower temperature. This allows the connective tissue to break down and the meat itself to become tender and juicy.

This red wine pot roast takes 3 hours to cook in the oven at 300 degrees Fahrenheit.

The vegetables have a lower cooking time, so they are added halfway through the cooking process.

The meat cooks for 1 ½ hours. The vegetables are added at the halfway point and the entire dish cooks for another 1 ½ hours, or until the meat is tender.

1. Heat oven to 300 degrees Fahrenheit.
2. After the seared chuck roast has been added to the pot, place the lid on the Dutch oven and cook for 1 ½ hours.
3. Remove the Dutch oven and add the chopped potatoes and carrots, surrounding the roast with them. Add another ½ tsp. each kosher salt and pepper to the vegetables. Stir the vegetables a bit and make sure they are somewhat submerged in the braising liquid.
4. Return the lid to the Dutch oven and place it in the oven to cook for another 1 ½ hours.
5. The meat should be tender and the vegetables tender, but not mushy at the end of the cooking process.

If the meat is still tough, simply remove the vegetables, place the lid on the Dutch oven, and cook a bit longer until the pot roast is tender. Cooking times may vary depending on the size of the pot roast.

The pot roast is done when it is tender and can be pierced with a fork or knife. It should cut or shred easily.

How To Make Red Wine Gravy

This step is optional, but it's simple and only takes a few minutes to complete.

It's easy to make gravy with the braising liquids from the pot roast. This gravy is decadent and flavored with the garlic, onions, Italian seasoning, tomato paste, red wine, beef broth and drippings.

All that's needed to make it is to combine some room temperature butter and flour to create a paste. The butter and flour mixture is then added to the braising liquid and cooked on the stove top until the mixture thickens a bit.

It can be served alongside or drizzled on top of the pot roast and vegetables.

1. To make the gravy, combine 1 Tbsp. room temperature unsalted butter and 1 Tbsp. of gluten free flour blend (or AP flour if not gluten free). Combine the butter and flour with a fork until it forms a paste.
2. Remove the pot roast and vegetables from the Dutch oven and set aside, leaving the braising liquid.
3. Place the Dutch oven on the stove top and heat to Medium-Low.
4. Skim any excess fat from the braising liquid and discard.
5. Place the butter and flour mixture into the Dutch oven and stir until combined.
6. Cook for a few minutes, stirring often, until the mixture has reached a gravy consistency.
7. Pour the gravy into a serving container.

What To Serve With Red Wine Pot Roast

It's hard to beat a meal like this one. There is nothing better than beef that has been slowly braised along with hearty vegetables in a savory sauce.

This dish is great because the meat and vegetables are cooked together, making for a complete meal.

If you'd like to add some extra freshness and color, feel free to garnish the dish with some fresh herbs, such as thyme, chives, or parsley.

I recommend serving the gravy on the side so that everyone can add as much or as little to the dish as they like.

Comfort foods like this one are perfect served with some cheddar chive scones or homemade biscuits for dipping into the sauce. Alternately, it may be served with your favorite bread for dipping.

The bold flavors of the meat, potatoes, and gravy go great with a bright any tangy side salad to balance out the richness of the dish. This pickled beet salad, roasted pumpkin chickpea salad, or butternut squash salad are flavorful choices.

Vegetable side dishes like this mashed kohlrabi, roasted Brussels sprouts, air fryer parsnips, or garlic roasted green beans all make delicious pairings.

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 for storage.

To reheat, place the Dutch oven in an oven heated to 350 degrees Fahrenheit and cook until warmed through. Store the gravy separately and heat in the microwave or on the stove top.

Any leftovers should last 3-4 days in an airtight container in the refrigerator. It's best to store the gravy separately from the meat and potatoes.

Can It Be Frozen?

Yes, this pot roast can be frozen. It's best to freeze the meat separately from the vegetables for optimal texture.

How To Freeze

1. Prepare the recipe as directed and allow to cool completely before transferring to the freezer for storage.
2. Place the vegetables into a heavy-duty freezer-safe storage bag or container, press out any air, label with the date, and store up to 3 months.
3. Place the meat into a separate heavy-duty freezer-safe storage bag or container, pour some of the gravy into the container, press out any air, label with the date, and store up to 3 months.

How To Reheat

1. Transfer the storage containers to the refrigerator and allow to thaw for 24 hours before reheating.
2. Place the thawed meat and potatoes into a casserole dish, add a bit of water or broth, cover with foil, and cook for 30 minutes or until heated through at 350 degrees Fahrenheit.

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
• Dutch Oven Chicken Noodle Soup

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