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Red wine pot roast with thyme on top of potatoes and carrots.
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3 from 1 vote

Red Wine Pot Roast (Dutch Oven Recipe)

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.
Prep Time15 mins
Cook Time3 hrs 15 mins
Total Time3 hrs 30 mins
Course: Main Course
Cuisine: American
Keyword: pot roast, dutch oven pot roast, beef pot roast, gluten free pot roast,
Servings: 6
Calories: 977kcal
Author: Christine Rooney


  • 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 ½ 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.
  • 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). Saute the garlic and onions for 4 -5 minutes, stirring often.
  • Add 3 /4 cup red wine to the pan. Saute for another 2 - 3 minutes, stirring often. The sauce will reduce a bit and the alcohol will cook out of it.
  • Add 2 ½ 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. Return the pan to the oven and 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. Remove the rosemary and thyme sprigs and discard.


Dried Italian seasoning may be substituted for fresh herbs.
Feel free to add more tomato paste to thicken the sauce after it has cooked.
Adjust salt and pepper levels to your liking.
If the roast is not tender after 3 hours, remove the vegetables from the pan and continue to cook until tender.


Serving: 2cups | Calories: 977kcal | Carbohydrates: 67g | Protein: 75g | Fat: 45g | Saturated Fat: 18g | Cholesterol: 235mg | Sodium: 829mg | Potassium: 3267mg | Fiber: 9g | Sugar: 11g | Vitamin A: 18291IU | Vitamin C: 39mg | Calcium: 143mg | Iron: 10mg