Red Wine Pot Roast (Dutch Oven)
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.
Servings: 6
Calories: 977kcal
Equipment
Ingredients
- 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 can sub chicken broth
- 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
Instructions
- 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 ½ hours 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 1 ½ 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.
Notes
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.
Nutrition
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