Red Wine Pot Roast (Dutch Oven)

Pot roast on top of braised potatoes and carrots in white bowl with fork.

4.35 from 20 votes

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.

Prep Time15

Cook Time3 30

Total Time3 45

Course: Main Course

Cuisine: American

Diet: Gluten Free

Keyword: dutch oven pot roast, beef chuck pot roast, pot roast with gravy,

Servings:

Calories: 601kcal

Author: Christine Rooney

Equipment

Cast Iron Dutch Oven

Ingredients

6 cloves garlic
1 onion any color
5-6 red potatoes or Yukon gold potatoes, yields 3 heaping cups diced
4 - 5 large carrots yields 3 heaping cups chopped
2 Tbsp. olive oil
2 - 2 ½ lbs. beef chuck roast
2 Tbsp. tomato paste
1 tsp. Italian seasoning
¾ cup red wine such as Pinot Noir, Cabernet, or Malbec
1 ¼ cups low sodium beef broth
1 tsp. kosher salt split
1 tsp. pepper split
1 Tbsp. unsalted butter room temperature
1 Tbsp. gluten free flour blend or AP flour if not gluten free

US Customary - Metric

Instructions

For The Pot Roast:

Heat oven to 300 degrees Fahrenheit.
Mince 6 cloves of garlic and 1 onion (any color).
Thoroughly wash and dry 5-6 red potatoes and 4-5 large carrots. Peel the carrots if desired. Cut the potatoes into large chunks and slice the carrots (yields 3 heaping cups each potatoes and carrots).
Sprinkle ¼ tsp. each kosher salt and pepper evenly over the first side of a 2 - 2 ½ lb. chuck roast. Flip the roast over and sprinkle another ¼ tsp. each of kosher salt and pepper evenly over the second side.
Place a large cast iron Dutch oven on the stove top and heat to High. 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).
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).
Sauté the edges of the pot roast for 1-2 minutes on each side.
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.
Reduce the heat to Medium-High.
Add the minced garlic and onions to the Dutch oven. Sauté for 5-6 minutes, stirring often.
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.
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.
Pour 1 ¼ cup low sodium beef broth into the pot and stir until completely combined. Place the seared chuck roast back into the pot.
Place the lid on the Dutch oven, place the pot in the oven, and cook for 1 ½ hours.
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.
Return the lid to the Dutch oven and place it in the oven to cook for another 1 ½ hours.
The meat should be tender and the vegetables tender, but not mushy at the end of the cooking process.

For 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.
Remove the pot roast and vegetables from the Dutch oven and set aside, leaving the braising liquid.
Place the Dutch oven on the stove top and heat to Medium-Low. Skim any excess fat from the braising liquid and discard.
Place the butter and flour mixture into the Dutch oven and stir until combined. Cook for a few minutes, stirring often, until the mixture has reached a gravy consistency.
To Serve: Shred the pot roast and serve with the braised potatoes and carrots. Serve the gravy separately and drizzle as much or as little as you like over the top. Garnish with some freshly minced herbs, such as thyme, chives, or parsley (optional).

Notes

The nutritional information includes the red wine gravy.

Preparing the gravy is an optional step. You can also simply spoon some of the braising liquid over the top of the meat and potatoes.

Cooking times may vary, depending on the size of the chuck roast. If the roast is not tender after 3 hours, remove the vegetables from the Dutch oven and continue to cook until tender.

Nutrition