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Best Red Wine Pot Roast

A classic, melt-in-your-mouth beef chuck roast braised in a rich red wine and herb gravy with tender vegetables.
Print Recipe
Prep Time 20 minutes
Cook Time 3 hours 30 minutes
Total Time 3 hours 50 minutes
Servings: 6 people
Course: Dinner, Main Course
Cuisine: American, French Inspired
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Meat & Seasoning
  • 3-4 lb beef chuck roast boneless
  • 1 tbsp salt kosher
  • 1 tsp black pepper ground
  • 3 tbsp olive oil
Vegetables
  • 2 medium yellow onions chopped
  • 4 large carrots peeled and chopped
  • 1 lb baby potatoes whole
  • 4 cloves garlic minced
Liquid & Aromatics
  • 1 cup red wine dry (Cabernet or Merlot)
  • 2 cups beef broth low sodium
  • 2 tbsp tomato paste
  • 1 tbsp Worcestershire sauce
  • 4 sprigs fresh thyme
  • 2 sprigs fresh rosemary

Equipment

  • Dutch Oven or Heavy Pot
  • Cutting board
  • Chef's knife
  • Tongs

Method
 

  1. Preheat your oven to 325°F (163°C). Pat the beef dry and season generously with salt and pepper.
  2. Heat olive oil in a large Dutch oven over medium-high heat. Sear the beef on all sides until deeply browned, about 4-5 minutes per side. Remove beef and set aside.
  3. Lower heat to medium. Add onions and carrots, cooking until onions soften. Stir in garlic and tomato paste, cooking for 1 minute.
  4. Pour in the red wine to deglaze the pot, scraping up browned bits from the bottom. Let simmer for 3 minutes.
  5. Return beef to the pot. Add beef broth, Worcestershire sauce, thyme, rosemary, and bay leaves.
  6. Cover with a lid and transfer to the oven. Cook for 2 hours.
  7. After 2 hours, add the potatoes to the pot. Cover and return to oven for another 1 to 1.5 hours, until beef is fork-tender.
  8. Remove fat from surface if necessary. Serve warm with the vegetables and sauce spooned over top.

Notes

To thicken the sauce further, mix 2 tablespoons of cornstarch with 2 tablespoons of cold water and stir into the simmering liquid after removing the meat.