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Red wine pot roast taken with iphone 15 pro max --iw 2 --ar 4:5 --v 6.1 --raw

Red Wine Pot Roast Recipe with a Cozy Twist

My one-pot Red Wine Pot Roast recipe is incredibly easy to make but tastes like I spent all day on it. The beef becomes so tender after a few hours of slow braising that it practically melts in your mouth. The red wine sauce is rich, a little tangy, and slightly sweet. It makes enough to serve at a dinner party, for a holiday meal, or anytime I need to feed a hungry crowd. I just toss everything into the pot and let the oven take care of the rest.
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Prep Time 30 minutes
Cook Time 4 hours
Total Time 4 hours 30 minutes
Servings 6 servings
Calories 617 kcal

Equipment

  • 1 Dutch oven large

Ingredients
  

Main ingredients

  • 4-5 pound beef chuck roast
  • 2 tablespoons canola oil
  • 2 teaspoons Kosher salt
  • 1 teaspoon ground black pepper
  • 1 teaspoon fresh thyme finely chopped
  • 1 teaspoon fresh rosemary finely chopped
  • ½ teaspoon dried oregano
  • ½ teaspoon Italian seasoning
  • 1 yellow onion finely diced
  • 1 yellow onion quartered
  • 4 cloves garlic minced
  • 4 cloves garlic whole
  • 2 cups carrots cut into 2-inch chunks
  • ¼ cup tomato paste
  • 2 cups beef broth
  • 1 tablespoon Worcestershire sauce
  • 2 cups red wine
  • 3 sprigs fresh rosemary
  • 2 bay leaves

Instructions
 

Instructions

  • Preheat the oven to 325 degrees F.
  • Season the chuck roast with salt and pepper.
  • Place a large Dutch oven over medium heat and add the canola oil, once hot, add the meat and brown it on all sides, 3-4 minutes on each side, then set it aside. It should be nicely browned!!
  • Add the diced onion, and minced garlic to the Dutch oven, stir, and cook for 1 minute, add chopped thyme, chopped rosemary, dried oregano, and dried Italian herbs, stirring frequently before adding in the tomato paste, and cook for about 1 minute.
  • Add in the beef broth, Worcestershire sauce, and red wine and scrape the bottom of the pan, then add the roast.
  • Add the quartered onion, whole garlic cloves, carrots, rosemary sprigs, and bay leaves.
  • Cover and cook in the oven for 3-4 hours or until fork-tender.
  • Let the roast rest for 20 minutes before serving.
  • The first step is choosing the right cut of meat. I always go with a chuck roast because it has the perfect balance of muscle and fat, which gives you the best flavor and texture after slow cooking.
  • Next, it’s really important to sear the meat before braising. I brown it on all sides for about three to four minutes to lock in the juices and build flavor.

Notes

Serve warm. Let the roast rest for at least 20 minutes before slicing to help the juices settle. Keep the pot covered during cooking to maintain moisture. Slice against the grain for tender bites. Use big chunks of carrots and onions to prevent them from falling apart while braising. You can substitute red wine with red wine vinegar if preferred.