This Pot Roast recipe is braised in a delicious red wine sauce with potatoes and carrots. Seared on the stove then slow-roasted in the oven and simple to make, it's the perfect comfort food recipe for the whole family.
Pot roast is a classic comfort food most of us have enjoyed many times. It's a delicious and flavorful recipe that is surprisingly easy to make. Make this for the family to enjoy next Sunday night.
Chuck roast is seared on the stove and then slow-roasted in the oven with vegetables, seasonings and a red wine sauce. The roast is hearty, full of flavor and perfectly tender. This recipe is perfect for cold nights.
Why You'll Love this Recipe
- Comfort food. This Dutch oven red wine braised pot roast is the definition of comfort food. It's perfect for cold winter nights and large family dinners.
- Easy to make. This beef pot roast recipe is super simple to make, requires staple ingredients and is very hands-off.
- Flavorful and filling. After cooking for hours, the roast is super tender (falls apart) and is loaded with delicious flavor.
Ingredients and Substitutions
- Chuck roast- I highly recommend using a chuck roast when making pot roast as it is a tough cut of meat that works best when braising. Brisket or top round cuts would also work.
- Vegetables- you will need a yellow onion, carrots and baby or creamer potatoes. These all get roasted with the beef for the perfect one pan meal.
- Red wine- use a wine that you enjoy drinking for this recipe. I typically use a Cabernet Sauvignon or Pinot Noir.
- Beef broth- beef broth or stock will both work.
See the recipe card below for quantities and remaining ingredients.
Grab what you need for this recipe:
- Cutting board
- Dutch oven
- Measuring spoons and cups needed: 1 teaspoon, 1 tablespoon and 1 cup.
This recipe is seriously super simple to make.
- Season and sear the chuck roast in a hot pan on all sides. (Make sure to remove it from the fridge at least 30 minutes before searing). Remove it from the pot.
- Sauté the onion for a few minutes. The onion will cook even more once in the oven but I like to cook it for a few minutes beforehand.
- Deglaze the pan with Worcestshire sauce and red wine. Add the roast back to the pan with the remaining ingredients aside from the potatoes and carrots.
- Braise in the oven for 1 ½ hours. Add the veggies and cook for another 1 ½ hours. The meat should be tender and fall apart.
Pot roast consists of a big, tough cut of meat (typically a more affordable cut) that is seared and then slow-braised with vegetables in a delicious broth. It should be fall-apart tender when done cooking.
My favorite is chuck roast but you can also use a top or bottom round or brisket.
This recipe will continue to develop flavors as it rests. It may even be better the next day! You can store it covered in the fridge for about 5 days or in the freezer for up to 3 months.
Defrost in the fridge overnight and reheat in the microwave for 2 minutes or in a pot on the stove until warm.
Alternate Cooking Methods
While I like making this recipe in the oven, it can also be done in a slow cooker or Instant Pot (pressure cooker).
Slow Cooker Pot Roast
Heat olive oil over medium-high heat in a Dutch oven or large skillet. Season the roast on all sides with salt and black pepper. Sear for about 2 minutes per side. Transfer it to a slow cooker with the remaining ingredients and slow cook on low for 8 hours.
Instant Pot (pressure cooker) Pot Roast
Set the pot to the Sauté function and add oil. Once hot, season and then sear the meat on all sides for about 2 minutes per side. Turn off the cooker. Add the rest of the ingredients and pressure cook on high for 60-70 minutes. Let the pressure come down naturally for 15 minutes then manually release the remaining pressure.
Sear all sides of the meat before slow cooking. This gives the roast a delicious crust that results in a more flavorful dish.
More Comfort Food Recipes
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Dutch Oven Red Wine Braised Pot Roast
- 3 tablespoons extra virgin olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 3 pounds boneless chuck roast
- 1 large yellow or white onion diced
- 3 garlic cloves minced
- 4 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon paprika
- 1 cup red wine (Pinot Noir or Cabernet Sauvignon)
- 2 bay leaves
- 4 sprigs thyme
- 1 pound baby or creamer potatoes
- 4 large carrots peeled and cut in half
- Preheat the oven to 300 degrees F. Heat olive oil over medium-high heat in a Dutch oven. Rub the chuck roast on all sides with salt and black pepper.
- Sear the roast to brown on all sides, about 2 minutes per side. Remove it from the pot and add the diced onion.
- Cook for about 2 minutes, then add in the garlic and tomato paste. Deglaze the pan with the Worcestershire sauce and wine. Cook for 5 minutes.
- Pour in the beef broth and add the chuck roast back to the Dutch oven. Turn off the heat.
- Add in the bay leaves and thyme, cover the Dutch oven and put it on the middle rack of the oven. Cook for 1 ½ hours.
- Remove the pan from the oven, add the potatoes and carrots. Cover, place back in the oven and cook for another 1 ½ hours until the potatoes are tender and the chuck roast falls apart.
- Let cool for a few minutes and serve.
If you make this recipe, please leave a rating and a comment. I love to know what you are making and ratings help me to create more delicious recipes for you!
Nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.