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. If you are a fan of roast dinners, you will also love my Dutch Oven Whole Chicken and Potatoes, Easy Roasted Cornish Hens and Steak and Onion Pie.
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🌟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. If you love this you will also love my Dutch Oven Short Rib Ragu.
- 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. Round roasts (top round or bottom round) or rump roasts also work for this recipe.
- Vegetables- you will need a yellow onion, carrots and baby or creamer potatoes. You can use yellow or red potatoes.
- Red wine- use a wine that you enjoy drinking for this recipe. I typically use a Cabernet Sauvignon or Pinot Noir.
See the recipe card below for quantities and remaining ingredients.
📖Variations
- Serve over mashed potatoes. Instead of adding the potatoes to the Dutch oven, serve the finished roast over my Instant Pot Mashed Potatoes.
- Omit the red wine if you prefer not to cook with wine. I think the wine adds a great depth of flavor but just add another cup of beef broth instead.
- Make gravy from the broth. I typically serve this dish as is, but if you prefer a thicker sauce, you can make gravy. Melt 2 tablespoons of butter over medium heat in a small saucepan and whisk in 2 tablespoons of flour. Slowly pour in 1 cup of the pan drippings and continue to whisk until thickened.
🔪Instructions
- 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). Once browned on all sides, remove it from the pot.
- Sauté the onion for a few minutes. Add the tomato paste, garlic and Worcestershire sauce to the pot.
- Deglaze the pan with 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.
💭Recipe FAQs
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.
Braising is the easiest way to make sure a pot roast is nice and tender. Low heat and slow cooking are key here.
🍳Alternative 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).
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)
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.
👩🏻🍳Chef Tips
- Sear all sides of the meat before slow cooking. This gives the roast a delicious crust that results in a more flavorful dish.
- Use a heavy cast iron Dutch oven or another large oven-safe pot that has a lid. A Dutch oven allows for great heat retention which results in a juicy and more flavorful roast.
- Make sure to remove the meat from the fridge at least 30 minutes before cooking.
🥗Serving
This Dutch oven pot roast is an entire meal on its own but here are a few side dish options that go great with this recipe.
More Comfort Food Recipes
🍳Recipe
Dutch Oven Red Wine Braised Pot Roast
Equipment
Ingredients
- 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)
- 3 cups beef broth
- 2 bay leaves
- 4 sprigs thyme
- 1 pound baby or creamer potatoes
- 6 large carrots, peeled and cut into thirds
Instructions
- 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 3 minutes per side. Remove it from the pot and add the diced onion.
- Cook for about 2 minutes, then add in the garlic, paprika 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.
Notes
- Sear all sides of the meat before slow cooking. This gives the roast a delicious crust that results in a more flavorful dish.
- Use a heavy cast iron Dutch oven or another large oven-safe pot that has a lid. A Dutch oven allows for great heat retention which results in a juicy and more flavorful roast.
- Make sure to remove the meat from the fridge at least 30 minutes before cooking.
Nutrition
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.
Rehoboth says
Awesome recipe
Thanks
Sarah Holt says
Thanks!
Claude c says
Missing the amount of beef broth and no mention of the paprika aside from the ingredient list.
Sarah Holt says
Sorry about that Claude, thanks for catching my mistake!