Dutch Oven Pot Roast with Red Wine and Herbs
Chuck roast seared and braised in a Dutch oven with red wine, broth, and herbs, with carrots and potatoes added halfway for a one-pot Sunday dinner.
Ingredients
Main Ingredients
- 3 ½ to 4 pounds boneless beef chuck roast
- 1 tablespoon kosher salt Plus more to taste.
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 1 large yellow onion, chopped
- 2 stalks celery, sliced
- 4 cloves garlic, minced
- 1 tablespoon tomato paste
- ¾ cup dry red wine Or replace with extra beef broth.
- 3 cups low-sodium beef broth
- 2 tablespoons Worcestershire sauce
- 3 sprigs fresh rosemary
- 4 sprigs fresh thyme
- 2 bay leaves
- 1 ½ pounds baby yellow or red potatoes, halved
- 4 large carrots, cut into 2-inch chunks
- 1 tablespoon cornstarch Optional, mixed with 2 tablespoons cold water for gravy.
Instructions
Cooking
- Preheat the oven to 300°F. Pat the roast dry and season with the salt and pepper.
- Heat the oil in a large Dutch oven over medium-high heat and sear the roast 3 to 4 minutes per side until deeply browned. Remove to a plate.
- Reduce the heat to medium. Cook the onion and celery 5 minutes, then the garlic and tomato paste 1 minute.
- Add the wine and simmer 2 to 3 minutes, scraping the bottom, until reduced by half. Add the broth and Worcestershire.
- Return the roast to the pot with the rosemary, thyme, and bay leaves; the liquid should come halfway up the roast. Cover and cook in the oven for 2 hours.
- Turn the roast, add the potatoes and carrots, cover, and cook 1 1/2 to 2 hours more until the meat is fork-tender.
- Rest the roast, skim the fat, simmer the liquid (thickening with the cornstarch slurry if desired), and serve the roast sliced or shredded with the vegetables and gravy.
Notes
Chuck roast is the best cut. Refrigerate leftovers in gravy within 2 hours and use within 3 to 4 days; freeze without potatoes. Nutrition is an estimate per serving with vegetables and gravy.