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A Dutch oven filled with tender beef chuck roast, carrots, and celery in a rich red wine sauce.

Red Wine Pot Roast

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Prep Time 20 minutes
Cook Time 3 hours 30 minutes
Total Time 3 hours 50 minutes
Servings: 6 servings
Calories: 650
Ingredients Method

Ingredients
  

  • 3.5 pounds beef chuck roast
  • 2 tablespoons vegetable oil
  • 1 large yellow onion, chopped
  • 3 large carrots , cut into 1-inch rounds
  • 2 stalks celery , cut into 1-inch pieces
  • 4 cloves garlic , minced
  • 2 tablespoons tomato paste
  • 2 cups dry red wine (e.g., Cabernet Sauvignon)
  • 2 cups beef broth
  • 3 sprigs fresh thyme
  • 2 sprigs fresh rosemary
  • 2 bay leave s
  • 2 teaspoons kosher salt
  • 1 teaspoon ground black pepper

Method
 

  1. Preheat the oven to 325°F (165°C).
  2. Season the beef roast thoroughly on all sides with salt and black pepper.
  3. Heat the vegetable oil in a large Dutch oven over medium-high heat. Sear the beef until a dark crust forms on all sides, about 5 minutes per side. Remove the beef and set aside on a plate.
  4. Add the onion, carrots, and celery to the pot. Sauté for 5-7 minutes until the onions are translucent and slightly browned.
  5. Stir in the garlic and tomato paste. Cook for 1-2 minutes until the paste darkens slightly and becomes fragrant.
  6. Pour in the red wine to deglaze the pot, scraping the bottom with a wooden spoon to incorporate the fond. Simmer for 3-5 minutes to reduce slightly.
  7. Return the beef to the pot. Add the beef broth, thyme, rosemary, and bay leaves. The liquid should come halfway up the side of the beef.
  8. Cover the Dutch oven with a tight-fitting lid and transfer to the oven. Braise for 3 to 3.5 hours, or until the meat is fork-tender.
  9. Remove the beef and vegetables to a serving platter. Discard the herb sprigs and bay leaves. Skim the fat from the surface of the cooking liquid and serve it as a jus or reduce further on the stovetop for a thicker gravy.