Dutch Oven Pot Roast Recipe with Red Wine (Fall-Apart Tender!)

5 from 14 votes

Dutch Oven Pot Roast Recipe with Red Wine (Fall-Apart Tender!)

This Dutch Oven Pot Roast braises a well-seared chuck roast low and slow in red wine, beef stock, tomato paste, and fresh herbs until it's fork-tender. Baby potatoes, carrots, and celery go in for the final hour so they cook through without turning mushy. Everything happens in one heavy pot, stovetop to oven, with about 15 minutes of hands-on work. Plan on 3½ to 4 hours at 300°F for a 4-pound roast. It's a classic Midwest Sunday dinner that works just as well for the holidays, and it tastes even better the next day.

Prep Time15

Cook Time4

Total Time4 15

Course: Main Course

Cuisine: American, Midwest

Diet: Gluten Free

Servings: servings, (about ½ pound of beef plus vegetables each)

Calories: 619kcal

Author: Briana

Equipment

large dutch oven (6-quart capacity or larger)

Ingredients

Chuck roast

4 pounds chuck roast
4 teaspoons kosher salt Diamond Crystal; use half if using Morton's or table salt, see notes
1 teaspoon black pepper
2 teaspoons garlic powder
2 teaspoons onion powder
1 teaspoon smoked paprika
2 tablespoons olive oil

Braising liquid

2 tablespoons unsalted butter
2 large yellow onions sliced
8 cloves garlic minced
4 tablespoons tomato paste
3 cups beef stock
1 cup dry red wine
1 tablespoon Worcestershire sauce
3 bay leaves
8 sprigs thyme
4 sprigs rosemary
1 teaspoon kosher salt Diamond Crystal; use half if using Morton's or table salt, see notes
½ teaspoon black pepper

Vegetables

1.5 pounds yellow baby potatoes washed and halved
5 medium carrots peeled and cut into 1.5-2 inch pieces
3 stalks celery cut into 1.5-2 inch pieces
1-2 teaspoons kosher salt Diamond Crystal; use half if using Morton's or table salt, see notes
½ teaspoon black pepper

Garnish

Fresh parsley, rosemary, and thyme optional

Instructions

Beef

Preheat the oven to 300°F and preheat a Dutch oven on the stovetop over medium-high heat. Season the beef generously on all sides with kosher salt, black pepper, garlic powder, onion powder, and smoked paprika.
4 pounds chuck roast, 4 teaspoons kosher salt, 1 teaspoon black pepper, 2 teaspoons garlic powder, 2 teaspoons onion powder, 1 teaspoon smoked paprika
Add the olive oil to the hot Dutch oven, then add the chuck roast. Sear for 5-6 minutes per side until deeply golden brown. Remove and set aside.
2 tablespoons olive oil

Braising Liquid

Add the butter to the Dutch oven, then add the sliced onions with a pinch of salt. Cook until softened and golden, about 8-10 minutes. Add tomato paste and garlic, and cook, stirring often, for 1-2 minutes until the tomato paste deepens in color.
2 tablespoons unsalted butter, 2 large yellow onions, 8 cloves garlic, 4 tablespoons tomato paste
Deglaze with red wine and beef stock, scraping up all the browned bits from the bottom. Add Worcestershire sauce, bay leaves, thyme, and rosemary. Season with salt and pepper, stir to combine, and bring to a low boil.
1 tablespoon Worcestershire sauce, 3 cups beef stock, 1 cup dry red wine, 3 bay leaves, 8 sprigs thyme, 4 sprigs rosemary, 1 teaspoon kosher salt, ½ teaspoon black pepper
Add the beef back to the pot with all its juices. Cover and roast at 300°F for 2.5 hours.

Vegetables

Remove from the oven and add the potatoes, carrots, and celery. Season with salt and pepper. Cover and return to the oven for another 1-1.5 hours, until the potatoes are tender and the beef is fall-apart tender.
1.5 pounds yellow baby potatoes, 5 medium carrots, 3 stalks celery, 1-2 teaspoons kosher salt, ½ teaspoon black pepper
Discard the bay leaves, thyme sprigs, and rosemary sprigs. Use two forks to shred the beef into large chunks. Garnish with fresh herbs and serve.
Fresh parsley, rosemary, and thyme

Notes

Salt. We use Diamond Crystal kosher salt. If you're using Morton's kosher salt or table salt, use half the amount. Low-sodium beef stock gives you the most control, and the braising liquid concentrates as it cooks (and even more overnight), so taste it before seasoning the vegetables and add only what it needs.
Storage. Store leftovers in an airtight container in the fridge for 3-4 days. For best results, store the meat and veggies separately from the braising liquid.
Freezing. Freeze leftovers for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating. Reheat gently on the stovetop or in a 300°F oven until warmed through. Add a splash of beef stock if the braising liquid has reduced too much.
No wine? Substitute with additional beef stock. Add a tablespoon of balsamic vinegar or red wine vinegar for a little acidity and depth.
Make ahead. This pot roast tastes even better the next day! Make it a day ahead, cool completely, and refrigerate. Reheat gently before serving.
Thicker braising liquid? If you prefer a thicker gravy-like consistency, remove the meat and veggies, then whisk in a cornstarch slurry (1-2 tablespoons cornstarch mixed with 2 tablespoons cold water) and simmer until thickened.
Smaller roast. For a 2 to 3 pound roast, halve all the ingredients. Keep the braising liquid about halfway up the sides of the roast, and start checking for fork-tenderness earlier.
Vegetables at the start. You can add the vegetables with the beef instead of later. They'll come out much softer, more melt-into-the-sauce than holding their shape.
Venison. One of our readers made this with a venison roast with great results.
Seasoning shortcut. Swap the individual spices for our Pot Roast Seasoning.

Nutrition