Red Wine Pot Roast with Rich Tangy Gravy and Tender Carrots
By Mason Brooks
Prep
30 min
Cook
240 min
Total
270 min
Servings
6
Level
Easy
Slow braising turns a well-seared chuck roast tender by giving its muscle and fat time to soften in the covered pot. This red wine pot roast finishes with juicy beef, soft carrots, and a rich gravy that is slightly tangy and sweet.
Start with a 4-to-5-pound chuck roast, a cut that holds together through long cooking because of its balance of muscle and fat. Canola oil supports the initial browning, while diced onion, minced garlic, tomato paste, broth, Worcestershire sauce, and red wine form the braising base. Fresh and dried herbs, bay leaves, onion quarters, whole garlic, and large carrot chunks cook alongside the beef.
The roast is progressing properly when the exterior develops a deep brown color before liquid is added, then yields easily to a fork after braising. Rushing the sear leaves behind browned flavor in the pan, while cooking too long or at a higher temperature can turn the meat dry and tough. Keep the Dutch oven covered so moisture stays in the pot.
Rest the roast for at least 20 minutes before slicing, then cut against the grain for more tender pieces. Serve the gravy-rich beef with mashed potatoes or crusty bread, or pair it with roasted vegetables. Reheat leftovers with reserved cooking juices, broth, or wine so the meat does not dry out.
Why you'll love this recipe
- A thorough all-over sear builds a deep brown crust, leaving flavorful browned bits in the Dutch oven for the red wine braising liquid.
- Covered oven braising at 325°F slowly softens chuck roast, producing fork-tender beef while keeping the carrots and onion chunks flavorful.
- Tomato paste cooks briefly before the liquids go in, which develops its flavor and gives the gravy a fuller savory base.
- Large carrot and onion pieces hold their shape better during the long braise, rather than disappearing into the sauce before the beef is tender.
- Resting the finished roast for at least 20 minutes lets its juices settle, helping sliced or shredded beef stay tender on the plate.
- Everything cooks in one Dutch oven, from browning through braising, so the same pot captures flavor and reduces the number of dishes.
Ingredients
- •4 lb beef chuck roast (4-5 pounds)
- •2 tbsp canola oil
- •2 tsp Kosher salt
- •1 tsp ground black pepper
- •1 tsp fresh thyme (finely chopped)
- •1 tsp fresh rosemary (finely chopped)
- •0.5 tsp dried oregano
- •0.5 tsp Italian seasoning
- •1 yellow onion (finely diced)
- •1 yellow onion (quartered)
- •4 cloves garlic (minced)
- •4 cloves garlic (whole)
- •2 cups carrots (cut into 2-inch chunks)
- •0.25 cup tomato paste
- •2 cups beef broth
- •1 tbsp Worcestershire sauce
- •2 cups red wine
- •3 sprigs fresh rosemary
- •2 bay leaves
Instructions
- 1
Preheat the oven to 325°F.
- 2
Season the chuck roast with salt and pepper.
- 3
Heat the canola oil in a large Dutch oven over medium heat.
- 4
Brown the roast on all sides for 3 to 4 minutes per side, then set it aside.
- 5
Add the diced onion and minced garlic to the Dutch oven and cook for 1 minute.
- 6
Add the chopped thyme, chopped rosemary, dried oregano, and Italian seasoning, stirring frequently.
- 7
Stir in the tomato paste and cook for about 1 minute.
- 8
Add the beef broth, Worcestershire sauce, and red wine, scraping up the browned bits from the bottom of the pot.
- 9
Return the seared roast to the Dutch oven.
- 10
Add the quartered onion, whole garlic cloves, carrot chunks, bay leaves, and rosemary sprigs.
- 11
Cover the Dutch oven and braise in the oven for about 3 to 4 hours, until the beef is fork-tender and the vegetables are soft.
- 12
Rest the roast for at least 20 minutes, then shred or slice it against the grain before serving.
FAQ
Nutrition (per serving)
Calories
617
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