Dutch Oven Pot Roast With Red Wine and Gravy

A slow-braised chuck roast with red wine, beef broth, onions, carrots, garlic, and fresh herbs, finished with a rich homemade gravy made right from the braising liquid. Made in the dutch oven from start to finish.

The carrots and onions cook alongside the roast in the same pot, soaking up all that savory, herby braising liquid as everything turns fork-tender.

It feels like just yesterday I first shared my shredded red wine braised beef, the version done in a wide ceramic skillet with tomatoes worked into the sauce and everything falling apart into shreds by the time it hit the plate. That post did exactly what I wanted it to do, and I figured that was the version of red wine pot roast I'd be making from here on out.

Then I actually tried it the other way - a whole roast, kept in big chunks instead of shredded, no tomatoes anywhere near the pot, cooked low and slow in a proper tall Dutch oven instead of a skillet.

The results, I'm pleased to report, were good. Not merely acceptable - good. Turns out after all that skillet experimentation, the most conventional pot roast method on record is conventional for a reason. Boring, predictable, exactly what your grandmother would have used, and it still delivers precisely what a pot roast is supposed to deliver. Sometimes the obvious answer really is the right one.

Serve it all together with the gravy spooned generously over the beef and mashed potatoes underneath. Such a good one for a cold Sunday, whether it's just family or a full table.

By Olya Shepard · Weeknight cooking: chicken, pasta & meat recipes

Dutch Oven Pot Roast

A big, beautifully browned chuck roast braised low and slow in a Dutch oven with onions, carrots, garlic, red wine, beef broth, herbs, and tomato paste. The beef turns fork-tender, and the strained braising liquid becomes a rich homemade gravy for mashed potatoes, noodles, or plenty of crusty bread.

5 from 1 vote

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Course: Comfort Food, Dinner, Main Course

Cuisine: American

Keyword: Braised Pot Roast, Dutch oven pot roast, Dutch Oven Pot Roast recipe, Dutch oven roast

Prep Time: 25 minutes minutes

Cook Time: 3 hours hours 30 minutes minutes

Total Time: 3 hours hours 55 minutes minutes

Servings: 6 plates

Author: Olya Shepard

Equipment

• Large Dutch oven with lid
• Sharp chef's knife
• cutting board
• Wooden spoon or heat-safe spatula
• Tongs
• measuring cups and spoons
• Small bowl for mixing seasonings
• Ladle or large spoon, for serving

Ingredients

For the pot roast

• chuck roast 4 pounds, boneless
• 2 teaspoons kosher salt
• 1 ½ teaspoons freshly ground black pepper
• 2 tablespoons olive oil
• yellow onion cut into thick wedges, 1 large
• 4 large peeled carrots cut into 2-inch pieces
• 4 garlic cloves smashed
• tomato paste 2 tablespoons
• 2 cups beef broth
• 1 cup dry red wine
• Worcestershire sauce 2 tablespoons
• 2 teaspoons fresh thyme leaves
• fresh rosemary just 2 sprigs
• 2 bay leaves
• 1 tablespoon balsamic vinegar

For the gravy

• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 2 ½ cups strained braising liquid

Optional garnish

• Fresh parsley chopped
• Fresh thyme
• Flaky salt

US Customary - Metric

Instructions

• Let the roast have a minute to lose the chill: take the chuck roast out of the fridge for about 30 minutes before you're ready to cook. Pat it really well with paper towels. This is not a time for a damp roast. We want a nice dry surface, so we can get that gorgeous brown crust. Give the roast a good, even coating of salt and pepper on all sides.
• Get that Dutch oven nice & hot: place a large Dutch oven on the burner over high heat, and add your two tablespoons of oil. Once the oil is hot and glistening, carefully lay the roast in. Now comes the part where you have to resist the urge to move it around. Brown each side of the roast for about 5 minutes per side, getting a deep golden crust all over. Don't rush this step. Those browned bits on the bottom of the pot are basically the beginning of your gravy. Move the roast to a plate for a minute.
• Let the veggies cook: lower the heat to medium and add the onions and carrots right into the same pot. Cook for about 5-7 minutes, stirring occasionally; let them cook until they lose their crispiness and pick up some of those browned bits from the bottom. Add the garlic and tomato paste. Mix everything together and give it another minute or two on the heat. The tomato paste should darken slightly; that's exactly what we are looking for.
• Build the braising liquid: go ahead and add the red wine, and use a wooden spoon to scrape up all those stubborn little brown pieces stuck to the bottom. Let the wine bubble for 3-4 minutes. Add bay leaves, thyme, beef broth, Worcestershire sauce, rosemary, and balsamic vinegar. Give it a stir, then nestle the roast back into the pot. Pour enough liquid to come partway up the sides of the roast. You don't want to completely drown it-the oven is going to take care of the rest.
• Into the oven: once everything is tucked into the pot, cover it with a lid and let hte oven take over at 325*F.. Let the roast braise for about 3 ½ hours, checking around the 3-hour mark. You're not really looking for a specific clock time here. You're looking for fork-tender beef. If you poke the meat with a fork and it still feels like it's putting up a fight, put the lid back on and give it another 30 minutes. A good pot roast should practically fall apart.
• Make the gravy: once the roast is beautifully tender, carefully transfer it to a cutting board and loosely tent it with foil. Remove the carrots and onions and set them aside. Strain the braising liquid into a measuring cup or bowl, discarding the herbs and solids. Let it sit for a couple of minutes and skim some of the excess fat from the surface. Now grab a saucepan. Melt the butter over medium heat, sprinkle in the flour, and whisk for about 1 minute. Slowly pour in the strained braising liquid while whisking. Let the gravy simmer for 5-8 minutes, stirring occasionally, until it's thick enough to coat the back of a spoon. Taste it and see if it needs any salt and pepper.
• Slice: let the roast rest for about 15-20 minutes before serving. You can slice it, but honestly, if your roast is properly tender, I love pulling it into big, rustic pieces. Arrange the beef with carrots and onions, pour that gorgeous gravy over everything, and finish with fresh parsley and thyme.
• And then immediately put some mashed potatoes underneath it. Because. Obviously.

Calories: 130kcal

Notes

Use a Dutch oven that gives the roast breathing room. You want enough exposed pot surface for browning, rather than a roast wedged so tightly into the pot that it steams. If the roast is too large to sit flat, brown it in sections and use tongs to hold the sides against the hot pot.

If the bottom of the Dutch oven starts looking very dark after searing, lower the heat before adding the vegetables. Dark brown bits are flavor; black bits can make the gravy bitter. A small splash of broth can help loosen stubborn browned bits while the onions cook.

Choose a dry red wine you would happily drink, such as Cabernet Sauvignon, Merlot, Pinot Noir, or a red blend. The wine cooks down in the pot, so it has a noticeable place in the finished gravy. If you are not using wine, replace it with additional beef broth.

Braising liquid should come partway up the roast, roughly halfway is a useful visual target. The roast does not need to be submerged; the covered pot traps steam while the exposed portion slowly cooks and the meat becomes tender.

Nutrition Facts

Dutch Oven Pot Roast

Amount per Serving

Calories

130

% Daily Value*

Fat

 

9

g

14

%

Saturated Fat

 

3

g

19

%

Trans Fat

 

0.2

g

Polyunsaturated Fat

 

1

g

Monounsaturated Fat

 

4

g

Cholesterol

 

10

mg

3

%

Sodium

 

1075

mg

47

%

Potassium

 

69

mg

2

%

Carbohydrates

 

5

g

2

%

Fiber

 

0.3

g

1

%

Sugar

 

0.4

g

0

%

Protein

 

1

g

2

%

Vitamin A

 

153

IU

3

%

Vitamin C

 

2

mg

2

%

Calcium

 

16

mg

2

%

Iron

 

1

mg

6

%

* Percent Daily Values are based on a 2000 calorie diet.

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