Dutch Oven Red Wine Pot Roast with Fork-Tender Beef and Root Vegetables
By Isabella Quinn
Prep
15 min
Cook
240 min
Total
255 min
Servings
8
Level
Easy
A hard sear adds color and flavor to the chuck roast meat. Slow cooking the meat in the oven, covered, helps tenderize it. This Dutch oven recipe for pot roast includes chuck roast, potatoes, carrots, celery, and red wine in the braising liquid.
Chuck roast is suggested due to its fat and other qualities that are desirable for braising. The chuck roast is browned in olive oil with salt, pepper, garlic powder, onion powder, and smoked paprika. Yellow onions, tomato paste, garlic, dry red wine, beef broth, Worcestershire sauce, bay leaves, thyme, and rosemary are added to a Dutch oven to create the braising liquid for the browned chuck roast.
Roasts braised for 2½ hours at 300°F. Potatoes, carrots, and celery are added to the roast for the last hour and a half of braising. Liquid should reach halfway up the side of the roast. Heating the liquid on top of the stove before braising shows that it is ready. Do not judge readiness by time alone, roasts that won't twist on a fork need additional time of braising covered by liquid.
Serve shredded beef and vegetables with braising liquid over French onion mashed potatoes or brown butter mashed rutabaga, if using. Provide soft rye or another type of bread on the side for dipping into the braising liquid. The recipe suggests that this dish tastes better prepared a day ahead. Store the beef and vegetables refrigerated separately from the braising liquid to prevent them from becoming soggy.
Why we keep this one around
- A long sear of a chuck roast before braising will season the meat and contribute to a flavorful braising liquid by browning meat particles that remain in the braising pot.
- Cooking low and slow at 300°F tenderizes collagen in the beef cut, allowing it to be easily pulled apart using two forks into large pieces.
- Adding diced potatoes, carrots, and celery to a braising dish near the end of cooking keeps the vegetables from breaking down while preventing them from soaking in the braising liquid.
- Red wine contributes acidity and flavor to the broth-based meat mixture prepared for this dish. It enhances the flavor of the beef as it simmers with tomato paste and other herbs.
- The stovetop and oven method involves combining all ingredients in one pot to retain the flavor and juices of the browned meat and vegetables.
- Fork tenderness can be used to judge when beef is done. Various beef cuts require different cooking times, and tougher cuts of beef cook more tenderly in a covered pan.
Ingredients
- •4 lb chuck roast
- •4 tsp kosher salt (Diamond Crystal; use half if using Morton's or table salt)
- •1 tsp black pepper
- •2 tsp garlic powder
- •2 tsp onion powder
- •1 tsp smoked paprika
- •2 tbsp olive oil
- •2 tbsp unsalted butter
- •2 large yellow onions (sliced)
- •8 cloves garlic (minced)
- •4 tbsp tomato paste
- •3 cups beef stock
- •1 cup dry red wine
- •1 tbsp Worcestershire sauce
- •3 bay leaves
- •8 sprigs thyme
- •4 sprigs rosemary
- •1 tsp kosher salt (Diamond Crystal; use half if using Morton's or table salt)
- •½ tsp black pepper
- •1 ½ lb 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 tsp kosher salt (1-2 teaspoons; Diamond Crystal; use half if using Morton's or table salt)
- •½ tsp black pepper
- •fresh parsley (optional garnish)
- •fresh rosemary (optional garnish)
- •fresh thyme (optional garnish)
Instructions
- 1
Preheat the oven to 300°F and preheat a Dutch oven on the stovetop over medium-high heat.
- 2
Season the beef generously on all sides with kosher salt, black pepper, garlic powder, onion powder, and smoked paprika.
- 3
Add the olive oil to the hot Dutch oven, then add the chuck roast.
- 4
Sear for 5-6 minutes per side until deeply golden brown.
- 5
Remove the roast and set aside.
- 6
Add the butter to the Dutch oven, then add the sliced onions with a pinch of salt.
- 7
Cook the onions until softened and golden, about 8-10 minutes.
- 8
Add the tomato paste and garlic.
- 9
Cook, stirring often, for 1-2 minutes until the tomato paste deepens in color.
- 10
Deglaze with red wine and beef stock, scraping up all the browned bits from the bottom.
- 11
Add Worcestershire sauce, bay leaves, thyme, and rosemary.
- 12
Season with salt and pepper, stir to combine, and bring to a low boil.
- 13
Add the beef back to the pot with all its juices.
- 14
Cover and roast at 300°F for 2.5 hours.
- 15
Remove from the oven and add the potatoes, carrots, and celery.
- 16
Season the vegetables with salt and pepper.
- 17
Cover and return to the oven for another 1-1.5 hours, until the potatoes are tender and the beef is fall-apart tender.
- 18
Discard the bay leaves, thyme sprigs, and rosemary sprigs.
- 19
Use two forks to shred the beef into large chunks.
- 20
Garnish with fresh herbs and serve.
FAQ
Nutrition (per serving)
619
Calories
49g
Protein
33g
Fat
29g
Carbs
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