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Pot Roast Recipe With Red Wine

A comforting pot roast infused with rich red wine and tender vegetables, perfect for family gatherings.
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Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Servings: 6 people
Course: Main Course
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 3-4 pounds beef chuck roast
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 large onion chopped
  • 2 carrots chopped
  • 2 celery stalks chopped
  • 4 cloves garlic minced
  • 1 cup red wine like Cabernet Sauvignon
  • 2 cups beef broth
  • 2 tablespoons tomato paste
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • Bay leaf optional

Equipment

  • Large Dutch oven or heavy pot
  • Cutting board
  • Sharp knife
  • Measuring cups and spoons
  • Wooden spoon or spatula
  • Serving platter

Method
 

  1. Pat the beef chuck roast dry with paper towels.
  2. Rub the roast with salt and pepper on all sides.
  3. In a large Dutch oven, heat olive oil over medium-high heat.
  4. Sear the roast on all sides until browned, about 3-4 minutes per side.
  5. Remove the roast and set it aside.
  6. Add onion, carrots, and celery to the pot, and sauté until softened, about 5 minutes.
  7. Stir in minced garlic and cook for 1 minute.
  8. Pour in the red wine, scraping any browned bits from the bottom.
  9. Add the beef broth, tomato paste, thyme, rosemary, and the bay leaf.
  10. Place the seared roast back into the pot, ensuring it is submerged in the liquid.
  11. Cover the pot and reduce heat to low; let the roast simmer for about 3 hours until fork-tender.
  12. Let the roast rest for at least 15 minutes before slicing.

Notes

Serve with mashed potatoes, green beans, or crusty bread to soak up the sauce.