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Red Wine Dutch Oven Pot Roast with Vegetables Recipe

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4 from 2 reviews

A hearty and flavorful Red Wine Dutch Oven Pot Roast cooked low and slow to achieve fall-apart tender beef with perfectly cooked vegetables. This rich and savory dish features robust seasonings, a deep red wine braise, and classic root vegetables, making it an ideal comforting meal for any occasion.

  • Total Time: 4 hours 15 minutes
  • Yield: 8 servings

Ingredients

Beef and Seasoning

  • 4 pounds chuck roast
  • 4 teaspoons kosher salt
  • 1 teaspoon black pepper
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 1 teaspoon smoked paprika

Cooking Base

  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 2 large yellow onions, sliced
  • 8 cloves garlic, minced
  • 4 tablespoons tomato paste

Braising Liquid

  • 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
  • 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
  • ½ teaspoon black pepper

Garnish (optional)

  • Fresh parsley, rosemary, and thyme

Instructions

  1. Preheat and Season the Beef: Preheat your oven to 300°F. Heat a Dutch oven on the stovetop over medium-high heat. Generously season the chuck roast on all sides with kosher salt, black pepper, garlic powder, onion powder, and smoked paprika to build a flavorful crust.
  2. Sear the Roast: Add olive oil to the hot Dutch oven and sear the chuck roast for 5-6 minutes on each side until it develops a deep golden brown crust. Remove the roast and set aside.
  3. Sauté Onions and Garlic: Add unsalted butter to the Dutch oven, then stir in the sliced onions and a pinch of salt. Cook until softened and golden, about 3-5 minutes. Add tomato paste and minced garlic, cooking for 1-2 minutes while stirring, until the tomato paste darkens in color.
  4. Deglaze and Prepare Braise: Pour in dry red wine and beef stock, scraping up any browned bits stuck to the bottom of the pot. Stir in Worcestershire sauce, bay leaves, thyme, and rosemary. Season with additional salt and pepper. Bring this mixture to a low boil to meld flavors.
  5. Roast the Beef: Return the seared beef along with its juices back to the pot. Cover with the lid and transfer to the preheated oven. Roast for 2.5 hours low and slow to tenderize the meat.
  6. Add Vegetables: Remove the pot from the oven and carefully add the halved baby potatoes, sliced carrots, and celery pieces. Season the vegetables with kosher salt and black pepper. Cover the pot again and return to the oven for an additional 1 to 1.5 hours, until vegetables are tender and the beef is fall-apart tender.
  7. Finish and Serve: Discard the bay leaves and herb sprigs. Use two forks to shred the beef into large chunks. Garnish with fresh parsley, rosemary, and thyme if desired. Serve hot and enjoy your comforting pot roast with vegetables.

Notes

  • Use a heavy Dutch oven with a well-fitting lid for even heat distribution and best braising results.
  • If you prefer, substitute the dry red wine with additional beef stock or broth for a non-alcoholic version.
  • Ensure to sear the roast well to develop rich flavor and color which enhances the final taste.
  • Adjust seasoning after cooking to taste, as slow cooking can mellow saltiness and spice levels.
  • Leftovers make excellent sandwiches or can be reheated for a delicious second meal.
  • Author: Amelia
  • Prep Time: 20 minutes
  • Cook Time: 3 hours 55 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: American

Find it online: https://recipesvibe.com/red-wine-dutch-oven-pot-roast-with-vegetables-recipe/