30 minute dinners, crockpot recipes

Herb & Red Wine Braised Dutch Oven Pot Roast

October 27, 2025

This Herb & Red Wine Braised Dutch Oven Pot Roast is slow-cooked until fork-tender in a rich, flavorful red wine sauce with carrots, onions, and herbs. It’s the ultimate cozy fall or winter dinner — classic comfort food made simple and elevated.

Creator: Leslie Stokes

There’s just something magical about a Dutch oven dinner that’s been slowly braising all afternoon. The kind where your whole house smells like a cozy restaurant, and you know dinner is going to be something special.

This Herb & Red Wine Braised Pot Roast is one of those recipes that feels like a Sunday tradition — even if you make it on a Wednesday. The beef becomes fall-apart tender, the sauce turns silky and deep with flavor, and every bite feels like comfort and home in the best possible way.

I love this one because it’s simple but feels fancy. You start by browning the roast, layering in caramelized onions and carrots, and letting everything simmer away in red wine and beef broth until it transforms into this melt-in-your-mouth meal. The Dijon mustard and tomato paste add a subtle richness and depth, and the herbs bring everything together.

If you’ve ever thought “I don’t have time for a roast,” trust me — you do. The oven does most of the work. Once it’s in, you can walk away for hours, and it’ll reward you with the kind of flavor that tastes like you spent all day in the kitchen.

And if you don’t want to use wine, don’t skip this recipe — the balsamic and broth alternative still gives you that same velvety, restaurant-style flavor.

My favorite way to serve this is with mashed potatoes or buttered noodles, but it’s also perfect spooned over roasted cauliflower or creamy polenta if you’re going lower carb. The leftovers reheat beautifully, and honestly, it tastes even better the next day.

Tips & Variations

Use a well-marbled roast: It’s what makes the beef juicy and tender.
Don’t rush the sear: That golden crust adds deep flavor to the gravy.
Try a slow cooker: You can easily transfer everything to a crockpot after deglazing and cook on low for 8–9 hours.
Add veggies: Potatoes, mushrooms, or even celery work great.
Make it glossy: The butter + balsamic finish at the end is what gives it that restaurant-style sheen.

Storage & Meal Prep Tips

To Refrigerate:

Store leftovers in an airtight container for up to 4 days.

To Freeze:

Freeze meat and sauce together for up to 3 months. Thaw overnight in the fridge, then reheat gently in a skillet or oven.

To Reheat:

Add a splash of broth and warm covered at 325°F until heated through.

Meal Prep Idea:

Portion into containers with mashed potatoes and roasted carrots — it’s the ultimate hearty, balanced lunch that feels like real comfort food midweek.