Herb & Red Wine Braised Dutch Oven Pot Roast
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.
Equipment
- dutch oven or crockpot
Ingredients
- 3½ –4 lb chuck roast
- 2 tbsp olive oil or avocado oil
- 1½ tsp salt
- 1 tsp black pepper
- 1½ tsp garlic powder
- 1 tsp onion powder
- 1 tbsp tomato paste
- 1½ cups beef broth or bone broth
- 1 cup dry red wine or ½ cup balsamic + ½ cup broth for non-alcoholic
- 1 tbsp Worcestershire sauce
- 1 tbsp Dijon mustard
- 1 yellow onion sliced
- 4 garlic cloves smashed
- 3 carrots cut into 2-inch chunks
- 2 parsnips or gold potatoes chopped (optional- like to serve mine over mashed potatoes)
- 2 sprigs rosemary
- 3 sprigs thyme
- 2 bay leaves
Let's Make It
- Preheat oven to 325°F.
- Season roast: Pat dry and season generously with salt, pepper, garlic powder, and onion powder.
- Sear: Heat olive oil in a large Dutch oven over medium-high. Sear roast 3–4 minutes per side until golden brown. Remove and set aside.
- Caramelize aromatics: Add onion and carrots; cook 3–5 minutes until lightly browned. Stir in tomato paste and Dijon; cook 1 minute.
- Deglaze: Pour in red wine, scraping up browned bits. Simmer 2–3 minutes.
- Add liquid + herbs: Stir in broth and Worcestershire. Return roast to the pot. Add garlic, rosemary, thyme, and bay leaves.
- Bake: Cover and roast 3½–4 hours, or until the meat is fork-tender and easily shredded.
- Finish: Remove roast and vegetables. Skim any fat, then whisk in butter and a splash of balsamic glaze for richness.
- Serve: Spoon sauce over shredded or sliced beef. Garnish with fresh herbs.