Description

This Red Wine Pot Roast recipe offers a tender and flavorful beef chuck roast slow-cooked in a rich blend of red wine, fresh herbs, and caramelized vegetables. Perfect for a hearty family meal, this classic dish boasts a deep, savory gravy made from the roast’s own juices and vegetables, creating a comforting and elegant dinner with minimal hands-on time.

Ingredients

Scale

Beef Roast and Seasoning

4 lbs beef chuck roast
4 tsp kosher salt
2 tsp freshly ground black pepper
1 tbsp smoked paprika

Cooking Fats

2 tbsp olive oil
2 tbsp unsalted butter (¼ stick)

Vegetables

2 yellow onions, peeled and quartered
8 carrots, washed and cut into 3-inch pieces

Liquids and Herbs

1 cup red wine (Merlot or Cabernet Sauvignon recommended)
2-3 cups low-sodium beef broth
2 sprigs fresh rosemary
3 sprigs fresh thyme

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Instructions

Preheat and Season: Preheat your oven to 275°F. Remove the beef chuck roast from the refrigerator 30 minutes before cooking to bring it to room temperature. Generously season the roast on all sides with kosher salt, freshly ground black pepper, and smoked paprika. Set the seasoned roast aside.
Heat Fat and Prepare for Searing: Place a Dutch oven over medium-high heat and add the olive oil and unsalted butter. Allow the butter to melt and the oil to heat until shimmering but not smoking.
Sear the Roast: Place the beef roast into the hot Dutch oven and let it sear undisturbed for about 3 minutes or until it develops a good browned crust. Flip the roast and sear the opposite side equally well. Once browned, transfer the roast to a platter and set aside.
Caramelize Vegetables: If needed, add a bit more olive oil to the Dutch oven. Add the quartered onions with the cut side down and the carrot pieces to the pot. Cook the vegetables over medium-high heat until they start to caramelize and develop a rich color and sweetness, stirring occasionally to prevent burning.
Deglaze with Wine: Reduce the heat to medium-low and slowly pour in the red wine. Use a wooden spoon or spatula to scrape up all the browned bits from the bottom of the pot. These bits add deep flavor to the dish and will enrich the cooking liquid.
Return Roast and Add Broth: Place the seared roast back into the Dutch oven atop the vegetables. Pour 2 to 3 cups of low-sodium beef broth over the roast, making sure there’s enough liquid to come partially up the sides of the meat.
Add Herbs and Roast: Lay the sprigs of fresh rosemary and thyme on top of the roast. Cover the Dutch oven with its lid and transfer it to the preheated oven. Roast the beef for about 3 to 4 hours or until it becomes fork-tender. The internal temperature should register between 195-200°F for shredding texture.
Rest and Remove Herbs: Carefully transfer the pot to a cooling rack and remove the lid—be mindful of the steam. Transfer the roast to a rimmed platter. Remove and discard the rosemary and thyme stems from the pot.
Make the Gravy: Using an immersion blender, purée the cooked vegetables and the remaining pot juices in the Dutch oven until your desired gravy consistency is achieved. You can blend to a smooth consistency or leave some texture for rustic appeal. If you don’t have an immersion blender, let the mixture cool for 30 minutes and carefully blend in batches in a countertop blender, taking care with the hot liquid.
Serve: Pull the roast apart into large chunks or shred as desired. Serve the beef alongside or topped with the rich red wine gravy for an impressive and comforting meal.

Notes

Allow the roast to come to room temperature before cooking to ensure even cooking.
Do not use red wine vinegar; select a dry red wine such as Merlot or Cabernet Sauvignon for best flavor.
Seal the roast well by searing to lock in juices and enhance flavor.
Low-sodium beef broth helps control the salt level in the dish.
The roasting temperature of 275°F ensures the meat cooks slowly and becomes tender without drying out.
The internal temperature between 195°F and 200°F ensures the beef is tender enough to shred.
Carefully handle hot liquids when pureeing gravy to avoid burns.
This recipe can be made ahead; the flavors improve if reheated gently the next day.