This easy one-pot dinner recipe is THE ultimate comfort food that will satisfy your entire family. The meat literally falls apart, and it is unbelievably flavorful with the addition of bold red wine, herbs, onions, carrots, and baby potatoes. What I love most is that the dutch oven does all the work for you, making this dish deceptively effortless to make.

Tips for a great pot roast:

1. Make sure you are using the right cut of meat. Beef chuck roast is among the most flavorful cuts of meat and has a good amount of fat. Cooking it in a dutch oven for a long period of time will help break it down, adding flavor and making it the perfect choice for this dish.
2. Sear the beef on the stovetop before adding it to the oven. This step adds so much flavor and helps it cook more quickly. Make sure to get a nice crust on the meat.
3. When deglazing with red wine, make sure to scrape up any bits of onion or beef stuck to the bottom of the dutch oven. I like to do this with a flat wooden spatula because of its rigidity.
4. Don’t put the carrots and potatoes on the bottom! You want the meat to be submerged in the braising liquid, so the liquid should be at the bottom of your dutch oven, and the veggies should go on top of the meat.

Dutch Oven Red Wine Pot Roast Recipe

Equipment needed:
5 quart (or larger) Dutch oven with lid

Ingredients:
3 pounds boneless beef chuck roast
1 ½ teaspoons Kosher salt
1 teaspoon ground black pepper
Olive oil
2 large yellow onions, peeled and sliced
6 cloves garlic, minced
2 1/2 cups of red wine
2 cups beef broth
2 teaspoons Worcestershire sauce
1 teaspoon dried thyme
1 teaspoon dried rosemary
2 dried bay leaves
1 pound baby carrots
1 ½ pounds baby dutch yellow potatoes

Instructions:

Step 1:
Preheat oven to 400 degrees F.

Step 2:
Pat dry the chuck roast with paper towels and generously season all sides with Kosher salt and ground black pepper.

Step 3:
Heat the dutch oven on the stovetop on medium-high and add 2 tablespoons of olive oil. Add chuck roast and sear on all sides until a crust forms, about 5-6 minutes per side. Remove from the pot and set aside.

Step 4:
Lower the heat to medium. Add in the sliced onions and sauté until they begin to brown, approximately 3 minutes. As they cook, scrape down the bottom and sides of the pot, using a flat wooden spatula or spoon. Add the minced garlic and cook for an additional minute, allowing it to become fragrant. 

Step 5:
Pour in the red wine and deglaze the pan by scraping down the browned bits from the bottom and sides of the pot. Next, add beef broth, Worcestershire sauce, thyme, rosemary sprigs, and 2 bay leaves. Stir the braising liquid until it’s evenly combined, then bring it to a gentle simmer.

Step 6:
Return the seared meat to the pot, along with any juices. The liquid should cover at least half of the meat. If not, add more beef broth as needed. Place the potatoes and carrots on top. If desired, season the vegetables with a touch more kosher salt. Cover the pot with a lid and cook at 400°F for 2 hours and 45 minutes, or until the meat easily pulls apart with a fork. For even greater tenderness, cook for an additional 15-30 minutes. Enjoy!