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A fork-tender red wine braised pot roast with carrots, potatoes and glossy gravy in a Dutch oven

Red Wine Braised Pot Roast

A chuck roast seared and braised in red wine, broth and herbs until fork-tender, served with carrots, potatoes and a glossy wine gravy.
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Prep Time 25 minutes
Cook Time 3 hours 30 minutes
Total Time 3 hours 55 minutes
Servings: 6 servings
Course: Main Course
Cuisine: French-American
Calories: 610
Ingredients Method Notes

Ingredients
  

Roast
  • 3 1/2 pounds beef chuck roast patted dry (1.6 kg)
  • 2 teaspoons kosher salt
  • 1 teaspoon black pepper
  • 2 tablespoons olive oil
Braise
  • 1 large yellow onion chopped
  • 3 large carrots peeled and cut into 2-inch chunks
  • 2 stalks celery sliced
  • 4 cloves garlic minced
  • 2 tablespoons tomato paste
  • 1 1/2 cups dry red wine (360 ml)
  • 2 cups low-sodium beef broth (480 ml)
  • 4 sprigs fresh thyme
  • 2 bay leaves
  • 1 pound baby potatoes halved (450 g)
  • 1 tablespoon balsamic vinegar

Method
 

Sear and build
  1. Preheat the oven to 325°F (165°C). Season the roast with the salt and pepper.
  2. Heat the oil in a Dutch oven over medium-high heat. Sear the roast about 4 minutes per side until deeply browned, then transfer to a plate.
  3. Reduce the heat to medium. Cook the onion, carrots and celery for 6 to 8 minutes. Add the garlic and tomato paste and cook for 2 minutes.
  4. Pour in the wine, scrape up the browned bits and simmer for 5 minutes until reduced by about half.
Braise
  1. Add the broth, thyme and bay leaves. Return the roast to the pot, cover tightly and braise in the oven for 2 1/2 hours.
  2. Add the potatoes around the roast, cover and cook for 30 to 45 minutes more until the meat is fork-tender.
Make the gravy
  1. Transfer the roast and vegetables to a platter and discard the bay leaves and thyme stems. Skim the fat, then simmer the liquid on the stove until slightly thickened, about 10 minutes. Stir in the balsamic vinegar and season to taste. Serve the roast with the gravy.

Notes

Make ahead: The flavor improves overnight. Refrigerate the roast in its gravy for up to 4 days.
Storage: Freeze for up to 3 months and reheat to 165°F (74°C).
Nutrition is an estimate per serving.