Dutch Oven Red Wine Pot Roast
A classic beef chuck roast browned and slowly braised in a Dutch oven with red wine, carrots, onions, and stewed tomatoes.
Ingredients
- 1 tablespoon olive oil 15 ml
- 3 pound beef chuck roast 1.4 kg
- 1 teaspoon kosher salt 6 g
- 1/2 teaspoon black pepper 1 g
- 1 large yellow onion diced
- 3 large carrots cut into 2-inch chunks
- 3 cloves garlic minced
- 2 tablespoons unsalted butter 28 g
- 1 tablespoon all-purpose flour 8 g
- 1 cup dry red wine 240 ml
- 15 ounce can stewed tomatoes 425 g
- 1 cup beef broth 240 ml
- 2 dried bay leaves
Instructions
- Preheat the oven to 325°F (165°C). Heat the olive oil in a large Dutch oven over medium heat.
- Season the beef roast on all sides with the kosher salt and black pepper.
- Place the roast in the hot Dutch oven and brown for 4 to 5 minutes per side. Remove the meat and set it aside on a plate.
- Add the diced yellow onion and carrot chunks to the pot. Cook for 5 minutes until the onions begin to soften. Stir in the minced garlic and cook for 1 more minute.
- Melt the butter in the pot with the vegetables. Sprinkle the flour over the vegetables and stir well to coat. Cook for 1 minute.
- Pour in the red wine to deglaze the pot. Scrape the bottom with a wooden spoon to release any browned bits. Simmer for 5 minutes to reduce the liquid slightly.
- Stir in the stewed tomatoes, beef broth, and bay leaves. Return the browned roast and any resting juices to the pot.
- Cover the Dutch oven tightly with its lid. Transfer it to the oven and braise for 2.5 to 3 hours. The meat must reach a safe internal temperature of 145°F (63°C), but cooking it longer ensures a tender texture.
- Remove from the oven and let the roast rest for at least 3 minutes before slicing or shredding. Remove the bay leaves before serving.
Notes
For food safety, whole cuts of beef must reach an internal temperature of 145°F (63°C) and rest for 3 minutes before carving.
Check the liquid level halfway through the cooking time. Add a splash of beef broth if the pot looks dry.
Stovetop method: You can simmer the covered pot on the stove over very low heat for the same amount of time. Monitor it closely to prevent sticking.