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It may seem old fashioned, but a classic beef pot roast has remained a classic for good reason. It’s the original one pot meal that’s loaded with flavor, is super hearty, and, best of all, easy to make. By adding the red wine and fresh herbs, we’re taking a simple meat and potato dish and elevating it to something that feels indulgent and perfect for a weekend meal.
I love a good pot roast. What I love even more is a pot roast that has been cooked in wine and fresh herbs. If I could, I would make this at least once a week, however, my husband doesn’t care for shredded meat of any kind. I can mask shredded chicken in a casserole or taco, pulled pork in a sandwich, but shredded beef? Nope..his least favorite of all. Ironically, he’s the least picky eater I know. Any braised meat is a turn off for him. 🙁
Occasionally, when a chuck roast is on sale, he’ll take on for the team. I usually sell him on the carrots and sauce that he’ll dip crusty baguette into. So so sooo good!
Tips for making Classic Beef Pot Roast:
- My favorite way to cook pot roast is in a dutch oven. A dutch oven, much like a cast iron skillet, can be a bit of an investment up front but will last a lifetime if treated properly.
- You can make this recipe in a slowcooker. I would recommend adding the roast to the slow cooker after you’ve seared it and deglaze the pan with wine.
- I love the flavor combination of red wine and beef. The alcohol will burn off, however you can skip this step if you would like. Substitute beef broth for your wine.
- We’re braising this pot roast, which is a super fancy way of saying we’re cooking it in its own juices; low and slow. Cooking certain cuts of meat (typically cheaper, tougher cuts) this way helps ensure it is fork tender without drying it out.
- Chuck roast is a tough cut of meat with a lot of connective tissue and fat. You may feel tempted to remove it, but I implore you to leave the roast whole. Any fat that doesn’t render through the cooking process we’ll remove at the end. The last thing we want is a dry pot roast.
- The key to this dish is to layer the flavors. Sear off your meat…do not be afraid of color. Brown is flavor and we want flavor!
- Whether you’re using red wine or beef stock, make sure you deglaze the pan. This will help lift any of the brown bits of meat or veggie that may be stuck to the bottom. Again..flavor! Is it setting in yet?
- When you add your meat back to the pot, may sure it’s partially and not completely submerged (a little more than halfway up the meat). I add a little more, since I also add potatoes which will absorb some of the liquid.
- I usually add rosemary and oregano as my fresh herbs, simply because I always have them on hand. Thyme is a fantastic addition, but I didn’t have any on hand the day we filmed. Le sigh…
- Depending on the actual meat itself, there may be a layer of fat that has separated to the top of the sauce. If you do see a layer form, skim it off the top with a soup spoon. You can also set the pot in the refrigerator allowing the sauce to cool completely. The fat will solidify, making it easier to remove. I usually don’t have the patience to wait that long, so I stick with my trusty soup spoon. To each their own. 🙂
This classic beef pot roast is truly a perfect one pot dish. It’s comforting and delicious, perfect for a weekend meal. I hope you thoroughly enjoy this recipe as much as I do! Let me know what you think. 🙂
Classic Beef Pot Roast
- Dutch Oven
- 2 tbsp butter
- 2 tbsp olive oil
- 1 4 lbs boneless chuck roast
- 1 large yellow onion sliced
- 3 cloves garlic
- 3 medium carrots sliced
- 1 tbsp tomato paste
- 1 cup red wine
- 2 cups beef stock low sodium or unsalted
- 8 small red potatoes chopped
- 1 sprig fresh oregano
- 2 sprigs rosemary
- kosher salt to taste
- pepper to taste
- Preheat the oven to 350° F.
- Season the chuck roast generously on both sides with kosher salt and pepper.
- Heat the butter and olive oil in a large dutch oven over medium high heat. When the oil begins to glisten, add the chuck roast to the pot. Sear the roast on all sides until deep brown in color, about 3 minutes per side. Remove the roast from the pot and set on a cutting board to rest.
- Add the onions and garlic to the pot, sauteing until the onions are soft and translucent. Add the carrots and continue to cook for an additional 2 minutes.
- Deglaze the pot with red wine. Be sure to scrape the bottom of the pan to incorporate any brown bits that may be stuck to the bottom. Stir in the beef broth and tomato paste.
- Nestle the roast back into the pot, covering it slightly with the onions and carrots. Add the potatoes, oregano, and rosemary. Bring to a simmer.
- Cover the dutch oven with the lid and place in the oven. Bake for 2½ – 3 hours, until the meat it fork tender.
- Once cooked, remove the meat from the pot and place on a cutting board. Using two forks, break the meat up into large chunks. Discard any large pieces of fat or connective tissue that did not render during the cooking process. If necessary, remove any excess fat in the sauce by skimming the top with a soup spoon. Return the broken up meat back to the sauce. Serve immediately.