Slow Oven-Roasted Pot Roast with Vegetables and Red Wine Recipe

Introduction

Pot roast is the ultimate comforting meal, perfect for cozy dinners or family gatherings. This slow-cooked beef roast becomes tender and flavorful, paired beautifully with hearty vegetables and a rich gravy. It’s a classic dish that’s simple to prepare and always satisfying.

Ingredients

• 1 tablespoon olive oil
• 3 to 4 pounds chuck roast (or rump roast)
• 1 large yellow onion (chopped, or two small onions)
• 2 cups beef broth (or as needed)
• 1 cup red wine
• 4 cloves garlic (coarsely chopped)
• ½ teaspoon dried rosemary
• ½ teaspoon dried thyme leaves
• 1 bay leaf
• 1 pound baby potatoes (or chopped red potatoes)
• 4 carrots (cut into 2-inch pieces)
• 2 ribs celery (cut into 1 ½-inch pieces)
• All-purpose flour or cornstarch (for gravy, optional)
• Butter (for optional roux-based gravy)

Instructions

1. Step 1: Preheat your oven to 300°F (150°C).
2. Step 2: Season the roast generously with salt and pepper on all sides.
3. Step 3: Heat olive oil in a large Dutch oven over medium-high heat. Sear the roast until browned on all sides, about 4 minutes per side. Add more oil if needed to prevent sticking.
4. Step 4: Arrange the chopped onions around the roast in the pot. In a separate bowl, combine beef broth, red wine, garlic, rosemary, and thyme, then pour the mixture over the roast. Add the bay leaf.
5. Step 5: Bring the liquid to a gentle simmer on the stovetop over medium-high heat. Once simmering, cover the Dutch oven and transfer it to the preheated oven. Cook for 2 hours.
6. Step 6: After 2 hours, add the potatoes, carrots, and celery to the pot. Return to the oven and continue cooking for an additional 2 hours (or until the roast and potatoes are fork-tender).
7. Step 7: Remove the bay leaf, then either slice the roast into thick pieces or pull it apart into large chunks with a fork. Serve with the cooking juices, or make a gravy using flour and butter if desired.

Tips & Variations

• For a richer flavor, choose a chuck roast with good marbling and avoid lean cuts.
• Substitute red wine with additional beef broth if you prefer to skip alcohol.
• Make a simple gravy by removing the meat and vegetables, then simmering the cooking liquid on the stovetop. Whisk in a butter and flour roux or a cornstarch slurry until thickened.
• Add mushrooms or parsnips with the vegetables for extra depth and variety.

Storage

Store leftover pot roast and vegetables in an airtight container in the refrigerator for up to 3 to 4 days. Reheat gently on the stovetop or in the microwave until warmed through. To prevent drying out, reheat with a splash of broth or cooking juices.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a slow cooker instead of the oven?

Yes, you can place all ingredients in a slow cooker and cook on low for 8 to 10 hours or on high for about 5 to 6 hours until the meat is tender.

What cut of beef is best for pot roast?

Chuck roast is ideal because it has enough fat and connective tissue to break down during slow cooking, resulting in tender, flavorful meat. Rump roast also works well as an alternative.

Slow Oven-Roasted Pot Roast with Vegetables and Red Wine Recipe

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★★★★★

4.6 from 76 reviews

• Author: lilan
• Total Time: 4 hours 20 minutes
• Yield: 6 to 8 servings 1x

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Description

This classic Pot Roast recipe features a tender, slow-cooked chuck roast simmered with aromatic herbs, red wine, and broth in a Dutch oven. The roast is seared for a rich crust, then oven-braised with onions, garlic, and hearty vegetables like baby potatoes, carrots, and celery, resulting in a comforting and flavorful one-pot meal perfect for family dinners.

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Ingredients

Scale 1x2x3x

Meat and Seasoning

• 3 to 4 pounds chuck roast (or rump roast)
• Salt and pepper, to taste
• 1 tablespoon olive oil

Vegetables and Aromatics

• 1 large yellow onion, chopped (or two small onions)
• 4 cloves garlic, coarsely chopped
• 1 pound baby potatoes (or chopped red potatoes)
• 4 carrots, cut into 2-inch pieces
• 2 ribs celery, cut into 1 ½-inch pieces

Liquids and Herbs

• 2 cups beef broth (or as needed)
• 1 cup red wine
• ½ teaspoon dried rosemary
• ½ teaspoon dried thyme leaves
• 1 bay leaf

Optional for Gravy

• All-purpose flour or cornstarch
• Butter

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Instructions

1. Preheat and season: Preheat your oven to 300°F. Season the chuck roast generously with salt and pepper on all sides to enhance the flavor of the meat as it cooks.
2. Sear the roast: In a large Dutch oven, heat 1 tablespoon olive oil over medium-high heat. Once hot, sear the roast on all sides, about 4 minutes per side, to develop a flavorful browned crust. Add more oil if needed to prevent sticking.
3. Add aromatics and liquids: Arrange the chopped onions around the seared roast. In a bowl, combine the beef broth, red wine, garlic, dried rosemary, and thyme. Pour this mixture over the roast in the Dutch oven. Add the bay leaf to infuse extra herbal notes.
4. Simmer and oven braise: Place the Dutch oven on the stovetop over medium-high heat and bring the liquid just to a simmer. Once simmering, cover the Dutch oven with its lid and transfer it into the preheated oven. Cook the roast for 2 hours, allowing the flavors to meld and the meat to start tenderizing.
5. Add vegetables: After 2 hours, add the baby potatoes, carrots, and celery to the pot around the roast. Re-cover and continue cooking for an additional 2 hours (if using a 4 lb. roast), or until both the meat and vegetables are fork-tender.
6. Finish and serve: Remove the bay leaf and gently pull or slice the beef into large, thick pieces. Serve the roast alongside the cooked vegetables, spooning the flavorful cooking juices over the top. For extra richness, you can make a gravy using the pan juices, butter, and flour or cornstarch as desired.

Notes

• If you prefer a thicker gravy, whisk together a tablespoon of flour or cornstarch with cold water and stir it into the pan juices over medium heat until thickened. Add butter for richness if desired.
• Red wine adds depth of flavor, but you can substitute with additional beef broth if preferred.
• Adjust seasoning with salt and pepper before serving as the vegetables absorb some salt during cooking.
• Use a heavy, oven-safe Dutch oven to ensure even cooking and heat retention.
• For quicker cooking, you can cut the roast into smaller pieces, though slow roasting whole yields best tenderness and flavor.

• Prep Time: 20 minutes
• Cook Time: 4 hours
• Category: Main Course
• Method: Baking
• Cuisine: American

Keywords: pot roast, beef roast, Dutch oven pot roast, braised beef, comfort food, slow cooked roast, classic dinner