I’m excited to share this pot roast recipe with you today! It is inspired by traditional pot roast recipes with a few key changes that I believe make it pot roast perfection. Rick and I both agree that it is delicious. Scroll down to learn more and for the printable recipe.
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I rubbed the roast with salt and pepper and then coated it with flour. After that, I seared it in a cast iron dutch oven. The key to getting the richest most tender meat is to sear it for about 5 minutes on each side. Don’t skip this step.
When it comes out of the oven, the veggies on top will be tender. You can slice and plate the meat, but it most likely fall apart. Surround the meat with the veggies and cover generously with the red wine sauce.
Red Wine Braised Pot Roast
This is the perfect recipe for the cold winter months.
Servings 6 people
Ingredients
- 4 lb chuck roast
- 2 tbsp avocado oil
- 1 large onion chopped
- 1 head of garlic remove skins on each clove
- 6 large carrots peeled, cut into 3" pieces
- 2 bay leaves
- 7 sprigs fresh thyme
- 1 cup beef stock
- 1 cup red wine
- 8 small potatoes cut into large chunks
Instructions
To prepare the meat
- Bring meat to room temperature by leaving it out about an hour before you plan to cook it. Sprinkle all sides with salt and pepper and pat in. Sprinkle all sides with flour and pat in.
To make the pot roast
- Heat oil in an oven-proof dutch oven over medium-high heat. Sear the meat on all sides for about 5 minutes each. The meat should be darker with a seared crust.
- Tuck the onions around and under the beef and cook for about 5 or so minutes. You'll want them to caramelize a bit. Add the garlic cloves about a minute before the onions are done.
- Add the carrots, bay leaves, thyme, stock, and wine.
- Cover and bake 2 1/2 hours on 350.
- Add the potatoes and cook another 30 minutes.
- Plate the beef and vegetables. Spoon sauce over and serve
