Herb & Red Wine Braised Dutch Oven Pot Roast
Serves 2
10 mins prep
4 mins cook
0 mins total
This Herb & Red Wine Braised Dutch Oven Pot Roast is slow-cooked until fork-tender in a rich, flavorful red wine sauce with carrots, onions, and herbs. It’s the ultimate cozy fall or winter dinner — classic comfort food made simple and elevated.
0 servings
tbspolive oilor avocado oil
tspsalt
tspblack pepper
tsponion powder
tbsptomato paste
cupbeef brothor bone broth
cupdry red wineor ½ cup balsamic + ½ cup broth for non-alcoholic
tbspDijon mustard
yellow onionsliced
garlic clovessmashed
carrotscut into 2-inch chunks
parsnips or gold potatoeschopped (optional- like to serve mine over mashed potatoes)
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Preheat oven to 325°F.
Season roast: Pat dry and season generously with salt, pepper, garlic powder, and onion powder.
Sear: Heat olive oil in a large Dutch oven over medium-high. Sear roast 3–4 minutes per side until golden brown. Remove and set aside.
Caramelize aromatics: Add onion and carrots; cook 3–5 minutes until lightly browned. Stir in tomato paste and Dijon; cook 1 minute.
Deglaze: Pour in red wine, scraping up browned bits. Simmer 2–3 minutes.
Add liquid + herbs: Stir in broth and Worcestershire. Return roast to the pot. Add garlic, rosemary, thyme, and bay leaves.
Bake: Cover and roast 3½–4 hours, or until the meat is fork-tender and easily shredded.
Finish: Remove roast and vegetables. Skim any fat, then whisk in butter and a splash of balsamic glaze for richness.
Serve: Spoon sauce over shredded or sliced beef. Garnish with fresh herbs.