Herb & Red Wine Braised Dutch Oven Pot Roast
10 mins prep4 mins cook
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
What you need
Instructions
1 Preheat oven to 325°F. 2 Season roast: Pat dry and season generously with salt, pepper, garlic powder, and onion powder. 3 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. 4 Caramelize aromatics: Add onion and carrots; cook 3–5 minutes until lightly browned. Stir in tomato paste and Dijon; cook 1 minute. 5 Deglaze: Pour in red wine, scraping up browned bits. Simmer 2–3 minutes. 6 Add liquid + herbs: Stir in broth and Worcestershire. Return roast to the pot. Add garlic, rosemary, thyme, and bay leaves. 7 Bake: Cover and roast 3½–4 hours, or until the meat is fork-tender and easily shredded. 8 Finish: Remove roast and vegetables. Skim any fat, then whisk in butter and a splash of balsamic glaze for richness. 9 Serve: Spoon sauce over shredded or sliced beef. Garnish with fresh herbs.View original recipe