The BEST Oven Roasted Pot Roast With Red Wine

A Classic Oven Roasted Pot Roast with
perfectly seasoned carrots & potatoes.

 Ingredients:

3 pound boneless chuck roast

sea salt and freshly ground black pepper

3 tablespoons all purpose flour

2 tablespoons olive oil

2 large yellow onions cut into large chunks

1 cup red wine (or 1 cup grape juice + 1 tablespoon red wine or apple cider vinegar)*

3 cloves of garlic, chopped (or 1 teaspoon garlic powder)

3 sprigs fresh thyme or 1 1/2 teaspoons dried thyme leaves

2 sprigs fresh rosemary or 1/2 teaspoon dried rosemary leaves

2 bay leaves

1 tablespoon tomato paste**

4 teaspoons Worcestershire sauce

2 1/2 cups peeled & cut (baby) carrots (if desired, cut in half)

3 cups quartered yukon gold or red potatoes

Method:

Arrange the oven rack in the center of the oven or to a position that allows a Dutch oven, with the lid on, to fit inside of the oven. Preheat to 325*.

Gently rinse the blood off of the roast and pat dry. Trim any fat from the outer edges of the roast. Liberally season both sides of the roast with salt and freshly ground pepper. Sprinkle the flour over both sides and use your fingers to rub and coat the seasonings and flour to completely cover the meat.

Heat the olive oil in a Dutch oven over medium high heat. Add the roast and sear for 5 minutes on each side until deep golden brown in color. Transfer to a platter or foil lined pan to rest.

Reduce the heat to medium. Add the onions and 1/4 teaspoon of salt to the Dutch oven. Saute for 4 minutes. (Just until the onions are soft and starting to brown.)

Add the red wine to the pot. Use a silicone spatula or bowl scraper to scrape down the sides of the pan and the browned bits on the bottom of the pot. Stir in the tomato paste, Worcestershire, garlic, thyme, rosemary and bay leaves. Return the roast and any juices to the pot. Heat to simmering. 

Cover and transfer to the preheated oven. Cook for 1 hour 45 minutes. (The meat will be tender, but not fully cooked.)

Remove from the oven. Carefully add the carrots and potatoes around and under the raost to make certain that all of the vegetables are coated with the sauce. Cover and return to the oven. Continue cookinf for 1 1/2 to 2 hours, or until the vegetables are tender and the meat easily falls apart. If desired, transfer the roast and vegetables to a serving platter or serve directly from the pot. Makes 4 to 6 servings.

*I don't drink wine, but I do keep bottles of innexpesive red and white wine in the refrigerator to have on hand for recipes that call for wine. If you don't want to use wine, you can substitute grape juice (red or white) and vinegar.

**I buy tomato paste in a tube, which makes it easy to keep and use when cooking.

Note: This pot roast produced a wonderful aroma while it was in the oven roasting! The flavor of the meat and veggies was excellent ~ somewhat caramelized and with no alcohol taste. ❤