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A tender beef chuck roast surrounded by carrots and potatoes in a rich red wine sauce.
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Red Wine Pot Roast - Prepper Protein

Prep Time20 minutes
Cook Time4 hours
Total Time4 hours 20 minutes
Servings: 6 servings
Calories: 550kcal

Ingredients

  • 3 lbs beef chuck roast
  • 2 tablespoons olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 2 cups dry red wine
  • 2 cups beef bone broth
  • 1 tablespoon tomato paste
  • 4 cloves garlic , minced
  • 1 large onion , quartered
  • 1 lb carrots , cut into 2-inch chunks
  • 1 lb potatoes , halved
  • 2 sprigs fresh rosemary
  • 3 sprigs fresh thyme

Instructions

  • Preheat oven to 325 degrees Fahrenheit.
  • Season the chuck roast thoroughly with salt and pepper on all sides.
  • Heat olive oil in a large Dutch oven over medium-high heat.
  • Sear the beef until deeply browned on all sides, approximately 5 minutes per side. Remove beef and set aside.
  • Add onions and garlic to the pot, sautéing for 3 minutes until softened.
  • Stir in tomato paste and cook for 1 minute to caramelize.
  • Deglaze the pot with red wine, scraping the bottom to release fond.
  • Add beef broth, rosemary, and thyme. Return the beef to the pot.
  • Cover with a tight-fitting lid and transfer to the oven for 2 hours.
  • Add carrots and potatoes to the pot.
  • Cover and continue cooking for an additional 2 hours until beef is fork-tender.
  • Remove herbs and serve roast with vegetables and reduced braising liquid.