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Red Wine Pot Roast – Tender, Juicy & Full of Flavor!

Red Wine Pot Roast – Tender, Juicy & Full of Flavor!

Chloe
A rich, slow-cooked beef chuck roast bathed in a non-alcoholic red wine and beef broth sauce, served with tender carrots and potatoes. This halal-friendly dish is perfect for family gatherings or cozy nights in, offering aromatic herbs and deep flavor in every bite.
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Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Course Dinner
Cuisine American
Calories 450 kcal

Ingredients
  

  • 2-3 lbs beef chuck roast
  • 2 cups beef broth
  • 1 cup non-alcoholic red wine
  • 4 medium carrots, peeled and chopped
  • 4 medium potatoes, peeled and cubed
  • 1 medium onion, chopped
  • 4 cloves garlic, minced
  • 2 tbsp tomato paste
  • 2 tbsp olive oil
  • 1 tsp thyme
  • 1 tsp rosemary
  • Salt and pepper to taste
  • Fresh parsley for garnish

Instructions
 

  • Preheat your oven to 300°F (150°C)
  • Heat olive oil in a large Dutch oven over medium-high heat. Season beef chuck roast with salt and pepper, then sear on all sides for 4-5 minutes per side.
  • Remove the roast and set aside. Sauté chopped onion until translucent, then add minced garlic and cook for another minute.
  • Stir in tomato paste, thyme, and rosemary, cooking for 2 minutes to blend flavors.
  • Add beef broth and non-alcoholic red wine, scraping the pot to release browned bits.
  • Return roast to the pot, add carrots and potatoes, ensuring they are partially submerged.
  • Cover and place in the oven for 3 hours, or until tender.
  • Let rest for a few minutes before slicing, then serve with vegetables and sauce garnished with parsley.

Notes

Choose quality beef chuck roast for optimal tenderness
Fresh herbs enhance flavor; use fresh thyme and rosemary if available
Customize vegetables with parsnips or turnips for added variety
Let the roast rest before slicing to retain juices