Red Wine Dutch Oven Chuck Roast
A chuck roast braised in a cup of dry red wine and beef broth, with the wine reduced first so the sauce tastes round and not sharp. It shreds at 195 to 205°F.
Red Wine Dutch Oven Chuck Roast
Course: Main CourseDifficulty: Easy6
servings25
minutes4
hoursA chuck roast braised in a cup of dry red wine and beef broth, with the wine reduced first so the sauce tastes round and not sharp. It shreds at 195 to 205°F.
Ingredients
3½ lb boneless chuck roast
2 tsp kosher salt and 1 tsp black pepper
2 tbsp olive oil
1 large yellow onion, diced
2 carrots, finely diced
2 celery ribs, finely diced
4 garlic cloves, minced
2 tbsp tomato paste
¼ cup all-purpose flour
1 cup dry red wine, such as Cabernet or Merlot
2 cups low-sodium beef broth
2 sprigs fresh rosemary and 3 sprigs thyme
Directions
- Heat the oven to 300°F. Pat the roast dry and season it on all sides with salt and pepper.
- Heat the oil in a Dutch oven over medium-high heat. Sear the roast 5 to 6 minutes per side until deeply browned, then set it aside.
- Add the onion, carrots and celery to the same pot and cook 6 minutes, scraping the bottom, until they start to brown.
- Stir in the garlic and tomato paste and cook 1 minute. Sprinkle in the flour and stir for 1 minute so it loses its raw taste.
- Pour in the wine and simmer 4 minutes, scraping up the browned bits, until it has reduced by about half.
- Add the broth, stir until smooth and bring to a simmer. Return the roast; the liquid should come halfway up the meat.
- Add the rosemary and thyme, cover with the lid and braise in the oven for 3½ hours.
- Check the thickest part of the roast with a thermometer. Pull it at 195 to 205°F, or cover and cook 20 more minutes if it reads lower.
- Rest the roast 10 minutes under foil. Skim the fat, remove the herb stems and bay, and spoon the sauce over the sliced or shredded meat.
Notes
- If the sauce is too thin, simmer it uncovered on the stove for 8 to 10 minutes. If it tastes sharp, add a teaspoon of brown sugar. The roast is better the next day, so you can make it ahead and reheat it covered at 300°F for 25 minutes.
What reducing the wine does
Boiling the wine down first cooks off the raw alcohol and concentrates the fruit, so the sauce tastes round instead of sharp. Flour stirred into the vegetables gives the braise body without a separate thickener. Rosemary and thyme add an herbal backbone.
Dicing the carrots and celery finely means they dissolve into the sauce.
Swaps and one to skip
Merlot or another dry red works if you do not have Cabernet. Use extra broth plus a splash of vinegar if you want no alcohol. Do not use a sweet wine or cooking wine from the shelf, which adds salt and sugar.
Serving suggestions
Mashed potatoes, buttered noodles or creamy polenta all work. Add roasted green beans and a warm roll.
Making it ahead
The flavor deepens overnight, so this is a good dinner to make the day before. Reheat it covered, with the sauce poured over the meat so it does not dry out.
Keep the heat to a bare simmer once the lid is on. A hard boil toughens the meat and thins the sauce, while a gentle braise gives long, tender strands.
Red Wine Dutch Oven Chuck Roast at a glance
- Prep time: 25 minutes
- Cooking time: 4 hours
- Servings: 6 servings
- Ingredients: 12, led by boneless chuck roast, kosher salt and 1 tsp black pepper, olive oil, yellow onion
Tips for Red Wine Dutch Oven Chuck Roast
If the sauce is too thin, simmer it uncovered on the stove for 8 to 10 minutes. If it tastes sharp, add a teaspoon of brown sugar. The roast is better the next day, so you can make it ahead and reheat it covered at 300°F for 25 minutes.
Red Wine Dutch Oven Chuck Roast FAQ
How long does Red Wine Dutch Oven Chuck Roast take?
Red Wine Dutch Oven Chuck Roast takes 4 hours of cooking after 25 minutes of prep.
How many people does Red Wine Dutch Oven Chuck Roast serve?
This recipe makes 6 servings.
What do I need to make Red Wine Dutch Oven Chuck Roast?
12 ingredients, led by boneless chuck roast, kosher salt and 1 tsp black pepper, olive oil, yellow onion. Amounts are in the recipe card above.
Part of: 5 Dutch Oven Chuck Roast Recipes That Shred, Not Stay Tough
