Dutch Oven Pot Roast with Red Wine Gravy

dutch oven pot roast shredded on a platter with potatoes and carrots

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Dutch Oven Pot Roast with Red Wine Gravy

A classic pot roast seared and braised low and slow in red wine, beef broth, and fresh thyme, with potatoes, carrots, and celery cooked right in the pot. The gravy is thickened with arrowroot, so this Dutch oven pot roast, making it completely gluten-free.

Prep Time30

Cook Time3 30

Total Time4

Course: Dinner

Cuisine: American

Diet: Gluten Free

Servings: servings

Author: Mary Smith

Equipment

Dutch Oven

Ingredients

3-4 lb beef chuck roast
salt & pepper
2 tbsp olive oil
1 onion sliced thin
5 cloves minced garlic
1 cup red wine
¼ cup tomato paste
1 tbsp Worcestershire sauce make sure it says gluten free
4 cups beef broth
1 tsp salt
2 bay leaves
6-8 fresh thyme sprigs
2 lbs baby yellow potatoes
4 carrots peeled and cut into 2-inch pieces
3 ribs celery cut into 2-inch pieces
2 tbsp arrowroot powder
¼ cup water
chopped fresh parsley for garnish, optional

Instructions

Preheat oven to 325. Generously season the beef chuck roast with salt and pepper on all sides.
Add the olive oil to a large dutch oven or oven-safe pot over medium high heat. Add the beef and sear on all sides until golden brown. Remove and set aside.
To the same pot, add the onions and saute for 8-10 minutes until they are caramelized and browned. Add the garlic and stir for 30 seconds.
Deglaze the pan with half of the wine, stirring for 3-4 minutes until it is mostly reduced. Stir in the tomato paste and worcestershire sauce. Add in the beef broth, remaining ½ cup wine, and salt. Stir and add the beef back into the pot.
Place the bay leaves and thyme sprigs on top. Cover and place into the oven. Bake for 3-3.5 hours (for a 4 lb roast) or until the internal temperature reaches 200-210 degrees.
When there is 1 hour of cooking time left, add in the potatoes, carrots, and celery.
When the beef and vegetables are done cooking, remove the pot from the oven and remove the beef. Set it aside on a cutting board.
Combine the arrowroot powder and water in a bowl to create a slurry. Place the pot on the stove and bring to a boil over medium high heat. Add the slurry and stir over medium heat for 2-3 minutes until the gravy thickens.
Taste and add salt and pepper, if desired. Add the beef back to the pot. Slice / shred the roast and serve with veggies, gravy, and fresh chopped parsley on top!

Notes

Leftovers: Keep in the fridge for 3-4 days. Reheat in the microwave or in a pan on the stove. You can also freeze it.

Slow Cooker Pot Roast: I've made this pot roast both ways, and as long as you don't skip the sear, the onions, and the wine, the slow cooker version is just as rich and cozy as the Dutch oven one! Same ingredients, with two small changes: less broth (your slow cooker doesn't cook any liquid off) and a little less arrowroot for the gravy. You'll need a 6-8 quart slow cooker, 2½-3 cups beef broth (instead of 4), and 1½ tbsp arrowroot powder + 3 tbsp water (instead of 2 tbsp + ¼ cup).

Season + sear: Generously season the chuck roast with salt and pepper. Heat the olive oil in a large skillet over medium high heat and sear the roast for about 3-4 minutes per side, until nicely browned. Transfer it to your slow cooker.
Build the flavor: In the same skillet, saute the onions for 6-8 minutes until softened and starting to caramelize. Add the garlic and stir for 30 seconds. Pour in ½ cup of the wine and scrape up all those browned bits, then let it reduce for 2-3 minutes. Stir in the tomato paste and Worcestershire sauce (make sure it says gluten free!), then transfer everything to the slow cooker.
Add the liquid: Add the remaining ½ cup wine, 2½-3 cups beef broth, 1 tsp salt, the bay leaves, and the thyme sprigs.
Cook: Cover and cook on LOW for 8-9 hours or HIGH for 5-6 hours, until the roast is very tender and pulls apart easily with a fork. For the best pot roast texture, I'd definitely go with LOW!
Veggies: Add the potatoes, carrots, and celery about 3-4 hours before the end of the cook time on LOW (about 2-2½ hours on HIGH) so they don't get mushy. (If convenience matters more, you can add them at the beginning. Just leave the potatoes whole or halve only the larger ones, and keep the carrots in big pieces.)
Gravy: Transfer the beef and veggies to a platter and remove the bay leaves and thyme stems. Pour the cooking liquid into a saucepan and bring it to a simmer. Whisk together the 1½ tbsp arrowroot and 3 tbsp water, whisk the slurry into the pan, and cook for 2-3 minutes until thickened. (If your slow cooker has a saute function, you can thicken it right in the insert. Easy peasy!) Taste and add salt and pepper, if desired.
Serve: Pour the gravy back over the beef and veggies, slice / shred the roast, and top with fresh chopped parsley!

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