My Balsamic Red Wine Pot Roast is so delicious you wont be reserving it for Sunday dinner.
In fact, this roast is so pretty and so delicious, it is guest worthy.
The best part – no messy clean up.
It is a one pot meal prepared in your Dutch oven.Print
This roast is the one pot meal that looks like you slaved in the kitchen all day. Perfect for guests, for Sunday dinner, or any night of the week.
- 3 pound chuck roast
- 2 cups red wine
- 1/2 cup balsamic vinegar
- 1 cup chicken stock
- 1 t granulated garlic
- 1 t granulated onion
- 1 t kosher salt
- 1 t course ground pepper
- 2 bay leaves
- spring of rosemary
- 4 carrots, chopped
- 1 onion, chopped
- 1 bunch of celery, chopped
- 4 large cloves garlic, minced
- 1/4 cup olive oil
- 3 T butter
- Preheat oven to 300 degrees Fahrenheit.
- Truss the roast to keep it from falling apart. This helps it cook evenly if it is a larger roast.
- Mix spices together and pat evenly over entire roast.
- Place olive oil and butter in large dutch oven.
- Melt the butter.
- Place trussed roast in the Dutch oven and sear on all sides.
- Remove and rest.
- Add carrots, celery, and onion to the remaining olive oil/butter mixture and saute until onion is translucent, approximately 5-7 minutes.
- Add in garlic and saute until fragrant, about 3o seconds.
- Pour in 1 cup red wine to deglaze the pan.
- Add in chicken stock and balsamic vinegar and stir to mix.
- Place roast back into mixture and add additonal red wine until the liquid in the Dutch oven half way covers the roast.
- Throw in the bay leaves and rosemary.
- Cover the Dutch oven with the lid and place in the oven for 4 hours. Crack the lid slightly to allow the steam to escape.
- Remove the cotton string and serve over your favorite homemade mashed potatoes.
- You do not need to truss a smaller roast if you are not worried about it falling apart.
- Larger roasts will need longer cooking times.
- If you prefer, you can cook this in your crockpot, but you will still need to saute your vegetables and sear the roast ahead of time.
- Prep Time: 20 minutes
- Cook Time: 4 hours
- Category: Dinner
- Cuisine: American
Photos of Process
Drop me a comment below and tell me what you think of my Balsamic Red Wine Pot Roast.
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