Pot Roast: Wine Based


  • One 2-3 pound chuck roast
  • 1 tablespoon olive oil
  • 1 large yellow onion, chopped into 1โ€ pieces
  • 2 tablespoons butter
  • 1 cup beef stock
  • 2 cups dry red wine (Cabernet Sauvignon is the favorite, but a Shiraz is great too)
  • 2 cloves garlic, crushed
  • 2-3 sprigs thyme
  • 1 small bag baby carrots, rinsed
  • 1 pound new potatoes, cleaned and quartered
  • Salt and pepper to taste


  1. Preheat oven to 375ยฐ. Place a heavy, lidded, oven-proof skillet or Dutch oven over high heat and allow to come up to temperature.
  2. Liberally coat chuck roast with olive oil. Sprinkle both sides with salt.
  3. Brown meat for approximately 4 minutes per side. Look for very deep browning, but not burning. Move roast to a plate to rest.
  4. Lower heat to medium high. Add butter, onions, and a pinch of salt. Cook until beginning to brown. Set aside with meat.
  5. Deglaze pan with 1 cup wine. Allow to reduce for 15 minutes, then add remaining liquids.
  6. Return roast and onions to pan, along with thyme and garlic.
  7. Cover and bake for 1 hour. After that time, reduce oven to 325ยฐ. Cook roast for another hour.
  8. With 1 hour to go, remove roast from oven and add potatoes and carrots. Cook for the last hour. Roast is ready when fork-tender and all vegetables are done.
  9. Serve immediately.