Rustic Pot Roast



  • 2-1/4 pound chuck beef roast
  • 2 medium onions, diced
  • 7 carrots, peeled and cut into two inch chunks
  • 8 stalks celery, cut into two inch chunks
  • 3 garlic cloves, peeled and left whole
  • 5 tablespoons olive oil, divided
  • 2 cups Merlot
  • 4 cups beef broth
  • 8 red potatoes, quartered
  • 3 sprigs thyme
  • 3 sprigs rosemary
  • 1/4 cup flour, for dredging
  • kosher salt
  • black pepper


Preheat oven to 325 degrees.  Heat 3 tablespoons olive oil in a Dutch oven.  Sauté onion in olive oil until softened.  Remove onion to a plate and add carrots and celery to the pot.  Let cook until just starting to get a bit of color, only a couple minutes. Remove carrots and celery from pot and set aside with onions.  Sprinkle kosher salt and pepper over both sides of your beef. Dredge in flour. Add 2 tablespoons olive oil to the pot and brown beef on both sides.  A couple minutes per side will be enough.  Remove the beef from the Dutch oven once it is browned on both sides.  Add the first cup of red wine to the pot and scrape up the brown bits.  Place the meat back in the pot, placing the three cloves of garlic on the meat. Add the beef broth and then add the onions, carrots and celery on top of the meat.  Tie the sprigs of thyme and rosemary together with kitchen twine and place that on top of the vegetables.  Add the potatoes to the top, pour the second cup of wine over the potatoes, place the lid on your Dutch oven and place in your preheated oven for 2 hours and 45 minutes. Enjoy!

Until next time, Kris