Oven Pot Roast with Red Wine Gravy
Ingredients
- 3 ½-4 lb chuck roast dry-brined overnight with 1 tablespoon kosher salt
- 2 tablespoon olive oil for that sear
Aromatics & Herbs
- 2 yellow onions chopped
- 3 celery stalks sliced
- 1 whole garlic bulb halved horizontally
- 8 thyme sprigs
- 1 rosemary sprig
- 2 bay leaves
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon black pepper
Liquid
- 1 cup dry red wine cab or merlot, nothing sweet
- 2 ½ cups beef broth reserve ½ cup for slurry
Veggies
- 1 lb carrots peeled, cut chunky
- 1 ½ lbs red or gold potatoes quartered
- 1 yellow onion sliced
Thickener
- 2 tablespoon cornstarch mixed with ½ cup beef broth to make a slurry
Steps
Dry-brine the roast. Pat the chuck roast dry and season all over with 1 tablespoon kosher salt. Place it on a rack and refrigerate uncovered overnight (or at least 12 hours). → Let it sit at room temp for 30 minutes before cooking.
Sear the roast. Preheat oven to 300°F. Heat oil in a Dutch oven over medium-high. Sear roast on both sides until deeply browned. Remove and set aside.
Sauté aromatics. Lower heat. Add chopped onion and cook at least 5 minutes, scraping up brown bits. Add celery, garlic, thyme, rosemary, bay leaves, and dry seasonings. Cook 5 more minutes, keeping the garlic cut side down. Add wine and simmer 2–3 minutes.
Braise the roast. Return roast to the pot and nestle into aromatics. Pour in 2 cups broth (don’t fully submerge). Bring to a simmer, cover tightly, and transfer to oven. Cook for 3 hours.
Strain and thicken. Remove roast and strain out aromatics. Press them through a fine-mesh strainer to extract flavor. Add the reserved ½ cup broth mixed with 2 tablespoon cornstarch and stir well.
Add veggies. Add carrots, potatoes, and sliced onion to the pot. Nestle roast on top. Bring back to a simmer, cover again, and return to oven for 1 more hour.
Shred and serve. Remove pot from oven and uncover. Use two forks to shred the roast directly in the gravy. Serve with crusty bread or cornbread for soaking up every drop.
Notes
Beef cuts: Chuck roast works best, but mock tender or bottom round will do in a pinch. Just don’t skip the brine.
Wine matters: Use a dry red like cabernet or merlot. No sweet reds.
Salt timing: The dry brine replaces your usual pre-cook seasoning. No need to add more salt unless you taste and want more at the end.
Braising level: The roast should sit above the broth, not swim in it. We're roasting, not boiling.
Cornstarch tip: Mix the slurry just before adding to avoid clumps.
Tips
Plan ahead. Dry brining overnight is non-negotiable. It’s where the magic starts.
Don’t rush the sear. You want that deep brown crust--it builds the base of your flavor.
Strain with purpose. Press those aromatics hard. There’s gold in there.
Veg size matters. Big chunks = no mush.
Let it rest. Like any roast, it's even better after sitting a few minutes in its own gravy.