One-Pot Red Wine Pot Roast

One-Pot Red Wine Pot Roast


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Instead of turkey, chicken, or ham, why not serve an awesome pot roast? This pull-apart roast is so heavenly and tender, it's sure to be gone by the end of the night.

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Time needed

15 min preparation + 4 hour cooking

Serving Size / Yield

12 servings


  • 3 lbs. boneless beef chuck roast
  • 2 T. all-purpose flour
  • 2 T. vegetable oil
  • 1/2 C. water
  • 1/2 tsp. dried thyme
  • 1 tsp. salt
  • 1/4 tsp. ground black pepper
  • 1 onion, sliced
  • 6 red potatoes, washed and halved
  • 6 carrot, peeled and cut into 2-inch lengths
  • 8 pearl onions, peeled and halved
  • 1/2 C. red wine
  • 1 tsp. dried basil

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Preheat an oven to 350 degrees F.
Sprinkle the roast evenly with the flour and set aside. Heat the oil in an oven-proof Dutch oven with lid over medium-high heat. Brown the roast on all sides, about 10 minutes total; remove from the heat. Pour in the water and wine. Sprinkle with the basil, thyme, salt, and pepper. Arrange the onion slices on the roast.
Replace the cover and bake in the preheated oven for three hours. Add the potatoes, carrots, and pearl onions. Pour in additional water if the roast looks dry. Continue baking covered until the roast pulls apart easily with a fork, about one hour longer.

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