Melt-in-Your-Mouth Pot Roast with Cabernet and Herb Bouquet
It's finally here!!
There’s something magical about a pot roast that literally falls apart when you’re ready to serve it. My version of this classic dish is juicy, tender, and packed with flavor thanks to a mix of herbs, garlic, and a good old splash (or two) of red wine. The beauty of this pot roast is in its simplicity and the way it lets the ingredients shine through—especially when the meat is so tender, it barely needs a knife. And let me tell you, the flavors only get better the next day, so the leftovers are just as dreamy!
The Chuck Roast: A Perfect Cut for Pot Roast
For this recipe, I use a chuck roast—a cut that comes from the shoulder area of the cow. It’s one of the most flavorful and versatile cuts of beef, thanks to its marbling of fat and connective tissue. As it slow cooks, the fat melts, tenderizing the meat, while the connective tissue breaks down, making the roast incredibly juicy and succulent. When selecting a chuck roast, look for one that has good marbling (those white lines of fat running through the meat) because it ensures a tender, flavorful roast. Chuck roast is perfect for long, slow cooking methods like braising, where time is your best friend.
The Power of Fresh Herbs
One of the stars of this dish is the fresh herb bouquet. I love to load up on fresh rosemary and thyme, wrapping them in butcher’s twine so they infuse their fragrance and flavors into the roast without scattering all over the pot. Using fresh herbs rather than dried really elevates the dish, adding a brighter and more vibrant flavor profile. Fresh rosemary and thyme release their essential oils slowly as the roast cooks, making every bite more aromatic. Trust me—this is one of those steps that makes a huge difference.
No Need to Measure!
I’m all about cooking by feel, so don’t stress too much about exact measurements. Season to taste, adjust as you go, and have fun with it. As always, you can add more or less of anything depending on your preferences.
Ingredients (Feeds 4-6)
3 pounds of chuck roast
1 yellow onion, diced
3-4 carrots, peeled and diced
4-5 stalks of celery, diced
6 cloves of garlic (minced or whole, depending on your mood)
3-4 tbsp. of tomato paste
1 bottle of red wine (I prefer an Italian Cabernet Sauvignon, but any cab with plum and peppercorn notes will do)
64 oz beef stock (or enough to almost cover the roast)
6-10 fresh rosemary stems (the more, the better!)
10-15 fresh thyme stems (don’t be shy!)
Seasonings: dried minced onion, garlic powder, dried rosemary, dried parsley, salt and pepper to taste
Instructions:
Prep the Veggies:
Peel and dice the carrots, celery, and onion. Mince the garlic, or leave the cloves whole if you're keeping it rustic (I do this sometimes when I’m not in the mood for mincing!).
Season the Meat:
If your chuck roast is too large to fit into your pot, feel free to cut it into smaller pieces. Season all sides generously with dried minced onion, garlic powder, dried rosemary, dried parsley, salt, and pepper. I like to eyeball about 2-3 tablespoons of everything, but you can adjust to your taste. Just make sure every side is coated.
Sear the Roast:
Heat enough olive oil in your pot to coat the bottom, using medium-high heat. You’ll know the pot is ready when the oil shimmers and moves easily across the surface. You want to sear the roast, not burn it, so keep an eye on the temperature. Sear the roast on all sides until you get a beautiful brown crust. If you’re using a Dutch oven, you’re in luck because it’s perfect for searing and then moving straight into the oven. If you don’t have a Dutch oven, use a heavy-bottomed pot for searing and transfer everything to a roasting dish later.
Add Tomato Paste & Veggies:
Once the meat is seared, remove it and set it aside. Add tomato paste to the pot, coating the bottom and stirring it for a minute or two to bring out its sweetness.
Toss in the carrots, celery, and onion, cooking them until the onion turns translucent. Then, add in the garlic and cook for an additional 2-3 minutes.
Deglaze with Wine:
Pour in about half the bottle of red wine to deglaze the pot, scraping up all those delicious browned bits stuck to the bottom. Let the wine reduce by about 50-60% to concentrate its flavors.
Add the Roast Back In:
Place the roast back into the pot. Pour in half of what’s left of the red wine and enough beef stock to nearly cover the meat. This ensures the wine doesn’t overpower the dish, especially if you’re using a bolder variety.
Add the Bouquet Garnish:
Tie your fresh rosemary and thyme stems together with butcher’s twine to make a bouquet garnish, then place it into the pot. This will infuse the roast with fresh herbal notes without leaving bits of herbs scattered all over.
Simmer or Roast:
Cover the pot and either simmer on the stovetop for 3-4 hours, or—my preferred method—transfer it to the oven at 325-350°F and roast for 3.5-4.5 hours. The lower and slower you cook it, the more tender it becomes.
Serve and Enjoy:
After hours of slow cooking, your pot roast should be fall-apart tender. Serve it with mashed potatoes or make it even easier by tossing in baby potatoes to cook alongside the roast.
Leftovers:
If you’re lucky enough to have leftovers, they’ll taste even better the next day as the flavors continue to meld together!
Wine Pairing Suggestions:
A rich pot roast deserves an equally satisfying wine. Here are a few that pair perfectly with the flavors of this dish:
Cabernet Sauvignon: Bold and full-bodied, this wine complements the robust flavors of the roast. Look for one with notes of plum, peppercorn, and dark fruit.
Syrah/Shiraz: With its smoky and spicy undertones, Syrah adds depth to the savory elements of the dish.
Merlot: A softer, fruit-forward Merlot works beautifully with the tenderness of the chuck roast and the herb bouquet.
Zinfandel: Known for its jammy fruit flavors and peppery finish, Zinfandel enhances the sweetness of the carrots and richness of the beef.
Whether you’re serving this for a family dinner or preparing for leftovers (lucky you!), this pot roast is all about comfort, flavor, and a little extra love from the herbs and wine. Enjoy!