Pot Roast without Wine

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Pot roast without wine is one of those cozy, slow-cooked dinners that feels like home. The flavor comes from searing the beef well and letting it gently simmer in broth, herbs, and simple pantry ingredients. It’s tender, comforting, and super easy to make on the stovetop with no oven time needed. I like making this on a weekend afternoon when the whole kitchen fills with a savory aroma. You can serve it with mashed potatoes, rice, or crusty bread to soak up the gravy.

This recipe uses chuck roast, beef broth, soy sauce, Worcestershire sauce, and fresh herbs for deep flavor. No wine needed. The slow simmer helps the meat break down until it’s fall-apart tender. Let’s get into it.

Why You’ll Love This Pot Roast Without Wine

Stovetop method, no slow cooker required
Uses simple ingredients
Tender meat that pulls apart with a fork
Flavorful gravy from the cooking liquid
Ideal for meal prep or leftovers

Ingredients

2 lb chuck roast
Salt and black pepper, to taste
¼ cup onion, minced
5 cloves garlic, crushed
2 tbsp tomato paste
1 tbsp soy sauce
1 tbsp Worcestershire sauce
¼ cup carrot, shredded
¼ cup celery, cubed
16 oz beef broth
½ tbsp Italian seasoning
½ tbsp smoked paprika
3 bay leaves
Fresh rosemary
Fresh thyme
More salt, to taste
Cornstarch slurry (2 tbsp cornstarch mixed with a bit of water)

How to Make Pot Roast Without Wine (Step-by-Step)

1. Season and Sear the Roast

Pat the chuck roast dry and season all sides with salt and black pepper. Heat a large heavy pot or Dutch oven over medium-high heat with a bit of oil. Place the roast into the pot and sear each side until deep golden brown. This step builds flavor. Set the roast aside.

2. Build the Flavor Base

In the same pot, lower the heat to medium. Add the minced onion and crushed garlic. Cook for a minute until fragrant. Stir in the tomato paste. Let it cook for about 30 seconds to remove the raw taste. Add soy sauce and Worcestershire sauce. Stir again.

3. Add Vegetables and Spices

Add the shredded carrot and cubed celery. Stir so everything gets coated in the flavor base. Sprinkle in Italian seasoning and smoked paprika.

4. Return the Roast and Add Liquid

Place the roast back into the pot. Pour in the beef broth. The roast will not be fully submerged, and that’s okay. Add bay leaves, rosemary, and thyme. Sprinkle salt to taste.

5. Slow Simmer

Reduce the heat to low. Cover the pot and let it cook for about 3 hours. You’ll know it’s ready when the meat feels soft and begins to pull apart.

6. Finish with Carrots and Make the Gravy

Add larger carrot chunks near the end and cook for 10 to 15 minutes, until tender. Remove the roast and carrots to a serving dish. Strain out small bits from the liquid. Add cornstarch slurry a little at a time while stirring to thicken into a gravy. Pour the gravy over the roast and carrots. Serve with mashed potatoes.

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Serving Suggestions

Mashed potatoes
Buttered egg noodles
Steamed rice
Roasted vegetables
Bread to mop up gravy

Tips for the Best Pot Roast Without Wine

Sear the Meat Well

Searing makes a big difference in the final flavor. Don’t rush this step. Let the roast sit undisturbed in the hot pot until a deep brown crust forms. The browning creates fond, those caramelized bits on the bottom that dissolve into the broth. It adds depth to the gravy without needing wine. I keep the heat steady and avoid flipping too early. The crust helps lock in flavor and gives the final dish a richer taste. You’ll notice the gravy has more body when the roast is seared properly. It’s worth the extra few minutes.

Cook Low and Slow

Low heat over time allows the meat fibers to break down. A boil will make the meat tough, while a gentle simmer keeps it tender. I like to check the pot every 45 minutes to make sure the liquid level stays steady. You don’t need to add extra broth unless it evaporates too quickly. Keep the lid on to trap moisture. After a few hours, the roast should be soft enough to pull apart with a fork. Patience is the secret to tender pot roast.

Use Fresh Herbs for Better Flavor

Rosemary and thyme bring a bright herbal aroma to the dish. Fresh herbs hold up better in long cooking than dried versions. I like to drop in whole sprigs so I can remove them easily later. If you only have dried herbs, reduce the amount because dried herbs taste stronger when simmered. Herbs help replace the depth that wine would usually add. They bring a warm, savory flavor that balances the beef and broth.

Thicken the Gravy Slowly

The gravy should coat the back of a spoon but not turn into paste. Add your cornstarch slurry in small increments so you see the sauce thicken gradually. Stir as it heats. Once thickened, stop adding slurry. Too much and it becomes gummy. If it gets too thick, you can loosen it with a splash of broth or water. The goal is smooth and glossy, not heavy. Take your time and adjust as you go.

Storage and Reheating

Store leftovers in an airtight container for up to 4 days.
Reheat on the stove with a splash of broth to keep things moist.
The flavor is even better the next day.

Frequently Asked Questions

Can I use a different cut of beef?

Chuck roast is best because it has enough fat to break down. Brisket or rump roast also work.

Can I make this in a slow cooker?

Yes. Sear the meat first, then cook on low for 8 to 9 hours.

Can I use dried herbs instead?

Yes. Use smaller amounts because dried herbs are more concentrated.

This pot roast without wine is hearty, simple, and full of flavor from slow cooking. The best part is how easy it is to put together with basic ingredients. Once it’s simmering, it needs almost no attention. Serve it with mashed potatoes and gravy for a warm and filling meal.

Enjoy your dinner!