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–+ servings
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Pot Roast without Wine

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.
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Prep Time 15 hours
Cook Time 3 hours
Course Dinner, Beef
Cuisine Fusion Food
Servings 2 people

Equipment

  • 1 Dutch Oven

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

Instructions
 

  • Pat the chuck roast dry and season all sides with salt and black pepper.
  • Heat a bit of oil in a heavy pot or Dutch oven over medium-high heat.
  • Sear the roast on all sides until golden brown, then set it aside.
  • In the same pot, lower the heat to medium.
  • Add minced onion and crushed garlic; sauté until fragrant.
  • Stir in tomato paste and cook for about 30 seconds.
  • Add soy sauce and Worcestershire sauce, stir to combine.
  • Add shredded carrot and cubed celery.
  • Sprinkle in Italian seasoning and smoked paprika; mix well.
  • Return the seared roast to the pot.
  • Pour in the beef broth (it won’t fully cover the roast — that’s fine).
  • Season with a bit more salt if needed.
  • Add bay leaves, rosemary, and thyme.
  • Cover the pot with a lid.
  • Reduce to low heat and let it simmer slowly for about 3 hours.
  • Check occasionally to make sure the liquid level stays steady (add a splash of broth if needed).
  • Near the end of cooking, add larger carrot chunks.
  • Cook for another 10–15 minutes, until the carrots are tender.
  • Remove the roast and carrot pieces and transfer them to a serving dish or casserole.
  • Strain the small bits out of the liquid.
  • Return liquid to the pot and heat on low.
  • Slowly stir in cornstarch slurry (add a little at a time) until the gravy thickens to your liking.
  • Spoon the gravy over the roast and carrots.
  • Serve with mashed potatoes and a sprinkle of fresh parsley on top.

Video

Keyword pot roast without wine, slow cooked beef roast, stovetop pot roast, chuck roast recipe
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