Delicious by Design

Diana Reis

This fall apart braised pot roast comes together in one Dutch oven. The tender pieces of beef are cooked with onions, garlic, and big chunks of carrots in a silky red wine reduction. Every bite is a bit of comfort that you can only get with old fashioned home cooking.

4 Rules for Perfect Pot Roast

01 Brown the Meat

04 Cook low and slow

02 Deglaze the Pan

03 Season as you Go!

Green Cutlery
Hot dish

Brown the Meat


Make sure the pan is well heated. Add olive oil and brown each side of the roast.

Deglaze with Red Wine


After softening your onions, deglaze the pan with red wine. Be sure to scrape up all the delicious brown bits, and let wine simmer to reduce.

Season as you go.


Season at each step. Add the final seasoning  to the cooking liquid before returning the pot roast to the Dutch Oven.

Cook low and slow.


Return the roast to the pot, cover and cook in the oven at 300° for 3 hours.