I made this pot roast on a relaxed afternoon and was amazed by how rich, cozy and flavorful it turned out without using any wine. The beef simmers slowly in a savory broth with garlic, herbs and vegetables, creating a tender and deeply comforting meal that feels perfect for any day.
Why You’ll Love This Recipe
I love that this recipe uses simple pantry ingredients, creates incredible richness without wine, and cooks entirely in one pot. I also really like how the beef becomes fall-apart tender and how easily the flavors develop with almost no effort. It’s a recipe I reach for when I want classic comfort food that always satisfies.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
2 lb chuck roast
Salt and black pepper, to taste
1/4 cup onion, minced
5 cloves garlic, crushed
2 tbsp tomato paste
1 tbsp soy sauce
1 tbsp Worcestershire sauce
1/4 cup carrot, shredded
1/4 cup celery, cubed
16 oz beef broth
1/2 tbsp Italian seasoning
1/2 tbsp smoked paprika
3 bay leaves
Fresh rosemary (a few sprigs)
Fresh thyme (a few sprigs)
Additional salt, to taste
Cornstarch slurry: 2 tbsp cornstarch mixed with water
Directions
I start by patting the chuck roast dry, then seasoning it generously with salt and black pepper. I heat oil in a large pot or Dutch oven over medium-high heat and sear the meat on all sides until nicely browned.
Keeping the pot on medium heat, I add the minced onion and crushed garlic, cooking just until fragrant. I stir in the tomato paste and cook briefly to deepen the flavor, then add soy sauce and Worcestershire sauce.
I add the shredded carrot, cubed celery, Italian seasoning and smoked paprika, mixing everything well.
I return the seared roast to the pot and pour in the beef broth. I tuck in the bay leaves, rosemary and thyme, and then adjust the seasoning with a bit more salt.
I lower the heat, cover the pot and let it simmer gently for about 3 hours, checking occasionally. The roast is ready when it becomes very tender.
Before finishing, I often add a few larger carrot pieces and cook them until soft. I remove the roast and vegetables, strain the cooking liquid if needed, and whisk in the cornstarch slurry to thicken the sauce. I spoon it over the meat before serving.
Servings And Timing
Servings: 2
Prep time: about 15 minutes
Cook time: about 3 hours
Variations
I sometimes replace fresh herbs with dried ones, using half the amount.
I’ve swapped the chuck roast with brisket or rump roast when that’s what I had.
I occasionally add mushrooms or a small splash of balsamic vinegar for a richer finish.
I like adding potatoes, parsnips or extra carrots during the last hour for a heartier pot roast.
When I’m short on time, I adapt this recipe for a slow cooker or pressure cooker and still get great results.
Storage/Reheating
I store leftovers in a sealed container in the refrigerator for up to 4 days. To reheat, I warm the pot roast gently on low heat with a splash of broth to keep it moist. I find that the flavors often taste even better the next day.
FAQs
Can I use a different cut of beef?
Yes, I’ve used brisket and rump roast successfully. They still become tender with slow cooking.
Can I make this in a slow cooker?
Yes, after searing the roast, I transfer everything to a slow cooker and cook on low for about 8–9 hours.
Can I substitute dried herbs for fresh?
Yes, I simply use less because dried herbs are stronger. Fresh herbs give a brighter aroma, but dried ones work well.
Why is searing the meat important?
Searing creates flavorful browned bits that dissolve into the broth, giving the pot roast deeper flavor.
How do I know when the roast is done?
It’s ready when the meat pulls apart easily with a fork and feels very tender.
Conclusion
I really enjoy making this pot roast without wine because it’s simple, hearty and deeply flavorful. The slow simmer brings the broth, herbs and vegetables together into a rich, comforting dish that’s perfect for dinner and delicious as leftovers. I hope this recipe becomes one you turn to whenever you want a warm, satisfying meal.
This pot roast without wine delivers deep, comforting flavor with tender beef, savory herbs, and vegetables all simmered slowly in a rich broth—perfect for a cozy, satisfying meal.
Total Time:3 hours 15 minutes
Yield:2 servings
Ingredients
2 lb chuck roast
Salt and black pepper, to taste
1/4 cup onion, minced
5 cloves garlic, crushed
2 tbsp tomato paste
1 tbsp soy sauce
1 tbsp Worcestershire sauce
1/4 cup carrot, shredded
1/4 cup celery, cubed
16 oz beef broth
1/2 tbsp Italian seasoning
1/2 tbsp smoked paprika
3 bay leaves
Fresh rosemary (a few sprigs)
Fresh thyme (a few sprigs)
Additional salt, to taste
2 tbsp cornstarch mixed with water (slurry)
Instructions
Pat the chuck roast dry and season generously with salt and black pepper. Heat oil in a large pot or Dutch oven over medium-high heat and sear the meat on all sides until browned.
Add minced onion and crushed garlic to the pot, cooking until fragrant. Stir in tomato paste and cook briefly. Add soy sauce and Worcestershire sauce.
Mix in shredded carrot, cubed celery, Italian seasoning, and smoked paprika.
Return the seared roast to the pot and pour in beef broth. Add bay leaves, rosemary, and thyme. Adjust seasoning with additional salt as needed.
Reduce heat to low, cover the pot, and simmer for about 3 hours, checking occasionally. Roast is done when very tender.
Add larger carrot pieces in the final hour if desired. Once done, remove the roast and vegetables. Strain the broth if needed and whisk in cornstarch slurry to thicken the sauce.
Spoon thickened sauce over the roast before serving.
Notes
Use dried herbs if fresh are unavailable—halve the amount.
Searing the meat enhances flavor through browning.
Add vegetables like potatoes or parsnips for a heartier dish.
Slow cooker and pressure cooker methods also work well.
