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Looking for an easy pot roast without wine? You’ve found the best recipe! Made in a dutch oven, it’s a family favorite for winter nights or Sunday dinners. A classic that is tender, juicy, and melts in your mouth – all without wine.
It is so easy to make classic recipes great, even without wine. I’ve done chicken marsala without wine, shrimp scampi without wine, short ribs without wine, and beef stew without wine and they’re some of my most popular recipes.
Although it’s rare to find a pot roast recipe without beef broth or wine, this recipe won’t make you miss either!
Table of Contents
Why You’ll Love This Pot Roast
- No wine – Most classic pot roast recipes use red wine, but this one is completely alcohol free and still delicious. Using juice balances the saltiness of the beef, but without being sweet. It’s amazing.
- Simple ingredients – Basic ingredients give you a solid recipe, although you can add potatoes if you’d like.
- Pot roast without onions or tomatoes – no need for these extras!
- Dutch oven or slow cooker – I prefer a dutch oven for this recipe, but have made it both ways and it’s always delicious. If you love cozy dutch oven recipes, you’ll love this dutch oven pork roast!
- No beef broth necessary – While you can use beef broth here, I’ve also used vegetable broth and have had great results.
Ingredients & Substitutions
Here are a few details on ingredients you’ll need, with amounts in the full recipe card below.
- Boneless beef chuck roast – Look for one that is at least 3 1/2 to 4 pounds. They are pretty easy to find in this size.
- Shallots – Provide a greater depth of flavor than onions and elevate the dish.
- Pear juice or apple juice – It sounds super weird, but it just works – I get rave reviews on this recipe every year! I promise it’s not sweet at all! The sweetness balances out with the savory meat and it is just perfection. If you can find pear juice, I prefer that, but apple will work in a pinch.
- Distilled white vinegar – Again, it sounds strange, but this provides some acidity you miss by making this pot roast without alcohol.
- Broth – Doesn’t need to be beef broth, although I do like Butcher’s if you can find that brand. I used Trader Joe’s Hearty Vegetable for this recipe.
- Herbs – I used a combination of dried and fresh from what I had on hand. Either will work!
- Carrots – Whole carrots were used here, but baby carrots will also work.
You could also add yukon gold potatoes, however, I prefer to leave them out of this. That way you can serve this on top of Boursin mashed potatoes, or make it more low carb with roasted mashed cauliflower.
How to Make Pot Roast without Wine
- Sear the chuck roast. Warm olive oil in the Dutch oven over medium high heat. Generously season beef chuck roast with kosher salt and pepper on both sides and sear for 3-4 minutes or until the beef is nicely caramelized on the outside.
- Flip and sear the other side till equally as deep brown. Remove from pot and set aside on a plate. Don’t wipe out the excess drippings.
- With the drippings in the pan, add garlic, shallots, and carrots over medium heat, stirring with a wood spoon till they become fragrant and garlic begins to soften. Make sure it does not brown or burn by stirring often and watching the heat level. Cook for about 1-2 minutes. Add the juice and vinegar together at the same time, and bring to a boil. Boil for 2-3 minutes until the liquid is slightly reduced.
- Add herbs and broth to the mixture, stirring and bringing to a boil again.
- Place the chuck roast back into the Dutch oven, between all the vegetables, so it doesn’t just sit on top of them. The liquid should cover the meat at least half way up the sides.
- Add the lid to the dutch oven.
- Place the Dutch oven in the center rack of the oven and roast at 325 degrees F for 3-4 hours. Don’t try to rush it, it needs time for the connective tissues to break down so the meat becomes very tender.
- Serve warm with the vegetables!
Recipe Tip
Make sure you purchase boneless beef chuck roast and not another type of meat, or this may not turn out as tender! Don’t rush it. It really does take 3-4 hours to get the perfect texture. I usually go towards 4 if I’m using a 4 pound chuck roast, and closer to 3 for 3 pounds.
Cooking Variations
- Hold the vegetables – If you prefer your carrots to be more firm or want to add potatoes, add those into the dutch oven in the last hour of cooking. This way they are perfectly tender without being soft.
- Slow cooker – Sear the meat the same way as above, and transfer all the ingredients to a slow cooker. Cook on low heat for about 8 hours, or until tender.
Side Dish Suggestions
This pot roast is best served over something that will help soak up some of the juices! I highly recommend my Boursin mashed potatoes or crockpot mac and cheese with cream cheese. Here are a few other options!
- Creamy polenta
- Simple salad with creamy basil dressing or bibb lettuce salad.
- Bang bang brussels sprouts
- Apple fennel salad
- French apple cake without rum for a dessert!
Storage & Reheating Instructions
Refrigerator – Once the pot roast has cooled, transfer the meat and vegetables to an air-tight container and keep in the fridge for up to 3 days. There may be a layer of fat that comes to the surface as the mixture cools. Just scrape it off with a spoon and throw it away.
Freezer – Pot roast freezes extremely well. I recommend putting it in a ziplock freezer bag so it can be frozen flat and not take up much space. To defrost, let it sit overnight in the fridge or place in the sink with warm water for about 30 minutes.
Reheating – I usually never recommend the microwave for recipes, but this is one that will hold up to reheating, especially if well-cooked. Cover with a damp paper towel and microwave in 30 second increments, stirring in between sessions to reheat evenly.
Recipe FAQ
When it comes to better heat transfer, and being able to just use one pot – the dutch oven is the clear winner. You can get that perfect sear before transferring to the oven, all in one dish. With the crock pot you have to sear it before, getting another dish dirty. But pot roast is also delicious in the slow cooker. Just sear the meat first, the same way the recipe states, then transfer to the crock pot and cover, cooking on low heat for at least 8 hours. I don’t recommend cooking on high.
Yes! Definitely use the tight fitting lid that comes with your dutch oven. In a pinch, if you don’t have a dutch oven, you can use foil and a larger, oven safe lid. Try to create a seal as best as you can. It just may be a little more dry.
Make sure you used beef chuck roast. If your pot roast isn’t fall apart tender, check the timing. Have you been cooking it only 3 hours? It may need longer depending on the size. The larger the pot roast you use, the longer it will take to reach that tenderness level.
A tight fitting lid, accurate cooking times, and using the proper amount of liquid can all contribute to a pot roast that stays flavorful and juicy. I’ve made this recipe with REALLY large chuck roasts (a little over 4 pounds has been my max) and I will cook them about 4-4.25 hours. They never have run out of liquid and have the perfect amount to shred the beef in.
Classic Recipes without Wine
Beef
Oven Short Ribs and Creamy Polenta
Beef
Chili Without Tomatoes (Texas Chili)
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Dutch Oven Pot Roast without Wine
Ingredients
- 2 tablespoons olive oil
- 1 3-4 pound boneless beef chuck roast *This can be 2 pieces that are 2-2 1/2 pounds
- 3 shallots, peeled and sliced
- 12 oz (about 5) large carrots, peeled and cut into 2-3 inch chunks
- 2 garlic cloves, minced
- 3/4 cup apple juice or pear juice
- 1/4 cup distilled white vinegar
- 2 cups broth or stock of choice
- 1 bay leaf
- 2-3 sprigs fresh thyme and rosemary
- kosher salt and pepper
Instructions
- Take roast out of the fridge about 30 minutes before you start cooking. Preheat the oven to 325 degrees F. In a large, heavy dutch oven, heat oil over medium high heat until hot, but not smoking. Season meat generously with kosher salt and pepper on both sides. Add meat to the dutch oven and sear on both sides, about 3 -4 minutes each, until caramelized brown. Remove the meat and set aside on a plate, turning the heat down to medium. Leave the drippings in the pan.
- Add shallots, carrots, and garlic, stirring till shallots get a little soft, about 2 minutes. Pour in the pear juice and vinegar and turn up the heat till it begins to simmer. Reduce, about 3-4 minutes. Add broth and herbs, then taste test the broth to see if you want to add more salt and pepper. Return the meat to the pot. You want the liquid to come up on your meat at least 1/2-3/4 of the way up. If it doesn't, add more broth.
- Cover the pot with a tight-fitting lid and place in the oven to cook at 325 degrees F for 3-4 hours, or until the meat is falling apart and tender. For a 3 pound roast, check after 3 hours and for a 4 pound, aim for the full 4 hours.
- Remove the meat from the dutch oven and place on a cutting board. With two forks, shred the meat here and there so it's falling apart. Taste and adjust the seasoning in the sauce. Meanwhile, if you want a thicker sauce, you can reduce the leftover liquid in the dutch oven by simmering. Serve warm with mashed cauliflower or potatoes.
Notes
- Hold the carrots and potatoes (if using) till the last hour of cooking for a firmer texture. I prefer softer so I cook mine the entire time.
- Slow cooker – Sear the beef the same way and place all the ingredients into a slow cooker on low heat for 8 hours, or until tender.
- For a thicker sauce, use a little bit of cornstarch or flour sprinkled into the liquids before you bring to a simmer. You’ll need to whisk it to get it smooth.
- I prefer pear juice for taste, but apple juice also works and is still delicious.
- Broth – I have often used vegetable broth – you don’t have to use beef.
The addition of apple juice and vinegar made this pot roast taste amazing and it also made the gravy delicious! I highly recommend this recipe! I will be using this method from now on. I made mine in the slow cooker using vegetable stock and it turned out great!