Red Wine Pot Roast is a melt in your mouth tender beef and vegetables for an easy one-dish comfort food meal. The Pot roast is so delicious with aromatic flavors from herbs and red wine.
Roasting the beef at a low oven temperature produces tender and juicy results.
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Why this recipe works
- Pot Roast braised in red wine is a hearty meal that is full of flavor.
- A great pot roast dinner to add your favorite veggies to the pot.
- While there are a lot of ingredients for this recipe, it is well worth making it. Once everything is in the pot, it is just a matter of waiting for the delicious pot roast dinner.
Ingredients
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- 4-5 pound chuck roast, trimmed of any fat
- Kosher salt
- ground black pepper
- garlic powder
- onion powder
- red wine
- onion powder
- olive oil
- onion
- carrots
- Idaho potatoes and or sweet potatoes
- small turnip, optional
- parsnips, optional
- celery
- mushrooms
- garlic, peeled
- beef stock, fat-free and sodium-free
- tomato paste
- Worcestershire sauce
- Thyme
- Rosemary
- Bay leaf
Equipment
- Dutch Oven
- Cutting Board
- Knives
- Measuring Spoons and Cups
Instructions
This is an overview of the recipe. The full instructions are below in the recipe card.
- Preheat oven to 275°F/135°C.
- Season the meat generously with salt, ground black pepper, and garlic powder
- In a large pot or Dutch oven over medium heat, add olive oil and unsalted butter. Brown the seasoned meat on all sides. Once the meat is brown, remove meat, set aside.
- To the Dutch Oven, If needed, add more olive oil and butter, add onion, carrots, potatoes, turnip, parsnips, celery, and mushrooms. Saute for about 5 minutes to begin to brown veggies.
- Stir in the garlic, rosemary, thyme, and bay leaf. (If using dried herbs, add them here as well.) Let flavors blend for about 1 minute.
- Add in the red wine to deglaze the bottom of the pot. Use a wooden spoon to scrape up any brown bits. ( This adds flavor to the sauce).
- Put the browned roast back into the Dutch oven and add in the beef broth, tomato paste, and Worcestershire sauce.
- Place the lid on the pot and put the Dutch Oven in the center rack of the preheated oven. A 5-pound roast will take about 4 hours to cook through. The meat will be fork-tender and the beef will pull apart easily.
- When the cooking is complete, remove the roast from the dutch oven, place on a cutting board, cover it with foil, and let rest for about 10 minutes before serving. Remove and discard the Bay leaf and any stems from the thyme and rosemary.
- If a thicker gravy is preferred, in a small bowl whisk together cornstarch and water, stir into the pot. Heat over medium heat on the stovetop for about 5 -7 minutes to thicken red wine gravy. Taste for seasoning, if needed, adjust any seasonings.
- Slice or pull the meat apart and serve with the veggies and red wine gravy.
How to store, reheat, and freeze
Leftovers should be kept in a covered airtight container in the refrigerator for up to 3 days.
Freezing instructions: Leftovers can be frozen in freezer safe storage bags or containers for up to 4-5 months.
Defrost overnight in the refrigerator and heat up leftovers in the oven at 350°F until warmed through.
Tip: When freezing leftovers, be sure all air is out of the freezer bag or use a vacuum sealer to store the leftovers in the freezer.
Expert Tips
Expert Tip: Be sure to season the beef liberally before browning in the dutch oven.
- Also, take the time to brown the meat which adds flavor to the pot roast.
Frequently Asked Questions
Cabernet Sauvignon, Merlot, or Pinot Noir are all great wines tu use when cooking with beef.
Using cranberry juice or pomegranate juice, both are great substitutes for red wine.
Variations
Do you want to change up this recipe?
- Use any of your favorite vegetables such as baby turnips or butternut squash.
- Chuck roast or bottom round roast are both great choices for this recipe.
- The recipe cooks at around 25 to 30 minutes per pound at 275°F/135°C oven temperature.
Serving Suggestions
Since this is served with so many veggies, we consider this a complete meal. However, the family loves this Instant Pot French Bread to soak up the red wine sauce.
Hawaiian Rolls are another choice for dipping into the sauce.
Easy Yeast Rolls would be delicious to use any leftovers as a tasty sandwich.
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Eileen xo
If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need.
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📖 Recipe
Pot Roast and Vegetables Braised in Red Wine
Equipment
Ingredients
Instructions
- Preheat oven to 275°F/135°C.
- Season the meat generously with Kosher, salt, ground black pepper, and garlic powder
- In a large pot or Dutch oven,over medium heat, add olive oil and unsalted butter. Brown the seasoned meat on all sides. Once the meat is brown, remove meat and set aside.
- To the Dutch Oven, If needed, add more olive oil and butter, add onions, carrots, potatoes, turnip, parsnips, celery, and mushrooms. Saute for about 5 minutes to begin to brown veggies.
- Stir in the garlic, rosemary, thyme, and bay leaf. (If using dried herbs, add them here as well.) Let flavors blend for about 1 minute.
- Add in the red wine to deglaze the bottom of the pot. Use a wooden spoon to scrape up any brown bits. ( This adds flavor to the sauce).
- Put the browned roast back into the Dutch oven and add in the beef broth, tomato paste, and Worcestershire sauce.
- Place the lid on the pot and put the Dutch Oven in the center rack of the preheated oven. A 5-pound roast will take about 4 hours to cook through. The meat will be fork-tender and the beef will pull apart easily.
- When the cooking is complete, remove the roast from the dutch oven, place on a cutting board, cover it with foil, and let rest for about 10 minutes before serving. Remove and discard the Bay leaf and any stems from the thyme and rosemary.
- If a thicker gravy is preferred, in a small bowl whisk together cornstarch and water, stir into the pot. Heat over medium heat on the stovetop for about 5 -7 minutes to thicken red wine gravy. Taste for seasoning, if needed, adjust any seasonings.
- Slice or pull the meat apart and serve with the veggies and red wine gravy.
- As I noted, this is a great make-ahead meal. The flavors blend and get even better on the second day.
- The veggies I use are my family's favorites, feel free to substitute your favorites. Keep in mind, veggies like zucchini get soft quickly so you may want to add those types of veggies later.
- I use a chuck roast but a bottom round rump or bottom round roast also works well.
Nutrition
Nutritional values are estimates only. Please consult a professional for strict dietary needs.
This recipe was originally published on February 23, 2017, updated the recipe for user experience.
