Red Wine Pot Roast Recipe
My one-pot Red Wine Pot Roast recipe is incredibly easy to make but tastes like I spent all day on it. The beef becomes so tender after a few hours of slow braising that it practically melts in your mouth. The red wine sauce is rich, a little tangy, and slightly sweet. It makes enough to serve at a dinner party, for a holiday meal, or anytime I need to feed a hungry crowd. I just toss everything into the pot and let the oven take care of the rest.
Pot roasts like beer pot roast or balsamic pot roast have been around forever, and for good reason. I think it was actually the first meal I ever made for a dinner party years ago when my husband’s boss came over. It turned out so well that I decided to save the recipe for special occasions. But honestly, it’s so simple to make that there’s no reason not to enjoy it more often.
Table of contents
This is a hearty meal that comes together all in one pot, which means fewer dishes to clean at the end. I use a Dutch oven for everything from browning and sautéing to slow baking the roast, and it really makes a difference. If you don’t have one yet, it’s worth the investment for recipes like this. The result is a savory, tender, and juicy roast with a flavorful gravy and perfectly cooked carrots alongside. If you’re looking for a melt-in-your-mouth pot roast, then you have a winner here.
Why you’ll want this Pot Roast on repeat
- All the cozy flavors in one comforting dish: This pot roast is tender and juicy with rich gravy and perfectly cooked carrots that absorbs all those herb flavors. It’s not dry or complicated, just simple comfort food done right.
- Perfect for slow weekends or fancy dinner nights: I make this on a slow weekend or when I need something reliable and comforting for guests. The oven does the work while I prep sides or just take a break before dinner.
- Fewer dishes and a full meal in one pot: Everything cooks together in my Dutch oven so I don’t end up with a sink full of dishes.
- It is kid-friendly: The red wine sauce cooks down to a rich base with no alcohol left behind, so it’s great for kids too. I love serving it over creamy mashed potatoes for that melt-in-your-mouth bite that keeps everyone coming back for seconds.
What you’ll need
- Beef and Oil: I use a 4 to 5-pound chuck roast because it holds up great to long braising without falling apart. A bit of canola oil helps me get that perfect sear on the outside before it goes in the oven.
- Aromatics and Vegetables: Two yellow onions and eight garlic cloves build the flavor base, one onion is diced, one is quartered, and I split the garlic between minced and whole. Carrots are peeled and chopped into chunks that soften as they cook in the rich sauce.
- Broth, Wine, and Umami Boosters: Beef broth, tomato paste, Worcestershire sauce, and red wine make up the heart of the braising liquid. I usually go with a red wine I enjoy drinking, like cabernet or merlot.
- Herbs and Seasonings: I use a mix of fresh rosemary and thyme along with dried oregano, homemade Italian seasoning, and bay leaves. These herbs layer in earthy, peppery, and slightly sweet flavors that make the whole dish come alive. Kosher salt and freshly ground black pepper finish everything off with just the right seasoning.
How to make
Brown the chuck: I heat the oil in my Dutch oven and sear the chuck roast on all sides until it develops a deep, rich brown color. I don’t rush this step because that golden crust adds so much flavor to the final dish. Once it’s browned all over, I set it aside.
Make the braising liquid: Next, I sauté the diced onions, garlic, and herbs right in the Dutch oven. I stir in the tomato paste and let it cook for about a minute to bring out its flavor. Then I pour in the beef broth, Worcestershire sauce, and wine, making sure to scrape up all the browned bits from the bottom of the pan.
Cook: I return the seared beef to the pot, then add the onion quarters, whole garlic cloves, carrot chunks, bay leaves, and fresh rosemary sprigs. Everything goes in together so it can slowly cook.
Braise and serve: I cover the Dutch oven and let everything cook in a preheated 325°F oven for about 3 to 4 hours, until the beef is fork-tender and the vegetables are soft and flavorful. Once it’s done, I let it rest for a few minutes, then shred or slice the roast and serve it with my favorite sides like mashed potatoes or crusty bread.
Expert tip
Avoiding a dry pot roast
The first step is choosing the right cut of meat. I always go with a chuck roast because it has the perfect balance of muscle and fat, which gives you the best flavor and texture after slow cooking. A brisket can also work well, but it may need a little extra time, about four to five hours at a lower temperature like 300 degrees Fahrenheit. Next, it’s really important to sear the meat before braising. I brown it on all sides for about three to four minutes to lock in the juices and build flavor. I also make sure there’s enough liquid in the pot to keep the roast tender while it cooks. For a four to five-pound chuck roast, I use two cups of broth and two cups of red wine, and it always comes out just right.
More tips to consider:
- I always let the roast rest for at least 20 minutes before slicing. It helps the juices settle so the meat stays tender and flavorful.
- I keep the pot covered the entire time it’s in the oven. That way, all the moisture stays inside and keeps the roast from drying out.
- When it’s time to slice, I always cut against the grain. It breaks up the muscle fibers and makes each bite super tender.
- I cut my carrots and onions into big chunks. That keeps them from falling apart while they braise.
- If you don’t like wine, you can use red wine vinegar instead.
- When it comes to wine, I usually go for a dry red wine like cabernet sauvignon or a slightly sweet merlot. Both work really well in this recipe and give the sauce amazing flavor.
Recipe variations
- Different meat: I’ve also made this with a pork roast and it turns out just as tender. You can also use other cuts like a 4 to 5 pound bottom round or brisket, just adjust the cooking time as needed.
- More veggies: To make this a heartier meal, I like adding about 1 pound of halved baby potatoes, 2 chopped celery stalks, 1 diced parsnip, a small sweet potato, and a handful of turnip chunks. Bell peppers and red onion also add great color and flavor.
- Spicy roast: If we’re in the mood for something spicy, I chop up 1 or 2 jalapeños and add about 1/2 teaspoon of cayenne pepper to the pot.
- Make it in the slow cooker: Don’t have a Dutch oven? Follow my slow cooker version instead.
- When short of time: If I am in a hurry, I always use this Instant Pot red wine beef roast recipe instead. It only takes about one hour, but you still get those amazing, complex flavors.
Serving suggestions
When I make this red wine pot roast, I always serve it with something to soak up that delicious gravy. A slice of my soft homemade bread is perfect for that. For something cool and crisp on the side, I like to pair it with my crunchy cucumber salad or serve a scoop of chopped Mexican salad for extra crunch and color.
Last year on my birthday, I kept things simple but special, and this pot roast was the star of the table. I served it with a mix of easy sides like roasted sweet potatoes, steamed broccoli, and roasted asparagus, nothing fancy. For something creamy and a little indulgent, I added a big bowl of my creamed corn, which disappeared fast. We ended the night with strawberry poke cake for dessert, sweet pineapple mojito for the adults, and mango lemonade for the kids.
How to store
- Refrigerate: Let the roast cool completely before refrigerating it. Then I wrap it in plastic or foil and put it in a sealed container to eat within four days.
- Freezing: Put the meat in a freezer bag or freezer-safe container and it will last for three months.
- Defrost: Thaw out your frozen roast in the fridge overnight before serving.
- Reheating: Wrap in foil and bake for 10 to 15 minutes or in the microwave for one minute. I add leftover juice to it when reheating so it does not get dry. If you do not have any juice left, just use broth or wine.
Frequently asked questions
You need a cut with an even balance of muscle and fat for a juicy pot roast that you can eat even without gravy. I like the chuck roast for this recipe because it has enough muscle to stay together even when it is cooked in liquid for a long time. You may see it called a blade roast or chuck eye roast. Another one that would work is the beef brisket because it has a nice ratio of fat to muscle, but the extra fat gives it more flavor.
Yes, the longer it cooks, the more tender it gets. Unless it gets overcooked, there is a fine line between a tender moist roast to a dry one. You may cook a roast for several hours in the oven at a low temperature to make it tender but if you leave it for four hours or cook it at a higher temperature, the meat will get dried out and tough.
As I stated above, your pot roast can go from tender and juicy to tough and dry in less than 30 minutes or with a difference of 25 degrees. So, overcooking will dry out the meat no matter how much liquid you add to it because the juices on the inside are disappearing. Another issue may be that it is undercooked. If the collagen does not have enough time to break down, it will be tough.
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Red Wine Pot Roast
Ingredients
- 4-5 pound beef chuck roast
- 2 tablespoons canola oil
- 2 teaspoons Kosher salt
- 1 teaspoon ground black pepper
- 1 teaspoon fresh thyme finely chopped
- 1 teaspoon fresh rosemary finely chopped
- 1/2 teaspoon dried oregano
- 1/2 teaspoon Italian seasoning
- 1 yellow onion finely diced
- 1 yellow onion quartered
- 4 cloves garlic minced
- 4 cloves garlic whole
- 2 cups carrots cut into 2-inch chunks
- 1/4 cup tomato paste
- 2 cups beef broth
- 1 tablespoon Worcestershire sauce
- 2 cups red wine
- 3 sprigs fresh rosemary
- 2 bay leaves
Instructions
- Preheat the oven to 325 degrees F.
- Season the chuck roast with salt and pepper.
- Place a large Dutch oven over medium heat and add the canola oil, once hot, add the meat and brown it on all sides, 3-4 minutes on each side, then set it aside. It should be nicely browned!!
- Add the diced onion, and minced garlic to the Dutch oven, stir, and cook for 1 minute, add chopped thyme, chopped rosemary, dried oregano, and dried Italian herbs, stirring frequently before adding in the tomato paste, and cook for about 1 minute.
- Add in the beef broth, Worcestershire sauce, and red wine and scrape the bottom of the pan, then add the roast.
- Add the quartered onion, whole garlic cloves, carrots, rosemary sprigs, and bay leaves.
- Cover and cook in the oven for 3-4 hours or until fork-tender. Let the roast rest for 20 minutes before serving.
Video
Notes
Avoiding a dry pot roast
The first step is choosing the right cut of meat. I always go with a chuck roast because it has the perfect balance of muscle and fat, which gives you the best flavor and texture after slow cooking. A brisket can also work well, but it may need a little extra time, about four to five hours at a lower temperature like 300 degrees Fahrenheit. Next, it’s really important to sear the meat before braising. I brown it on all sides for about three to four minutes to lock in the juices and build flavor. I also make sure there’s enough liquid in the pot to keep the roast tender while it cooks. For a four to five-pound chuck roast, I use two cups of broth and two cups of red wine, and it always comes out just right.More tips to consider:
-
- I always let the roast rest for at least 20 minutes before slicing. It helps the juices settle so the meat stays tender and flavorful.
-
- I keep the pot covered the entire time it’s in the oven. That way, all the moisture stays inside and keeps the roast from drying out.
-
- When it’s time to slice, I always cut against the grain. It breaks up the muscle fibers and makes each bite super tender.
-
- I cut my carrots and onions into big chunks. That keeps them from falling apart while they braise.
-
- If you don’t like wine, you can use red wine vinegar instead.
-
- When it comes to wine, I usually go for a dry red wine like cabernet sauvignon or a slightly sweet merlot. Both work really well in this recipe and give the sauce amazing flavor.