This Red Wine Pot Roast is fork-tender and braised in a delicious sauce alongside potatoes and carrots. Roasted in the oven and simple to make, this beef roast is the ultimate comfort food for the whole family.
Save this Recipe!
Get the recipe link sent to your inbox so you can come back to it later!
No spam ever. Just cozy, delicious recipes.
Pot roast is a classic comfort food most of us have enjoyed many times. It's a delicious and flavorful recipe that is surprisingly easy to make. Make this for the family to enjoy next Sunday night.
Chuck roast is seared on the stove and then slow-roasted in the oven with vegetables, seasonings and a red wine sauce. The roast is hearty, full of flavor and perfectly tender. This recipe is perfect to enjoy on cold nights. If you are a fan of roast dinners, you will also love my Chicken and Potatoes in Dutch Oven, Easy Spatchcock Cornish Hens and Steak and Onion Pie.
Jump to:
Why You'll Love this Recipe
- Comfort food. This Dutch oven red wine braised pot roast is the definition of cozy food. It's perfect for cold winter nights and large family dinners. If you love this you will also love my Braised Short Rib Ragu and red wine braised short ribs.
- Easy to make. This beef pot roast recipe is super simple to make, requires staple ingredients and is very hands-off.
- Flavorful and filling. After cooking for hours, you'll have a nice tender roast (falling apart) that is loaded with delicious flavor.
🥘Ingredients and Substitutions
- Chuck roast. I highly recommend using a beef chuck roast when making pot roast as it is a tough cut of meat that works best when braising. Round roasts (top round or bottom round) or rump roasts also work for this recipe.
- Tomato paste. This adds a rich flavor and acidity to the sauce that helps tenderize the meat. You can also use tomato sauce in a pinch.
- Worcestershire sauce. Helps to enhance the flavor of the beef. I highly recommend not skipping this ingredient but soy sauce is a great substitute.
- Potatoes. Baby or creamer potatoes are recommended, however, you can also use yellow or red potatoes that are diced small.
- Red wine. Use a dry red wine that you enjoy drinking for this recipe. I typically use a Cabernet Sauvignon or Pinot Noir.
- Herbs. You will need bay leaves and fresh thyme. Be sure to remove the bay leaves before serving as they are not meant to be eaten. You can also use fresh rosemary.
See the recipe card below for quantities and remaining ingredients.
Variations
- Serve over mashed potatoes. Instead of adding the potatoes to the Dutch oven, serve the finished roast over my Instant Pot Mashed Red Potatoes.
- Omit the red wine if you prefer not to cook with wine. The wine adds a great depth of flavor but just add another cup of beef broth instead.
- Make gravy from the broth. I typically serve this dish as is, but if you prefer a thicker sauce, you can make gravy. Melt 2 tablespoons of butter over medium heat in a saucepan and whisk in 2 tablespoons of flour or cornstarch. Slowly pour in 1 cup of the pan drippings and continue to whisk until thickened.
Instructions
Step 1: Season and sear all sides of the roast until browned. (Make sure to remove it from the fridge at least 30 minutes before searing). Remove it from the pot.
Step 2: Cook the onion for a few minutes. Add the tomato paste, garlic and Worcestershire sauce.
Step 3: Deglaze the pan with red wine. Add the roast back to the pan with the remaining ingredients aside from the potatoes and carrots.
Step 4: Braise in the oven for 1 ½ hours. Add the veggies and cook for another 1 ½ hours. The meat should be tender and falling apart.
Recipe FAQs
Pot roast consists of a big, tough cut of meat (typically a more affordable cut) that is seared and then slow-braised with vegetables in a delicious broth. It should be fall-apart tender when done cooking.
My favorite is chuck roast but you can also use a top or bottom round or brisket.
Braising is the easiest way to make sure a pot roast is nice and tender. Low heat and slow cooking are key here.
Yes, you can substitute white wine for red wine in this recipe, but the flavor profile and color of the sauce may change slightly. White wine is usually lighter and more delicate in flavor compared to red wine, which can impact the overall taste of the pot roast.
Sarah's Top Tips
- Use a well-marbled chuck roast or an overall good-quality cut of beef. The best cuts of meat for pot roast are those that are tough and have a lot of connective tissue, such as chuck roast, shoulder, or rump roast. These cuts will become tender and flavorful when cooked slowly over a long period.
- Remove the meat from the fridge at least 30 minutes before cooking so it can come to room temperature.
- Sear all sides of the meat before slow cooking. A good sear gives the roast a delicious crust that results in a more flavorful dish.
- Use a heavy cast iron Dutch oven or another large oven-safe pot with a lid. A large Dutch oven allows for excellent heat retention, resulting in a juicy and more flavorful red wine pot roast recipe.
- Let the red wine pot roast rest for about 10 minutes before serving.
Storage & Reheating
This easy pot roast recipe will continue to develop flavors as it rests. It may even be better the next day! You can store it covered in the fridge for about 5 days or in the freezer for up to 3 months. Defrost in the fridge overnight and reheat in the microwave for 2 minutes or in a pot on the stove until warm.
Serving
This braised pot roast is an entire meal on its own but here are a few side dish options that go great with this recipe.
More Comfort Food Recipes
- Oven Roasted Whole Chicken and Potatoes (using your Dutch Oven!)1 Hours 45 Minutes
- Steak and Onion Pie (British Pub Style)1 Hours 45 Minutes
- Bone-In Chicken Soup1 Hours
- One-Pot Coconut Curry Chicken Thighs50 Minutes
Did you make this recipe? Leave a ⭐️⭐️⭐️⭐️⭐️ rating and a comment below—I’d love to hear how it turned out! THANK YOU!
Recipe
Tap stars to rate!
Red Wine Pot Roast
See the full post for extra tips and photos
Ingredients
- 3 tablespoons extra virgin olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 3 pounds boneless chuck roast
- 1 large yellow or white onion diced
- 3 garlic cloves minced
- 4 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon paprika
- 1 cup red wine, (Pinot Noir or Cabernet Sauvignon)
- 3 cups beef broth
- 2 bay leaves
- 4 sprigs thyme
- 1 pound baby or creamer potatoes
- 6 large carrots, peeled and cut into thirds
Instructions
- Preheat the oven to 300 degrees F. Heat olive oil over medium-high heat in a Dutch oven. Rub the chuck roast on all sides with salt and black pepper.
- Sear the roast to brown on all sides, about 3 minutes per side. Remove it from the pot and add the diced onion.
- Cook for about 2 minutes, then add in the garlic, paprika and tomato paste. Deglaze the pan with the Worcestershire sauce and wine. Cook for 5 minutes.
- Pour in the beef broth and add the chuck roast back to the Dutch oven. Turn off the heat.
- Add in the bay leaves and thyme, cover the Dutch oven and put it on the middle rack of the oven. Cook for 1 ½ hours.
- Remove the pan from the oven, add the potatoes and carrots. Cover, place back in the oven and cook for another 1 ½ hours until the potatoes are tender and the chuck roast falls apart.
- Let cool for a few minutes and serve.
Save this Recipe!
Get the recipe link sent to your inbox so you can come back to it later!
No spam ever. Just cozy, delicious recipes.
Sarah's Tips
- Use a well-marbled chuck roast or an overall good-quality cut of beef. The best cuts of meat for pot roast are those that are tough and have a lot of connective tissue, such as chuck roast, shoulder, or rump roast. These cuts will become tender and flavorful when cooked slowly over a long period.
- Remove the meat from the fridge at least 30 minutes before cooking so it can come to room temperature.
- Sear all sides of the meat before slow cooking. A good sear gives the roast a delicious crust that results in a more flavorful dish.
- Use a heavy cast iron Dutch oven or another large oven-safe pot with a lid. A large Dutch oven allows for excellent heat retention, resulting in a juicy and more flavorful red wine pot roast recipe.
- Let the red wine pot roast rest for about 10 minutes before serving.
- This easy pot roast recipe will continue to develop flavors as it rests. It may even be better the next day! Y
- ou can store it covered in the fridge for about 5 days or in the freezer for up to 3 months.
- Defrost in the fridge overnight and reheat in the microwave for 2 minutes or in a pot on the stove until warm.
Sarah Holt says
Thanks!
Marq says
its in the oven now but I ran out of thyme so I added some rosemary. so far it smells amazing!!
Sarah Hill says
Hi Marq, great idea to use rosemary as a substitute. I will make sure to add that into the post! Hope you enjoy it 🙂
Claude c says
Missing the amount of beef broth and no mention of the paprika aside from the ingredient list.
Sarah Holt says
Sorry about that Claude, thanks for catching my mistake!