Red Wine Pot Roast

Cooked chuck roast in broth in a large pot.

5 from 4 votes

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.

Prep Time10

Cook Time3 20

Total Time3 30

Course: Dinner

Cuisine: American

Diet: Gluten Free

Servings: Servings

Calories: 116.24kcal

Author: Sarah Hill

Equipment

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.

Video

Notes

Wine: I love the depth that red wine brings, but you can use whatever you have on hand. Merlot, cabernet sauvignon, or pinot noir all work beautifully.
No Wine Option: If you’d rather not cook with wine, simply replace it with an extra cup of beef broth. You’ll still get a rich, comforting sauce.
Broth Alternatives: Beef broth gives the boldest flavor, but chicken or even mushroom broth makes for a lighter twist.
Herbs: Rosemary and oregano add an earthy note, but you can play around with thyme or bay leaves too.
Vegetables: Swap baby potatoes for sweet potatoes, parsnips, or even turnips for a seasonal spin.
Dietary Swaps: Use a gluten-free broth if needed. For a vegan version, skip the Worcestershire and use soy sauce or tamari for umami.
How to make slow cooker pot roast: Heat olive oil over medium-high heat in a Dutch oven or large skillet. Season the roast on all sides with salt and black pepper. Sear for about 2 minutes per side. Transfer it to a slow cooker with the remaining ingredients and slow cook on low for 8 hours.
How to make Instant Pot (pressure cooker) pot roast: Set the pot to the Sauté function and add oil. Once hot, season and then sear the meat on all sides for about 2 minutes per side. Turn off the cooker. Add the rest of the ingredients and pressure cook on high for 60-70 minutes. Let the pressure come down naturally for 15 minutes then manually release the remaining pressure.

Nutrition