Red Wine Pot Roast

Name: Red Wine Pot Roast
Prep time: 30 min
Cook time: 4 h
Total time: 4 h 30 min
Yield: 6 servings
Ingredients: 4-5 pound beef chuck roast; 2 tablespoons canola oil; 2 teaspoons kosher salt; 1 teaspoon ground black pepper; 1 teaspoon fresh thyme; 1 teaspoon fresh Rosemary; 1/2 teaspoon dried oregano; 1/2 teaspoon Italian seasoning; 1 yellow onion; 1 yellow onion; 4 cloves garlic; 4 cloves garlic; 2 cups carrots; 1/4 cup tomato paste; 2 cups beef broth; 1 tablespoon Worcestershire sauce; 2 cups red wine; 3 prigs fresh Rosemary; 2 bay leaves

User Reviews

5.0

66 reviews

Excellent

Prep Time
30 mins
Cook Time
4 hrs
Total Time
4 hrs 30 mins
Servings
6 servings
Calories
617 kcal
Course
Main Course
Cuisine
American

Red Wine Pot Roast

Rhea Duncan

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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.

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Ingredients

Servings

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 prigs fresh Rosemary
2 bay leaves

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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.

Notes

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.
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 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.
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.
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.
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.
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.
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.

Nutrition Information

Show Details

Calories 617kcal (31%) Carbohydrates 13g (4%) Protein 60g (120%) Fat 41g (63%) Saturated Fat 16g (80%) Cholesterol 209mg (70%) Sodium 1466mg (61%) Potassium 1472mg (42%) Fiber 3g (12%) Sugar 6g (12%) Vitamin A 7350IU (147%) Vitamin C 9mg (10%) Calcium 97mg (10%) Iron 8mg (44%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 617 kcal

% Daily Value*

Calories	617kcal	31%
Carbohydrates	13g	4%
Protein	60g	120%
Fat	41g	63%
Saturated Fat	16g	80%
Cholesterol	209mg	70%
Sodium	1466mg	61%
Potassium	1472mg	31%
Fiber	3g	12%
Sugar	6g	12%
Vitamin A	7350IU	147%
Vitamin C	9mg	10%
Calcium	97mg	10%
Iron	8mg	44%