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Red Wine Pot Roast

A rich and tender red wine pot roast slow-cooked to perfection, infused with aromatic herbs, fresh vegetables, and a deep, flavorful sauce that's perfect for cozy dinners.
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Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Servings: 6 portions
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 3-4 lb beef chuck roast
  • 2 cups dry red wine Cabernet Sauvignon or Pinot Noir
  • 2 cups beef broth
  • 1 large onion sliced
  • 4 cloves garlic smashed
  • 4 carrots peeled and chopped
  • 2 stalks celery chopped
  • 3-4 sprigs fresh thyme
  • 2 bay leaves
  • 2 tbsp tomato paste
  • 2 tbsp olive oil
  • salt and freshly ground black pepper to taste

Equipment

  • Dutch oven (6-7 quart)
  • Tongs
  • Fine-mesh strainer

Method
 

  1. Optional: Marinate the beef in 1 cup red wine, garlic, thyme, and 1 tablespoon olive oil for 2 hours or overnight in the refrigerator for deeper flavor.
  2. Preheat oven to 300°F (150°C).
  3. Heat 2 tablespoons olive oil in a Dutch oven over medium-high heat. Pat the beef dry, season generously with salt and pepper, then sear on all sides until browned, about 3-4 minutes per side. Remove and set aside.
  4. Add onions, garlic, carrots, and celery to the pot and sauté until softened, about 5 minutes.
  5. Stir in tomato paste and cook for 1 minute to caramelize.
  6. Pour in 1 cup red wine to deglaze the pot, scraping up browned bits from the bottom with a wooden spoon.
  7. Return the roast to the pot and add remaining wine, beef broth, thyme, and bay leaves. The liquid should come about halfway up the sides of the meat.
  8. Cover the pot and transfer to the oven. Cook for 3.5 to 4.5 hours, turning the roast once halfway through, until meat is fork-tender.
  9. Remove roast and vegetables to a serving platter. Strain the cooking liquid and simmer on stovetop for 10-15 minutes to reduce and thicken if desired. For a thicker sauce, mix 1 tablespoon cornstarch with 2 tablespoons water and stir into simmering sauce.
  10. Slice the roast against the grain and serve with the rich sauce spooned over the top.

Notes

Leftovers taste even better the next day and freeze well for up to 3 months. Try adding mushrooms or pearl onions for extra flavor. Can make in slow cooker: Sear meat first, then cook on LOW for 8 hours. Avoid overly acidic or tannic wines. Don't skip searing the meat - it locks in flavor and texture. Can replace wine with more beef broth plus 1 tablespoon balsamic vinegar.
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