0

Sauce for pot roast

Red Wine Pot Roast is an easy classic comforting meal made from braised chuck roast seasoned with herbs, spices and red wine cooked until it is fork-tender.

Roasts are among the most popular recipes on our site including the most amazing pot roast you’ll ever make in your slow cooker –> Ultimate Slow Cooker Pot Roast, and the most amazing, tender and Ultimate Garlic Pork Loin Roast.

Contents

RED WINE POT ROAST

Braised Red Wine Pot Roast is one of my all-time favorite roasts. You can even make it a one pot dinner by adding potatoes and carrots but we love serving it over mashed potatoes.

WHAT KIND OF RED WINE TO USE FOR POT ROAST

The first rule of cooking with wine is that you use one that you would also drink. If you wouldn’t drink it, then you shouldn’t cook with it because you won’t love the flavor of the dish.

Personally, I like to use merlot or cabernet sauvignon, because they are more dry than other varieties. Merlot will be slightly sweeter, while cabernet sauvignon will be richer.

For this recipe I stick with a cabernet sauvignon, if you do like another variety you won’t be disappointed. Personal tastes in wine are important and very subjective.

HOW TO MAKE THIS RED WINE POT ROAST RECIPE IN THE SLOW COOKER

  • In a large sauté pan with oil over medium heat, season the roast and brown on all sides.
  • Add, onion and tomato paste to the slow cooker, then put the roast on top.
  • Add all other ingredients over the roast. Close the lid and cook on high for four hours, or low for eight hours.

HOW LONG DOES POT ROAST KEEP?

Pot roast will keep in the refrigerator for 3-4 days, any longer and it should be frozen. Try to save as much of the broth as possible to cover the meat, which will help keep it from drying out when reheated.

WHAT TO SERVE WITH POT ROAST

  • Creamy Garlic Mashed Potatoes
  • Sautéed Green Beans
  • Creamed Onions and Peas
  • Baked Mac and Cheese
  • Roasted Garlic Butter Mushrooms

HOW TO MAKE RED WINE POT ROAST IN THE INSTANT POT

  • Season the roast, then sear it in oil and garlic in a large pan (depending on the size of your instant pot and the roast, you may be able to do this with the saute function of the pot).
  • Add onions to the instant pot, then the roast. Pour in broth and wine.
  • Close the lid and seal the pressure valve. On manual mode, set on high for 80 minutes. Release naturally and serve.

TIPS FOR MAKING POT ROAST

  • Make sure you cut the vegetables into larger pieces, or they will cook too fast and become mushy.
  • If you want more veggies, try potatoes, carrots, parsnips, turnips, or sweet potatoes.
  • Sub olive oil or butter for the canola oil if that’s what you have.
  • Add a few pieces of fresh rosemary to the dutch oven for a more herby flavor.
  • Don’t skip searing the meat on all sides before cooking, this is key to keeping the meat tender and juicy.

Pin This

Like this recipe? Save it to your Pinterest board now!

Pin

Recipe

Save

Red Wine Pot Roast

5 from 10 votes

  • Yield: 10 servings
  • Prep Time: 10 minutes
  • Cook Time: 4 hours
  • Total Time: 4 hours 10 minutes
  • Course: Dinner
  • Cuisine: American
  • Author: Sabrina Snyder

Red Wine Pot Roast made from chuck roast seasoned with herbs, spices and red wine cooked until it is fork-tender.

Ingredients

  • 4-5 pound chuck roast
  • 2 tablespoons canola oil
  • 2 teaspoons Kosher salt
  • 1 teaspoon coarse ground black pepper
  • 1 teaspoon dried thyme
  • 1 yellow onion diced
  • 2 cloves garlic minced
  • 1/4 cup tomato paste
  • 2 cups beef broth
  • 2 cups red wine

Instructions

Note: click on times in the instructions to start a kitchen timer while cooking.

  1. Preheat the oven to 325 degrees and season the chuck roast with the Kosher salt, pepper and thyme and add to a large dutch oven with the canola oil on medium heat.
  2. Brown the meat on all sides (3-4 minutes on each side) then remove from the pot.

  3. Add the onions and garlic cooking for 1 minute, stirring frequently before adding in the tomato paste and cooking for 1 more minute, stirring well.

  4. Add in the beef broth, red wine and the roast, cover and cook in the oven for 3-4 hours until fork tender.

Recipe Notes

Note: click on times in the instructions to start a kitchen timer while cooking.

Nutrition Information

All images and text © for Dinner, then Dessert.

Keyword: braised pot roast Save

Made This Recipe?

Show me what you made on Instagram or Facebook and tag me at @DinnerthenDessert or hashtag it at #dinnerthendessert.

222shares

This Red Wine Pot Roast recipe is made with beef chuck and braised in a Dutch oven until tender. It’s made with potatoes and carrots for a hearty meal!

Life has been a little overwhelming lately. My husband and I both have been dealing with family members in the hospital and another in hospice care which has meant a lot of trips in different directions while attempting to share one car.

All of this along with the general holiday craziness that occurs this time of the year has meant that our work/life balance is, well, non-existent.

The chaos of the past month has meant eating a lot of convenience meals – Grabbing salads and throwing together a quick sandwich before rushing off to another appointment. I found myself only having the energy to whip up something simple like eggs or spaghetti.

My craving for real food finally got the better of me and I knew it was time for something hearty and comforting. Nothing feeds your soul in times like these more than this Red Wine Pot Roast. It’s slow-cooked in a Dutch oven until tender and braised in a savory beef broth along with potatoes and carrots. This turned out to be EXACTLY what we needed.

The great thing about this Red Wine Pot Roast is that it’s not only emotionally comforting it’s also perfect cold weather comfort food. Beef roast slowly cooking away in the oven filling your home with a wonderful aroma is just the thing to counteract those frigid temps outside.

What Is The Best Cut Of Beef For Pot Roast?

The best cuts of meat for something like pot roast are the tough ones. The top choices are Chuck Roast (this comes from the shoulder area), Rump Roast or Bottom Round (this comes from the rear of the cow), or Brisket (this is cut from the lower portion of the chest).

My personal favorite is Chuck Roast. I use it to make my Classic Hearty Beef Stew which has been one of my more popular recipes over the years.

The great thing about these cuts of meat is that they’re full of connective tissue. That fatty tissue is marbled throughout the meat. It cooks down and becomes tender as the beef slowly cooks. You don’t want to cook tough cuts of meat quickly or they will remain tough.

The other great thing about tough cuts of meat is that they are much cheaper than the more premium cuts. A hearty meal like this one can come together for around $20.00.

Here’s What You’ll Need To Make It:

  • 6 cloves Garlic
  • 1 Onion (any color)
  • 4 – 5 Red Potatoes
  • 4 – 5 large Carrots
  • 2 – 2.5 lbs. Chuck Roast
  • 2 Tbsp. Olive Oil
  • 3/4 cup Red Wine
  • 2 1/2 cups low-sodium gluten free Beef Broth (or regular beef broth if not GF)
  • 4 Tbsp. Tomato Paste
  • 1/2 tsp. Kosher Salt and Pepper
  • Sprig Rosemary and 4 Sprigs Thyme OR 1 Tbsp. Italian Seasoning

How To Sear Pot Roast

For this recipe I recommend a beef roast between 2 – 2.5 lbs. You can certainly go bigger but it may require a longer cooking time.

It’s not technically necessary to sear a roast before cooking it but it definitely gives it a great flavor and color. The edges become caramelized and helps to deepen the flavor of the broth in which its cooked. Searing is easy and only takes a few extra minutes.

I recommend cooking the pot roast in a cast iron Dutch oven or some kind of heavy-duty oven-safe pot. The cast iron is great because it distributes heat evenly, it’s easy to cover with a lid, and is safe for oven cooking.

  1. Place the Dutch oven on the stove top and set the burner to ‘Medium High’. Once the pan is heated add 2 Tbsp. olive oil.
  2. Sprinkle both sides of the beef roast generously with salt and pepper before placing in the pan.
  3. Once the oil is hot place the roast in the Dutch oven and sear for 4-5 minutes on the first side. Turn the roast over and repeat with the second side.
  4. Flip the roast over on its side and sear the edges for 1-2 minutes each. Once the roast is totally seared remove it from the pan and set aside.

While the roast is searing feel free to chop the vegetables and the aromatics.

  • Mince 6 cloves of garlic and 1 onion (I used a white onion but you can use any kind you like).
  • Thoroughly wash and dry 4 -5 red potatoes and 4 -5 large carrots. Dice the potatoes into chunks and slice the carrots.

How To Flavor Red Wine Pot Roast

  1. Once the meat is seared and set aside add the minced garlic and onions to the pan (make sure to leave any brown bits in the pan as these provide great flavor)! Saute for 4-5 minutes, stirring often.
  2. Add 3/4 cup of your favorite red wine to the pan. Allow the wine to cook on medium-high for 2-3 minutes, or until the alcohol cooks out. The amount will reduce a bit as it cooks.
  3. Add 2 1/2 cups low-sodium beef broth to the pan along with 4 Tbsp. tomato paste and a generous pinch of salt and pepper.
  4. Place 1 sprig of fresh rosemary and 4 sprigs of fresh thyme in the pan (you can also use 1 Tbsp. Italian seasoning if you like).
  5. Stir everything together until combined.

What Type Of Red Wine Should I Use To Make Pot Roast?

There’s no exact rule when it comes to cooking with wine. It’s generally stated that you should cook with something you enjoy drinking.

When cooking with beef I recommend something dry with bold flavors. A Cabernet, Merlot, Pinot Noir, Shiraz, Chianti, or Malbec would all be great. The only red wine I would NOT recommend is something overly sweet.

Cook The Red Wine Pot Roast

  1. Once the sauce is combined return the seared beef roast to the pan. The liquids should cover about 2/3 of the roast.
  2. Cover the pan and place it in an oven that has been heated to 300 degrees.
  3. Cook the roast for 1 hour on its own. After 1 hour, add the potatoes and carrots to the pan. Feel free to place them in the liquid surrounding the roast.
  4. Cover and return to the oven for another 2 hours.

How Do You Know When A Pot Roast Is Done?

The total oven cooking time for this Red Wine Pot Roast is 3 hours. Cooking times may vary slightly depending on the size of your roast and the oven itself.

The vegetables are added later because they would become too mushy if cooked for the full 3 hours. 2 hours of cooking time creates vegetables that are soft but not overdone.

  • After the 3 hours remove the pan from the oven.
  • Scoop out the vegetables and place them on a serving tray.
  • Remove the roast and serve on top of the vegetables. You can leave it whole, cut it into chunks, or shred it.
  • Remove the rosemary and thyme sprigs and discard. If the thickness of the sauce is to your liking serve it on top of the roast. If you would like to thicken it simply add another Tbsp. or so of tomato paste.

The pot roast is done when it is tender and can be pierced with a fork or knife. It should cut or shred easily. If it is still tough feel free to leave it in the oven until it reaches a desired tenderness.

This is seriously one of my favorite meals EVER. There is nothing better than beef that has been slowly braised along with hearty vegetables and a savory sauce.

The addition of the red wine to the roast creates a sauce that’s deep and complex. It pairs perfectly with the beef broth and tomato paste. The Italian herbs give it a great flavor and aroma.

This meal is probably too time-consuming for an average weeknight dinner but makes a great weekend meal when you’ve got some extra time.

Looking For More Hearty Meals To Get You Through Winter? Don’t Miss These!

Mustard and Beer Braised Pork Ribs

Red Wine Pot Roast Prep Time 15 mins Cook Time 3 hrs 15 mins Total Time 3 hrs 30 mins

This Red Wine Pot Roast recipe is made with beef chuck and braised in a Dutch oven until tender. It’s made with potatoes and carrots for a hearty meal!

Course: Main Course Cuisine: American Keyword: pot roast, dutch oven pot roast, beef pot roast, gluten free pot roast, Servings: 6 Calories: 977 kcal Author: Christine Rooney Ingredients

  • 6 cloves garlic
  • 1 onion any color
  • 4 – 5 red potatoes
  • 4 – 5 large carrots
  • 2 Tbsp. olive oil
  • 2 – 2 1/2 lbs. beef chuck roast
  • 3/4 cup dry red wine such as Cabernet, Merlot, Pinot Noir
  • 2 1/2 cups low-sodium beef broth
  • 4 Tbsp. tomato paste
  • 1/2 tsp. kosher salt split
  • 1/2 tsp. pepper split
  • 1 sprig fresh rosemary or 1 Tbsp. Italian seasoning
  • 4 sprigs fresh thyme

Instructions

  1. Heat oven to 300 degrees.

  2. Mince 6 cloves of garlic and 1 onion.

  3. Thoroughly wash and dry 4 -5 red potatoes and 4 – 5 large carrots. Dice the potatoes into chunks and slice the carrots.

  4. Generously salt and pepper both sides of chuck roast.

  5. Heat a cast iron Dutch oven to medium high on the stove top. Add 2 Tbsp. olive oil. Once the oil is heated place the chuck roast in the pan. Sear for 4 – 5 minutes on the first side. Flip the roast over and repeat on the second side. Sear the edges of the roast for 1 – 2 minutes per side. Remove the roast from the pan and set aside.

  6. Place the minced garlic and onions in the heated pan (do not remove any brown bits that have formed). Saute the garlic and onions for 4 -5 minutes, stirring often.

  7. Add 3 /4 cup red wine to the pan. Saute for another 2 – 3 minutes, stirring often. The sauce will reduce a bit and the alcohol will cook out of it.

  8. Add 2 1/2 cups low-sodium beef broth, 4 Tbsp. tomato paste, and a generous sprinkle of kosher salt and pepper to the pan. Stir until combined. Place the rosemary and thyme sprigs in the pan (or 1 Tbsp. Italian seasoning). Stir until combined.

  9. Return the seared roast to the pan. Cover and cook for 1 hour in the oven. Remove after 1 hour and place the chopped vegetables in the liquid surrounding the roast. Return the pan to the oven and roast for another 2 hours.

  10. After 3 hours remove the pan from the oven. Place the vegetables on a serving tray and top with the beef roast. (You can serve the roast whole, cut into chunks, or shredded).

  11. Serve the meal with the sauce in which the meat was cooked. If you would like to thicken the sauce add another 1 – 2 Tbsp. of tomato paste. Remove the rosemary and thyme sprigs and discard.

Recipe Notes

Dried Italian seasoning may be substituted for fresh herbs.

Feel free to add more tomato paste to thicken the sauce after it has cooked.

Adjust salt and pepper levels to your liking.

If the roast is not tender after 3 hours, remove the vegetables from the pan and continue to cook until tender.

Nutrition Facts Red Wine Pot Roast Amount Per Serving (2 cups) Calories 977 Calories from Fat 405 % Daily Value* Fat 45g69% Saturated Fat 18g113% Cholesterol 235mg78% Sodium 829mg36% Potassium 3267mg93% Carbohydrates 67g22% Fiber 9g38% Sugar 11g12% Protein 75g150% Vitamin A 18291IU366% Vitamin C 39mg47% Calcium 143mg14% Iron 10mg56% * Percent Daily Values are based on a 2000 calorie diet.

Slow Cooker Pot Roast {with Red Wine}

Slow Cooker Pot Roast made with red wine is easy to make and delicious, packed with meat and veggies. A perfectly tender and fall apart recipe for any occasion!

By using the Slow Cooker for this meal, the meat will come out extremely tender and juicy, and among the best, you can have! Our other favorite Crockpot recipes are French Dip Sandwich, Slow Cooker Brown Sugar Ham with Orange Glaze and Asian Short Ribs.

Easy Crockpot Pot Roast

Slow Cooker Pot Roast is one of the easiest meals you can prepare. It will leave everyone satisfied and happy because the meat will be extremely juicy and tender. Also, the veggies will turn out delicious and compliment the meat nicely.

The Slow Cooker Pot Roast is bursting with flavor from the beef broth and red wine to carrots add just the right amount of sweetness. The beef is juicy and tender from all the hours of slow cooking, and it is infused with all the amazing flavors from the broth.

This is comfort food at it’s best! I love making this recipe for Easter, or Christmas. Also, it is super easy to prepare. All you need is 15 minutes of preparation for a delicious and tender meal!

Why You’ll Love This Slow Cooker Pot Roast Recipe:

  • Very easy to make with minimal prep work.
  • A hearty and delicious meal that can be served as a weeknight dinner.
  • The dish is packed with amazing flavors and protein.
  • You will have delicious leftovers the next day.

what is pot roast?

Pot roast is a big, tough beef cut that is usually fairly inexpensive. This is the perfect cut to utilize and cook in the crockpot over a longer period of time. Simply add some herbs, veggies, and broth to it, and you will end up with fall-apart tender meat.

How to make Slow Cooker pot roast?

For exact ingredient measures and step by step instructions, please follow the recipe card below. However, the general steps are as follows:

  • Sear the roast: This step is optional, but searing the meat will lock in some flavors, making this dish even tastier. So if you have an extra 5-10 minutes, we highly recommend this step.
  • Add the ingredients to the crockpot: Add the rest of your ingredients to the pot, including potatoes, carrots, and broth. Also, don’t add too much stock to the mixture because the meat will release enough of its own juices. So, you do not want to overdo it.
  • Cook: Stir the ingredients gently, top with fresh thyme and cook on low for 6-8 hours or on high for 4-5 hours.
  • Serve: Enjoy it warm over some mashed potatoes.

Can you refrigerate the beef from the slow cooker?

Yes. After cooking the meat, store it in a large airtight container in the fridge. Make sure that the beef is at least partially covered by the sauce so it doesn’t dry out. Store for up to 3-4 days.

More Slow Cooker recipes:

  • Pineapple Pork Loin
  • Kalua Pork
  • Brown Sugar Garlic Chicken
  • Chicken and Rice
  • Corned Beef with Cabbage
  • London Broil

Slow Cooker Pot Roast with Red Wine Recipe Tips:

  • Use quality meat such as grass-fed or organic meat.
  • I use a chuck roast cut since it has more fat, so it will be more tender and juicy. If you prefer less fat, I recommend using round roast beef. The round roast will be a little drier, you will have to shred the meat and let it in the slow cooker for another hour to absorb all the juices.
  • Don’t shy away from using carrots, because they will add a sweet taste that balances that rich and hearty meal.
  • Brown your beef – it will improve the texture and taste and also will lock in all the delicious flavors.
  • Use low sodium beef broth, you don’t want to end up with a salty pot roast.
  • The wine can be replaced with beef broth if you want to skip it.
  • You can also add some chopped celery if you prefer.

Tools/Ingredients used to make this recipe:

  • Crockpot – very reasonable prices and definitely a kitchen must-have if you are busy.
  • Dried Rosemary – a kitchen staple, especially if you are into slow cooker recipes, also can be found in the Spice department of most grocery stores, goes along with beef and other types of meat.
  • Dried Thyme – I like to have dried thyme on hand for many recipes, including different rubs and marinades, it adds a nice flavor.
  • Garlic Powder – no recipe in my house is made without garlic unless we are talking about cake. Garlic powder is versatile and it will add a lot of flavor to your main dishes.
  • Onion Powder – great to have on hand to season main dishes and also to make meat rubs.
  • Beef Broth – I always use organic in recipes, it also adds a tone of flavor.

Save Recipe 4.5 from 2 reviews Slow Cooker Pot Roast with Red Wine Author: Catalina Castravet Serves: 8 servings
Prep time: 20 minutes Cook time: 8 hours Total time: 8 hrs 20 mins

Ingredients

  • 3 tablespoons olive oil
  • Kosher salt and ground black pepper
  • 4 pound beef chuck roast
  • 8 medium-small red potatoes (cut in half)
  • 2 cups baby carrots
  • 8 cloves garlic
  • 2 onions (quartered)
  • 4 bay leaves
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • ½ tablespoon dried rosemary
  • ½ tablespoon dried thyme
  • ½ tablespoon kosher salt
  • ½ tablespoon ground black pepper
  • 2 cups red wine*
  • 2 cups beef broth
  • 5 sprigs fresh thyme

Garnish:

  • Fresh thyme
  • ¼ cup fresh parsley (chopped)

Instructions

  1. Add olive oil to a large heavy duty pot that has a lid. Salt and pepper the beef on both sides of the roast, then sear it for about 2-3 minutes on each side until golden brown. Transfer the meat to the slow cooker.
  2. Add the rest of the ingredients to the slow cooker: potatoes, carrots, onions, garlic, bay leaves, garlic powder, onion powder, dried rosemary, dried thyme, salt and pepper. Add the beef broth and the wine. You can replace the wine with beef broth in this recipe.
  3. Stir gently, top with fresh thyme and cook on low for 6-8 hours or on high for 4-5 hours.

  4. For optimal results, I like to turn the beef roast on the other side mid-cooking.
  5. Once done, place pot roast on a large plate, garnish with fresh thyme and parsley, drizzle with some of the broth. Save the broth to store leftovers in it.
  6. The pot roast can be served with mashed potatoes or just with the veggies!
  7. Enjoy!

Notes:

*You can replace the wine with beef broth in this recipe.

0 Calories: 699 Carbohydrates: 42 Protein: 49 Fat: 32 Saturated Fat: 12 Cholesterol: 156 Sodium: 912 Potassium: 1982 Fiber: 5 Sugar: 5 Vitamin A: 4655 Vitamin C: 25 Calcium: 101 Iron: 7.7 Save Recipe

Love this recipe? PIN IT to your DINNER BOARD to save it!
Follow BAREFEET IN THE KITCHEN on Pinterest for more great recipes!

Italian Roast Beef

I could hardly wait to taste this roast beef the first time I made it and let me tell you, it did not disappoint. Seasoned with a light blend of Italian spices and then cooked in red wine, this roast is happily eaten by every member of the family.

I’ve been making this Red Wine Roast Beef for a few years now and it never fails to impress. The aroma, while it cooks, is almost as amazing as the resulting meat. I could eat this roast beef every week all year long with no complaints.

Red Wine Roast Beef

What really makes this Italian roast beef recipe stand out is the red wine that it cooks in. I use a dry red like a cabernet or a merlot to fill this roast with delicious flavor.

The red wine gives this meat a whole extra dimension of taste. It tastes better than any roast beef I’ve had at a restaurant but is incredibly simple and easy to make. This is a standard dinner time main dish for us by now but we never ever get tired of eating it.

I first made this pot roast with red wine by baking it in the oven. The meat was perfectly tender and fell apart on the fork easily. I had a feeling the recipe would work well in the slow-cooker, too and I was right.

Slow Cooker Pot Roast with Red Wine

Making Italian roast beef in the crock-pot is incredibly easy and fills the house with an aroma that smells almost as good as the meat tastes. Aside from mixing the Italian spices and seasonings together in a small bow, the whole recipe comes together in just one pot.

After pouring the red wine over the beef, the whole thing cooks slowly for at least 8 hours or until the meat is easy to shred. Both the oven method and the slow cooker method taste delicious but I love getting this roast beef ready in the morning and letting it cook throughout the day in the crock-pot.

Whichever way you make this recipe, I know you won’t be disappointed.

Italian Red Wine Roast Beef

By the time dinner time arrives, we’re all excited to sit down and finally eat the red wine roast beef we’ve been smelling all day long. Every single member of my family cleans their plate when Italian Red Wine Roast Beef is on the menu.

This roast beef pairs well with so many different side dishes. We always enjoy it with a side of Rosemary Roasted Potatoes or Roasted Romanesco. It would also be amazing with our favorite Garlic and Paprika Roasted Cauliflower or Roasted Broccoli.

Leftovers of this roast beef are great to have on hand, too. Enjoy them cold tossed into salads or stacked on juicy roast beef sandwiches. The meat is also delicious fried up with potatoes for a mouthwatering hash.

I also love the idea of tossing the leftover red wine roast beef on top of Sweet Potato Noodles like they did over at The Noshery.

Slow Cooker Recipes

Looking for more ideas for easy-to-make slow cooker recipes?

Check out this Slow Cooker Beef Stroganoff and this Slow Cooker Pork Roast with a Sweet Tangy Glaze for two delicious main dishes that never fail to impress. I have this Slow Cooker Chicken Curry on my list to try next time we’re craving something with Indian flavors.

We love our Mexican food around here and these Slow Cooker Steak Fajitas, Slow-Cooker Pork Carnitas and Slow Cooker Smothered Chicken Burritos are always a hit.

Crock-pot soups and stews are ideal meals for chilly fall and winter nights. This Stuffed Pepper Soup and this hearty Baked Potato Soup are sure to keep you fed and warm when the temperatures start to dip.

Kitchen Tip: I used this slow-cooker to make this recipe.

{Slow-Cooker} Italian Red Wine Roast Beef

Seasoned with a light blend of Italian spices and then cooked in red wine, this roast smells incredible as it cooks throughout the day. Recipe inspired by allrecipes. 4.79 from 28 votes Pin Course: Main Course Prep Time: 10 minutes Cook Time: 8 hours Total Time: 8 hours 10 minutes Servings: 6 -8 servings Calories: 367kcal

  • 2 1/2 pounds beef round roast
  • 1 small onion sliced thinly
  • 1/2 cup water
  • 1/2 cup red wine I used a cabernet
  • 1 teaspoon basil
  • 1/2 teaspoon thyme
  • 1/2 teaspoon marjoram
  • 1 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • Combine all the spices in a small bowl. Stir to combine and set aside. Place the roast in the bottom of a crockpot or dutch oven. Sprinkle the spices all over the roast, turning to coat thoroughly. Top the roast with the onions and pour the wine and water into the bottom of the pot.
  • CROCKPOT DIRECTIONS: Cook on low for 8-10 hours or until the meat is falling apart. When the meat is done cooking, shred gently and then toss in the juices to keep it moist.
  • OVEN DIRECTIONS: Preheat to 350 and then cover and bake for 3 hours. Check the meat and if it needs more liquid, add a bit more water. Cook another hour or so, until the meat is falling apart. When the meat is done cooking, shred gently and then toss in the juices to keep it moist.

Nutrition

Calories: 367kcal | Protein: 51g | Fat: 14g | Saturated Fat: 5g | Cholesterol: 147mg | Sodium: 457mg | Potassium: 444mg | Vitamin C: 0.2mg | Calcium: 11mg | Iron: 4.6mg Tried this recipe?Mention @barefeetkitchen or tag #barefeetkitchen!

Red Wine Pot Roast is such a traditional meal, but it feels gourmet! This is the best pot roast recipe to make for hearty winter meals, holidays, or special occasions. No one can say no to a juicy pot roast with veggies! Find out how to cook pot roast in the oven for the perfect winter meal.

Red Wine Pot Roast is a warm, hearty, delicious meal that never fails to please. This is by far the best pot roast recipe, something that works for regular weeknight dinners or special holiday meals!

What could be better than a meal consisting of juicy meat, tender vegetables, and the most flavorful gravy to join it all together? Add some red wine into the mix, and you’ve got the best pot roast recipe ever!

I love this Red Wine Pot Roast. It’s a go-to recipe during the winter months, when you just want something hearty and delicious to eat for dinner. A nice roast dinner is always welcome, whether it’s a Sunday night dinner with family or a big feast to celebrate the holidays. This pot roast recipe makes a great Christmas dinner!

Learn how to cook pot roast in the oven by slow roasting it with red wine, broth, vegetables, and seasonings, and then top it off with the most amazing pot roast gravy!

This Red Wine Pot Roast is hearty and delicious. It’s perfect for Christmas or just simple family meals throughout the winter season.

Best Pot Roast Recipe

I’ve had a lot of pot roast dinners in my life, but this is by far the best pot roast recipe I’ve had. The flavor combo is just perfect! The meat is so tender and I love how easy it is to pull part after cooking. The pot roast gravy really finishes it off nicely, adding in even more flavor.

If you don’t want to cook pot roast in the oven, you can use this Instant Pot Pot Roast recipe instead!

What kind of red wine is good for pot roast?

We don’t want a cooking wine for our red wine pot roast. Get a good dry red wine, something like a Merlot or Cabernet Sauvignon. Not only will it taste good IN the pot roast, but a glass of it will also pair nicely with dinner.

What spices are in pot roast?

The flavors of this pot roast recipe come from the beef itself, the other ingredients it’s being cooked with, the broth and pot roast gravy, and of course the herbs and spices. We don’t need too much extra seasoning to make it taste amazing, but we are adding in fresh thyme and rosemary, along with a bit of salt, pepper, and smoky paprika.

What is the best cut of meat for pot roast?

I recommend using chuck roast for this recipe. It’s one of the best cuts of meat for pot roast because it’s a bit tougher, but breaks down and becomes tender during slow roasting.

How to Cook a Pot Roast in the Oven

I’ve really enjoyed learning how to cook pot roast because it’s such a classic. It’s nice to be able to make these amazing traditional dinners for friends and family, especially during the holidays. As much as I love my easy, quick dinners, these kinds of meals always feel so special.

How to Make Red Wine Pot Roast:

  1. Remove the roast from the fridge 30 minutes before cooking and season it generously.
  2. Preheat oven to 275°F, and then heat butter and oil in a dutch oven on the stove top.
  3. Place the roast in the oven for 3 minutes to sear, then flip it over and sear the other side. Then remove it from the oven and set it aside.
  4. Add onions and carrots into the dutch oven and cook until caramelized.
  5. Reduce the heat slightly and stir in the red wine.
  6. Place the roast in the pot, pour beef broth over it, place herbs on top, and then cover the pot with a lid.
  7. Roast for 3-4 hours at 275°F until meat becomes tender.
  8. Let the pot roast rest after cooking and make the pot roast gravy.

Serve the red wine pot roast in large chunks, along with the gravy and some roasted veggies. Check the recipe card below for more detailed instructions!

How to Make Pot Roast Gravy

Once you’re done cooking the pot roast and remove the meat to serve, you’ll be left with a pot full of broth and juices from the meat, plus the carrots and onions you cooked along with it. This is all going to transform into the best pot roast gravy to serve with the meat.

Just use a hand blender/immersion blender, and you can blend everything together right in the pot. Make it as smooth or as chunky as you like! If you don’t have an immersion blender, you can use a regular blender instead. Just let everything cool before transferring it to the blender, and then heat it up after pureeing it.

What to serve with Red Wine Pot Roast

A classic pot roast recipe just has to be served with potatoes, carrots, and other roasted vegetables. They’re hearty and delicious, and hold up well against the juices and gravy from the roast. I definitely think of pot roast as a winter meal, so winter veggies just make sense.

The carrots and onions listed in this recipe are intended for cooking with the roast, and then blending into the gravy. If you want to cook veggies with the pot roast to eat as a side, just add in some carrots and potatoes during the last hour of cooking. Otherwise you can make a separate side dish to serve with it.

Here are some of my favorite side dishes to serve with Red Wine Pot Roast:

  • Herb Roasted Potatoes
  • Honey Glazed Carrots with Ginger
  • Oven Roasted Melting Potatoes
  • Cheesy Potato Casserole
  • Classic Green Bean Casserole
  • Homemade Crescent Rolls

Can you freeze pot roast?

Yes, you can definitely freeze this red wine pot roast and gravy. Just store leftovers in freezer safe containers (store meat and gravy separately) for up to a couple of months. Let them thaw in the refrigerator before reheating them to serve.

This Red Wine Pot Roast recipe is sure to be a hit for holidays or special occasions!

See the recipe card below for details on how to make Red Wine Pot Roast. Enjoy!

Try these other amazing main dish recipes:

  • Best Beef Tenderloin Recipe
  • Instant Pot Pot Roast Recipe
  • Pork Tenderloin Recipe with Honey and Herbs
  • Crock Pot Corned Beef and Cabbage
  • Stuffing Stuffed Pork Roast
  • Best Prime Rib Roast Recipe
  • Bacon Meatloaf Recipe
  • Orange Cranberry Pork Loin Roast

Red Wine Pot Roast Recipe

Course: Main Course Cuisine: American Prep Time: 20 minutes Cook Time: 4 hours Total Time: 4 hours 20 minutes Servings: 8 Calories: 530kcal Author: Becky Hardin – The Cookie Rookie Red Wine Pot Roast is such a traditional meal, but it feels gourmet! This is the best pot roast recipe make for hearty winter meals, holidays, or special occasions. No one can say no to a juicy pot roast with veggies! Find out how to cook pot roast in the oven for the perfect winter meal.

  • 4-5 pound chuck roast
  • Kosher salt
  • Freshly ground black pepper
  • Smoked paprika
  • 2 tablespoons olive oil
  • 2 tablespoon unsalted butter
  • 2 yellow onions peeled and quartered
  • 8 carrots washed and peeled or unpeeled, cut into 3-inch pieces
  • 1 cup red wine; a nice Merlot or Cabernet Sauvignon not a red wine vinegar or cooking wine
  • 2-3 cups beef broth
  • 2 sprigs fresh rosemary
  • 3 sprigs fresh thyme
  • Heat oven to 275°F.
  • Remove roast from the fridge 30 minutes before cooking. Generously season the roast with kosher salt, freshly ground black pepper and smoked paprika. Set aside.
  • Heat a Dutch oven over medium-high heat; add olive oil and butter.
  • Place the roast in the oven and don’t touch it for 3 minutes (or until it has a good sear). Flip the roast over and sear on the opposite side. Transfer the roast to a platter. Set aside.
  • If needed, heat more oil in the Dutch oven before adding the vegetables. Once the oil is hot, add prepared onions (cut side down) and carrots.
  • Cook until the vegetables have caramelized.
  • Turn the heat to medium-low and slowly pour the wine in the pan.
  • With a wooden spoon/spatula, scrape the bits of cooked bits off the bottom of the pan to deglaze it. This ensures that great flavor is added back into the roast while it cooks.
  • Place the roast back in the pot, and pour the beef broth over it.
  • Place the herbs on top of the beef, cover the pot with the lid and roast for 3-4 hours or until it is fork tender.
  • Transfer the pot of beef to a cooling rack and carefully remove the lid. (Remember hot steam has built up inside.)
  • Transfer the roast to a platter with rimmed sides.
  • Remove the rosemary and thyme stems.
  • To make the gravy, use a hand blender (immersion blender) to purée the cooked vegetables and remaining pot juices until the desired consistency is achieved. The gravy is delicious completely smooth or left with a little texture. If a hand blender isn’t available, a countertop blender can be used, but allow the pot juices and vegetables to cool 30 minutes before processing. Be extremely careful with the hot liquid and purée the gravy in small batches. The gravy can be reheated when ready to serve.
  • The roast can be pulled apart in large chunks.
  • Serve the roast with the gravy on the side, so each guest can add their own.
  • Roasted carrots and potatoes are the perfect sides.
  • Enjoy!

Calories: 530kcal | Carbohydrates: 9g | Protein: 45g | Fat: 32g | Saturated Fat: 13g | Cholesterol: 164mg | Sodium: 451mg | Potassium: 1058mg | Fiber: 2g | Sugar: 4g | Vitamin A: 10335IU | Vitamin C: 6.3mg | Calcium: 73mg | Iron: 5.3mg Tried this recipe?Mention @thecookierookie or tag #thecookierookie!

Perfect Pot Roast With Vegetables and Gravy

DIRECTIONS

  • Season the roast with 1/2 teaspoon salt and 1/4 teaspoon pepper.
  • In a large skillet (not non-stick) heat the oil over medium-high heat.
  • Add the roast and cook, turning often, until browned, about 10 minutes.
  • Transfer the roast to a plate.
  • Add more oil to the skillet if necessary and heat over medium-high heat.
  • Add the onions, carrots and potatoes and cook, stirring often, until the they are slightly browned, about 5 minutes. Do not overcook.
  • Transfer the vegetables to a slow-cooker, add the bay leaf and then place th roast on top of the vegetables.
  • Add the water or other liquid to the skillet and bring to a boil, scraping up the browned bits on the bottom of the pan with a wooden spoon. Pour into the slow cooker.
  • Cover and slow-cook until the roast is tender, perhaps 8 hours on low (200 degree) setting.
  • Transfer the roast and vegetables to a platter using a slotted spoon and cover with foil to keep warm.
  • Skim the fat from the surface of the cooking liquid.
  • Remove the bay leaf.
  • In a saucepan, melt the butter over very low heat.
  • Add the flour and let bubble, stirring constantly, until lightly browned, about 1 minute.
  • Whisk in the cooking liquid and bring to a simmer.
  • Cook, whisking often, until thickened and reduced to about 1 cup.
  • Using a sharp knife, slice the roast crosswise across the grain. Serve with the vegetables and gravy.

Slow Cooker Sensations…

  1. Trim beef of some excess fat, but don’t trim it fully. Use paper towels to dry beef thoroughly. Slice roast into 8 even pieces. Generously season all sides of beef with kosher salt and freshly ground black pepper, pressing down to adhere seasoning to meat.
  2. In a large Dutch oven or large pot (not nonstick,) heat up 2 TB olive oil over medium-high heat. Once oil is hot, brown half of the beef pieces on all sides. Repeat with other 2 TB olive oil and remaining pieces of beef. Transfer beef to slow cooker and set aside.
  3. In the original Dutch oven/large pot, add the carrots, celery, onion, and garlic over medium high heat. Stir/cook 5 minutes. Transfer mixture to the slow cooker. Pour wine into the Dutch oven/large pot and deglaze over medium heat, scraping any leftover bits from the bottom of pot. Reduce to simmer, and simmer about 4 minutes or until liquid is almost reduced by half. Add wine mixture to the slow cooker. Add bay leaves. Fill slow cooker with broth and cook 12 hours on low or 6 hours on high.
  4. Transfer meat and veggies to a serving platter and keep warm; skim fat off the liquid in slow cooker. In a saucepan, stir tomato paste for 1 minute over medium heat. Add the liquid from slow cooker and whisk until combined. Add kosher salt and pepper to taste. Add dissolved corn starch mixture to the liquid; bring to a boil and stir until thickened to a gravy consistency. Pour gravy over the pot roast with veggies. Garnish with parsley if desired. Serve with rice, buttered noodles, crusty bread, or potatoes.

Pot Roast Baked in the Oven until fall apart tender with carrots, mouthwatering gravy with hardly any hands-on prep!

This Baked Pot Roast comes from my Mom’s oven roasting technique and is crazy juicy, melt in your mouth tender every. single. time. I’ve gone the extra step and now it’s seasoned to PERFECTION. AKA it is the best roast I’ve ever had!

Pot Roast Recipe Video

Growing up, my mom’s food always warranted a long “mmmmmmm.” But she had a few recipes that only a proper “What About Bob,” “mmmmmm…” “mmmmmm…” “mmmmmm…” would do. Her oven baked pot roast with tender carrots and mashed potatoes was one of them.

We would often enjoy her famous oven roast on Sundays because all mom had to do was sear the chuck roast, bake it at 425 F for 30 minutes then turn the oven down and let the oven do all the work, roasting nice and slow while we were at church. When we returned home, the aroma of savory, seasoned roast, carrots and onions met us at the door. Dinner couldn’t come fast enough.

And while this Perfect Oven Baked Chuck Roast is the quintessential hearty, Sunday dinner, it is also perfect for special occasions and company because not only is it easy (especially when served with my Slow Cooker Mashed Potatoes – my mom’s personal favorite), it is JUST. SO. GOOD. So good, in fact, it was the most requested dinner at our house, and always the special dinner Dad requested for his birthday.

How Do You Make A Roast Tender in the Oven?

My mom taught me that the secret to the most tender pot roast is to seal in the juices not just by searing it on the stove but to then roast it at high heat in the oven before you turn the oven down to let it continue to cook. If your chuck roast isn’t crazy tender, then it just needs more time to tenderize, even 30 more minutes can make the world of difference between an “okay” roast and a melt-in-your-mouth one. This is also true for my Mississippi Pot Roast made in the slow cooker.

How To Season Your Oven Pot Roast

In addition to my mom’s roasting technique, I have perfected the seasonings of the beef broth bath so this roast drinks up all the spices so every forkful is bursting with flavor. And a seasoned roast means an out-of-this-world seasoned gravy begging to douse your already intoxicating roast, easy slow cooker potatoes and carrots.

We season our pot roast by adding 6 whole peeled garlic cloves into the crevices of the roast (usually where there is a seam of fat). This way the taste of roasted garlic literally cooks directly into the chuck roast. Next, we whisk together beef broth, Worcestershire sauce, dry minced onions, beef bouillon powder, onion powder, garlic powder, salt, pepper and a bay leaf. The seasonings are virtually my own recipe for a Lipton Onion Soup Packet but adapted to no overpower our oven chuck roast.

How Long Do you Cook a Pot Roast in the Oven?

After we sear our roast, we cover it tightly with foil and roast for 30 minutes at 425 degrees F to seal in the juices. Next, we turn the roast over, re-cover with foil and TURN OVEN DOWN to 300 degrees F and continue to roast for an additional 4-5 hours at 300 degrees F. The exact roasting time will be different every single time because every single roast is different. You will know your roast is ready when it is fall apart tender. If it doesn’t easily pull away with a fork, then continue to bake until it is crazy tender. As I mentioned before, even 30 minutes can make a difference between a tough roast, an okay roast and a fall-apart-tender roast. So be patient and roast on!


From mom’s kitchen, to mine, to yours, I am sure this Crazy Tender Pot Roast will become a family favorite for generations to come!

Print Recipe Best Pot Roast, Carrots and Gravy Pot Roast Baked in the Oven until fall apart tender with carrots, mouthwatering gravy with hardly any hands-on prep! This Baked Pot Roast comes from my Mom’s oven roasting unique and is crazy juicy, melt in your mouth tender every. single. time. I’ve gone the extra step and now it’s seasoned to PERFECTION. AKA it is the best roast I’ve ever had!Votes: 1
Rating: 5
Rate this recipe!

Prep Time 5 minutes
Cook Time 300 minutes
Servings -8 servings

Ingredients Roast

  • 3-5 pounds chuck roast trimmed of excess fat
  • 3 tablespoons olive oil
  • 6 garlic cloves, peeled
  • 3 cups beef broth
  • 2 tablespoons Worcestershire sauce
  • 3 tablespoons dry minced onion
  • 2 tablespoons beef bouillon powder
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 bay leaf

Gravy

  • 2 cups beef broth or less depending on how much broth/juices remain after roasting
  • 1/4 cup flour
Prep Time 5 minutes
Cook Time 300 minutes
Servings -8 servings

Ingredients Roast

  • 3-5 pounds chuck roast trimmed of excess fat
  • 3 tablespoons olive oil
  • 6 garlic cloves, peeled
  • 3 cups beef broth
  • 2 tablespoons Worcestershire sauce
  • 3 tablespoons dry minced onion
  • 2 tablespoons beef bouillon powder
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 bay leaf

Gravy

  • 2 cups beef broth or less depending on how much broth/juices remain after roasting
  • 1/4 cup flour
Votes: 1
Rating: 5
Rate this recipe!

Instructions

  1. Preheat oven to 425 degrees F.
  2. Heat olive oil over high heat in a large cast iron or heavy bottom skillet. Using tongs, sear meat on all sides until lightly browned and transfer to a shallow roasting pan.* Add whole garlic cloves into the crevices of the roast (usually where there is a seam of fat). Add desired amount of carrots surrounding roast.
  3. In a medium bowl, whisk together all remaining “Roast” ingredients and pour over roast and carrots.
  4. Cover tightly with foil and roast for 30 minutes at 425 degrees F.
  5. Turn roast over, re-cover with foil and TURN OVEN DOWN to 300 degrees F. Continue to roast for an additional 4-5 hours at 300 degrees F. Roast is ready when it is fall apart tender.
  6. Remove roast and carrots from oven to a serving platter and let roast sit 30 minutes before carving to reabsorb the juices.
  7. Gravy: Remove any excess juices/broth from roasting pan and strain fat. Add canned beef broth to the juices/broth to equal 2 cups. Set aside.
  8. Add 4 tablespoons fat/drippings to saucepan (from roasting pan or strained from broth/juices) OR melt 4 tablespoons butter in a small saucepan over medium heat. Sprinkle in 1/4 cup flour and whisk to create a roux. Cook over medium heat, while whisking, until lightly browned, about 1-2 minutes. Slowly stir in 2 cups juices/broth and bring the gravy to a simmer until thickened. Add additional broth if needed to thin. Season to taste with additional salt and pepper (although it probably won’t need it!)

Recipe Notes

Prep time is for roast only and not carrots. *You don’t want your roast swimming in liquid so make sure you are using a long enough pan.

Carlsbad Cravings Original

Never miss a Carlsbad Cravings Creation:

Facebook / Instagram / Pinterest / Twitter

SEE MORE RECIPES HERE

You might also like:

Slow Cooker French Dip Sandwiches

Slow Cooker Secret Ingredient Mashed Potatoes

One Pot Lasagna Soup

15 Minute Balsamic Brown Butter Roasted Asparagus

Slow Cooker Best BBQ Pulled Pork

Parmesan Meatball Orzo in Mozzarella Basil Cream Sauce (Lightened Up!)

admin

Leave a Reply

Your email address will not be published. Required fields are marked *