I love making different kinds of pot roast and braising meats with red wine. This red wine pot roast combines both! The flavors are absolutely amazing, and the beef is incredibly flavorful and tender. The fact that this is made all in one pot is a bonus! If you also love cooking with red wine, check out my Red Wine Beef Stew recipe.
I usually serve my red wine pot roast with Homemade Dinner Rolls since I love carbs (I make a batch ahead and keep them in the freezer to thaw and reheat). If I'm feeling like a salad, I'll make a small garden or Caesar. But it is filling enough to be a complete meal on its own since it includes carrots and potatoes.
Red Wine Pot Roast Recipe Notes & Tips
Making with a smaller roast: If you're making this recipe with a smaller roast, plan to use the same amount of stock and red wine. I've made this with cuts as small as 1.5 pounds and usually end up still needing the full amount of beef stock and red wine. For anything under 2 pounds, cook in the oven initially for an hour and a half instead of two hours.
Type of red wine to use: I recommend using a full-bodied red wine, such as a Cabernet Sauvignon. Medium-full bodied wines would work well, too, such as Bordeaux blends, Malbec, and Syrah. Do not use a sweet red wine in this recipe! Wine Folly has a chart of red wines from lightest to boldest. Aim for something toward the bold side. If you drink wine, get a bottle of something that you would drink and have some with the pot roast. I have also made this with the non-alcoholic red cooking wine from the grocery store and it still turned our great!
Carrots: Cut the carrots into even sizes so they cook evenly. You can peel or not peel the carrots. I cut the carrots at an angle. This cut of carrots visually appealing, and I also find it's the fastest way to slice carrots into even sizes. This video provides a tutorial for the cut I use (diagonal cut starts at 1:43). You can also substitute whole baby carrots if you don't want to worry about slicing carrots.
Whole grain mustard: The whole grain mustard gives this pot roast a nice depth of flavor. You could substitute a Country-style Dijon (Dijon with some smaller grains) or Dijon.
Can this be made in a slow cooker? Short answer: Not recommended. I tried making this in the slow cooker before, and it was a mistake. I ended up transferring it to my Le Creuset braiser about an hour into cooking. The amount of red wine doesn't make it a good slow cooker recipe. For a pot roast that can be made in the slow cooker, check out my Montreal Steak Seasoned Slow Cooker Pot Roast. That one uses a sirloin roast but can also be made with other cuts like a chuck roast.
Making Extra Sauce
If you need to make extra sauce, combine 1 cup stock, 1 tablespoon Worcestershire, 1 tablespoon whole grain mustard, ½ teaspoon paprika, ¼ teaspoon black pepper, 2 cloves garlic (minced or grated). Heat and add serve with the pot roast. You can also thicken it in a saucepan using 1½ teaspoon cornstarch and 1 teaspoon cold water. Follow steps 15 through 17 in the recipe card below, just using a small saucepan instead of the dutch oven.
Storing and Reheating Leftovers
This pot roast can be stored in the refrigerator for up to 4 days. Include all of the sauce/liquid when saving leftovers. This reheats well in the microwave and in the oven. For the oven, transfer leftovers to a covered baking dish. Place in a cold oven and heat to 350℉. Once the oven has preheated, cook for 10 minutes. Remove from the oven and stir. Cover and cook for another 5 to 10 minutes or until everything is heated through.
Pot roast also freezes very well. It can be thawed overnight in the refrigerator or in the microwave, then reheated according to the instructions above.
Red Wine Pot Roast
Equipment
- Dutch oven large size
Ingredients
- 3 lbs chuck roast see notes for smaller roast sizes
- 1 medium onion sliced
- 2 ribs celery chopped
- 1½ cups red wine
- 1½ cups stock (chicken, vegetable, or beef)
- 1 teaspoon kosher salt
- 1 teaspoon paprika
- ¼ teaspoon black pepper
- 4 cloves garlic grated or minced
- 1 tablespoon Worcestershire sauce
- 2 teaspoon whole grain mustard
- 3 sprigs fresh rosemary
- 1½ cups sliced carrots slice when roast has cooked for almost 2 hours (step 11)
- 2 cups halved baby potatoes slice when roast has cooked for almost 2 hours (step 11)
- olive oil (or avocado oil)
- 1½ teaspoon cornstarch
- 1½ teaspoon cold water
Instructions
- Preheat oven to 325℉. Preheat dutch oven on the stove over medium-high heat. For a roast without much fat, coat the bottom of the dutch oven with a small amount of olive oil.olive oil
- Make "seasoning mixture" by combining salt, pepper, paprika, Worcestershire, mustard, and garlic. Set aside.1 tsp kosher salt, 1 tsp paprika, ¼ tsp black pepper, 4 cloves garlic, 1 tbsp Worcestershire sauce, 2 tsp whole grain mustard
- Cut the roast into 2 or more pieces (you want the pieces to be able to be easily picked up with tongs to be flipped).3 lbs chuck roast
- Place the roast in the pan and sear for about 4 minutes. (If the roast has more fat on one side, place that side down.) Flip the roast and sear the other side for 4 minutes. Remove the roast from the dutch oven and set aside.
- Add a small amount of olive oil to the dutch oven unless there is fat from the roast coating the bottom.
- Add onions and celery to the dutch oven. Saute, stirring frequently, until onions get soft and begin to caramelize.1 medium onion, 2 ribs celery
- Add wine to the dutch oven and deglaze the pan by using a wooden spoon to scrape the browned bits from the bottom of the pan.1½ cups red wine
- Add "seasoning mixture" and stir.
- Place the beef back in the dutch oven and add rosemary. Add stock until the roast is covered by half.3 sprigs fresh rosemary
- Transfer the dutch oven to the oven and cover. Cook for 2 hours.
- When the roast has cooked for almost 2 hours, slice the potatoes and carrots.1½ cups sliced carrots, 2 cups halved baby potatoes
- Remove the roast from the oven and carefully add the potatoes and carrots.
- Return the roast to the oven, cover, and cook for another hour or until the beef is tender and begins to fall apart easily. Ensure carrots and potatoes are cooked through.
- Remove the roast from the dutch oven, place in a large bowl, shred with two forks, and set aside. Remove rosemary stems.
- Place dutch oven on the stove over medium-high heat.
- Combine the cornstarch and cold water.1½ tsp cornstarch, 1½ tsp cold water
- Stream the cornstarch into the liquid in the dutch oven, stirring constantly. Reduce the heat to low and cook for a few minutes until it thickens.
- Return the beef to the dutch oven and stir. Turn off heat.
Notes
Nutrition
Nutrition information is an estimate for one serving.
