Go Back

Best Red Wine Pot Roast

A rich and comforting slow-braised beef roast cooked with red wine, vegetables, and fresh herbs for an unforgettable family dinner.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 4 hours
Total Time 4 hours 25 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American, Comfort Food
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Pot Roast
  • 4 lb beef chuck roast
  • 2 tsp salt
  • 1 tsp black pepper
  • 2 tbsp olive oil
  • 1 yellow onion chopped
  • 4 cloves garlic minced
  • 3 carrots peeled and chopped
  • 3 stalks celery chopped
  • 1 lb baby potatoes
  • 2 tbsp tomato paste
  • 2 tbsp all-purpose flour
  • 2 cups dry red wine
  • 3 cups beef broth
  • 2 tsp Worcestershire sauce
  • 2 sprigs fresh rosemary
  • 4 sprigs fresh thyme
  • 2 bay leaves

Equipment

  • Dutch oven
  • Chef knife
  • Cutting board
  • Wooden spoon
  • Measuring cups and spoons

Method
 

  1. Preheat oven to 325°F (163°C).
  2. Pat chuck roast dry and season generously with salt and pepper.
  3. Heat olive oil in a Dutch oven over medium-high heat. Sear roast on all sides until browned.
  4. Remove roast and sauté onion, carrots, and celery until softened.
  5. Add garlic, tomato paste, and flour. Stir for 1-2 minutes.
  6. Pour in red wine and scrape browned bits from bottom of pot.
  7. Add beef broth, Worcestershire sauce, rosemary, thyme, and bay leaves.
  8. Return roast and potatoes to the pot. Cover and bake for 3½ to 4 hours until fork tender.
  9. Rest roast for 15 minutes before serving with vegetables and gravy.

Notes

For best flavor, prepare the roast one day ahead and reheat before serving. The flavors deepen overnight.