red wine pot roast recipe

Written ByJenny Smyth Posted on
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The Best red wine pot roast recipe

I have to say, I’m absolutely in love with this red wine pot roast recipe. It’s a classic dish that never fails to impress, and it’s perfect for any occasion. Whether you’re hosting a big family gathering or just want a delicious meal for your family, this recipe is always a good idea.

The best part? It’s incredibly easy to make and requires minimal effort on your part. Just throw all the ingredients in a pot, let it simmer for a few hours, and voila!

You’ll have a mouthwatering pot roast that’s sure to please even the pickiest of eaters. As for me, I’ve been making this recipe for years, and my family loves it just as much as I do. We’ve had it for holidays, birthdays, and just regular Tuesday nights – it’s always a hit.

And the best part? It’s actually really good for you too! With the rich flavors of the red wine and the tender beef, you’ll be getting a nice dose of antioxidants and protein without even realizing it.

So go ahead, give this recipe a try, and see why it’s become one of my all-time favorites.

Red Wine Pot Roast

4.5 from 715 votes

A hearty and flavorful pot roast slow-cooked in red wine with vegetables. This dish is perfect for a comforting meal on a cold day.

Prep Time20 mins
Cook Time3 hours
Resting Time0 mins
Total Time3 hours 20 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Pot Roast

3 lb beef chuck roast
1 tsp salt
1 tsp black pepper
2 tbsp olive oil

For the Vegetables

1 large onion
2 carrots
2 celery stalks
4 cloves garlic

For the Sauce

1 bottle red wine
2 cups beef broth
2 tbsp tomato paste
1 tsp dried thyme
1 tsp dried rosemary

👨‍🍳Directions

1Preheat your oven to 325°F.
2Season the beef chuck roast with salt and black pepper on all sides.
3Heat olive oil in a Dutch oven over medium-high heat.
4Add the roast and sear until browned on all sides, about 5-7 minutes per side.
5Remove the roast from the Dutch oven and set it aside.
6In the same Dutch oven, add the chopped onion, carrots, and celery.
7Cook until the vegetables begin to soften, about 5 minutes.
8Add the minced garlic and cook for an additional 1 minute, until fragrant.
9Deglaze the Dutch oven with red wine, scraping up any browned bits from the bottom.
10Add the beef broth, tomato paste, thyme, and rosemary.
11Stir to combine.
12Return the roast to the Dutch oven, spooning the vegetable mixture over the top.
13Cover the Dutch oven and place it in the preheated oven.
14Cook for 2.
5 to 3 hours, until the roast is tender and easily pulls apart with a fork.
15Remove the pot roast from the oven.
16Let it rest for 10 minutes before slicing.
17Serve the roast with the cooked vegetables and spoon the sauce from the Dutch oven over the top.

🔧Equipment

Dutch oven
Spoon
Kitchen knife
Cutting board

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 12g💛Saturated Fat: 5g❤️Cholesterol: 30mg🧂Sodium: 600mg🌾Total Carbs: 45g🥦Dietary Fiber: 3g🍬Sugars: 5g🥩Protein: 15g

This red wine pot roast recipe is truly a game-changer. Not only is it deliciously easy to make, but it’s also packed with nutrients and can be easily customized to suit your tastes.

Whether you’re serving it at a big family gathering or just want a comforting meal for yourself, this recipe is sure to please. And don’t forget – leftovers are just as tasty when reheated and served over mashed potatoes or egg noodles.

❓ Frequently Asked Questions About Red Wine Pot Roast

Q: What kind of red wine is best for this recipe?

For this recipe, I recommend using a full-bodied red wine with moderate tannins. A Cabernet Sauvignon or Syrah works well, but feel free to experiment with other varieties to find your favorite.

Q: Can I use beef broth instead of red wine?

While beef broth can add flavor to the pot roast, using red wine is what gives this dish its signature taste. If you don’t have red wine on hand or prefer not to use it, you can substitute with beef broth, but keep in mind it won’t be the same.

Q: How long can I store leftover pot roast?

You can store leftover pot roast in an airtight container in the fridge for up to 3 days or freeze it for up to 2 months. When reheating, make sure to cook it until it reaches an internal temperature of 165°F (74°C) to ensure food safety.

Q: Can I make this recipe in a slow cooker?

Yes! Simply brown the beef in a skillet before transferring everything to your slow cooker. Cook on low for 8-10 hours or high for 4-6 hours.

Q: What if I don’t have any fresh herbs like thyme or rosemary?

No worries! You can omit the fresh herbs or substitute with dried ones if that’s what you have on hand.

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