Red Wine Braised Pot Roast

🕒 Prep: 15 min
🔥 Cook: 4 hours
🍽 Serves: 6
★★★★★
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There's something deeply comforting about a pot roast, especially one that's been braised in red wine. This Red Wine Braised Pot Roast is a perfect blend of rich flavors, tender meat, and hearty vegetables, making it a classic dish that's suitable for any cozy family dinner or special occasion.

Ingredients for Red Wine Braised Pot Roast

Beef chuck roast is the star of this dish, known for its marbling and flavor, making it ideal for slow cooking. Olive oil is used to sear the meat, locking in juices and adding flavor. Onion and garlic provide a savory base, while beef broth and red wine create a rich, flavorful braising liquid. Tomato paste adds depth and a hint of sweetness, and Worcestershire sauce enhances the umami. The carrots and potatoes absorb the delicious juices and serve as hearty sides. Fresh rosemary and thyme infuse the dish with aromatic notes. Finally, salt and pepper are essential for seasoning.

Tips & Tricks

  • If the gravy is too thin, remove the roast and vegetables, then reduce the liquid on the stovetop.
  • Use a good quality red wine — it doesn’t have to be expensive, but it should be one you’d enjoy drinking.
  • For a healthier version, trim excess fat from the roast before searing.

Serving Suggestions

This pot roast pairs beautifully with a simple green salad tossed in a light vinaigrette. For a more indulgent meal, serve with crusty bread to soak up the flavorful juices. A glass of the same red wine used in cooking makes for a perfect accompaniment.

Frequently Asked Questions

Can I use a different cut of beef?
Yes, a brisket or bottom round roast can work, but chuck roast is preferred for its marbling.
What can I substitute for red wine?
You can use extra beef broth with a splash of red wine vinegar for acidity.
How do I store leftovers?
Store in an airtight container in the fridge for up to 3 days, or freeze for up to 3 months.

Red Wine Braised Pot Roast Recipe Walkthrough

First, preheat your oven to 325°F (163°C). This low, slow cooking temperature is key to achieving tender, flavorful meat. While the oven heats, generously season your beef chuck roast with salt and pepper. This simple step is crucial for building flavor.

Next, heat olive oil in a large Dutch oven over medium-high heat. Once the oil is shimmering, sear the roast on all sides until it's beautifully browned. This caramelization locks in flavor and creates a delicious crust. Once seared, remove the roast and set it aside.

In the same pot, add the sliced onion. Cook for 3-4 minutes until the onion is translucent, releasing its sweetness. Add the minced garlic and stir for another minute, allowing its aroma to bloom.

Now, it's time to build the braising liquid. Stir in the beef broth, red wine, tomato paste, and Worcestershire sauce. Bring this mixture to a simmer, letting all the flavors mingle and deepen.

Return the seared roast to the pot, nestling it comfortably. Add the carrots and potatoes around the meat. Top everything with the sprigs of rosemary and thyme for a fragrant finish.

Cover the Dutch oven and place it in your preheated oven. Allow the pot roast to cook for 3-4 hours, or until the meat is tender and falling apart. This is when the magic happens, as the low heat and time transform the beef into something truly special.

Once cooked, remove the pot from the oven and let it rest for about 10 minutes. This ensures the juices redistribute, keeping the meat juicy when you serve it.

Why You'll Love This Recipe

  • The red wine adds a depth of flavor that's simply exquisite.
  • A true one-pot meal that minimizes cleanup.
  • The long, slow braise ensures the meat is melt-in-your-mouth tender.
  • Perfect for leftovers — if there are any!

Ingredients

4 lbs beef chuck roast
2 tbsp olive oil
1 large onion, sliced
4 cloves garlic, minced
2 cups beef broth
1 cup red wine
2 tbsp tomato paste
2 tbsp Worcestershire sauce
5 carrots, peeled and cut into chunks
4 potatoes, quartered
2 sprigs fresh rosemary
2 sprigs fresh thyme
Salt and pepper to taste

Step-by-step Instructions

1. Preheat your oven to 325°F (163°C).
2. Season the beef chuck roast generously with salt and pepper.
3. In a large Dutch oven, heat olive oil over medium-high heat. Sear the roast on all sides until browned.
4. Remove the roast and set aside. In the same pot, add sliced onion and cook for 3-4 minutes until translucent.
5. Add minced garlic and cook for an additional minute.
6. Stir in beef broth, red wine, tomato paste, and Worcestershire sauce. Bring to a simmer.
7. Return the roast to the pot, adding carrots and potatoes around it. Top with rosemary and thyme sprigs.
8. Cover the pot and place in the preheated oven. Cook for 3-4 hours, or until the meat is tender and falling apart.
9. Remove from oven, let it rest for 10 minutes, then serve.

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