When the winter wind starts to howl, nothing beats a warm, home-cooked meal. This red wine pot roast is the cozy hug your family needs tonight. It fills your home with the most incredible, savory aroma.
You deserve a dinner that feels special but stays simple to make. This recipe delivers tender, melt-in-your-mouth beef with very little effort. It is the perfect way to slow down and enjoy a quiet evening.
Why This Recipe Is a Winner
This dish is a total lifesaver for busy families wanting high-protein meals. You only need one large pot for the entire process. This means minimal cleanup after a satisfying family dinner.
The red wine creates a deep, rich sauce that tastes like a restaurant meal. It is a budget-friendly way to turn a simple roast into something elegant. Your holiday guests will absolutely love the hearty flavors.
Simple Cooking Steps
Don’t let the long cook time intimidate you at all. Most of the work happens while the roast is tucked away in the oven. You just need to sear the meat and toss in the vegetables.
Even if you are a beginner, you can master this roast easily. The oven does all the heavy lifting for you. You will have perfectly cooked vegetables and juicy beef every single time.
Ingredients You’ll Need
This recipe uses simple, wholesome ingredients you likely have in your pantry right now.
- 3 lbs beef chuck roast
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 2 cups dry red wine
- 2 cups beef bone broth
- 1 tablespoon tomato paste
- 4 cloves garlic, minced
- 1 large onion, quartered
- 1 lb carrots, cut into 2-inch chunks
- 1 lb potatoes, halved
- 2 sprigs fresh rosemary
- 3 sprigs fresh thyme
Step-by-Step Directions
- Preheat your oven to 325 degrees Fahrenheit.
- Season the chuck roast thoroughly with salt and pepper on all sides.
- Heat olive oil in a large Dutch oven over medium-high heat.
- Sear the beef until deeply browned on all sides, about 5 minutes per side. Remove beef and set aside.
- Add onions and garlic to the pot, sautéing for 3 minutes until softened.
- Stir in tomato paste and cook for 1 minute to caramelize.
- Deglaze the pot with red wine, scraping the bottom to release fond.
- Add beef broth, rosemary, and thyme. Return the beef to the pot.
- Cover with a tight-fitting lid and transfer to the oven for 2 hours.
- Add carrots and potatoes to the pot.
- Cover and continue cooking for an additional 2 hours until beef is fork-tender.
- Remove herbs and serve roast with vegetables and reduced braising liquid.
Best Ways to Enjoy It
Serve this roast warm in deep bowls to catch all that rich gravy. I love pairing it with a side of crusty bread. Use the bread to soak up every last drop of the red wine sauce.
For a special date night, light a candle and pour a glass of wine. It feels like a fancy bistro meal right in your own kitchen. Your family will keep coming back for seconds.
How to Store Leftovers
Leftovers taste even better the next day as the flavors meld together. Store them in an airtight container in the fridge for up to four days. You can also freeze the beef and liquid for a quick future meal.
Reheat gently on the stove over low heat to keep the beef tender. Add a splash of broth if the sauce has thickened too much. This makes for a wonderful weekday lunch at the office.
Tips for Best Results
- Do not skip the searing step for the best flavor.
- Use a wine you would actually enjoy drinking with dinner.
- Make sure your lid fits tightly to keep the moisture inside.
- Cut your vegetables into large chunks so they don’t get mushy.
- Let the meat rest for ten minutes before you start slicing.
- Try adding a splash of balsamic vinegar for extra brightness.
Ways to Switch It Up
- Swap potatoes for parsnips or turnips for a seasonal twist.
- Use alcohol-free red wine or extra broth if you prefer.
- Add a pinch of red pepper flakes for a little heat.
Common Questions
What is the best wine for pot roast?
A dry red like Cabernet Sauvignon or Merlot works perfectly. These wines hold up well during the long cooking process.
Can I make this in a slow cooker?
Yes, you can sear the meat first then cook on low for 8 hours. Add the vegetables halfway through for the best texture.
I hope this hearty roast brings a little extra warmth to your table this winter. It is truly a labor of love that your family will appreciate. Happy cooking!
— Katie Wood
Ingredients
- 3 lbs beef chuck roast
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 2 cups dry red wine
- 2 cups beef bone broth
- 1 tablespoon tomato paste
- 4 cloves garlic , minced
- 1 large onion , quartered
- 1 lb carrots , cut into 2-inch chunks
- 1 lb potatoes , halved
- 2 sprigs fresh rosemary
- 3 sprigs fresh thyme
Instructions
- Preheat oven to 325 degrees Fahrenheit.
- Season the chuck roast thoroughly with salt and pepper on all sides.
- Heat olive oil in a large Dutch oven over medium-high heat.
- Sear the beef until deeply browned on all sides, approximately 5 minutes per side. Remove beef and set aside.
- Add onions and garlic to the pot, sautéing for 3 minutes until softened.
- Stir in tomato paste and cook for 1 minute to caramelize.
- Deglaze the pot with red wine, scraping the bottom to release fond.
- Add beef broth, rosemary, and thyme. Return the beef to the pot.
- Cover with a tight-fitting lid and transfer to the oven for 2 hours.
- Add carrots and potatoes to the pot.
- Cover and continue cooking for an additional 2 hours until beef is fork-tender.
- Remove herbs and serve roast with vegetables and reduced braising liquid.
