Scrumptious Port-Wine Pot Roast Recipe for Meat Lovers

Hear ye, hear ye! Lend your ears to a recipe that will tantalize your taste buds and satisfy your stomach. I present to thee the Port-Wine Pot Roast recipe, fit for a king or queen.

As a practitioner of the culinary arts, I have discovered the secret to creating tender, juicy, and flavorful roast beef. A dish like this can bring families together or impress guests at dinner parties. The magic lies in using port wine as an ingredient in the recipe. The rich and bold flavors of the port wine bring out the best in the pot roast while adding depth to its taste.

This recipe will teach you how to cook a delectable pot roast that is easy and straightforward but still elegant enough to serve on special occasions. Whether you are an experienced cook or just starting out, you will enjoy preparing this dish because it is hassle-free and requires little preparation time.

So roll up thine sleeves, sharpen thy knives, and let’s get into the meat of the matter!

Why You’ll Love This Recipe

Port-Wine Pot Roast
Port-Wine Pot Roast

O friends, gather round, for I have an exquisite recipe that will surely tantalize your taste buds and delight your senses! This is no ordinary pot roast, nay, it is a port-wine infused marvel that will make you question all other roast recipes you’ve ever tried.

What makes this recipe so special, thou might ask? Well, let me tell thee. The ingredients are simple enough – beef chuck roast, onions, garlic, dried thyme and oregano, tomato sauce and Worcestershire sauce. But the magic happens when thou addst the star of this dish – a cup of rich and flavorful port wine.

The quick-cooking tapioca adds another layer of richness to the wine sauce, making it the perfect complement to the tender and juicy beef. Every bite is guaranteed to melt in your mouth like butter on a hot summer’s day.

But that’s not all – this port-wine pot roast recipe is versatile enough to be adapted to suit any occasion! Whether thou art hosting a grand feast fit for kings or simply craving some comfort food on a cozy evening at home, this recipe will deliver the scrumptiousness every time.

So gather thy ingredients and get thee to thy kitchen post-haste! I promise thee, this port-wine pot roast will quickly become thy go-to dish for any and every occasion. Thy stomach shall thank thee for indulging in such a divine culinary experience.

Ingredient List

 This port-wine pot roast is the ultimate comfort food.
This port-wine pot roast is the ultimate comfort food.

Before we start cooking our Port-Wine Pot Roast Recipe, let us check out what we need in our kitchen. Here is the complete list of the ingredients for this wine-braised beef dish.

Main Ingredients:

  • 3 lb beef chuck roast
  • Salt (1 tsp)
  • Ground black pepper (2 tsp)
  • 2 cups chopped onion
  • 4 garlic cloves, minced
  • 8 oz quick-cooking tapioca
  • 1 can tomato sauce (8 oz)
  • 1 cup port wine
  • 1 cup red wine
  • 1 tbsp Worcestershire sauce
  • 2 tsp dried oregano
  • 2 tsp dried thyme

Wine-Mushroom Pot Roast Ingredients:

  • 4 cups sliced mushrooms
  • 4 cloves garlic, minced
  • Salt and pepper to taste
  • Olive oil (2 tbsp)
  • 1/4 cup all-purpose flour

Wine-Braised Beef Recipe with Bourbon and Dried Plums:

  • Chuck roast (2 lbs)
  • Salt and pepper to taste
  • Vegetable oil (1-2 tbsp)
  • Onion, chopped (1 cup)
  • Carrots, peeled and chopped (1 cup)
  • Celery stalks, chopped (1 cup)
  • Garlic, minced (3-4 cloves)
  • Red wine (2 cups)
  • Beef broth (1 cup)
  • Dried plums or prunes (1/2 cup)

Other Equipment:

Make sure to keep these items ready as well,
Dutch Oven
Kitchen twine
Mixing bowl

Now that we have everything prepared let’s move on to the next section which is the recipe how-to.

The Recipe How-To

 Let the aroma of slow-cooked beef fill your kitchen with coziness.
Let the aroma of slow-cooked beef fill your kitchen with coziness.

Now that we have gathered all the ingredients for our Port-Wine Pot Roast Recipe, it’s time to get cooking! Here are the steps for making a tender, juicy, and flavorful pot roast.

Step 1: Preheat and Prep

Preheat your oven to 325°F.
Season a 4-pound beef chuck roast with salt (1 tsp) and ground black pepper (2 tsp) on both sides. Heat up a dutch oven over medium-high heat, and add 2 tbsp of vegetable oil. Sear the beef for 3-4 minutes on each side or until browned.

Step 2: Saute the Vegetables

Remove the beef from the dutch oven, add another tablespoon of oil, then saute 2 cups chopped onions for 3-5 minutes or until soft. Add 3 minced garlic cloves, 1 teaspoon each of dried oregano and dried thyme, and saute for another minute.

Step 3: Add Liquids and Thickeners

Pour in 1 cup port wine and stir well to scrape bottom bits off the bottom of the pan. Add in a can of tomato sauce, 1 tablespoon of Worcestershire sauce, 2 tablespoons of quick-cooking tapioca, and bring everything to a boil. Be sure to whisk frequently to avoid any lumps.

Step 4: Cook Pot Roast

Add back in seared beef chuck roast into the dutch oven along with any juice accumulated during searing, as well as a pound of pitted dried plums. Pour in up to half cup more of port wine or red wine so that liquid covers at least a third to halfway up beef sides but definitely does not completely envelop it. Then, put the lid on and let it cook in the oven for 3-4 hours or until the beef is tender and juicy.

Step 5: Serve

Once completed, let the roast sit for about 15 minutes before slicing. Serve with a generous amount of sauce and braised vegetables.

There you have it! Our delicious Port-Wine Pot Roast Recipe. Enjoy experimenting with different ingredients and trying new variations to make this wine pot roast even more flavorful.

Substitutions and Variations

 A delicious and hearty meal that will leave your mouth watering.
A delicious and hearty meal that will leave your mouth watering.

Hark! Thou may vary the ingredients of this recipe to thine own preferences or occasion.

If thou cannot partake in port wine, fear not, for thou may use red wine as a substitute. Simply replace the suggested amount of port wine with an equal amount of red wine. However, do note that it may alter the taste and depth of the dish ever so slightly.

Another substitution thou may make is the use of beef tenderloin in place of chuck roast. The tenderloin will yield a more delicate and buttery cut of meat, but it can be much more expensive. If thou hast a lavish budget, then this should be a favorable variation.

To make a mushroom and wine pot roast, add sliced mushrooms to the pot when browning the chuck roast. Sauté them until they have released all their water, and then add in thine chosen wine (port or red) to simmer with the beef.

Aside from these substitutions, thou may also choose to experiment with different flavor profiles by adding different spices and herbs that are complementary to the dish. For instance, thou may add chopped fresh rosemary or parsley along with dried oregano and thyme to enhance its herbal notes.

With these substitutions and variations on hand, thou art now equipped to create a variation that is perfect for thy palate or event that requires thy dish.

Serving and Pairing

 The secret ingredient? A bold and fruity bottle of port wine.
The secret ingredient? A bold and fruity bottle of port wine.

Hear ye, all lovers of hearty and fulfilling dishes! This Port-Wine Pot Roast recipe is undoubtedly a feast for the senses, and what better way to enjoy it than by pairing it with the perfect side dishes and wine?

To get things started, let us first focus on the wine pairing. As we all know, Port wine is a key ingredient in this recipe, which makes it only reasonable to choose it as our recommended pairing. The richness of this fortified wine complements the savory flavors of the pot roast beautifully. However, if you prefer something lighter, you may opt for a full-bodied red wine like Cabernet Sauvignon or Merlot. These wines have enough tannins to cut through the richness of the dish, making every bite more enjoyable.

Now let’s talk about serving suggestions! Since this pot roast is dripping with succulent juices and flavor, you can make the most out of it by serving it over mashed potatoes or creamy polenta. These sides will soak up all those delicious liquids and create a flavor explosion in every spoonful.

If you’re in the mood for something fresh to balance out the rich pot roast, we recommend adding a fresh salad like arugula or kale with tangy dressing on top. The leafy greens will add texture and freshness to your meal while cutting through any rich flavors.

In summary, pair this Port-Wine Pot Roast with a glass of Port wine or full-bodied red wine to elevate your dining experience truly. Serve alongside some hearty sides like mashed potatoes or creamy polenta with a crisp salad on the side to achieve a well-balanced meal that will fill both your stomach and taste buds with joy.

Make-Ahead, Storing and Reheating

 Barely any effort is needed to create this melt-in-your-mouth pot roast.
Barely any effort is needed to create this melt-in-your-mouth pot roast.

If you’re planning on hosting a dinner party or entertaining some guests for dinner, then the port-wine pot roast recipe is perfect for you as it can be made ahead of time. This is also a great recipe for meal prep during busy weekdays – you just need to reheat for a quick and delicious dinner.

To make ahead: Prepare the pot roast according to the recipe instructions, cool it down, then store it in an airtight container in the refrigerator for up to 3 days or freeze it for up to 3 months. When you’re ready to serve, reheat it in the oven on low heat or on the cooktop on medium heat with a little bit of extra beef broth and red wine or port wine sauce.

To store leftovers: The port-wine pot roast can be stored in an airtight container in the refrigerator for up to 4 days. The sauce will thicken as it sits but don’t worry as reheating will thin out the sauce.

To reheat: If reheating from cold we recommend preheated oven set at 275ºF, remove lid and slowly warm pot roast through until heated allr way through out. Avoid overcooking as this could dry out the meat. Alternatively, you can reheat chopped Chuck Roast and Port-Wine Mushroom Sauce over low heat in a saute pan on your stove top or microwave individually by covering and microwaving at 30-second intervals stirring well between each until heated through.

The port-wine pot roast is even more flavorful after being refrigerated overnight! Make sure you deglaze the pan with a little bit of beef broth to revive any dried-out areas while reheating – this will ensure that your dish remains tender and juicy. Enjoy!

Tips for Perfect Results

 Perfect for a special occasion, or just to treat yourself to a fancy home-cooked meal.
Perfect for a special occasion, or just to treat yourself to a fancy home-cooked meal.

When cooking a pot roast, the goal is to achieve a tender and juicy piece of meat that falls apart with each bite. Here are some tips to ensure that your port-wine pot roast comes out perfectly.

Firstly, preheat your oven to 325 degrees F (165 degrees C). This allows your pot roast to cook evenly and thoroughly.

Secondly, season your beef chuck roast well with salt (1 tsp) and ground black pepper (2 tsp). Be generous with the seasoning because it adds flavor to the meat.

Thirdly, sear the meat in a heavy skillet or Dutch oven over high heat. This creates a flavorful crust on the outside of the beef chuck roast, which adds dimension to the dish. Heat vegetable oil or olive oil in the skillet or Dutch oven before adding the beef.

Fourthly, use quick-cooking tapioca as a thickener for your port wine sauce. It dissolves easily and makes for a silky sauce that complements the meat perfectly.

Fifthly, choose quality ingredients for optimal taste. Use tomatoes sauce, port wine, and Worcestershire sauce of good quality.

Lastly, do not lift the lid of your pot while cooking; leaving it tightly sealed allows steam to build up inside and enhances tenderness.

By following these simple tips, you can guarantee that you will have a delicious and tender port-wine pot roast every time!


Now that we have gone through the specifics of this wonderful recipe, it’s time to address any lingering questions or concerns you may have. Here in the FAQ section, I will answer some common queries and provide additional tips to help you achieve the perfect wine pot roast. So, let’s dive in and get cooking!

What wine is best for cooking pot roast?

A scrumptious dry red wine such as a Merlot or Cabernet Sauvignon can serve a dual purpose in enhancing the taste of your pot roast and complementing the dinner when savored as a glass alongside the meal.

What makes the most tender pot roast?

One of the best methods to attain a succulent and moist pot roast is through braising. This approach involves cooking the meat in a covered pot with a small quantity of liquid over low heat. If you opt to prepare your roast on the stove, you have the freedom to add various herbs, vegetables, potatoes, and braising liquids to personalize the recipe.

Does wine cook out of pot roast?

It has been confirmed by a study conducted by the U.S. Department of Agriculture’s Nutrient Data lab that while cooking with alcohol, the longer the cooking time, the more alcohol will evaporate. However, it takes approximately three hours of cooking time to completely evaporate all the alcohol. The same study also indicates that food that has been simmered or baked in alcohol for about 15 minutes will still contain roughly 40 percent of the alcohol.

What makes the best pot roast meat?

For a delectable pot roast, our go-to option is a boneless chuck roast. This cut originates from the shoulder, located just above the short rib. Although it is a reasonably-priced choice, it tends to be tougher compared to cuts from the front of the animal, such as sirloin or short loin. The boneless chuck roast’s abundant marbling, however, provides exceptional tenderness and juiciness when braised.

Bottom Line

In conclusion, this Port-Wine Pot Roast recipe is just what you need to impress your guests or treat yourself to a delicious, warm meal. The tender and juicy beef chuck roast cooked in a flavorful wine and mushroom sauce is sure to be a hit at any gathering. This recipe can also easily be adapted to different cooking methods such as the instant pot or slow cooker.

The ingredients in this recipe, including the port wine, garlic, onion, and tomato sauce, all work together to create a mouthwatering flavor that will have everyone coming back for seconds. And don’t forget about the dried oregano, thyme, and Worcestershire sauce that add even more depth of flavor.

But what really makes this recipe stand out is its versatility. You can pair it with a variety of sides such as potatoes, carrots, or green beans. And if you have any leftovers, you can easily store and reheat them for another delicious meal later on.

So what are you waiting for? Get started on this amazing Port-Wine Pot Roast recipe today and experience the irresistible flavors for yourself. Whether you’re hosting a dinner party or simply looking to treat yourself, you won’t regret making this dish.

Port-Wine Pot Roast

Port-Wine Pot Roast Recipe

The port wine adds a different flavor to this beef roast. Great served with mashed potatoes and garlic green beans.
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Prep Time 5 mins
Cook Time 10 hrs
Course Main Course
Cuisine French
Calories 299.2 kcal


  • 3 lbs beef chuck roast
  • 1/2 cup chopped onion
  • 1/2 cup port wine or 1/2 cup apple juice
  • 1 (8 ounce) can tomato sauce
  • 3 tablespoons quick-cooking tapioca
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon crushed dried thyme
  • 1 teaspoon crushed dried oregano
  • 2 cloves minced garlic
  • 4 cups hot cooked noodles


  • Trim fat from pot roast.
  • If necessary, cut roast to fit into a 3 1/2 or 4 quart slow cooker.
  • Place meat in slow cooker.
  • In a small bowl, combine all other ingredients.
  • Cook on Low for 8 to 10 hours or High for 4 to 5 hours.
  • Place beef on warm platter.
  • Cover with aluminum foil and place in preheat 200 degree oven to keep warm while preparing gravy.
  • Skim fat from gravy.
  • If you want to thicken it, add 2 Tablespoons of water and cornstarch together; blend well.
  • Turn crockpot to high and add cornstarch mixture.
  • Serve over sliced beef.

Add Your Own Notes


Serving: 201gCalories: 299.2kcalCarbohydrates: 20.6gProtein: 31.4gFat: 9gSaturated Fat: 3.9gCholesterol: 102.6mgSodium: 277.2mgFiber: 1.1gSugar: 6.2g
Keyword Meat, Weeknight
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