Delicious Red-Wine Braised Pot Roast Recipe

If you’re a fan of comfort food, then this wine-braised pot roast recipe is calling your name. This dish is hearty, flavorful and luxurious– all at the same time. Whether you’re entertaining guests or treating your family to a delicious home-cooked meal, this wine pot roast will leave everyone feeling satisfied and happy.

What makes this red wine-braised pot roast recipe so special? It’s all about the flavors. The dry red wine infuses the meat with a deep and complex flavor that can only be achieved by slow cooking in a liquid bath. The melted onions, celery and carrots give it a lightly sweet aroma that’ll have your mouth watering before you’ve even taken your first bite. And let’s not forget the herbs- fresh thyme sprigs and bay leaf give the sauce an earthy depth that’s absolutely irresistible.

But what really sets this recipe apart is how easy it is to make. With just a few simple ingredients, you can achieve restaurant-quality results without breaking the bank or spending hours in the kitchen. Plus, it’s incredibly versatile- you can serve it over mashed potatoes or rice, or even shred the meat for sandwiches or salads.

So why not impress your loved ones with a delicious and impressive wine-braised pot roast? You won’t regret it!

Why You’ll Love This Recipe

Red-Wine Braised Pot Roast
Red-Wine Braised Pot Roast

If you have been on the lookout for a hearty and flavorsome meal that’s perfect for family dinners or even for entertaining guests, look no further than this red-wine braised pot roast recipe. Trust me, you’ll love it!

One of the best things about this recipe is that it’s incredibly easy to prepare. All you need is a few ingredients like boneless beef chuck roast, onions, celery ribs, carrots, garlic cloves, fresh thyme sprigs, dry red wine, beef broth, and some seasoning. Simply brown the beef in a dutch oven with olive oil and then braise it in a sauce made with red wine and beef broth for a few hours. The result is a juicy and tender meat infused with rich flavors that will have your taste buds singing.

But what really makes this dish stand out is the wine sauce. This dish is all about the deep, intense flavor of red wine that compliments the beef perfectly. You can use any full-bodied red wine like Cabernet Sauvignon or Zinfandel as the base of the sauce. As the beef cooks slowly in the wine sauce, it absorbs all the bold flavors of the wine which creates an irresistible aroma.

Furthermore, this recipe is incredibly versatile as well. You can make it your own by adding your favorite herbs or tweaking the ingredients to suit your taste buds. Serve it up with mashed potatoes or crusty bread to soak up all the delicious sauce.

In short, this dish is a complete package – easy to make, flavorful and endlessly customizable – What’s not to love? Give this recipe a try and treat your friends or family to a special meal that they won’t forget anytime soon!

Ingredient List

 A hearty pot roast simmering in red wine goodness.
A hearty pot roast simmering in red wine goodness.

Ingredients You’ll Need For This Red-Wine Braised Pot Roast Recipe

To make this succulent wine-braised pot roast, we will need the following ingredients:

  • 4 pounds boneless beef chuck roast

  • 1 tablespoon olive oil

  • 1 onion, chopped

  • 2 garlic cloves, minced

  • Freshly ground black pepper and salt

  • 2 celery ribs, cut into large pieces

  • 1 yellow onion, chopped

  • 3 carrots, cut into large pieces

  • 2 tablespoons cornstarch (optional)

  • 1 bay leaf

  • A few sprigs of fresh thyme

  • Pinch of ground cloves

  • 1 cup dry red wine (use a full-bodied variety like Cabernet Sauvignon or Zinfandel)

  • 2 cups beef broth

The combination of these ingredients will create a mouth-watering and flavorful pot roast that’s perfect for special occasions or cozy family dinners.

The Recipe How-To

 Sink your teeth into this flavor-packed dish.
Sink your teeth into this flavor-packed dish.

Now that we have all the ingredients ready, it’s time to start cooking our Red-Wine Braised Pot Roast. Preheat your oven to 300°F before you start cooking.

Step 1: Season the Beef Roast

To get started on this pot roast recipe, we’re going to season our beef roast generously with salt and freshly ground black pepper.

Step 2: Brown the Beef

Heat the olive oil over medium-high heat in a Dutch Oven or a large heavy-bottomed pot until hot but not smoking.

Now, add the beef and cook for about 4 minutes, until it’s browned on one side. Flip and repeat, adding more oil if needed, to brown each side of the roast.

Step 3: Cook the Vegetables

Once you’ve browned your beef, remove it from the pan and keep it aside.

In the same pot or dutch oven, add all the vegetables including onions, garlic cloves, celery ribs, and carrot. Cook for 8-10 minutes until they become rich golden-brown in color.

Step 4: Add Red Wine, Broth & Spices

When vegetables achieve that rich golden-brown color, turn your heat up to high and add red wine to deglaze your pan (use a wooden spoon to get any desired bits of meat or vegetables off). Gradually pour in your beef broth while continuing to stir. Add fresh thyme sprigs, bay leaf, ground cloves to the mixture.

Step 5: Add Beef Roast & Braise Red Wine

Now that you have seasoned beef roast browned & vegetables cooked in garlic and red wine sauce with spices. Nestle

the beef back into the pan along with any juices accumulated on the plate. Then put a lid on it.

Put everything in a hot oven preheated to 300F and relax for the next three hours.

When roasting time is over, remove your pot roast from the oven and pull the meat out of the pot. Put it on a plate by covering it with foil.

Step 6: Gravy Making

Check and adjust salt and pepper seasoning in the sauce to your taste.

Make a slurry mixture of equal parts cornstarch and cold water to thicken your sauce a little bit if you find it necessary.

Strain your wine sauce through a sieve into a large soup bowl or measuring jug.

Step 7: Serve

Carve the beef into thin slices and pour lots of red wine sauce on top of each slice! Pair this deliciously cooked Red-Wine Braised Pot Roast with creamy mashed potatoes and steamed vegetables.

Substitutions and Variations

 This melt-in-your-mouth pot roast will transport you to food heaven.
This melt-in-your-mouth pot roast will transport you to food heaven.

The best thing about this red-wine braised pot roast recipe is that it’s incredibly versatile. You can use different ingredients and adjust the recipe according to your preferences. Here are some substitutions and variations you can try:

1. Wine – What’s the best red wine to use? Full-bodied red wines like Cabernet Sauvignon or Zinfandel work well in this recipe. However, you can use any red wine you prefer or have on hand. Just avoid sweet wines or dessert wines.

2. Vegetables – You can switch up the vegetables in this recipe with whatever you have on hand or what you prefer. Try using parsnips, turnips or sweet potatoes instead of carrots or celery. Use leeks instead of onions or add mushrooms for extra umami flavor.

3. Meat – This recipe calls for boneless beef chuck roast, but you can also use beef short ribs or a rump roast. Alternatively, try it with pork shoulder for a tasty pork pot roast.

4. Cooking method – Aside from oven-braising, there are other methods you could use such as cooking in a pressure cooker or a crock-pot/slow-cooker.

5. Wine Sauce Reduction – You can thicken the wine sauce reduction by adding a bit of cornstarch slurry (cornstarch mixed with little water).

Whatever substitutions or variations you choose to make, be adventurous and make this dish your own!

Serving and Pairing

 The aroma of red wine and herbs will make your kitchen feel like a gourmet restaurant.
The aroma of red wine and herbs will make your kitchen feel like a gourmet restaurant.

Serving this delectable red-wine braised pot roast recipe is an experience in itself. The aroma of the dish fills the air as it is taken out of the oven. The roast is tender, succulent with a rich wine sauce that begs to be sopped up with crusty bread.

Pairing red wine with red meat is a match made in heaven. The full-bodied flavors of Cabernet Sauvignon or Zinfandel work best with this braised beef recipe. Choose a wine that has enough structure and a tannin backbone to stand up to the hearty flavors of the dish.

For sides, try serving some creamy mashed potatoes or buttery polenta to complement the richness of the wine-braised beef.

If you want to make it a more elaborate meal, add some roasted root vegetables like carrots, onions, and celery. This will give a nice contrast to the tenderness of the roast.

The finished dish offers depth and complexity, making it an ideal choice for any special occasion or comfort meal with family and friends. Salt and freshly ground pepper can be added as per your taste to serve hot.

So why not enjoy a delicious pot of wine-braised beef chuck roast after a long day at work – it’s a perfect end-of-the-day comfort food!

Make-Ahead, Storing and Reheating

 Don't be afraid to get a little messy with this finger-licking good dish.
Don’t be afraid to get a little messy with this finger-licking good dish.

Let’s face it, sometimes we don’t have the luxury of time to make a pot roast from scratch right before dinner. Fortunately, this red-wine braised pot roast recipe is perfect for making ahead of time and reheating when you’re ready to eat.

To make ahead of time, simply cook the pot roast as instructed in the recipe. Once the pot roast has finished cooking, let it cool completely before storing it. You can store the pot roast in an airtight container or wrap it tightly with plastic wrap, and then cover it with aluminum foil or a lid. The pot roast can then be refrigerated for up to three days or frozen for up to three months.

When you’re ready to reheat, thaw the frozen pot roast in the refrigerator overnight if needed. To reheat, preheat your oven to 350 degrees Fahrenheit and place the pot roast in an oven-safe dish. Cover the dish with aluminum foil and bake for 30 minutes, or until heated through. Alternatively, you can reheat individual portions in the microwave on a microwave-safe plate for 1-2 minutes depending on the portion size.

It’s important to note that this recipe makes a lot of delicious red wine sauce that you will not want to waste. You can keep any remaining sauce in an airtight container or jar for up to three days in the refrigerator or other freezer-safe containers if freezing is preferred.

Overall, this red-wine braised pot roast is perfect for making ahead and reheating. With some careful storage and reheating techniques, your next meal will be just as delicious as when you originally served it.

Tips for Perfect Results

 The perfect meal for a cozy night in or a special occasion.
The perfect meal for a cozy night in or a special occasion.

Braising is a cooking technique that requires patience and attention to detail. Here are some tips that will help you achieve the best results possible when making this red wine braised pot roast recipe.

First, make sure to season your beef chuck roast generously with salt and freshly ground pepper before you start cooking it. This will enhance the flavor of the meat and help it develop a nice crust when you sear it.

Second, use a heavy-bottomed Dutch oven or cast-iron pot to braise your meat. These pots distribute heat evenly and are great at retaining heat, which is important for this slow-cooking method.

Third, don’t skimp on the wine. A full-bodied red wine like Cabernet Sauvignon or Zinfandel will give your dish a richer flavor and color. You’ll need one cup of wine for this recipe, but don’t be afraid to pour yourself a glass (or two) to enjoy while you cook!

Fourth, use cornstarch to thicken the sauce if necessary. Sometimes the sauce doesn’t thicken enough on its own, especially if your pot roast is leaner. Mix one tablespoon of cornstarch with one tablespoon of cold water until it dissolves, then stir it into the sauce during the last 20-30 minutes of cooking.

Fifth, let the pot roast rest for at least 10 minutes before slicing it. This will allow the juices to redistribute throughout the meat and ensure that each bite is tender and moist.

Finally, serve the pot roast with hearty sides like mashed potatoes, roasted vegetables or crusty bread to soak up all that delicious wine sauce. Enjoy!


As a sommelier, I often get asked about the perfect pairing for a red-wine-braised pot roast recipe. In this section, I have answered some frequently asked questions to help you achieve perfect results and enjoy delicious meals with your loved ones. So, if you want to make the most out of this recipe, keep on reading.

What is the best red wine to cook with pot roast?

When it comes to picking a red wine that’s a perfect match for pot roast, it’s best to opt for dry and full-bodied varieties. Among the top contenders are Cabernet Sauvignon, Zinfandel, and Syrah, which are guaranteed to create a rich and flavorful sauce. Some people might find Merlot a tad too sweet, but its full-bodied nature makes it a safe choice to pair with beef dishes.

What is the best red wine to braise beef in?

When it comes to pairing wine with red wine braised beef, a full-bodied and bold wine such as Cabernet Sauvignon or Zinfandel would be a great choice. For those who prefer a lighter wine, Pinot Noir could be a good option to consider.

Can you braise in red wine?

When it comes to braising, the perfect combination of wine and stock can make a world of difference. For beef and pork dishes, a deep, robust red wine creates a delicious result. If you’re preparing the classic French dish, coq au vin, don’t hesitate to reach for a similar red wine. Switch to a light, crisp white wine to deliver an excellent flavor to your perfectly braised chicken dishes or fish stews. I suggest adding the liquid after putting the protein in the pot for the best results.

Why do you braise with red wine?

There’s something special about the way beef cooks when it’s braised in red wine. The meat becomes incredibly tender and turns into a delicious masterpiece that you’ll want to savor for hours. Even better, the long braise allows you to take a break from the kitchen while everything cooks itself up to perfection in the oven. It’s the perfect dish for a cozy night in.

Bottom Line

In conclusion, this red-wine braised pot roast recipe is the ultimate comfort food for any winter day. Not only is it easy to make and packed with flavor, but it can also be served with a variety of sides to make a complete meal. The wine-braised beef gives the dish a rich and deep taste that is enhanced with the additional herbs and spices.

When it comes to pairing, a full-bodied wine such as Cabernet Sauvignon or Zinfandel is the best option to complement this dish. The bold flavors of the wine will match well with the richness of the pot roast and create a perfect balance. Additionally, the leftover red wine can be used to create a delicious sauce that can be served alongside the roast.

Whether you are celebrating a special occasion or simply craving some hearty comfort food, this red-wine braised pot roast recipe is sure to impress your family and friends. Don’t hesitate to give it a try – your taste buds will thank you!

Red-Wine Braised Pot Roast

Red-Wine Braised Pot Roast Recipe

In 'The French Slow Cooker' by Michele Scicolone
No ratings yet
Prep Time 30 mins
Cook Time 10 mins
Course Main Course
Cuisine American
Calories 434 kcal


  • 4 lbs boneless beef chuck roast (rump or bottom round)
  • salt
  • fresh ground pepper
  • 2 tablespoons olive oil
  • 3 large carrots, peeled and chopped
  • 2 medium onions, chopped
  • 2 celery ribs, chopped
  • 2 garlic cloves, chopped
  • 2 fresh thyme sprigs
  • 1 bay leaf
  • ground cloves, a pinch
  • 2 cups dry red wine
  • 2 cups beef broth (homemade or store-bought)
  • 2 tablespoons cornstarch, blended with 1/4 cup cool water


  • Pat the meat dry with paper towels.
  • Sprinkle it with salt and pepper to taste.
  • In a large skillet, heat the oil over med-high heat.
  • Add the beef and cook until nicely browned on all sides, about 15 minutes.
  • Scatter the carrots, onions, celery, garlic, herbs, and cloves in a large slow cooker.
  • Place the beef on top.
  • Pour the wine into the skillet and cook, scraping the bottom of the pan, until the wine comes to a simmer.
  • Cook for 1 minute.
  • Pour the wine over the beef.
  • Add the broth to the slow cooker and season with salt and pepper to taste.
  • Cover and cook on low for 8-10 hours, or until the beef is tender when pierced with a fork.
  • Remove the beef to a platter and cover to keep warm.
  • Skim off the fat from the pan juices.
  • To thicken the sauce, strain the cooking liquid into a saucepan and discard the solids.
  • Bring the liquid to a simmer.
  • Add the cornstarch mixture and cook, stirring, until smooth and slightly thickened, about 2 minutes.
  • Taste for seasoning.
  • Slice the beef, spoon on the sauce, and serve.

Add Your Own Notes


Serving: 416gCalories: 434kcalCarbohydrates: 9.8gProtein: 49.3gFat: 17.4gSaturated Fat: 6.8gCholesterol: 149.7mgSodium: 437.4mgFiber: 1.4gSugar: 3g
Keyword < 60 Mins, European, Meat, Roast Beef
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