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Cozy meals calling your name? This red wine pot roast is the ultimate comfort food. Packed with bold flavors and cooked low and slow to melt-in-your-mouth tender, it’s a one-pot wonder that’s perfect for chilly evenings.
As the days grow shorter and the air turns crisp, there’s nothing quite like a hearty, flavorful roast to bring comfort to the table. This pot roast is bursting with rich, savory flavors, layered with hints of red wine, fresh herbs, and aromatic vegetables. What truly sets it apart, though, is its incredible tenderness. As proven here (and in my Beef Birria Sliders), low and slow cooking can transform even the toughest cut of meat into a melt-in-your-mouth masterpiece. It’s like magic!
And guess what!? It’s all done in one pot (well…one Dutch oven). That means fewer dishes and more time to savor every delicious bite of this fabulous roast. So, what’re you waiting for? Go grab that hunk o’ meat from the butcher and get cooking!
Why This Red Wine Pot Roast Is Our Family’s Favorite
This pot roast is about to become your new favorite chilly day recipe. Here’s what makes it so special:
- Rich, satisfying flavors. This roast delivers a deeply savory flavor profile, bursting with the nuanced notes of red wine, fresh herbs, and aromatic veggies. It’s an incredibly cozy meal perfect as the days get colder.
- Melt-in-your-mouth texture. The meat itself is so incredibly tender, it practically melts in your mouth. There’s something amazing about how slow cooking turns humble ingredients (such as a tough chuck roast) into succulent culinary bliss.
- One-pot meal. I don’t know about you, but when I hear “one-pot meal,” I go nuts. Made from start to finish in one Dutch oven, this restaurant-quality pot roast makes cleanup SO easy!
Grab These Ingredients
Ready to get started? Head to the store and pick up the following ingredients. You’ll find the proper measurements in the recipe card below.
Roast
- Chuck roast – You’ll want a 3-4 pound roast for this recipe. Brisket or rump roast would also work.
- Beef bones – You can leave these out, but they add GREAT flavor to the braising liquid.
- Seasoning – I kept things simple with kosher salt and freshly ground pepper.
- Olive oil – Prefer avocado oil? Use that instead.
- Veggies – Carrots, celery, and yellow onion, all diced into 1/2″ pieces.
- Quartered yellow onion – In addition to the diced yellow onion, you’ll want to quarter a second onion to throw in with the roast. I love the way the onion softens and caramelizes in the oven!
- Garlic – I like smashing my garlic cloves. I find it’s the easiest way to release the flavor (plus, I like the rustic look).
- Tomato paste – Don’t have any? You can use tomato sauce instead. You’ll want to use ~1/3 cup and a tad less veggie broth.
- Dry red wine – I love a good Chianti for this recipe. If you want something deeper and bolder, a Cabernet Sauvignon would be great, too.
- Broth – I used a combo of beef broth and vegetable broth. You could use all vegetable broth (or all beef broth), though. Chicken broth would also work.
- Herbs – Fresh rosemary, fresh thyme, and dry bay leaves. Dried herbs will do the trick in a pinch. And feel free to use other herbs such as oregano, marjoram, and/or parsley.
Red Wine Reduction
- Reserved braising broth – The braising broth is just a fancy word for the cooking liquid found in the Dutch oven at the end of the roasting process. It’ll be extra flavorful if you include the bones in the recipe.
- Red wine – Ideally, use the same bottle you used for the roast.
- Butter – The butter should be cold. If it’s melted, it will separate, creating a greasy layer on top of the sauce. Using cold butter helps create a stable emulsion, adding richness, flavor, a smooth texture, and a glossy finish to the sauce.
How to Make a Red Wine Pot Roast (Step-by-Step)
Here’s a basic step-by-step look at how to make this cozy roast. See the recipe card below for more detailed instructions.
Prep and Sear the Roast
- Preheat the oven. Heat the oven to 300°F.
- Prep the meat. Trim the silver skin from the meat and pat it dry. Tie it up with kitchen twine and rub with salt and pepper.
- Sear. Heat olive oil in a large Dutch oven over medium-high heat. Sear the meat (and bones, if using) for 4-5 minutes per side (edges, too). Transfer the roast to a large plate.
Make The Braising Liquid & Cook the Roast
- Sauté. Add the carrots, celery, and onion to the Dutch oven and sauté for 5-6 mins. Add the garlic and sauté until fragrant. Stir in the tomato paste.
- Deglaze. Add the red wine and broths, stirring to scrape up the browned bits from the bottom of the pan. Bring to a boil.
- Load up the Dutch oven. Add the roast back into the pan, along with the bones, quartered onion, and herbs. Add more broth or wine if needed to ensure the meat is halfway submerged. Bring to a simmer, cover with a lid, and place in the pre-heated oven.
- Roast. Roast for 3.5-4 hours. Once done, transfer the meat to a platter. Discard bones if using.
- Strain. Drain the liquid from the veggies, extracting as much as possible. Discard the braising vegetables.
- Skim. Place a folded paper towel on top of the liquid to absorb the fat on the surface.
Make The Red Wine Reduction & Serve
- Make the reduction sauce. Place the Dutch oven over medium-high heat and add the braising liquid and wine. Bring to a boil, then to a low simmer, and cook for 5 minutes. Whisk in the butter.
- Assemble. Cut the twine from the roast and shred the roast into large chunks. Serve with the reduction sauce over buttered egg noodles or mashed potatoes.
Tips and Variation Ideas
Want to get this red wine pot roast right the first time? Here are some simple tips and tricks that’ll help you get there (and a couple of fun variations, too!):
- Prep the meat properly. It’s so important to take the time to trim and tie the meat! Trimming excess fat and sinew from the roast helps to prevent greasiness and ensure melt-in-your-mouth results. Tying the roast with twine will help it cook evenly and keep its shape.
- Don’t skip the sear. I mean it! Searing the meat locks in flavor and creates a delicious caramelized crust on the roast. It’s the key to adding depth and richness to this dish.
- Don’t overcook. And don’t undercook. A 3-4 pound roast should need ~3.5-5 hours in the oven (~1.25 hours per pound). Start checking yours around 3 hours. You’ll know it’s ready when you can easily shred it with a fork.
- Skim that fat. It might be tempting to skip the mildly unpleasant task of removing the fat from the top of the cooking liquid, but you’ll be sorry! Leaving the fat in can make this cozy meal feel overly greasy.
- Consider a different protein. Not a big red meat person? Swap the roast out for chicken thighs or pork butt. You may need to adjust the roasting time (shortening it a bit), but no need to let that deter you!
- Add extra veggies. Along with the quartered onion, feel free to add in some sautéed mushrooms, baby potatoes, and/or hunks of carrot! I’ll sometimes add them a bit later in the cooking process (~halfway through) so they don’t get too mushy.
- Make a gravy. Instead of the red wine reduction sauce, use the cooking liquid to make a fabulous gravy. How? Make a roux by melting butter in a saucepan and whisking in some flour. Then, whisk in the braising liquid. Whisk until thickened to your liking, and boom! Gravy’s served!
What Goes With Pot Roast?
The right sides can elevate any meal, and this red wine pot roast is no exception. Noodles are a classic pairing, whether you opt for simple, buttered noodles or my famous One-Pan Butter Parmesan Pasta. Potatoes are another great choice. Serve these Cheesy Boursin Mashed Potatoes or my rich, savory Scalloped Potatoes Au Gratin as a side, or serve the pot roast (and its juices) right over the top.
To balance the richness of this incredibly savory, heartwarming meal, add a lightly dressed green salad or some roasted vegetables. Carrots or asparagus would be ideal. Tie it all together with a bottle of your favorite bold red wine. I’d go with a Cabernet Sauvignon or a Petite Sirah.
How to Store and Reheat Extras
- Refrigerator. Once cool, seal any leftovers in an airtight container (you can pour the sauce over the top or store it in a separate container). This dish will keep in the fridge for up to 4 days.
- Freezer. Seal any fully cooled leftovers in an airtight, freezer-safe container. You can store them in the freezer for up to 3 months. Allow the roast to thaw in the fridge before reheating.
- To reheat. Transfer the leftover roast (along with the reduction sauce) to a baking dish. Cover it all with aluminum foil and bake at 325°F for 15 minutes or until heated through. You can also microwave individual portions in 30-second intervals until warm.
More Cozy Dinner Ideas
Looking for more comforting meals to cook up? Here are a few more hearty options to try:
- Easy Butter Chicken
- Marry Me Chicken Stuffed Shells
- Smothered Steak and Gravy
- One-Pan Italian Sausage Gnocchi
I hope you enjoyed this recipe for my Red Wine Pot Roast! I look forward to your questions and feedback below.
Please be sure to tag me @BadBatchBaking using hashtag #badbatchbaking if you made this recipe, and I will feature you on my story! Plus, I LOVE to see your baking accomplishments.
Red Wine Pot Roast
Equipment
- Dutch Oven for roasting in the oven
- Cotton Twine for wrapping the roast
Ingredients
Roast
- 3-4 lb chuck roast
- 4 beef bones optional for added flavor
- kosher salt
- freshly ground pepper
- 2-3 tbsp olive oil
- 2 medium carrots diced to ½”
- 2 celery stalks diced to ½” pieces
- 1 large yellow onion diced to ½”
- 1 large yellow onion quartered
- 2 tablespoons tomato paste
- 6 cloves garlic peeled and smashed
- 1-2 cups dry red wine
- 2/3 cup beef broth
- 2/3 cup vegetable broth
- 2 sprigs fresh rosemary
- 1 sprig fresh thyme
- 2 bay leaves
Red Wine Reduction
- Reserved braising broth
- 1/2 cup red wine
- 2 tbsp butter cold
Instructions
Prep and Sear the Roast
- Heat the oven to 300°F. Trim silver skin and pat dry with paper towels. Tie up the roast with kitchen twine to secure, then season liberally with kosher salt and pepper on all sides, rubbing into the meat.
- Heat a 6-8 quart dutch oven over medium high heat. Add olive oil and place the roast (and bones if using) in the dutch oven. Sear undisturbed for about 4-5 minutes per side. Use tongs to sear all the edges, then transfer roast (and bones) to a large plate.
Make The Braising Liquid
- To the hot dutch oven add carrots, celery, diced onion and sauté, stirring occasionally until softened about 5-6 mins. Add in the garlic and cook another minute until fragrant. Add the tomato paste, stir to combine.
- Pour in red wine and broths to deglaze, scraping up the browned bits from the bottom of the pan. Cook until it starts to boil, about 2-3 minutes.
- Add the roast back into the pan, then nestle in the bones (if using), quartered onion, rosemary, thyme, and bay leaves. Ensure the roast is covered at least halfway by liquid – you can use a little more broth or wine if needed. Bring the mixture to a simmer, then cover with a lid and place in the pre-heated oven.
Cook The Roast
- Roast for 3.5-4 hours, depending on the size of the roast (about 1.25 hours per pound). Start checking around 3 hours. The roast is ready when you can easily shred with a fork.
- Remove the finished pot roast from the dutch oven and set aside onto a platter. (Discard bones if using)
- Place a mesh strainer over a bowl and carefully pour the braising liquid and vegetables through the strainer. Using the back of a fork, mash the vegetables to extract as much liquid and flavor as possible. Discard the braising vegetables.
- Use a folded paper towel and place on the top of the reserved liquid to remove the fat on top. Repeat as needed until most the fat is skimmed.
Make The Red Wine Reduction & Serve
- Place the dutch oven over medium high heat, add the braising liquid and 1/2 cup red wine. Bring the liquid to a boil, reduce the heat to maintain a low simmer for about 5 minutes to reduce. Add the cold butter and whisk until emulsified.
- Cut and discard twine from roast. Shred the pot roast into large chunks using 2 forks. Optionally, add roast chunks into the red wine reduction or keep separate and serve sauce on the side to dress as desired. Serve over buttered egg noodles or mashed potatoes.
