Red Wine Pot Roast

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Red wine pot roast is a cozy meal perfect for chilly winter nights. You’ll love how easy it is to make this tasty dish. This recipe creates a tender, flavorful roast that’s sure to become a family favorite.

The key to a great pot roast is patience. Let the meat cook slowly in the oven for several hours. This allows the tough fibers to break down, resulting in meat that melts in your mouth. The red wine adds depth and richness to the sauce, while the veggies soak up all the yummy flavors.

Exact Ingredients List

Here’s what you’ll need to make this delicious Red Wine Pot Roast:

• 4 pound beef chuck roast
• 4 teaspoons kosher salt
• 2 teaspoons freshly ground black pepper
• 1 tablespoon smoked paprika
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 2 yellow onions, peeled and quartered
• 8 carrots, washed and cut into 3-inch pieces
• 1 cup red wine (not red wine vinegar)
• 2-3 cups low-sodium beef broth
• 2 sprigs fresh rosemary
• 3 sprigs fresh thyme

You’ll also need a Dutch oven for cooking and an immersion blender or high-powered blender for making the gravy.

Make sure to take the beef out of the fridge 30 minutes before you start cooking. This helps it cook more evenly.

Remember to use regular red wine, not red wine vinegar. The wine adds a rich flavor to your pot roast.

For the best results, use fresh herbs. They really make a difference in the taste of your dish.

Instructions

Season the Beef: Preheat your oven to 275°F. Remove a 4-pound beef chuck roast from the fridge 30 minutes before cooking. Generously season the roast with 4 teaspoons of kosher salt, 2 teaspoons of freshly ground black pepper, and 1 tablespoon of smoked paprika.

Sear the Beef: Heat a Dutch oven over medium-high heat; add 2 tablespoons of olive oil and 2 tablespoons of unsalted butter. Place the roast in the Dutch oven and don’t touch it for 3 minutes (or until it has a good sear). Flip the roast over and sear on the opposite side. Transfer the roast to a platter. Set aside.

Caramelize the Vegetables: If needed, heat more oil in the Dutch oven before adding the vegetables. Once the oil is hot, add 2 peeled and quartered yellow onions (cut side down) and 8 carrots cut into 3-inch pieces. Cook until the vegetables have caramelized.

Deglaze the Pan: Turn the heat to medium-low and slowly pour 1 cup of red wine into the pan. With a wooden spoon/spatula, scrape the bits of cooked bits off the bottom of the pan to deglaze it. This ensures that great flavor is added back into the roast while it cooks.

Cook the Roast: Place the roast back in the pot, and pour 2-3 cups of low-sodium beef broth over it. Place 2 sprigs of fresh rosemary and 3 sprigs of fresh thyme on top of the beef, cover the pot with the lid, and roast in the preheated oven for 3-4 hours, or until it is fork-tender. Once cooked, Transfer the pot of beef to a cooling rack and carefully remove the lid. (Remember hot steam has built up inside.) Transfer the roast to a platter with rimmed sides. Remove the rosemary and thyme stems.

Blend the Gravy: To make the gravy, use an immersion blender to purée the cooked vegetables and remaining pot juices until the desired consistency is achieved. The gravy is delicious completely smooth or left with a little texture. If a hand blender isn’t available, a countertop blender can be used, but allow the pot juices and vegetables to cool for 30 minutes before processing. Be extremely careful with the hot liquid and purée the gravy in small batches. The gravy can be reheated when ready to serve.

Serve the Roast: Pull the roast apart into large chunks and serve with the gravy.

Possible Substitutes List & Recipe Variations

Can’t find red wine or need to switch things up? No worries! You’ve got options for your pot roast.

Try these red wine substitutes:

• Beef broth
• Grape juice
• Cranberry juice
• Apple cider vinegar (diluted)

Want to change the veggies? Go for it! Here are some tasty swaps:

• Potatoes instead of carrots
• Celery added to the mix
• Mushrooms for extra flavor

Don’t have fresh herbs? Use dried ones. Just remember: 1 teaspoon dried = 1 tablespoon fresh.

For a different twist, try these recipe variations:

• Add tomato paste for richness
• Toss in some garlic cloves
• Sprinkle in Italian seasoning

No Dutch oven? No problem! You can use a slow cooker or pressure cooker. Just adjust the cooking time.

Want to make it gluten-free? Skip the flour when making gravy. Use cornstarch or arrowroot powder to thicken instead.

Feel free to play around with the flavors. It’s your pot roast – make it how you like it!

Tips, Tricks & Storing

Choose a good quality red wine for your pot roast. A full-bodied wine like Cabernet Sauvignon or Merlot works best. Don’t use cooking wine – pick something you’d enjoy drinking.

For extra flavor, try adding some mushrooms or pearl onions to the pot. They’ll soak up the delicious juices and add more depth to the dish.

Make sure to sear the meat well before slow cooking. This locks in the juices and adds rich flavor. Don’t rush this step!

You can prep the vegetables and season the meat the night before. Store them separately in the fridge to save time on cooking day.

Leftovers taste even better the next day. Store the meat and gravy in separate airtight containers in the fridge for up to 4 days. Reheat gently on the stove or in the microwave.

To freeze, let the pot roast cool completely. Place meat and gravy in freezer bags, removing as much air as possible. Freeze for up to 3 months. Thaw overnight in the fridge before reheating.

For easier slicing, let the cooked roast rest for 15-20 minutes before cutting. This helps the juices redistribute throughout the meat.