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Red Wine Pot Roast Recipe

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4 from 41 reviews

This Red Wine Pot Roast is a classic, slow-cooked beef dish featuring a tender chuck roast braised in aromatic vegetables, dry red wine, beef broth, and a touch of balsamic vinegar. Searing the meat first locks in flavor, while slow roasting in a Dutch oven ensures a melt-in-your-mouth texture. Finished with a rich red wine jus, this recipe is perfect for a comforting family dinner.

Ingredients

Meat and Seasoning

  • 4 lb chuck roast
  • 1 tsp kosher salt
  • 1 tsp ground pepper

Vegetables

  • 2 medium carrots, peeled and diced to 1/2 inch
  • 2 stalks celery, diced to 1/2 inch
  • 1 large yellow onion, diced to 1/2 inch
  • 4 cloves garlic, peeled and smashed

Liquids

  • 2-3 cups dry red wine, divided
  • 1 cup beef broth
  • 1/4 cup balsamic vinegar

Herbs and Fats

  • 1 sprig fresh rosemary
  • 1 sprig fresh thyme
  • 2 bay leaves
  • 2 tbsp cold butter
  • 2 tbsp olive oil

Instructions

  1. Prepare and Season the Roast: Heat your oven to 300°F. Pat the chuck roast dry with paper towels or a kitchen towel to ensure proper browning. Truss the roast with kitchen twine to maintain shape during cooking, then season all sides evenly with kosher salt and ground pepper, pressing the seasoning into the meat.
  2. Sear the Roast: Heat a 6-quart Dutch oven over medium-high heat and add olive oil. When the oil shimmers, place the roast into the pot and sear it until a deep brown crust forms on all sides, about 4-5 minutes per side. Use tongs to hold the roast on shorter edges to brown those sides as well. Remove and set the roast aside on a plate.
  3. Sauté the Vegetables: In the same Dutch oven, add diced carrots, celery, and onion. Cook, stirring occasionally, until softened, about 6-7 minutes. Add the smashed garlic cloves, stirring for 1-2 minutes more until fragrant.
  4. Deglaze the Pot: Pour 1 cup of the dry red wine into the pot to deglaze. Stir well, scraping up any browned bits stuck to the bottom. Allow the wine to simmer until bubbling subsides. Add beef broth and balsamic vinegar, stirring to combine.
  5. Braise the Roast: Return the seared roast to the pot, nestling it into the vegetables and liquid. Add enough additional red wine (approximately 1.5 cups) so that half the roast is submerged. Add fresh rosemary, thyme, and bay leaves to the liquid.
  6. Oven Roasting: Increase burner heat to high and bring the liquid to a simmer. Turn off the burner, cover the Dutch oven with a tight-fitting lid, and transfer to the preheated oven. Roast for 3.5 to 5 hours, depending on roast size; check tenderness starting at 3 hours for smaller roasts (around 3 lbs) and at 4 hours for larger roasts (around 4 lbs). The roast is done when it shreds easily with a fork.
  7. Remove the Roast: Carefully take the Dutch oven from the oven. Using tongs, transfer the pot roast to a serving platter and discard the kitchen twine after cutting it away.
  8. Strain the Braising Liquid: Pour the cooking liquid and vegetables through a mesh strainer into a bowl, pressing the vegetables with the back of a spoon to extract maximum flavor. Discard the vegetables.
  9. Skim the Fat: Let the braising liquid sit briefly to allow fat to rise. Lay a paper towel gently on the surface to absorb the fat layer. Repeat with fresh paper towels until most fat is removed. Discard paper towels after use.
  10. Reduce the Jus: Pour the skimmed liquid into a clean pot and bring to a boil over medium-high heat. Reduce heat to maintain a gentle simmer and cook for about 5 minutes to concentrate flavors. Remove from heat, then whisk in cold butter until the sauce is silky and emulsified.
  11. Serve: Shred or cut the pot roast into large chunks using two forks. Spoon the red wine jus over the meat and serve immediately, ideally over buttery mashed potatoes for a classic pairing.

Notes

  • Cooking time varies depending on the size and thickness of the roast; smaller roasts will cook faster.
  • Trussing the roast helps it cook evenly and hold its shape.
  • Allowing the meat to rest after cooking improves juiciness and makes shredding easier.
  • Choose a dry red wine you enjoy drinking for the best flavor impact.
  • Skimming the fat from the braising liquid creates a cleaner, more refined sauce.

Find it online: https://recipethrive.com/red-wine-pot-roast-recipe/