Red Wine Pot Roast

By Becky Hardin

Updated Sep 25, 2025

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I love making this Red Wine Pot Roast as it’s such a traditional meal, but feels gourmet. Made with tender chuck roast, crunchy carrots, and juicy red wine, I think this is the best Christmas pot roast, hands down!

Easy Red Wine Pot Roast Recipe

This pot roast is my go-to recipe during the winter months when I crave something hearty and delicious. This red wine roast is always welcome at my supper table, whether it’s a regular Sunday night with the family or a special holiday meal like Christmas!

Though this version is my favorite, there are lots of ways to modify this recipe. Sometimes, I’ll add the juice and zest of one or two oranges or blood oranges to add a bit of light citrus flavor, or I’ll swap half of the red wine for balsamic vinegar to add a tangy sweetness. And, for a wildly different-—but still delicious—I’ve even swapped the wine for a dark beer.

Recipe Card

Red Wine Pot Roast Recipe

4.69 from 60 votes

Prep: 20 minutes mins

Cook: 4 hours hrs

Total: 4 hours hrs 20 minutes mins

Servings: 8

Author: Becky Hardin

Print Rate Pin

Red Wine Pot Roast is a warm, hearty, delicious meal that never fails to please. This is by far the best Christmas pot roast recipe!

Step-by-step photos can be seen below the recipe card.

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Equipment

• Dutch Oven
• Immersion Blender OR
• High Powered Blender

Ingredients 

1x2x3x

• ▢ 4 lbs beef chuck roast
• ▢ 4 tsp kosher salt
• ▢ 2 tsp freshly ground black pepper
• ▢ 1 tbsp smoked paprika
• ▢ 2 tbsp olive oil
• ▢ 2 tbsp unsalted butter (¼ stick)
• ▢ 2 yellow onions peeled and quartered
• ▢ 8 carrots washed and cut into 3-inch pieces
• ▢ 1 cup red wine not red wine vinegar, I like Merlot or Cabernet Sauvignon
• ▢ 2-3 cups low-sodium beef broth
• ▢ 2 sprigs fresh rosemary
• ▢ 3 sprigs fresh thyme

Instructions 

• Preheat oven to 275°F. Remove the beef chuck roast from the fridge 30 minutes before cooking. Generously season the roast with kosher salt, freshly ground black pepper, and smoked paprika. Set aside.
  4 lbs beef chuck roast, 4 tsp kosher salt, 2 tsp freshly ground black pepper, 1 tbsp smoked paprika
• Heat a Dutch oven over medium-high heat; add the olive oil and butter.
  2 tbsp olive oil, 2 tbsp 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.
• If needed, heat more oil in the Dutch oven before adding the vegetables. Once the oil is hot, add the prepared onions (cut side down) and carrots. Cook until the vegetables have caramelized.
  2 yellow onions, 8 carrots
• Turn the heat to medium-low and slowly pour the 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.
  1 cup red wine
• Place the roast back in the pot, and pour the beef broth over it.
  2-3 cups low-sodium beef broth
• Place the herbs 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. Pot roast is ready to be shredded when it registers 195-200°F on an instant-read thermometer.
  2 sprigs fresh rosemary, 3 sprigs fresh thyme
• 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.
• 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.
• Pull the roast apart into large chunks and serve with the gravy on the side.

Calories: 536kcalCarbohydrates: 11gProtein: 46gFat: 33gSaturated Fat: 14gPolyunsaturated Fat: 3gMonounsaturated Fat: 17gTrans Fat: 2gCholesterol: 164mgSodium: 1501mgPotassium: 1158mgFiber: 3gSugar: 4gVitamin A: 11191IUVitamin C: 6mgCalcium: 74mgIron: 5mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this? Leave a comment!

How to Make Red Wine Pot Roast Step by Step

Get the oven going and take the roast out of the fridge: Preheat the oven to 275°F and let the roast come to room temperature for 30 minutes.

Season the beef: Generously season the roast with 4 tsp of kosher salt, 2 tsp of freshly ground black pepper, and 1 tbsp of smoked paprika.

Sear the beef: Heat a Dutch oven over medium-high heat with 2 tbsp of olive oil and 2 tbsp of unsalted butter. Place the roast in the Dutch oven and let it sit, untouched, for 3 minutes or until it has a good sear. Flip it over and sear on the opposite side. Transfer to a platter and set aside.

Caramelize the vegetables: If needed, heat more oil in the Dutch oven before adding 2 quartered onions, cut side down, and 8 carrots cut into 3″ 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 cooked bits off the bottom of the pan to deglaze it. This ensures that a 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, and cover the pot with the lid. Roast in the preheated oven for 3-4 hours until it is fork-tender or when it registers 195-200°F on an instant-read thermometer.

Once cooked, transfer the pot 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 and 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, smooth, or left with a little texture. If you don’t have a hand blender, use a countertop blender, but let the pot juices and vegetables 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.

How to Store

Store leftover red wine pot roast in an airtight container in the refrigerator for up to 4 days. Reheat, covered with foil, in a 350°F oven for 10-15 minutes, or until warmed through.

Freeze the meat and gravy from this pot roast in separate airtight containers for up to 3 months. Let thaw overnight in the refrigerator before reheating.

Serving Suggestions

The carrots and onions listed in this recipe get blended into the gravy. If you want to cook veggies with the pot roast to eat as a side, add them during the last hour of cooking. Make sure to remove them before blending the gravy. Otherwise, you can make a separate side dish to serve with it, like burgundy mushrooms, delicious roasted potatoes, or some simple sauteed carrots.

more beef recipes to try

Open Faced Roast Beef Sandwich

Prime Rib Roast

Crockpot Beef Tenderloin

Christmas Beef Tenderloin (Sheet Pan Beef Tenderloin)