Red Wine Pot Roast

Red Wine Pot Roast is such a traditional meal, but it feels so gourmet. Made with tender chuck roast, crunchy carrots, and juicy red wine, this is the best Christmas pot roast– hands down!

What’s in This Red Wine Pot Roast Recipe?

This pot roast with red wine is a go-to recipe during the winter months when you just want something hearty and delicious to eat for dinner. A nice roast dinner is always welcome, whether it’s a Sunday night with the family or Christmas!

• Beef: We recommend using chuck roast for this recipe. It breaks down and becomes more tender the longer it cooks.
• Spices: Kosher salt, ground black pepper, and smoked paprika enhance the natural flavor of the meat.
• Onions: Add an earthy and sweet flavor to the gravy.
• Carrots: Add sweetness and body to the gravy.
• Red Wine: Use a nice Merlot or Cabernet sauvignon. Not only will it taste good in the pot roast, but a glass will also pair nicely with dinner. We do not recommend using cooking wine.
• Broth: Low-sodium beef broth helps keep the roast moist and juicy as it cooks.
• Herbs: Fresh rosemary and thyme add a fresh herbal flavor to the dish.

Variations on Christmas Pot Roast

There are lots of ways to customize this delicious pot roast with red wine. Try adding the juice and zest of one or two oranges or blood oranges to add a bit of light citrus flavor. You could also swap out half of the red wine for balsamic vinegar to add some tangy sweetness.

For a wildly different– but still delicious!– flavor, try swapping out the wine for a dark beer. We like a stout or porter.

Email This Recipe

Enter your email and we’ll send the recipe directly to you!

Please enable JavaScript in your browser to complete this form.

Name *

Email *

Go

By submitting this form, you consent to receive emails from The Cookie Rookie.

How to Store and Reheat 

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.

How to Freeze 

Freeze the meat and gravy from this Christmas 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, just add them during the last hour of cooking. Make sure to remove them before bleeding the gravy. Otherwise, you can make a separate side dish to serve with it, like burgundy mushrooms.

Notes from the Test Kitchen

The natural flavor of the meat combined with the red wine is so delicious. We don’t need too much extra seasoning to make this roast taste amazing. We add fresh thyme and rosemary, along with a bit of smoky paprika to boost the flavor.

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.

Save this recipe!

Enter your email and we’ll send the recipe directly to you, plus new recipes weekly!

Please enable JavaScript in your browser to complete this form.

Name *

Email *

Go

Equipment

• Dutch Oven
• Immersion Blender OR
• High Powered Blender (click for my favorite)

Ingredients 

1x2x3x

• ▢ 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 (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
• ▢ 2-3 cups low-sodium beef broth
• ▢ 2 sprigs fresh rosemary
• ▢ 3 sprigs fresh thyme

Cook ModePrevent your screen from going dark

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 pound beef chuck roast, 4 teaspoons kosher salt, 2 teaspoons freshly ground black pepper, 1 tablespoon smoked paprika
  
• Heat a Dutch oven over medium-high heat; add the olive oil and butter.
  2 tablespoons olive oil, 2 tablespoons 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.
  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.
  

Video

Becky’s Tips

• Pot roast is ready to be shredded when it registers 195-200°F on an instant-read thermometer.

Storage: Store red wine pot roast in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months.

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

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.

More Beef Recipes To Try

• Roast Beef
• Prime Rib
• Crockpot Beef Tenderloin
• Beef Brisket
• Christmas Beef Tenderloin
• Crockpot Corned Beef and Cabbage
• Beef Stew