Red Wine Pot Roast Recipe

A plate of Christmas pot roast with carrots and gravy.

Course: Main Course

Cuisine: American

Prep Time: 20

Cook Time: 4

Total Time: 4 20

Servings:

Calories: 536kcal

Author: Becky Hardin

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

Ingredients

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

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

Notes

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.

Nutrition