Red Wine Pot Roast

10 servings
Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes

Red Wine Pot Roast is an easy classic comforting meal made from braised chuck roast seasoned with herbs, spices and red wine cooked until it is fork-tender.

Roasts are among the most popular recipes on our site including the most amazing pot roast you’ll ever make in your slow cooker –> Ultimate Slow Cooker Pot Roast, and the most amazing, tender and Ultimate Garlic Pork Loin Roast.


Braised Red Wine Pot Roast is one of my all-time favorite roasts. You can even make it a one pot dinner by adding potatoes and carrots but we love serving it over mashed potatoes.


The first rule of cooking with wine is that you use one that you would also drink. If you wouldn’t drink it, then you shouldn’t cook with it because you won’t love the flavor of the dish.

Personally, I like to use merlot or cabernet sauvignon, because they are more dry than other varieties. Merlot will be slightly sweeter, while cabernet sauvignon will be richer.

For this recipe I stick with a cabernet sauvignon, if you do like another variety you won’t be disappointed. Personal tastes in wine are important and very subjective.


  • In a large sauté pan with oil over medium heat, season the roast and brown on all sides.
  • Add, onion and tomato paste to the slow cooker, then put the roast on top.
  • Add all other ingredients over the roast. Close the lid and cook on high for four hours, or low for eight hours.

Red Wine Pot Roast and Mashed Potatoes


Pot roast will keep in the refrigerator for 3-4 days, any longer and it should be frozen. Try to save as much of the broth as possible to cover the meat, which will help keep it from drying out when reheated.



  • Season the roast, then sear it in oil and garlic in a large pan (depending on the size of your instant pot and the roast, you may be able to do this with the saute function of the pot).
  • Add onions to the instant pot, then the roast. Pour in broth and wine.
  • Close the lid and seal the pressure valve. On manual mode, set on high for 80 minutes. Release naturally and serve.


  • Make sure you cut the vegetables into larger pieces, or they will cook too fast and become mushy.
  • If you want more veggies, try potatoes, carrots, parsnips, turnips, or sweet potatoes.
  • Sub olive oil or butter for the canola oil if that’s what you have.
  • Add a few pieces of fresh rosemary to the dutch oven for a more herby flavor.
  • Don’t skip searing the meat on all sides before cooking, this is key to keeping the meat tender and juicy.

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Red Wine Pot Roast

Red Wine Pot Roast made from chuck roast seasoned with herbs, spices and red wine cooked until it is fork-tender.
Yield 10 servings
Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Course Dinner
Cuisine American
Author Sabrina Snyder


  • 4-5 pound chuck roast
  • 2 tablespoons canola oil
  • 2 teaspoons Kosher salt
  • 1 teaspoon coarse ground black pepper
  • 1 teaspoon dried thyme
  • 1 yellow onion diced
  • 2 cloves garlic minced
  • 1/4 cup tomato paste
  • 2 cups beef broth
  • 2 cups red wine


  • Preheat the oven to 325 degrees and season the chuck roast with the Kosher salt, pepper and thyme and add to a large dutch oven with the canola oil on medium heat.
  • Brown the meat on all sides (3-4 minutes on each side) then remove from the pot.
  • Add the onions and garlic cooking for 1 minute, stirring frequently before adding in the tomato paste and cooking for 1 more minute, stirring well.
  • Add in the beef broth, red wine and the roast, cover and cook in the oven for 3-4 hours until fork tender.


Note: click on times in the instructions to start a kitchen timer while cooking.


Calories: 478kcal | Carbohydrates: 19g | Protein: 38g | Fat: 23g | Saturated Fat: 9g | Cholesterol: 125mg | Sodium: 885mg | Potassium: 1291mg | Fiber: 4g | Sugar: 3g | Vitamin A: 7700IU | Vitamin C: 15.4mg | Calcium: 88mg | Iron: 7.5mg

Red Wine Pot Roast

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.


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  1. I made this pot roast for dinner last night and it was really good. Few ingredients and so much flavor. My family really enjoyed this pot roast. Thank you, Sabrina for sharing your recipes.

  2. This was delicious! I tweaked the recipe. I followed most of the instructions, however after browning the beef I placed the meat in the oven with the beef broth and the wine (after deglazing). I added the seasoned carrots & potatoes towards the last 1 1/2 hours later. Loved it!

  3. LAWD! This was so dang good. The meat was tender and juicy and it was so easy to make. This is my new go to for pot roast.

    1. LOL. Your comment made me smile. So glad you enjoyed the Red Wine Pot Roast! One of my favorites too. Thanks Vee for the 5 star rating.

  4. Holy smokes was this delicious! I made 2 different pot roasts for hanukkah, and this was the clear favorite. I also used the Kinder Butter Steakhouse rub before I seared it in the pot, and it was amazing. So so easy, would make this on repeat

  5. Excellent! So tender and packed with flavor! Fantastic served over mashed potatoes. Is this the recipe that is pictured on the cover of your new book, “Satisfying Meals using 3,7, or 7 Ingredients? I received the book, (love it) and I wanted to make the dish that was pictured on the front but couldn’t find it in the book but found this on your website, glad I did.

  6. Sooo good! Seared *very* well on all sides. Sautéed onion, garlic and tomato paste. Deglazed w broth and wine. Then crockpot on high 4 hours (3.3 lb roast). Perfect! Might add mustard or vinegar next time for a little bit of a tangy note. Thanks for the great recipe!

  7. This was really good but beware, different cooking methods yields way different taste results. First time I did in the oven and was AMAZING. Second time was in the pressure cooker and we were not a fan. Didn’t have the richness in flavor that the oven gave it by cooking down the liquid. Lesson learned!

    1. I’ve made this roast many times over the past couple of years. It’s one of my husband’s favorites. Cooking wine doesn’t have the richness. Using a good red wine makes a difference. When in doubt a cabernet sauvignon works great here. It doesn’t have to be pricey either.

  8. Thanks for the tip on which wine to use. I don’t drink wine, so this is helpful. I know stores like Target sell small bottles of wine. Do I need 1 or 2 of the small bottles. I know they’re inexpensive, but are they good quality?

    1. Personally I wouldn’t just because I would like my mashed potatoes to have a different Herby flavor to compliment what I’m already tasting with the roast

  9. anything wrong with making this in a slow cooker? done this already and used tri tip. it was fabulous.

  10. I’ve cooked dozens of different pot roasts. This recipe may be the best one we’ve ever used. It’s dynamite as long as you use a VERY GOOD red wine.

  11. Made this for my husband tonight; he loved it! Enough for leftovers, which he’s thrilled about. (He’s the beef eater :>) … I did it on the stovetop, forgetting that I had a turkey roasting pan and could have used that. Smaller chuck roast, used 3/4 measurement and just came out great. Thank you!

    1. I’m not sure it would hold in enough heat while in the oven, even covered with foil. If you decide to try, I’d love to know how it turns out.

  12. Will this work for a Pikes Peak roast I just got from the meat market? It is 10 lbs. how should I adjust the cooking time?

    1. Low heat and slow is best for Pikes peak roast. I would recommend using a meat thermometer to check for doneness depending on how you’d like it cooked. 130-140 medium rare, 145-150 medium and 155-165 well done. Good luck!

  13. I just put this in the oven-but I am using three pieces of roast totaling 5.87 lbs. I stacked them in a cast iron dutch oven and made sure liquid covered the top. Will I need to adjust time and temp?

  14. Can you sear the roast a day ahead so you can save time on cooking day? I found it takes a fair bit of time to sear the roast properly.

  15. I made this roast one time already. It turned out excellent. Made it in the oven. My question is regarding the juices. Do you leave the juice as is and just serve over your mashed potatoes or do you thicken it with corn starch for a gravy?

  16. I made this and it was excellent and I love that it is so easy and with few ingredients. The only thing I did differently was to cut the meat into chunks as if it were a stew, and I cooked it slowly on the stovetop so just barely bubbling and with the lid cracked a bit. Amazing, I will make again.

  17. Made it according to recipe. Who knew that one of the best pot roasts I’ve ever made would be so easy? Hubs loved it. Definitely a repeat meal.

    1. You can certainly substitute with something that matches better to your flavor but the tomato paste really add richness to the flavor. I hope you enjoy it!

  18. I usually make my roasts in a slow cooker for ease but wanted to make it in the oven (it’s much better) and the weather is cold so I didn’t mind heating up the kitchen. Your recipe caught my eye because I love the flavor of red wine and beef and also the low and slow cooking method. Made it to a T except added carrots so all I needed was to mash some potatoes. Made gravy with the broth and the roast was tender and delicious! Thanks for a great recipe!

  19. I just have to say…husband very impressed
    Made this in Dutch oven over red mashed garlic potatoes! Was awesome!

  20. Wow! This roast was tender and full of flavor. It’s a keeper! Since it’s just my husband and me at home now, we had leftovers, which I served over skillet toast made with onion rolls. My husband said he liked it even better the second day–that the flavors had mellowed and blended. Thanks for the recipe!

  21. I’m having problems with my roasts cooking too fast! In a convection oven this cooked to 145+ in less than 1.5 hours! And even seems a bit tough 🙁

    It was a chuck roast, I did sear in all sides including the edges. Do you have any ideas?

    1. If you’re using a convection oven, you should be reducing the temperature by 25 degrees. Adjust the cook time for the roast at 300 degrees then. Hope this helps!

  22. Fabulous recipe. I did add parsnips and carrots. The parsnips were outstanding as was the beef. What an easy and delicious recipe.

  23. I’m trying this roast today! It’s in the oven right now. I’ve been searching for a good red wine pot roast.

        1. I used a Cabernet Sauvignon. My favorite to drink is Black Stallion (2015) and it is what I used in this recipe, but any good red wine you enjoy would work great!