Red Wine Pot Roast

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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.

Red Wine Pot 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

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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

5 from 12 votes
  • Yield: 10 servings
  • Prep Time: 10 minutes
  • Cook Time: 4 hours
  • Total Time: 4 hours 10 minutes
  • Course: Dinner
  • Cuisine: American
  • Author: Sabrina Snyder

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


  • 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


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

  1. 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.
  2. Brown the meat on all sides (3-4 minutes on each side) then remove from the pot.

  3. 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.

  4. Add in the beef broth, red wine and the roast, cover and cook in the oven for 3-4 hours until fork tender.

Recipe Notes

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

Nutrition Information

Yield: 10 servings, Amount per serving: 478 calories, Calories: 478g, Carbohydrates: 19g, Protein: 38g, Fat: 23g, Saturated Fat: 9g, Cholesterol: 125mg, Sodium: 885mg, Potassium: 1291mg, Fiber: 4g, Sugar: 3g, Vitamin A: 7700g, Vitamin C: 15.4g, Calcium: 88g, Iron: 7.5g

All images and text © for Dinner, then Dessert.

Keyword: braised pot roast

Red Wine Pot Roast

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  1. 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.

  2. 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.

  3. 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!

  4. 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?

  5. 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.

  6. 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?

  7. 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.

  8. 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!

  9. 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!

  10. 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!

  11. 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!

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

        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!