By Becky Hardin
Updated Sep 25, 2025
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!
Pin this recipe for later!
5-Star Review
“This was by far one of the best pot roast recipes I have made in 45 years, the family was blown away, thank you for sharing your talent with us!” -Debbie
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.
Ingredients1x2x3x
- ▢ 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
Video
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.
Equipment
- Dutch Oven
- Immersion Blender OR
- High Powered Blender
Nutrition information is automatically calculated, so should only be used as an approximation.
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)
Red Wine Pot Roast Recipe
Equipment
- Dutch Oven
- Immersion Blender OR
- High Powered Blender
Ingredients
- 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.
Video
Nutrition
By Becky Hardin
Published Jul 12, 2017
This Essential Grocery List is an absolute life saver for my family on the busy weeks. When I started this journey to learn how to cook, I quickly realized that the first step in cooking is having staple ingredients on hand. I want to avoid having to run out to the grocery store every single time I prepare a new recipe. Having a well-stocked pantry has made my life in the kitchen so much simpler, because when it’s time to cook, I have what I need.
Essential Grocery List
It’s so helpful to have a basic grocery list to help me remember which foods to buy at the store. This food shopping list is my go-to!
It’s better to stock up on things like grains, seasonings and spices, baking essentials, oils, condiments, canned and frozen foods, etc. so I can just grab them when I need them. These things have a long shelf life , so I keep them in my kitchen for convenience.
However, I do have to go to the supermarket sometimes, and there’s a way to make that trip easy and hassle-free: I keep a grocery list! If I go in blindly, I’ll leave with things I don’t need, and nothing that actually helps me prepare a good meal.
In the list below, I’ve compiled everything I always have on my stock-up grocery list.
I’ve got you covered! I created an easy grocery list filled with all of the essentials. Plus there’s a free printable version that you can take with you to the grocery store. It has everything you need to stock your pantry, your freezer, and your refrigerator.
Click to get my Free Printable Grocery List
What to Buy at the Grocery Store
This is the perfect grocery list filled with all the basics and essentials. It should help get you going if you’re new to cooking, or if you’re just left staring helplessly at an empty pantry and don’t know how to fill it.
When I first started cooking, things could seem overwhelming. I quickly realized that they more prepared I could be, the more confident I felt. If you already have the basics in your kitchen, then you can shop stress-free.
So print out our easy grocery list, stock up your pantry and fridge, and you’ll be cooking in no time!
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Fresh Produce
- Apples
- Bananas
- Strawberries
- Avocados
- Bell Peppers
- Carrots
- Broccoli
- Garlic
- Lemons/Limes
- Onion
- Parsley
- Cilantro
- Basil
- Potatoes
- Spinach
- Tomatoes
GRAINS
- Breadcrumbs
- Pasta
- Quinoa
- Rice
- Sandwich Bread
- Tortillas
MEAT/PROTEIN
- Chicken
- Eggs
- Ground Beef
- Sliced Turkey
- Lunch Meat
DAIRY
- Butter
- Sliced Cheese
- Shredded Cheese
- Milk
- Sour Cream
- Greek Yogurt
BAKING GOODS
- Baking powder
- Baking Soda
- Granulated Sugar
- Brown Sugar
- Flour
- Honey
- Vanilla Extract
- Dry Yeast
- Chocolate Chips
- Cocoa Powder
- Powdered Sugar
FREEZER
- Fruit and Berries
- Frozen Veggies (Corn, Peas, Broccoli, etc)
- Juice Concentrate
- Pizza or Other Convenience Meals
- Pie Crust
- Cookie Dough
CANNED/DRIED GOODS
- Chicken stock/broth
- Salsa
- Diced Tomatoes
- Jam/Jelly
- Peanut Butter
- Pasta Sauce
- Beans (Black Beans, Chickpeas, Baked Beans, etc)
- Soups
- Tuna
- Green Chiles
- Canned Veggies
- Coffee or Tea
Get more details on the best non-perishable and pantry foods
CONDIMENTS/SPICES
- Black Pepper
- Chili Powder
- Cinnamon
- Crushed Red Pepper
- Cumin
- Garlic Powder
- Ketchup
- Mustard
- Mayo
- Nutmeg
- Paprika
- Salt (Course Sea Salt and Kosher Salt)
- Soy Sauce
- Steak Sauce
- Hot Sauce/ Buffalo Sauce
- Salad Dressings
OILS/VINEGARS
- Apple cider vinegar
- Balsamic vinegar
- Coconut Oil
- Olive Oil
- Vegetable/Canola Oil
- Red Wine Vinegar
- White Vinegar
- Cooking Wine
- White Wine Vinegar
SNACKS
- Crackers
- Nuts
- Quick Oats
- Popcorn
- Tortilla Chips
- Cereal
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Click ☝🏻 for my FREE Grocery List Printable!
I hope this essential grocery list can help you buy what you need and make your home cooking so much easier!
Stock Your Kitchen
Find more ideas for your grocery list, stock up your kitchen, and print more cooking guides and charts to keep handy!
Non-Perishable Foods to Stock Up On
Frozen Vegetables to Stock Up On (and Recipes to Make)
Ultimate List of Cooking Herbs for Your Kitchen
Ultimate List of Cooking Spices for Your Kitchen
Cooking Oil 101: Types of Cooking Oils to Use
26 Types of Pasta and When to Use Them
What Fruits and Vegetables are in Season?
Meat Temperature Chart (Free Printable)
How to Meal Prep (Guide for Beginners)
Basic Cooking Measurements & Kitchen Conversion Chart
