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🍷 Best Red Wine Pot Roast Recipe

This Red Wine Pot Roast is slow-braised until fall-apart tender. A full-bodied red wine blends with beef broth, garlic, and herbs to create a silky, flavorful gravy that tastes like a restaurant-quality meal — but made right at home.
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Ingredients Method Notes

Ingredients
  

  • 3–4 lb beef chuck roast
  • 2 tbsp olive oil
  • 1 ½ tsp salt
  • 1 tsp black pepper
  • 1 tsp paprika
  • 1 tsp garlic powder

Method
 

  1. 1️⃣ Season & Sear
    Pat the roast dry. Season with salt, pepper, paprika, and garlic powder.
    Heat olive oil in a large Dutch oven over medium-high heat.
    Sear the roast on all sides until browned — about 4–5 minutes per side.This builds deep flavor!
  2. 2️⃣ Add Vegetables
    Remove the roast from the pot.Add onions, garlic, celery, and carrots.Sauté 5 minutes until softened and fragrant.
  3. 3️⃣ Deglaze with Wine
    Add the red wine. Scrape the bottom to release browned bits.Simmer 3–4 minutes to slightly reduce.
  4. 4️⃣ Build the Braising Sauce
    Stir in:
    Beef broth
    Tomato paste
    Worcestershire
    Herbs (thyme, rosemary, bay leaves)
    Return the roast to the pot and add potatoes around it.
  5. 5️⃣ Slow Braise
    Cover and cook:
    —or—
    —or—
    The pot roast is done when it falls apart easily with a fork.
    Oven: 325°F (160°C) for 3–4 hoursSlow Cooker: 8 hours on LOWStovetop: Simmer on LOW for 3–3.5 hours

Notes

⭐ Tips for the BEST Flavor

  • Chuck roast is the most tender cut for pot roast.
  • Use a quality dry red wine you enjoy drinking.
  • Searing is key — don’t skip it!
  • Let the roast rest 10 minutes before serving for best texture.