This red wine pot roast features fall-apart beef with a slightly crispy sear. The braising liquid becomes a delicious sauce with added dimension from whole-grain mustard and rosemary. This dish is a hearty winter staple in my house!
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I recommend using a full-bodied red wine, such as a Cabernet Sauvignon. Medium-full bodied wines would work well, too, such as Bordeaux blends, Malbec, and Syrah. Do not use a sweet red wine in this recipe! Wine Folly has a chart of red wines from lightest to boldest. Aim for something toward the bold side. If you drink wine, get a bottle of something that you would drink and have some with the pot roast.
Don’t Use a Slow Cooker
I tried making this in the slow cooker before, and it was a mistake. I ended up transferring it to my Le Creuset braiser about an hour into cooking. The amount of red wine doesn’t make it a good slow cooker recipe.
I’ve made this recipe with various cuts of beef. Chuck roast is my go-to. If your chuck roast is large, cut it into a few smaller pieces. I recommend doing this if your roast takes up almost your whole dutch oven or is over 3 pounds.
Making with a smaller roast: If you’re making this recipe with a smaller roast, plan to use the same amount of beef stock and red wine. I’ve made this with cuts as small as 1.5 pounds and usually end up still needing the full amount of beef stock and red wine. For anything under 2 pounds, cook in the oven initially for an hour and a half instead of two hours.
Red Wine Pot Roast
- 3 lb chuck roast Chuck eye roast and top round roast also work well for this recipe. You may want to cut your beef into 2-3 pieces for easier handling.
- olive oil
- 1 medium onion sliced, about 1½ cups onion once sliced
- 2 ribs celery chopped
- 2 cups baby carrots
- 4 cloves garlic grated
- 1½ cups red wine
- 1½ cups beef stock plus more if needed, see recipe step #5
- 3 sprigs fresh rosemary
- 2 cups halved baby potatoes
- 2 tbsp Worcestershire sauce
- 1 tbsp whole grain mustard such as Maille Old Style mustard
- 2 tsp paprika
- 1 tsp kosher salt
- ½ tsp black pepper
- 1½ tsp cornstarch
- 1½ tsp cold water
- Preheat oven to 325°. Preheat dutch oven on the stovetop over medium-high heat. Coat the bottom of the dutch oven with a small amount of olive oil.olive oil
- Sear the beef for 4 minutes. Flip and sear for 4 minutes on the other side. Remove from dutch oven and set aside.3 lb chuck roast
- Add onions to the dutch oven. Cook the onions for about 2 minutes, then add the celery, carrots, and garlic.1 medium onion, 2 ribs celery, 4 cloves garlic, 2 cups baby carrots
- Pour the wine into the dutch oven. Deglaze the pan by using a wooden spoon to scrape all of the browned bits from the bottom of the pan. Add the rosemary, Worcestershire, mustard, paprika, salt, and pepper.1½ cups red wine, 3 sprigs fresh rosemary, 2 tbsp Worcestershire sauce, 1 tbsp whole grain mustard, 1 tsp kosher salt, ½ tsp black pepper, 2 tsp paprika
- Turn off the heat on the stovetop. Place the beef back into the pan. Add beef stock to the pan until the beef is covered by half. This recipe calls for 1½ cups of beef stock, but the amount you need might differ because of the size of your dutch oven and size/shape of beef.1½ cups beef stock
- Transfer the pot roast to the oven and cook covered for 2 hours. While the pot roast is cooking, cut the potatoes in half and set aside in a bowl of water in the refrigerator.
- After the initial 2 hours in the oven, carefully remove the pot roast from the oven. Drain the water from the potatoes. Carefully add potatoes to the pot. Use a wooden spoon to push the potatoes into the braising liquid. Note: If it looks like your braising liquid is almost entirely evaporated, add a little more beef stock now. The beef should be covered by about ¼ at this point.2 cups halved baby potatoes
- Return to the oven and cook, covered, for another hour (or longer if needed) until the beef is tender and the potatoes are cooked all the way through.
- Remove the beef from the dutch oven and set aside. Remove and discard rosemary stems as you find them.
- Combine the cornstarch and cold water. Set aside.1½ tsp cornstarch, 1½ tsp cold water
- Place dutch oven on the stovetop and heat over medium-high heat. When the liquid begins to bubble, stream the cornstarch mixture into the liquid, stirring constantly. Reduce the heat to low and cook for a about 2 minutes. The liquid should begin to thicken. Turn off heat.
- Pull the beef apart with a fork, return to the pot, and stir until the beef is coated with the sauce.
- plan to use the same amount of beef stock and red wine. I’ve made this with cuts as small as 1.5 pounds and usually end up still needing 1.5 cups each of beef stock and red wine.
- reduce the initial cooking time in the oven to an hour and a half.