Red Wine Pot Roast

This red wine pot roast is a cozy, comforting dinner with tender chuck roast, carrots, and potatoes braised in a rich red wine sauce with bacon, mushrooms, shallots, and herbs. It's a delicious twist on classic pot roast that's perfect for a special weekend dinner.

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Author: April Anderson

Servings: servings

Prep Time: 30

Cook Time: 4 30

Total Time: 5

Ingredients

4 slices thick cut bacon cut into 1” pieces
3 pound boneless beef chuck roast
1 teaspoon kosher salt
1 teaspoon black pepper
2 shallots chopped
8 ounces whole baby bella mushrooms large ones quartered and medium ones halved
4 cloves of garlic minced
1 teaspoon Herbes de Provence
2 tablespoons tomato paste
1/4 cup all-purpose flour
2 cups beef bone broth or beef broth
1 (25.4-ounce) bottle Pinot Noir
16 ounces carrots cut into 2-inch pieces
16 ounces petite gold potatoes halved
¼ cup chopped parsley

Instructions

Move an oven rack to the center of the oven. Preheat the oven to 350°F.
Season both sides of the chuck roast with the salt and pepper. Set it aside.
Brown the bacon in a large oven-safe pot over medium to medium-high heat. Once the bacon is crispy, remove it and leave the fat in the pot.
Place the chuck roast in the pot and brown it on both sides, about 5 minutes or so on each side. Take the roast out of the pan and set it aside.
Add the chopped shallots and all of the mushrooms to the pan. Add 1/4 to 1/2 cup of the beef broth (reserve the rest) and, as it simmers, scrape up the browned bits.
Add the garlic, dried herbs, and tomato paste. Stir to coat the vegetables evenly.
Sprinkle the flour over the veggies and stir. Cook the mixture for a minute and then add another 1/2 cup of the broth. Scrape up the browned bits again and then add the rest of the broth and all of the wine. Stir and bring the mixture to a simmer.
Place the chuck roast in the pot. Cover the pot with a lid and transfer it to the oven. Cook the roast for two hours.
Carefully remove the pot from the oven and add the potatoes. Place them around the roast so they are submerged in the liquid. Add the carrots on top of the potatoes so they are mostly covered.
Place the pot, uncovered, back in the oven. Cook the pot roast for up to 2 hours longer. Check it after the first hour and a half, if the carrots and potatoes are still firm, cook it for 30 minutes or until the carrots and potatoes are fork tender.
Once the veggies are tender, take the pot out of the oven. Carefully transfer the roast to a cutting board. Slice or shred the meat and place it back in the pot and stir in the chopped parsley.

Notes

Red wine: I prefer Pinot Noir for its mellower flavor, but Cabernet Sauvignon works, too. Choose a dry red wine you enjoy drinking.

Beef broth: I recommend beef bone broth for the best flavor, but regular beef broth works, too. Choose a good-quality brand.

Browning the bacon and beef: Adjust the heat as needed so the browned bits on the bottom of the pot don't burn. You may need to lower the heat while cooking the bacon and increase it again to sear the beef.

Beef cooking time: The cooking time may vary depending on the size and thickness of your roast. The beef should be fork-tender and pull apart easily. If it's still tough, it needs more time in the oven.

Make ahead: You can make the pot roast a day in advance and refrigerate it. Gently reheat it in a covered pot on the stove, adding a splash of broth if the sauce is too thick.

Recipe adapted from The Kitchn

Nutrition Estimate

Course: Dinner

Cuisine: American

Keyword: chuck roast pot roast, oven-braised pot roast, red wine braised beef, red wine pot roast