Red Wine Pot Roast

This Red Wine Pot Roast recipe will melt in your mouth! Truly, upon first bite you might just fall in love with this dish! It’s tender, flavorful, and packed with juices. 

This is the perfect dish to make when you have  company! What’s great about this Red Wine Pot Roast recipe is that it pretty much cooks itself. You will need to do a bit of chopping and searing, but only for about 10 minutes. After that, you can take a much needed break for 4 hours while it cooks. Yes! It takes about 4 long hours for this pot to cook in the oven. Don’t fret! That long cooking time is worth it. During this time, the tough chuck roast gets tender, flavorful, and juicy! 

Some people enjoy a bit of tang with their pot roast. If you fall into this category, feel free to add some. To achieve this, all you need is a little splash of apple cider vinegar in the broth. It won’t change the dish too much overall. However, it will add a slightly acidic element. 

As you can probably tell, this is the perfect meal for any season, but especially fall and winter! You’ll notice how easily the meat falls apart when being served. Be sure to pour extra juice over your roast! If you have other sides that you’re serving with this, then try using the juice as a gravy for them. It’s delicious that way! 

Red Wine Pot Roast

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Recipe by Madison Course: Main, Lunch, DinnerCuisine: AmericanDifficulty: Easy


Prep time


Cooking time




  • 1 tablespoon 1 olive oil

  • 3 pound 3 chuck roast, boneless and trimmed of excess fat

  • 1 packet 1 beefy onion soup mix

  • 4 cups 4 beef broth

  • 1 cup 1 red wine

  • 2 tablespoons 2 brown sugar

  • 2 medium 2 russet potatoes, chopped

  • 1 medium 1 sweet potato, peeled and chopped


  • Preheat oven to 300°F (148 °C).
  • Generously season entire chuck roast with onion soup mix.
  • Next, in a Dutch oven or cast iron skillet, heat olive oil over medium high heat. Sear chuck roast for about 5 minutes per side, until it develops a crust on the outside.
  • Turn off heat. Remove chuck roast from pot and set aside. Add beef broth, red wine, and brown sugar.
  • Add the roast back to skillet along with the chopped potatoes. Cover with a lid.
  • Cook in oven for 3 ½ hours.
  • Allow the roast to rest for 10 minutes. Serve and Enjoy!

Hopefully you enjoy eating this very hearty and even more delicious dish.  Happy Cooking! And, enjoy every single robust bite!

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