Dry Red Wine for Cooking for Beef Pot Roast

This dutch oven pot roast recipe may be getting back to basics, but it's anything but "basic." Slow-braised Red Wine Pot Roast is classic cold-weather comfort food. Chuck roast practically melts into slightly crispy but tender bites, while the red wine braising liquid becomes a subtly sweet, complex sauce. It's perfect for any occasion, but pairs best with mashed potatoes and a lazy Sunday.

Jump to:

• What Cut of Meat Works Best for Pot Roast?
• Should I Truss the Roast?
• Watch: Dutch Oven Pot Roast Recipe Video
• How to Make Pot Roast with Red Wine
• Chef's Tips!
• What's the Best Dry Red Wine for Pot Roast?
• How Long to Cook Pot Roast in a Dutch Oven?
• Red Wine Pot Roast Serving Suggestions
• Beef. It's What's For Dinner.
• Recipe

Pot roast can be a very personal thing. If you came from a pot roast family, you get it. Like many traditional family recipes, this is one that gets passed down. Kind of like the Italians' version of Sunday Sauce. And don't get me wrong, we occasionally had pot roast growing up, but it was never our Sunday thing.

I have a friend of similar upbringing (i.e. Sunday sauce people) who also married into a pot roast family, and while she liked the roast beef her mother-in-law made, she didn't understand what the BFD was.

And then she found out all she did was just rub the whole chuck down with Lawry's and throw it in the crockpot – WHICH IS FINE if that's your thing – but for the amount of time a pot roast roasts, you can do so much more.

Pot roast should be straightforward, but my red wine pot roast recipe adds complexity to the flavor without complicating the process. (To be clear, this is a process – not a difficult one, but one nonetheless.) Cooking pot roast in the dutch oven with red wine through a combination of searing, slow roasting, and braising guarantees this "simple" dish, tastes anything but.

If you're not already married to (or married into) a family recipe for pot roast, then start with this dutch oven version. Just know going in, both you and your roast will need lots of time and red wine.

What Cut of Meat Works Best for Pot Roast?

I prefer chuck roast for pot roast. It's cheap, readily available, and packed with lots of fat (flavor) and connective tissue (gelatin). This article from The Kitchn is a great resource for selecting a cut for pot roast.

Should I Truss the Roast?

100% yes. The first thing I do is tie up my chuck roast with a bit ofkitchen twine. A few reasons:

• the twineholds the roast together and makes it easier to turn when browning
• a (mostly) uniform shape ensureseven cooking throughout
• your Dutch oven pot roastwon't fall apart towards the end, which makes for chunkier shreds
• it looks pretty

Okay fine, that last one doesn't count for most reasonable people, but it works for me. I'd normally tell you that you should always do you, but in this case, I urge you to pay attention to first three points andtie up your roast.

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Watch: Dutch Oven Pot Roast Recipe Video

How to Make Pot Roast with Red Wine

Red Wine Pot Roast is made in the classic style – seared, then slow braised in a Dutch oven with mirepoix, lots of red wine, herbs, and lots of time. (Plus, a little balsamic for flavor and fun!) This recipe isn't difficult, but it is a process, so our best "Chef's Tip" is to read through the recipe first and be prepared!

• 

  Truss and season.

• 

  Sear.

• 

  Saute mirepoix and garlic.

• 

  Deglaze.

• 

  Add broth and balsamic.

• 

  Add roast back to dutch oven.

• 

  Braise.

• 

  Shred.

• 

  Strain pan sauce.

• 

  Reduce by half.

• 

  Whisk in cold butter.

• 

  Pour over shredded meat.

1. PREP. Preheat oven to 300°F. Get all the cutting out of the way – chop the vegetables and mince the garlic. Pat the meat dry, truss with twine, then season all over with salt and pepper.
2. BROWN. Sear the seasoned roast in olive oil over medium heat in a dutch oven until a good crust forms. Remove and set aside on a plate.
3. SAUTE. Sauté the carrots, celery, and onion in the remaining fat in the Dutch oven until soft; add the garlic and cook 1 minute more.
4. DEGLAZE. Pour in 1 cup of red wine to deglaze the pot – this means you'll scrape up any browned bits stuck to the bottom of the pot and make sure the bottom is "clean". Add the beef broth and balsamic vinegar after the wine stops bubbling.
5. RETURN THE ROAST. Return the roast to the pot and nestle on top of the vegetables. Then, pour in more wine until the roast is halfway submerged in liquid. Add the thyme, rosemary, and bay leaves.
6. BRAISE. Bring the cooking liquid to a simmer, then turn of the burner, cover the pot, and place the entire dutch oven into the heated oven. Roast 3.5-5 hours, depending on the size of the roast (see notes), and test for doneness accordingly.
7. SHRED. Remove the roast from the braising liquid using tongs, then shred.
8. SAUCE. Strain the sauce from the vegetables, then transfer to a clean pot. Skim the fat and bring the liquid to a simmer over medium high heat. Simmer 5 minutes, or until reduce by half. Add the cold butter and whisk until emulsified.
9. SERVE. Pour the pan sauce over the shredded pot roast, then serve over mashed potatoes or with your favorite sides (see below). Serve with additional sauce (au jus) on the side.

Chef's Tips!

• If you're going to swap out the cut of meat, go for brisket or round roast, which will still provide enough fat for flavor. Avoid loin (too lean) and no need to go super fancy (prime rib roast).
• While not necessary, trussing can make or break the recipe, especially the presentation. We highly recommend you invest in kitchen twine. It never goes bad!
• Don't use just any old wine! If you wouldn't drink it, you shouldn't cook with it.
• Skim off as much rendered beef fat as possible from the braising liquid at the end – you'll replace the fat (and flavor) when you emulsify with the butter.
• You don't have to shred, though it will happen naturally. Feel free to cut into chunks while the twine is still on (just remove the string after).

What's the Best Dry Red Wine for Pot Roast?

For beef dishes, your best bet is to go dry and heavy – Cabernet Sauvignon, Pinot Noir, and Syrah will make a rich, flavorful sauce. Merlot can be just a touch on the sweet side but it's still full-bodied enough that you can use with confidence.

Even though you're "only" cooking, quality is still important – the rule of thumb is to not cook with anything you wouldn't drink, but avoid going high-end too. The subtle nuances in any fine wine will disappear in the cooking process – not worth it.

How Long to Cook Pot Roast in a Dutch Oven?

This recipe works for a 3-5 pound pot roast, but the cooking times will vary. At 300°F in a covered Dutch oven, cook the red wine pot roast for:

• 3-lb pot roast: 3-3.5 hours
• 4-lb pot roast: 4-4.5 hours
• 5-lb pot roast: 4.5 – 5 hours

Starting testing for doneness around the 3-hour mark if the roast is closer to 3 pounds, and the 4-hour mark if closer to 4 pounds. The roast is ready when you can insert a fork into the flesh and it shreds without resistance.

Red Wine Pot Roast Serving Suggestions

Controversial Opinion: do not pair this hearty dish with lighter fare for "balance." This is stick-to-your-ribs comfort food and should be treated accordingly. I'm not trying to send you to the hospital, but you're gonna feel full, and you're gonna like it. Go for potatoes and a robust vegetable.

• Mashed potatoes are a classic pairing for pot roast. Roasted garlic mashed potatoes are rich and buttery, while olive oil mashed potatoes are great if you need a dairy free option.
• Round out the dish with a super flavorful side dish like Crispy Shredded Brussels Sprouts, Roasted Green Beans with Mushrooms, Air Fryer Asparagus, or Honey Roasted Carrots.

If you're preparing a side dish that needs oven space, the roast will keep warm! Cover the whole pot roast with foil and wait to shred until just before serving.

Beef. It's What's For Dinner.

• Beef Tenderloin with Blue Cheese
• Rosemary Flank Steak
• Grilled Flat Iron Steak
• Air Fryer Steaks
• Instant Pot Pot Roast

Did you make this red wine pot roast? I'd love to know how it turned out! Leave a comment and a rating below.

Did you make this red wine pot roast? I'd love to know how it turned out! Leave a comment and a rating below.

While you're at it, let's be friends – follow me on Pinterest and Instagram for the latest and greatest.

Recipe

• Cotton Kitchen Twine

• Mesh Strainer

• Paper Towels

• 4 lb chuck roast
• 1 tsp kosher salt
• 1 tsp ground pepper
• 2 tbsp olive oil
• 2 medium carrots, peeled and diced to ½″
• 2 stalks celery, diced to ½″
• 1 large yellow onion, diced to ½″
• 4 cloves garlic, peeled and smashed
• 2-3 c dry red wine, divided
• 1 c beef broth, divided
• ¼ c balsamic vinegar
• 1 spring fresh rosemary
• 1 sprig fresh thyme
• 2 bay leaves
• 2 tbsp butter, cold

• Heat the oven to 300°F. Pat the chuck roast dry with paper towels or a cotton kitchen towel. Truss the roast with kitchen twine, then season all over with the salt and pepper. Press to adhere the seasoning into the roast.

• Heat a 6-quart dutch oven over medium high heat. Add the olive oil and heat until it shimmers. Place the roast in the dutch oven and sear until a good crust form on all sides, 4-5 minutes per side. You may need to use a pair of tongs to hold up the roast on the shorter edges. Transfer the seared roast to a plate.

• Add the carrots, celery, and onion to the dutch oven and sauté, stirring occasionally, until soft, 6-7 minutes. Add the garlic, stir into the mirepoix, and sauté another minute or two until fragrant.

• Add 1 cup of red wine to the pan to deglaze. Stir, scraping up the browned bits from the bottom of the pan, until the wine stops bubbling. Pour in the beef broth and the balsamic vinegar and give everything a good stir.

• Using tongs, place the roast back into the dutch oven and nestle into the vegetables and braising liquid. Then, add enough additional red wine so that half of the roast is submerged in braising liquid (I used an additional 1.5 cups; you may need more or less depending on the size of your roast). Place the fresh thyme, fresh rosemary, and bay leaves in the liquid.

• Increase the burner heat to high and bring the liquid to a simmer. Turn off the burner, cover the pot, and transfer to the oven. Roast for 3.5-5 hours, depending on the size of the roast (see notes). Starting testing for doneness around the 3-hour mark if the roast is closer to 3 pounds, and the 4-hour mark if closer to 4 pounds. The roast is ready when you can insert a fork into the flesh and it shreds without resistance.

• Remove the pot from the oven. Remove the pot roast from the dutch oven with a pair of tongs and set aside onto a platter.

• Place a mesh strainer over a bowl, and pour the braising liquid and vegetables through the strainer. With the back of a wooden spoon, gently press on the vegetables and extract as much liquid (and flavor) as possible from them. Discard the braising vegetables.

• Skim off the fat, which will have settled to the top of the liquid. To do so, lay a paper towel over the liquid until it just touches the surface. The paper towel will absorb the layer of fat on top of the jus. Discard the paper towel once it's saturated and repeat as needed until the fat is skimmed.

• Add the skimmed braising liquid to a clean pot and heat over medium high heat. Bring the liquid to a boil, reduce the heat to maintain a slow simmer, and cook for 5 minutes. Remove from heat, then add the 2 tablespoons of cold butter and whisk until emulsified.

• Cut the trussing twine with scissors, remove from the pot roast and discard the twine. Shred the pot roast into large chunks using 2 forks. Dress with the red wine jus and serve as desired. We love this over buttery mashed potatoes.

COOKING TIMES

This recipe works for a 3-5 pound pot roast, but the cooking times will vary. At 300°F in a covered Dutch oven, cook the red wine pot roast for:

• 3-lb pot roast: 3-3.5 hours
• 4-lb pot roast: 4-4.5 hours
• 5-lb pot roast: 4.5 – 5 hours

Starting testing for doneness around the 3-hour mark if the roast is closer to 3 pounds, and the 4-hour mark if closer to 4 pounds. The roast is ready when you can insert a fork into the flesh and it shreds without resistance.

Serving: 6 ounces , Calories: 582 kcal (29%) , Carbohydrates: 6 g (2%) , Protein: 47 g (94%) , Fat: 34 g (52%) , Saturated Fat: 4 g (20%) , Polyunsaturated Fat: 0 g , Monounsaturated Fat: 3 g , Trans Fat: 0 g , Cholesterol: 138 mg (46%) , Sodium: 180 mg (8%) , Potassium: 205 mg (6%) , Fiber: 1 g (4%) , Sugar: 3 g (3%) , Vitamin A: 154 % (154%) , Vitamin C: 3 % (3%) , Calcium: 16 % (16%) , Iron: 3 % (3%)

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Source: https://oursaltykitchen.com/red-wine-pot-roast/

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