Red-Wine Braised Pot Roast Recipe

Name: Red-Wine Braised Pot Roast
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 lbs boneless beef chuck roast (rump or bottom round); salt; fresh ground pepper; 2 tablespoons olive oil; 3 large carrots, peeled and chopped; 2 medium onions, chopped; 2 celery ribs, chopped; 2 garlic cloves, chopped; 2 fresh thyme sprigs; 1 bay leaf; ground cloves, a pinch; 2 cups dry red wine; 2 cups beef broth (homemade or store-bought); 2 tablespoons cornstarch, blended with 1/4 cup cool water

Servings: persons

4 lbs boneless beef chuck roast (rump or bottom round)
salt
fresh ground pepper
2 tablespoons olive oil
3 large carrots, peeled and chopped
2 medium onions, chopped
2 celery ribs, chopped
2 garlic cloves, chopped
2 fresh thyme sprigs
1 bay leaf
ground cloves, a pinch
2 cups dry red wine
2 cups beef broth (homemade or store-bought)
2 tablespoons cornstarch, blended with 1/4 cup cool water

1
Pat the meat dry with paper towels.
2
Sprinkle it with salt and pepper to taste.
3
In a large skillet, heat the oil over med-high heat.
4
Add the beef and cook until nicely browned on all sides, about 15 minutes.
5
Scatter the carrots, onions, celery, garlic, herbs, and cloves in a large slow cooker.
6
Place the beef on top.
7
Pour the wine into the skillet and cook, scraping the bottom of the pan, until the wine comes to a simmer.
8
Cook for 1 minute.
9
Pour the wine over the beef.
10
Add the broth to the slow cooker and season with salt and pepper to taste.
11
Cover and cook on low for 8-10 hours, or until the beef is tender when pierced with a fork.
12
Remove the beef to a platter and cover to keep warm.
13
Skim off the fat from the pan juices.
14
To thicken the sauce, strain the cooking liquid into a saucepan and discard the solids.
15
Bring the liquid to a simmer.
16
Add the cornstarch mixture and cook, stirring, until smooth and slightly thickened, about 2 minutes.
17
Taste for seasoning.
18
Slice the beef, spoon on the sauce, and serve.

1416

kcal

Calories

Fat

Carbs

127

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 4 lbs boneless beef chuck roast (rump or bottom round), salt, fresh ground pepper, 2 tablespoons olive oil, and more.

Yes, Red-Wine Braised Pot Roast falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Red-Wine Braised Pot Roast

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions