This Red Wine Pot Roast Recipe might be simple, but it is not ordinary or boring. If it's chilly or especially snowy outside, this is one of the first recipes I think of. When in doubt, make pot roast. That's my theory. Or motto? Either way, it's always a good choice. Check out the recipe where I've also included slow cooker instructions so you can set it and forget it on those busy days.
A few notes on the way I make my pot roast
Pot roast: such a terrible name for such a delicious thing. It takes like 10-20 minutes to prep, then you forget about it for hours! And it's unbelievably inexpensive. This is probably my son's favorite meal. He requested this and my Potato Gratin (AKA "those good cheesy potatoes") for his birthday dinner two years in a row.
Yes, you will find coffee along with red wine in the ingredient list for this pot roast recipe. I started adding coffee to my roasts at some point, and if I have some leftover in the coffee pot, I use it. If not, I don't. I have this distant, hazy memory of my dad making a stewed rabbit dish with coffee and red wine when I was a little girl and it was so delicious. Your roast won't taste like coffee, but it adds something - a darkness and depth to the sauce that is really special. It also gives the roast (along with the searing) a dramatic, super-dark color on the outside.
Also, I call for red wine as the title suggest. I prefer the red, but you can use red or white, or if you don't do alcohol, none at all, but maybe add a splash of balsamic or red wine vinegar to the cooking liquid. Once I used a Guinness beer that we had lingering in the fridge and it was so good. Surprisingly good. Heck, I've even used marsala in a pinch. Anyway, alcoholic beverages are optional, liquid is not. Whatever you choose, make sure you have a total of 4 cups liquid.
And finally, something else that sets my simple pot roast recipe apart
I don't add veggies - I know, crazy, right? I prefer to serve separate, fresher, more vibrant veggies rather than soggy, mushy, overcooked ones. See below for some of my favorites.
What to serve with this simple red wine pot roast
I used to always serve it with peas and/or corn, but as my kids have grown, I find I make it with more grown up veggies. Now, I love to serve it with mushrooms, cooked in butter, broth, and wine, until the liquid evaporates and they become almost glazed. Give the same treatment to some beautiful pinkish-lavender shallots and you have an updated, super elegant, Frenchified classic.
Serve it with mashed potatoes, egg noodles, creamy polenta, rice, or some good crusty bread. You have to have something to soak up that flavorful sauce.
Speaking of the red wine sauce, if you want to thicken it and make it more gravy-like, a recipe follows. This step is optional, and completely a matter of personal preference. (I love gravy).
***Simple Red Wine Pot Roast Originally posted 1/22/2014: updated 09/27/2024 with new photos, updated recipe card, and updated SEO and other behind-the-blog-scenes mumbo jumbo.
Wow, this simple pot roast recipe post is originally from 2014!
That's nuts. Also nuts, I still make this recipe and we haven't gotten sick of it. It is still one of my son Aidan's (now 21(!!) years old) top requested meals.
An excerpt from the original post: "So, when I woke up on the first day of my "spring" semester to a winter storm warning, my kids' school already canceled, and mine closing early enough that I made the decision to stay safely at home with my kids, I decided pot roast was the only logical answer." this was when I was finishing my degree at George Mason and man does this take me right back to those exciting but stressful days!
The past several times I've made it I've used the most beautiful, bone-in chuck roasts from my friends at Hayfield Farm. In case you missed the Beef and Barley Soup, go check it out. Perfect fall/winter comfort food.
Also, as you can see in the photos, I used the Virginia's Heritage Blend Red Wine that the folks at Virginia Wine sent to me in celebration of Virginia Wine Month. With the craziness of this month, I didn't get around to hosting a Harvest Party, but I certainly celebrated Virginia's bounty in this recipe by using Hayfield Farm's beef and this beautiful wine.
I hope you'll give this one a try, I've gotten rave reviews over the years from friends and family who have made it a regular part of their meal rotations too - makes me so happy!! Let me know if you do, and make sure to Pin the recipe for later by clicking on any of the images in this post.
Happy Roasting! xo - Anita
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Simple Red Wine Pot Roast
Simple and perfect, this pot roast is all about the beef and the dark, flavorful gravy. Give this recipe a try and see why it is a favorite among my family and friends.
- Total Time: 5 hours 20 minutes
- Yield: 6 servings
Ingredients
For roast:
- 2 1.5 lb chuck roasts (or one big 3-4 lb roast)
- 2 ½ cups beef broth
- 1 cup red wine
- ½ cup brewed coffee
- plenty of salt and pepper
- 2 bay leaves
- 2 whole garlic cloves
For Beurre manié (a fancy French term for flour and butter mashed together to thicken the sauce):
- 2 tablespoons soft butter
- 3 tablespoons flour
Instructions
- Preheat oven to 300 degrees F.
- Season beef generously with salt and pepper and a drizzle of vegetable oil. Heat a heavy bottomed pan until it's very hot. (you also might want to throw open the doors and windows and turn on your exhaust fan)
- Add beef and allow to get very brown before flipping and browning other side. When I'm using two roasts, I do this in batches. Don't overcrowd the pan or you won't get a good, hard sear.
- Remove meat to a plate and pour off any excess fat from the pan. Add liquids, bay leaves, garlic cloves and bring to a boil. Return meat and any juices to pot and place in oven. Cook, partially covered for 4-5 hours until meat is extremely tender.
- Carefully remove meat to a platter, and skim off as much fat as you can from the liquid in the pot. (if you have a fat separator/gravy separator contraption, now is a good time to use it!)
- If you want to thicken the sauce, place pot over medium heat, mash together the beurre manié butter and flour on a small plate or in a small bowl and whisk the paste into the boiling liquid. Allow to bubble until it reaches your desired thickness, a few minutes is usually sufficient. Taste for seasoning. I never add extra salt, between the saltiness of the stock, and the salt on the beef I find it's not necessary, but just check. Add salt and pepper if you think it needs it.
- Before adding meat back to sauce, remove any large chunks of fat, and break meat up a bit. I don't like to shred it, but feel free to shred if that's what you like. I prefer to break it into fairly large pieces.
- Serve with mashed potatoes, polenta, egg noodles, or just some good crusty bread and any veggie of your choice. Peas and corn are always a hit around here. Also, mushrooms cooked in butter and wine are always a good choice. Garnish with fresh herbs if desired.
Slow Cooker Instructions:
- Follow steps 2-3 as instructed above.
- Add browned beef to slow cooker along with remaining ingredients.
- Cover and cook on low for 6-8 hours until beef is very tender
- To thicken sauce, remove meat, strain liquids into a sauce pan and follow steps 6-8 above.
- Prep Time: 20 minutes
- Cook Time: 5 hours
- Category: dinner
- Method: stove top, oven
- Cuisine: american
More beefy recipes:
Erika says
Look no further for a pot roast recipe! I’ve been making this for years… it never disappoints and takes less than 10 min to put together. I’ve made it Anita’s traditional way in the oven… but it also works beautifully in the crock pot making it a perfect weeknight meal at our house!
anita | wild thistle kitchen says
Thank you! I know this has been a hit at your house for years! I finally added slow cooker instructions to the post but I feel like I should have just asked you how you do it! lol. Thank you for being my OG number 1 fan! xoxoxo
Shelley says
THE BEST pot roast recipe. Comfort food at its finest. This smells amazing cooking away on a cold evening. You will not regret making this.
anita | wild thistle kitchen says
Thank you sweet friend! Means an awful lot coming from an amazing cook and foodie like you!!
Lane Marie says
My go-to roast recipe! So flavorful. Love your recipe notes! Another recipe I come back to time and time again, Anita!
anita | wild thistle kitchen says
Thank you! I'm so happy you love this pot roast recipe!
Erica Butler says
If there's one thing I don't like, it's pot roast. It tends to have a blah texture, mild flavors, and it all just turns to mush. I like flavor, texture - a little pow in my dinner! My husband loves pot roast. Once I saw this recipe, I knew it would be perfect. The mushrooms and coffee give this the flavor that I was looking for - and so easy! I made some crusty bread, per your recommendation. This is a perfect flavorful recipe that I will definitely be using again.