If you are searching for a comforting, deeply flavorful meal that practically melts in your mouth, then this Slow-Cooked Pot Roast with Red Wine and Herbs Recipe is your new best friend in the kitchen. It brings together tender, juicy beef slowly infused with aromatic herbs, rich red wine, and a medley of vegetables to create a dish that is as warming as it is impressive. Whether you’re cooking for a family dinner or a cozy gathering, this pot roast promises layers of savory goodness that everyone will adore.
Ingredients You’ll Need
This recipe’s beauty lies in its simplicity—each ingredient plays a crucial role in building up the flavors and textures that make the pot roast so irresistible. From the hearty chuck roast that forms the base, to the fresh herbs that add brightness, everything is essential and specially chosen.
- 3-4 lb chuck roast or beef brisket: The star protein that becomes tender and flavorful after slow cooking.
- 2 tablespoons olive oil: Helps sear the meat to lock in juices and adds richness.
- 1 large onion, chopped: Brings a sweet, aromatic depth when sautéed.
- 3 garlic cloves, minced: Adds a punch of savory warmth and complexity.
- 2 large carrots, diced: Offers a slight sweetness and soft texture to the stew.
- 2 celery stalks, diced: Provides a subtle bitterness that balances the dish.
- 1 cup beef broth: Adds a rich, meaty base to the cooking liquid.
- 1 cup red wine (optional): Elevates the depth with fruity, tannic notes, or use extra broth to keep it alcohol-free.
- 1 can (14 oz) crushed tomatoes: Contributes acidity and body to the sauce.
- 2 tablespoons tomato paste: Intensifies the tomato flavor for a robust sauce.
- 2 sprigs fresh rosemary or 1 teaspoon dried rosemary: Infuses woodsy, fragrant notes throughout.
- 2 sprigs fresh thyme or 1 teaspoon dried thyme: Adds an earthy, herbal perfume.
- Salt and pepper, to taste: Essential seasonings to bring all flavors together.
- Fresh parsley, chopped (for garnish): A fresh, bright finish to this hearty dish.
How to Make Slow-Cooked Pot Roast with Red Wine and Herbs Recipe
Step 1: Prepare and Season the Meat
Start by taking your 3 to 4-pound chuck roast and generously seasoning it with salt and pepper on all sides. This step is crucial because seasoning allows the meat to develop flavor right from the start. Don’t be shy here—a good crust starts with ample seasoning.
Step 2: Sear the Roast for Maximum Flavor
Heat 2 tablespoons of olive oil in a large Dutch oven over medium-high heat until shimmering. Carefully add the roast and sear it on all sides until you get a deep golden-brown crust; this usually takes about 3 to 4 minutes per side. This browning locks in flavor and creates those delicious fond bits that will enrich your sauce later. Once seared, remove the roast and set it aside.
Step 3: Sauté the Aromatics
Into the same pot, toss in your chopped onion, diced carrots, diced celery, and minced garlic. Sauté for 5 to 7 minutes until the vegetables soften and their natural sweetness shines, stirring occasionally so they don’t stick. This step builds that base layer of flavor that your Slow-Cooked Pot Roast with Red Wine and Herbs Recipe relies on.
Step 4: Deglaze with Red Wine or Broth
Pour in 1 cup of red wine, or substitute it with an equal amount of beef broth if preferred. Scrape the bottom of the pot with a wooden spoon to lift all those tasty browned bits from searing the meat and sautéing the vegetables. Let the liquid simmer for 2 to 3 minutes to reduce slightly, concentrating all those flavors into a luscious base.
Step 5: Add Tomatoes, Broth, and Herbs
Stir in 1 can of crushed tomatoes, 2 tablespoons of tomato paste, and 1 cup of beef broth. Mix everything together well to combine. Then tuck in your rosemary and thyme sprigs. These herbs will slowly infuse their aroma throughout the roast, making each bite fragrant and irresistible.
Step 6: Return the Roast and Begin Slow-Cooking
Place the seared roast back into the pot, nestling it so the cooking liquid covers about halfway up the sides of the meat. Cover the pot with a tight-fitting lid to seal in moisture and flavor. Your pot roast is ready for slow cooking.
Step 7: Slow-Cooking Time Options
If using an oven, preheat to 325°F (165°C) and cook the roast for 3 to 4 hours until it is fork-tender and easy to shred. Prefer a slow cooker? Transfer all ingredients into the slow cooker and cook on low for 8 hours or high for 4 to 5 hours. Both methods yield a beautifully tender pot roast packed with flavors.
Step 8: Rest, Shred, and Serve
When your roast reaches fork-tender perfection, remove it from the pot and let it rest for a few minutes. Then shred or slice the meat as you prefer. For best results, return the shredded beef to the pot to soak up all that luscious sauce before serving. This step guarantees every bite is juicy and flavorful.
How to Serve Slow-Cooked Pot Roast with Red Wine and Herbs Recipe
Garnishes
Freshly chopped parsley is a simple but elegant garnish that adds a pop of green color and a refreshing herbal note to each plate. It brightens the rich sauce and makes your presentation look inviting and vibrant.
Side Dishes
This pot roast pairs beautifully with classic mashed potatoes—they soak up the sauce so well. Crusty bread is excellent for mopping up extra juices, and roasted vegetables add a lovely variety of textures and colors to the dish. Together, they create a comforting and complete meal that feels like a warm hug.
Creative Ways to Present
For a special touch, serve the shredded pot roast atop creamy polenta or buttered egg noodles, draping the sauce over generously. Alternatively, turn leftovers into hearty sandwiches with a slather of horseradish cream and crisp arugula for a fresh, satisfying lunch. The versatility of this Slow-Cooked Pot Roast with Red Wine and Herbs Recipe truly shines in how you can enjoy it again and again.
Make Ahead and Storage
Storing Leftovers
Leftover pot roast can be transferred to an airtight container and refrigerated for up to 4 days. Allow the meat and sauce to cool slightly before sealing to maintain maximum freshness and flavor. When reheated, the flavors meld even more deeply, making the next-day meal just as enjoyable.
Freezing
This dish freezes beautifully, making it a perfect candidate for meal prep or future cozy nights in. Place portions in freezer-safe containers or heavy-duty zip-top bags, removing excess air before sealing. Label with the date and store in the freezer for up to 3 months. When thawed, the beef will retain its tenderness and flavor.
Reheating
Reheat leftovers gently over low heat on the stove or in the oven to keep the meat juicy. Adding a splash of beef broth or water to the sauce during reheating can help maintain moisture and prevent drying out. Slow warming helps revive that freshly-cooked taste and wonderful texture.
FAQs
Can I use a different cut of beef for this recipe?
Absolutely! While chuck roast and beef brisket are ideal for slow cooking due to their marbling and tenderness, other tough cuts like round roast can also work well. Just adjust cooking times accordingly to ensure the meat becomes tender.
Is it necessary to use red wine in the recipe?
Red wine adds depth and complexity to the sauce but is optional. You can easily substitute with extra beef broth for a similar rich flavor without the alcohol, making the dish more accessible for all tastes.
Can this recipe be made in a slow cooker instead of the oven?
Yes! The recipe is perfectly suited for slow cookers. Cooking on low heat for about 8 hours or on high for 4-5 hours results in tender, flavorful meat and sauce. Just transfer all ingredients to the slow cooker after searing and follow the timing.
How do I know when the pot roast is done?
The roast is done when it is fork-tender, meaning you can easily insert and twist a fork into the meat with little resistance. The meat should pull apart effortlessly and be juicy throughout.
What side dishes work best with Slow-Cooked Pot Roast with Red Wine and Herbs Recipe?
Classic comfort sides like mashed potatoes, roasted root vegetables, or buttered egg noodles complement this pot roast perfectly. Crusty bread is also fantastic for soaking up the flavorful sauce. Choose sides that soak up or balance the richness of the dish.
Final Thoughts
This Slow-Cooked Pot Roast with Red Wine and Herbs Recipe is an absolute treasure for anyone craving a hearty, soul-warming meal. Its ease, depth of flavor, and melt-in-your-mouth tenderness make it a staple you’ll want to return to time and time again. I truly encourage you to give it a try—the joy of that first savory bite is simply unbeatable.
Print
Slow-Cooked Pot Roast with Red Wine and Herbs Recipe
- Prep Time: 20 minutes
- Cook Time: 3-4 hours (oven) or 4-8 hours (slow cooker)
- Total Time: 3 hours 20 minutes to 8 hours 20 minutes depending on cooking method
- Yield: 6 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Description
This Slow-Cooked Pot Roast recipe delivers a tender, flavorful beef meal perfect for comforting family dinners. The chuck roast is seared and then slowly cooked with aromatic vegetables, herbs, and a rich tomato and red wine broth until fork-tender. Ideal for serving with mashed potatoes or crusty bread, this classic dish brings warm, hearty flavors to your table with minimal effort.
Ingredients
Meat and Oil
- 3–4 lb (1.5–2 kg) chuck roast or beef brisket
- 2 tablespoons olive oil
Vegetables and Aromatics
- 1 large onion, chopped
- 3 garlic cloves, minced
- 2 large carrots, diced
- 2 celery stalks, diced
Liquids and Tomato
- 1 cup beef broth
- 1 cup red wine (optional, or substitute with more broth)
- 1 can (14 oz) crushed tomatoes
- 2 tablespoons tomato paste
Herbs and Seasoning
- 2 sprigs fresh rosemary (or 1 teaspoon dried rosemary)
- 2 sprigs fresh thyme (or 1 teaspoon dried thyme)
- Salt and pepper, to taste
Garnish
- Fresh parsley, chopped (for garnish)
Instructions
- Prepare the Meat: Season the chuck roast generously with salt and pepper on all sides to enhance flavor.
- Sear the Roast: Heat olive oil in a large Dutch oven over medium-high heat. Add the roast and brown it on all sides, about 3-4 minutes per side. Remove the roast and set aside to retain the delicious crust.
- Sauté the Vegetables: Using the same pot, add chopped onion, carrots, celery, and minced garlic. Sauté for 5-7 minutes until vegetables soften and become fragrant, which builds the flavor base.
- Deglaze the Pot: Pour in red wine if using, scraping the bottom of the pot to loosen browned bits. Simmer 2-3 minutes to reduce alcohol and concentrate flavor. If skipping wine, use beef broth for deglazing instead.
- Add Tomatoes and Broth: Stir in crushed tomatoes, tomato paste, and beef broth until well combined. Add rosemary and thyme to infuse herbal aromas into the sauce.
- Return the Roast to the Pot: Place the seared roast back into the pot, ensuring the liquid covers about halfway up the roast’s sides. Cover with a tight-fitting lid to trap steam and cook evenly.
- Cook the Roast: For oven method, preheat to 325°F (165°C) and cook in the covered pot for 3-4 hours until the meat is fork-tender. Alternatively, transfer all ingredients to a slow cooker and cook on low for 8 hours or on high for 4-5 hours.
- Serve: Remove the roast and let it rest a few minutes. Slice or shred the meat as desired. Return shredded meat to the pot to soak up the savory sauce or serve with the sauce drizzled on top.
- Garnish: Sprinkle freshly chopped parsley over the dish and serve hot, accompanied by mashed potatoes, crusty bread, or roasted vegetables.
Notes
- You can substitute the chuck roast with beef brisket for a slightly different texture.
- Red wine is optional but adds a deep, rich flavor; replace it with beef broth if desired.
- Cooking times vary by the size and type of meat—check doneness by testing if the meat easily falls apart with a fork.
- For a thicker sauce, remove the lid during the last 30 minutes of oven cooking to allow excess liquid to evaporate.
- Leftovers store well in the refrigerator for up to 3 days and taste even better the next day.
