Red Wine Infused Pot Roast

Red Wine Infused Pot Roast

Perfect for Sunday dinner, this Red Wine Infused Pot Roast will make your house smell wonderful all afternoon as it’s cooking.
5 from 1 vote
Total Time 3 hours 45 minutes
Course Main Course
Cuisine American
Servings 6
Calories 808.26 kcal


  • 1 large dutch oven


  • 2 tbsp olive oil
  • 3 lb chuck roast (boneless)
  • salt to taste
  • pepper to taste
  • 1 large red onion (roughly chopped)
  • 3 cloves garlic (minced)
  • 14.5 oz can of beef broth
  • 3/4 cup dry red wine
  • 2 sprigs fresh thyme
  • 2 sprigs fresh rosemary
  • 1 bay leaf
  • 6 medium carrots (peeled, chopped into chunks)
  • 6 medium russet or Yukon gold potatoes (diced into chunks), *Optional See Notes


  • Preheat the oven to 275 degrees F.
  • Pat the roast dry with paper towels. Generously season both sides with salt and pepper.
  • In a large dutch oven on the stove-top, heat the olive oil over medium-high heat. Place the roast in the dutch oven and brown on each side about 2 minutes per side. Place the roast on a plate and set aside.
  • Reduce heat to medium and add onions. Saute until brown, about 4-5 minutes.
  • Add in the garlic for the last minute of cooking so they become fragrant. Be very careful not to burn the garlic.
  • Add the roast back to the dutch oven, including any juices from the resting plate.
  • Pour the beef broth and red wine over the roast and add the thyme, rosemary, and bay leaf.
  • Increase heat to medium high. Once the dutch oven reaches a simmer, cover the pot and transfer it to the oven.
  • Cook for 2 hours.
  • After 2 hours, remove the dutch oven from the oven and add the carrots and potatoes (optional). Cover again and cook for an additional 1-1 1/2 hours until everything is tender.
  • Cut the meat into large pieces or shred and serve warm with pan juices.


  • I like to serve this pot roast over mashed potatoes. But if you’re looking to save time or prefer to have your potatoes cook with the roast, add potatoes. See amounts and instructions above.
  • Use a red wine that you like to drink or what you'll be drinking along with the meal. I prefer Cabernet Sauvignon or a Pinot Noir.


Calories: 808.26kcalCarbohydrates: 37.67gProtein: 48.09gFat: 47.39gSodium: 595.94mgFiber: 6.08gSugar: 5.61g
Keyword easy, pot roast, red wine, roasted
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