Red Wine Braised Pot Roast

Red Wine Braised Pot Roast FAST

Red Wine Braised Pot Roast has it all. A rich and hearty broth, vegetables, and beef, all in one pot. Often, most pot roasts take a day of slow cooking to achieve a tender meat that falls apart to the touch. What if I told you that I could deliver a flavorful and perfect red wine braised pot roast in under 4 hours? I can! And now, you can too! There is definitely something special about my red wine braised pot roast, and I’m going to show you all the secrets!

The weekends in our home are all about having a fun filled and stimulating day with a relaxing evening that includes a favorite family meal. Red Wine Braised Pot Roast is a meal that we have at least once a month. What I love about this roast recipe is that it is a one pot meal that delivers so much comfort and relish in every bite. My family craves this gourmet dinner, especially on chilly evenings.

Be sure to look at my accompanying video demonstration of this fast Red Wine Braised Pot Roast on Step-by-Step Demonstration.

Pot Roast Components

Pot roast should have a rich broth that is in infused with all of the ingredients that make up your dish. It should be stocky, meaning, not to watery. There should be the right balance of savory and a hint of sweetness.

The beef should shred at first touch, the meat full-flavored and juicy.

The vegetables of stews and roasts can often become mushy and unsightly from overcooking. The time saving aspect of this red wine braised pot roasts saves your vegetables, leaving them delicate yet intact, with all of the seeped in goodness of the broth and meat juices.

The Beef

beef chuck roast chunks

The first step in this pot roast is prepping this gorgeous beef chuck roast. In order to get the most flavorful meat with that perfect pot roast texture that falls apart, you will need to cut this roast into chunks. To give you an idea of how big your chunks should be, take a look at the photo above. I used a 2 lb. roast and cut it into 4 chunks, since that is all we need for the four of us. In fact, Tilly and Bea share one of the chunks. We get plenty of food per serving and leftovers for shredded pot roast sandwiches the next day. You can use the size of roast you need for your dinner needs and desired leftover portions. If you go straight to the butcher section of your local grocery store, they can cut the exact size that you want.

Once you cut your chuck roast into chunks, salt and pepper each side. Heat 1-2 Tablespoons of olive oil in a dutch oven. I used only 1 Tablespoon since my roast was only 2 lbs.

Sear Beef in Olive oil

Sear each chunk of meat on every single side. This is how you seal in all of the juices and get the best texture, taste, and richness. This will also develop the flavors in the entire dish. Just look at all those browned bits and drippings left in the pan.

Seared Meat

After your meat is well seared remove it from the dutch oven and onto a clean plate.

The Vegetables

Carrots, onions, apple, celery, and rosemary

To achieve vegetables that have texture and taste after hours of cooking, this red wine braised pot roast uses bigger veggie chunks. Rough chop all of your veggies. If you would like to use a bag of baby carrots (like I did in the Video), that will work just as well as cutting up whole carrots.

Another key ingredients in this red wine braised pot roast is the apple. The peeled and cut up apple will give you a hint of sweetness that elevates the broth and leaves everyone wondering how you achieved such balance.

Once your veggies begin to caramelize, add in sprigs of rosemary and tomato paste. After a couple of minutes, your vegetables, apple, and herbs will be caramelized and coated in all of those leftover bits of meat and drippings and tomato paste. It will smell incredible!

Caramelized Vegetables and Tomato Paste

Now it’s wine time! And who doesn’t love that?! Whether it be for your dinner, dessert, mood, party, red wine is complimentary and just makes it all better!

Dissolve a beef bouillon cube in your beef broth for even more flavor. Trust me, this is going to be out of this world! You will take one bite of this finished roast and be floored!

red wine and beef broth

Once your wine and beef broth are in, just set your meat back into the dutch oven with the lid on.


The difference in this red wine braised pot roast recipe from others you are accustomed to is this braising method. You start your oven on a higher heat for a couple of hours then turn it down low for the last 30-45 minutes.

It works! You will achieve everything a true and gourmet pot roast should have in half the time. Your meat will be seared on the outside and falling apart, still juicy and tender. The broth will be hearty, rich, herbed, glistening with beef drippings, and gorgeous in color with red wine. Your vegetables will be intact with texture and all of their own flavor with the infusion of the rest of the pot.

This red wine braised pot roast is so good that you won’t even need mashed potatoes! I serve this up with crusty french bread, and we dig in!

Bon Appetit!

Red Wine Braised Pot Roast FAST

Red Wine Braised Pot Roast


  • Beef Chuck Roast (Anywhere from 2-5 lbs)
  • 1-2 tablespoons olive oil
  • salt and pepper to taste
  • 2 cups roughly chopped carrots
  • 1 large onion, sliced roughly
  • 4 celery stalks, cut into big pieces
  • 1 apple, peeled, cored, and cut into big pieces
  • 2 sprigs of rosemary
  • 2 tablespoons tomato paste
  • 4 cups of beef broth with 1 bouillon cube dissolved
  • 2 cups of good and full bodied red wine (like Zinfandel or Cabernet)


Watch accompanying video and step-by-step demonstration here:

YouTube Recipe Demonstration

  • Preheat oven to 350 degrees.
  • Cut your meat into chunks, about 6-8 oz. each
  • Sprinkle salt and pepper on meat.
  • Heat olive oil in dutch oven. Sear meat on ALL sides. Then remove to plate.
  • Put veggies, apple, and rosemary into dutch oven. Caramelize.
  • Add tomato paste and cook for another 2 minutes.
  • Add red wine and beef broth
  • Put lid onto pot and cook for 2 hours.
  • Then lower heat to 275 for the last 30-45 minutes.
  • If needed, keep warm at 200 degrees until ready to serve while you make sides or set table, or just need more time before serving. A common misconception is that you cannot overcook a roast. You can! That can lead to dried out meat and mushy veggies.

To make the best pot roast sandwiches of all time, use the leftovers of this Red Wine Braised Pot Roast with freshly baked Ritzy Mom’s French Bread Rolls!

What a great way to use leftover wine! Creative Ways To Use Leftover Wine

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