This red wine beef pot roast is pure comfort food with almost no effort required. The red wine, seasoning, and chuck roast combine to create the most delicious and decadent sauce. You can serve it with the traditional potatoes and carrots or over mashed potatoes or cauliflower.
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Pot roast is one of my all-time favorite cold-weather comfort food. After becoming OBSESSED with Beef Bourguinon it’s been hard for me to go back to a regular old roast. But, let’s face it – even my slow cooker version of Beef Bourguinon takes a fair amount of hands-on time.
This delicious beef roast is made with red wine which combines with the beef drippings to create the most delicious and rich sauce. It’s the perfect marriage between an American pot roast and a delicious Beef Bourguinon.
What you’ll need:
- Chuck Roast – you can also use beef stew pieces, or pretty much any beef roast that you have.
- Avocado Oil, or any other oil suitable for high temps
- Onion Soup Mix (Check out this recipe for a DIY version of this soup mix!)
- Red Wine
- Italian Seasoning
- Carrots and Potatoes (these are optional and can be substituted for any root vegetables including radishes, turnips, celeriac root, and parsnips)
What is the best wine for this Beef Roast?
Let me first say that I am the furthest thing from a wine connoisseur that someone could be. I rarely drink wine and when I do it’s almost always something super sweet and fruity.
With that said, don’t worry yourself too much about which brand of wine you use. I suggest sticking with an affordable dry, red wine. Here are some of the best options:
- Cabernet Sauvignon
- Pinot Noir
Also, since you won’t use the entire bottle of wine in this recipe, and if you are like me and don’t want to drink the remainder, I suggest freezing the wine in an ice cube tray to use in sauces and stews.
I add red wine to my Marinara Sauce and it really makes it something special!
Tips for making the best red wine pot roast:
I highly suggest searing the beef before adding it to the crockpot. This step adds a delicious flavor to the meat and makes it look more appetizing when complete.
I like to leave the seasonings on top of the beef, then top it all with a little butter. As the butter melts it will take some of the seasonings with it. This ensures that the meat is FULL of flavor and keeps it all from winding up in the sauce and vegetables.
At the end of the cooking time, If you prefer to have a more gravy-like sauce, you can thicken it after cooking using xanthan gum or a cornstarch slurry.
First, you will need to remove the beef and vegetables from the crockpot. Add xanthan gum 1/4 teaspoon at a time whisking after each addition until it is thickened to your liking. *Be very careful not to add to much xanthan gum as this will make the sauce slimy.
To thicken with cornstarch, check out this post!
How to store leftovers:
I suggest storing leftovers in a tightly sealed container for up to 5 days. You can reheat in the microwave or in a saucepan on the stove.
I have not had great luck freezing beef roast in the past as I find the texture changes and the beef becomes soft and mushy.
Be sure to check out these other great recipes:
- Beef Bourguignon | Crockpot
- Easy Homemade Marinara
- Kentucky Burgoo | Crockpot
- Keto Mongolian Beef | Instant Pot
- Easy Slow Cooker Turkey Breast
- Instant Pot Pork Tenderloin
Red Wine Beef Roast | Crockpot
- Pat the roast dry with paper towels. Heat the oil in a large skillet over high heat. Add the beef, cooking for 2-3 minutes on all sides just to brown the exterior. Transfer the beef to the bowl of a slow cooker.
- Season the beef with salt and pepper. Add the onion soup mix and italian seasoning.
- Pour the wine over the beef.
- Arrange the carrots and potatoes in the crock pot around the roast. Cut the butter into pieces and place them on top of the beef.
- Cook on low for 8 hours. When cooking is complete, carefully use a fork to break the meat apart, then gently stir to coat the beef and vegetables with the sauce.