Red Wine Pot Roast is such a traditional meal, but it feels so gourmet. Made with tender chuck roast, crunchy carrots, and juicy red wine, this is the best Christmas pot roast– hands down!

A plate of Christmas pot roast with carrots and gravy.

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What’s in This Red Wine Pot Roast Recipe?

This pot roast with red wine is a go-to recipe during the winter months when you just want something hearty and delicious to eat for dinner. A nice roast dinner is always welcome, whether it’s a Sunday night with the family or Christmas!

Beef: We recommend using chuck roast for this recipe. It breaks down and becomes more tender the longer it cooks.
Spices: Kosher salt, ground black pepper, and smoked paprika enhance the natural flavor of the meat.
Onions: Add an earthy and sweet flavor to the gravy.
Carrots: Add sweetness and body to the gravy.
Red Wine: Use a nice Merlot or Cabernet sauvignon. Not only will it taste good in the pot roast, but a glass will also pair nicely with dinner. We do not recommend using cooking wine.
Broth: Low-sodium beef broth helps keep the roast moist and juicy as it cooks.
Herbs: Fresh rosemary and thyme add a fresh herbal flavor to the dish.

Variations on Christmas Pot Roast

There are lots of ways to customize this delicious pot roast with red wine. Try adding the juice and zest of one or two oranges or blood oranges to add a bit of light citrus flavor. You could also swap out half of the red wine for balsamic vinegar to add some tangy sweetness.

For a wildly different– but still delicious!– flavor, try swapping out the wine for a dark beer. We like a stout or porter.

close up view of pot roast with carrots and potatoes

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How to Store and Reheat

Store leftover red wine pot roast in an airtight container in the refrigerator for up to 4 days. Reheat, covered with foil, in a 350°F oven for 10-15 minutes, or until warmed through.

How to Freeze

Freeze the meat and gravy from this Christmas pot roast in separate airtight containers for up to 3 months. Let thaw overnight in the refrigerator before reheating.

a serving platter filled with pot roast and veggies

Serving Suggestions

The carrots and onions listed in this recipe get blended into the gravy. If you want to cook veggies with the pot roast to eat as a side, just add them during the last hour of cooking. Make sure to remove them before bleeding the gravy. Otherwise, you can make a separate side dish to serve with it, like burgundy mushrooms.

Notes from the Test Kitchen

The natural flavor of the meat combined with the red wine is so delicious. We don’t need too much extra seasoning to make this roast taste amazing. We add fresh thyme and rosemary, along with a bit of smoky paprika to boost the flavor.

5-Star Review

“This was by far one of the best pot roast recipes I have made in 45 years, the family was blown away, thank you for sharing your talent with us!” -Debbie

How to Make Red Wine Pot Roast Step by Step

Season the Beef: Preheat your oven to 275°F. Remove a 4-pound beef chuck roast from the fridge 30 minutes before cooking. Generously season the roast with 4 teaspoons of kosher salt, 2 teaspoons of freshly ground black pepper, and 1 tablespoon of smoked paprika.

Sear the Beef: Heat a Dutch oven over medium-high heat; add 2 tablespoons of olive oil and 2 tablespoons of unsalted butter. Place the roast in the Dutch oven and don’t touch it for 3 minutes (or until it has a good sear). Flip the roast over and sear on the opposite side. Transfer the roast to a platter. Set aside.

Caramelize the Vegetables: If needed, heat more oil in the Dutch oven before adding the vegetables. Once the oil is hot, add 2 peeled and quartered yellow onions (cut side down) and 8 carrots cut into 3-inch pieces. Cook until the vegetables have caramelized.

Deglaze the Pan: Turn the heat to medium-low and slowly pour 1 cup of red wine into the pan. With a wooden spoon/spatula, scrape the bits of cooked bits off the bottom of the pan to deglaze it. This ensures that great flavor is added back into the roast while it cooks.

Cook the Roast: Place the roast back in the pot, and pour 2-3 cups of low-sodium beef broth over it. Place 2 sprigs of fresh rosemary and 3 sprigs of fresh thyme on top of the beef, cover the pot with the lid, and roast in the preheated oven for 3-4 hours, or until it is fork-tender. Once cooked, Transfer the pot of beef to a cooling rack and carefully remove the lid. (Remember hot steam has built up inside.) Transfer the roast to a platter with rimmed sides. Remove the rosemary and thyme stems.

A pot with red wine and rosemary-infused meat stew.

Blend the Gravy: To make the gravy, use an immersion blender to purée the cooked vegetables and remaining pot juices until the desired consistency is achieved. The gravy is delicious completely smooth or left with a little texture. If a hand blender isn’t available, a countertop blender can be used, but allow the pot juices and vegetables to cool for 30 minutes before processing. Be extremely careful with the hot liquid and purée the gravy in small batches. The gravy can be reheated when ready to serve.