Perfect Pot Roast

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The most perfect thing that I can think of to make on a cold, snowy day is this wine-marinated Pot Roast. It does take a long time to make, but with very minimal effort.

wine marinated pot roast recipe

Is it cold where you are? This week has proven to me that I am out of practice when it comes to cold weather. I had to buy my first real pair of shoes in 4 years a few days ago. I have lived in flip-flops and ballet slippers for so long that I forgot that shoes were a necessity. And jackets. And layers. This California (by way of NJ, SC, NC, NS, etc.) girl is not used to 37-degree weather anymore. I am in for a rude awakening, or so I have been told by Kansas natives. I like snow, I have not seen real snow in years, but there is nothing more peaceful than waking up early to find a blanket of untouched white on the lawn. I love snow days. When we cuddle in our PJs, make hot chocolate, watch movies all day and watch the snow fall. I look forward to this cozy weather.

The most perfect thing that I can think of to make on a cold, snowy day is this wine-marinated pot roast. It does take a long time to make, but with very minimal effort. A little light searing and chopping, and that is all of the real work. The magic happens in a long marinade and oven time. The wine soaks into the beef overnight, staining it a deep, red color. It immediately smells fruity when it hits the hot pan for good browning. Simmer the reserved wine, and put the pot roast into the oven for a few hours. Throw in some vegetables towards the end and you are done.

What To Serve With Pot Roast

Aside from the vegetables already included in the pot, I like to serve my pot roast with buttered egg noodles seasoned with salt and pepper and loads of fresh parsley. I really think that something that has been cooked for as long as this pot roast has really needed a hit of freshness at the end.

Ingredients

  • 3 to 3 1/2 pounds boneless beef chuck
  • 1 (750mL) bottle of red wine (I used Zinfandel)
  • salt and pepper
  • 2 tablespoons olive oil
  • 1 (10.5 ounces) can of beef consomme
  • 1/4 cup tomato paste
  • 1 tablespoons herbes de Provence
  • 1 tablespoon Dijon mustard
  • 3 cloves chopped garlic
  • 2 bay leaves
  • 1 onion, sliced
  • 4 carrots
  • 4 parsnips
  • 2 cups cremini mushrooms
  • 2 stalks celery
  • 1/4 cup flat-leaf parsley
wine marinated pot roast recipe

How To Make – The Steps

Step 1: Trim any fat from the beef chuck. Put the beef in a large Ziploc bag and pour a bottle of red wine over the beef. Marinate overnight in the refrigerator.

wine marinated pot roast recipe

Step 2: The next day, take the beef out of the bag, reserving the liquid. Dry the beef on paper towels and season well with salt and pepper.

wine marinated pot roast recipe

Step 3: Preheat a Dutch oven over high heat. Add oil to the pan and brown the beef on both sides. Drain any fat.

wine marinated pot roast recipe

Step 4: In a saucepan, bring the reserved wine to a boil. Reduce the heat, and simmer until the wine is reduced by half. It takes about 15 to 20 minutes.

wine marinated pot roast recipe

Step 5: When the wine has reduced, add the beef consomme, tomato paste, herbes de Provence, Dijon, garlic, and bay leaves. Bring to a boil, and simmer again for another 5 minutes.

wine marinated pot roast recipe

Step 6: Pour the wine mixture over the pot roast. Add the onions. Cover and put in a preheated 325-degree oven for 2 1/2 hours.

wine marinated pot roast recipe

Step 7: While the pot roast is cooking, prep your vegetables.

wine marinated pot roast recipe

Step 8: After 2 1/2 hours, add the vegetables. Cover again, and cook for another hour.

wine marinated pot roast recipe

Step 9: Check to make sure that the pot roast is tender and begins to fall apart. If it doesn’t put it back in the oven until it does.

wine marinated pot roast recipe

Step 10: Serve with buttered egg noodles and garnish with lots of fresh parsley.

wine marinated pot roast recipe

This tastes even better the next day. Make sure you save some leftovers.

wine marinated pot roast recipe

FAQs //

Can I use a slow cooker instead of a Dutch oven?

Yes. In fact, a reader shared her adaptation: “Cook meat, sauce and onions for about 3 hours on high; then add veg and cook for another 2 hours on high.”

What can I serve on the side?

The side dish is inside. Carrots, mushrooms, parsnips. That is the beauty of a one-pot meal. If you had to add something else, I would make a simple salad.

How do I prevent my pot roast from drying out?

Try leaving a bit of fat on the chuck. The fat will help keep the meat moist as it cooks. Lower the temperature of your oven slightly. You could be cooking it too quickly, so to speak. Make sure the lid is properly on the pot to retain the moisture. Baste the pot roast with its cooking juices while it cooks. Once the pot roast is cooked, let it rest for a few minutes before slicing it. This will allow the juices to redistribute. This last tip applies to almost any meat and should be regular practice.

How To Store Pot Roast

Transport the roast — meat, broth, and all — to an airtight container. You can use a plastic container with a lid, a resealable plastic bag, or a glass container with a tight-fitting lid. Keep it in the refrigerator where it can last 3-4 days.

To freeze pot roast, wrap it tightly in plastic wrap or aluminum foil, then place it in a resealable plastic bag or airtight container. Properly stored pot roast will keep for up to 3 months in the freezer.

More Roast Recipes

wine marinated pot roast recipe

Perfect Pot Roast

bakedbree
Red Wine Marinated Pot Roast – I love the way my house smells while this is slowly simmering away in the oven. I like mine over buttered noodles but you can serve with mashed potatoes if you like.
5 from 1 vote

Ingredients
  

  • 3 to 3 1/2 pound boneless beef chuck
  • 1 750mL bottle red wine (I used Zinfandel)
  • salt and pepper
  • 2 Tablespoons olive oil
  • 1 10.5 ounce can beef consomme
  • 1/4 cup tomato paste
  • 1 Tablespoons herbes de Provence
  • 1 Tablespoon Dijon mustard
  • 3 cloves chopped garlic
  • 2 bay leaves
  • 1 onion sliced
  • 4 carrots
  • 4 parsnips
  • 2 cups cremini mushrooms
  • 2 stalks celery
  • 1/4 cup flat leaf parsley

Instructions
 

  • Trim any fat from the beef chuck. Put the beef in a large Ziploc bag and pour a bottle of red wine over the beef. Marinate overnight in the refrigerator.
  • The next day, take the beef out of the bag, reserving the liquid. Dry the beef on paper towels and season well with salt and pepper.
  • Preheat a Dutch oven over high heat. Add oil to the pan and brown the beef on both sides. Drain any fat.
  • In a saucepan, bring the reserved wine to a boil. Reduce the heat, and simmer until the wine is reduced by half. It takes about 15 to 20 minutes.
  • When the wine had reduced, add the beef consomme, tomato paste, herbes de Provence, Dijon, garlic, and bay leaves. Bring to a boil, and simmer again for another 5 minutes.
  • Pour the wine mixture over the pot roast. Add the onions. Cover and put in a preheated 325 degree oven for 2 1/2 hours.
  • While the pot roast is cooking, prep your vegetables.
  • After 2 1/2 hours, add the vegetables. Cover again, and cook for another hour.
  • Check to make sure that the pot roast is tender and begins to fall apart. If it doesn’t put it back in the oven until it does.
  • Serve with buttered egg noodles and garnish with lots of fresh parsley.
Tried this recipe?Let us know how it was!

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