Red Wine Braised Pot Roast

Don’t adjust your screen.  It might look like chocolate, but it’s actually red wine braised pot roast and it is DIVINE!  Four simple ingredients turn ordinary comfort food into an unbelievable mahogany hunk of juicy goodness!

red wine braised pot roast


I remember when I was young and I’d get home from school and ask my mom what’s for dinner.  When she said pot roast, I was totally bummed (can you tell I grew up in the 80’s?  Ha!).  I never really appreciated pot roast in my younger years, like so many other things.  And my mom made great pot roast!  Then I grew up and decided to try my hand at making my own.  Fall apart, fork tender.  I was so in love with it!  Why hadn’t I made it sooner???  So much wasted time not eating this true comfort food!


This might be a little old fashioned, but my mom has used an electric skillet to braise for years, and that’s what I use to this day.  Yep, one of those appliances you probably haven’t seen in years, or maybe ever.  This is the best tool for the job, if you ask me.  Not to say that you can’t make it without an electric skillet, but it’s my most favorite appliance for braising things as it really locks in the moisture and the temperature can be controlled precisely.

red wine braised pot roast

I’ve tried to make pot roast in a dutch oven, browned on the stove and then covered and placed in the oven.  It never quite got that mahogany color or depth of flavor I was looking for.  I also tried the Instant Pot and while it was nice and tender, it again didn’t have the deep, dark flavors or color.  The electric skillet does a great job of browning and then braising slowly for hours.


I’m a little unconventional in my pot roast method, but I prefer to NOT add veggies.  If adding veggies floats your boat, though, go for it! I like to serve my veggies on the side, such as roasted brussels sprouts or green beans.  And I always serve the pot roast with a starch, such as mashed potatoes, roasted oven potatoes, risotto, whatever you’d like!

There are only four ingredients that go into my pot roast:

  1. Chuck Roast–I buy a nice big one because leftovers are always great and you can do so many things with the leftovers, like shred it up and make a steak sandwich out of it or pile it in tortillas for a barbacoa like taco (you can always add Mexican spices to the meat when reheating it).
  2. Red Wine–this is a must!  No substitutions because this is what gives that wonderful mahogany color and deep flavor.  I use Cabernet Sauvignon, a whole bottle!!
  3. Beef Stock–just a couple boxes of beef stock should do the trick.
  4. Cornstarch–I use a little cornstarch mixed with cold water to thicken up the sauce at the end.  You could also use my gum-free gluten free flour blend, but cornstarch is even easier.

The freebies are of course salt and pepper to taste, and canola oil for browning.  This pot roast served atop cheesy grits is Scott’s favorite.  So good!!!


red wine braise pot roast

Fall is the perfect time to make this amazing red wine braised pot roast.  Served atop a pile of cheesy grits, mashed potatoes, or risotto, it makes the ultimate comfort dinner to fill your belly 🙂

red wine braised pot roast

Red Wine Braised Pot Roast

Don't adjust your screen.  It might look like chocolate, but it's actually red wine braised pot roast and it is DIVINE!  Four simple ingredients turn ordinary comfort food into an unbelievable mahogany hunk of juicy goodness!
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Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Course Main Course
Cuisine American
Servings 6 servings


  • 1 3-5 lb chuck roast
  • 1 750ml bottle cabernet sauvignon wine (good quality)
  • 1-2 32-oz boxes beef stock
  • 4 tbsp (30 g) cornstarch
  • 1 tbsp olive oil
  • salt and pepper to taste


  • Salt and pepper the chuck roast on all sides.  
  • Heat olive oil in electric skillet or Dutch oven over medium high heat (375 degrees in electric skillet).  
  • Add chuck roast and brown on both sides.  Pour bottle of wine and box beef stock over roast. Bring to a boil and reduce to a simmer and cover (if using a Dutch oven, place in a 275° F oven).
  • Allow to slowly braise for 3-4 hours, turning once at the halfway mark. If adding any vegetables, do so at this time. If you notice liquid has evaporated too quickly, a second box of beef stock or equal amounts of water may be added.
  • When roast is fork tender and liquids are evaporated to about one cup, carefully remove roast and any vegetables from pan.  Turn heat up on electric skillet to about 350 degrees (about medium on stove).  
  • Add cornstarch to a small jar.  Top off with roughly ½ cup cold water.  Replace the lid and shake the jar well until cornstarch is combined with water.  Add to remaining liquid while whisking, until gravy has thickening and is smooth, about 1-2 minutes.  If gravy is too thick, add more water and whisk again.
  • Serve over mashed potatoes, risotto, or cheesy grits, or with baby Yukon Gold potatoes and diced carrots. Leftovers will keep in the fridge for 3-4 days. For ideas on what to do with leftovers, see the post above.
Keyword braised, pot roast, red wine
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