A rich and comforting one-pot beef pot roast with red wine and shallot gravy.
When I feel sad, what do I do? Make pot roast.
If I need something warm and comforting and easy with minimal dishes, what do I do? Make pot roast.
When the world is on fire and everyone starts losing their collective shit and I’m having panic attacks on the regs what do I do??? Make pot roast. With red wine. Because cooking with red wine helps. And by cooking, I mean, drinking red wine. We all deserve it.
I should just live under a weighted blanket from now on, yes?
pot roast with red wine & shallots makes everything better
If we all have to hole-up in our homes for unknown amounts of time, the best thing we can do is 1. stay healthy, and 2. dive into some projects. I have lots of plans to order takeout (to help support local business!), workout, ingest lots of Vitamin C, make homemade cleaning products, and possibly (finally) start my sourdough starter?
And, it’s supposed to snow allll weekend, so I’m really stoked on the idea of wearing fuzzy socks and making cozy food. One of my all-time favorite comfort food options is my pot roast with red wine and shallots! I 100% mean it when I say that I think about this pot roast at least once a week.
I grew up eating the typical pot roast made with a packet of onion soup and a can of cream of mushroom. It was my grandma’s go-to, and I have so many happy memories of that recipe. But, times change, and cream-of-anything soups start to weird you out, and you need a refresh, yeah?
So I went ahead and made a pot roast with lots of shallots (to keep the onion-y flavor alive) and red wine (because duh). And listen team, it’s the best pot roast I’ve ever had. Sorry, Lipton. 😬
Ingredients for Pot Roast with Red Wine
You’ll need some easy and basic ingredients for this pot roast with red wine. Make sure to pick up:
- Beef Roast: I usually pick chuck roast, but round roast is my second favorite choice!
- Shallots: You can also use red onion, but I like the mild flavor of shallots.
- Garlic: Because everything needs garlic.
- Thyme: You could also use rosemary. Or sage!
- Dijon Mustard: Adds a nice tang.
- Red Wine: Pick something that you like to drink (but not too fancy!). I like a dry Pinot Noir.
- Beef Broth: This will be our braising liquid that will make a perfectly tender pot roast.
- Potatoes and Carrots: For flavor and as a side dish!
How to make a perfect pot roast every time
Pot roast can be sooo good or sooo bad depending on how you cook it. Luckily, I come from a long line of great home cooks, so I asked my mom what to do! She told me, and I quote, to, “Cook the shit out of it”.
It’s words I live by when it comes to any tough cut of beef. (Maybe I’ll get a tattoo of that quote, idk). Braising the meat for a long amount of time is what makes pot roast perfectly tender and delicious. Here’s how I do it!
First, you’ll start by searing the meat all over in a very hot Dutch oven. Yes, the searing is necessary. Yes, you have to do it for perfect pot roast. (More on this later). But, this recipe is one-pot, so searing doesn’t even add any extra dishes!
Next, remove the roast from the pot, and set it aside. Add the shallots to the Dutch oven and let them soften and brown on the edges. Add the garlic and thyme, and saute the mixture until it smells nice and delicious!
Deglaze the pan with some dry red wine. Let the wine reduce by half, and stir in the Dijon mustard.
Lastly, place the roast back in the pan, and add some potatoes and carrots. Add some beef broth until it comes halfway up the pan. Cover, and bake at 300°F for about three hours, or until the beef easily shreds apart with two forks. Serve with the veggies and gravy!
What kind of roast should I use?
Any kind of beef roast will work for this recipe! I like chuck roast, because it’s so tender and shreds perfectly. Other good options are round roast and brisket (if you want something that slices rather than shreds), and rump roast!
Can I make this pot roast without red wine?
Yes, totally! There are lots of non-alcoholic options you can use to deglaze the pan. Cranberry juice, grape juice, or apple cider are all great options. Just find a 100% no-sugar-added juice option. Grape and apple juice might be a little sweet, so if you don’t want that added sugar, go with the cranberry juice. Or, add a tablespoon of apple cider vinegar to balance out the sweetness of the juice!
If you don’t want to go with a juice option, you can always just use beef broth. Just make sure to deglaze the pan, so that you get all the lovely browned bits on the bottom!
Why do I have to sear the meat before cooking?
The reason we sear the meat before cooking is to render the fat and seal in the juices so that it comes out tender rather than dry and tough. Technically, you don’t have to do this step, but I find it necessary for making a perfect pot roast.
wHY DOES POT ROAST COOK FOR SO LONG?
We braise pot roast in liquid to keep it nice and moist so that it comes out perfectly shreddable. Cooking it low-and-slow allows the juices to tenderize these tougher cuts of meat so that they come out great every time!
Can pot roast be made in advance?
Yes! I frequently make this recipe up until the point where it goes in the oven. I just let it cool a bit, cover it with a lid, and bake it when I’m ready! Or, you can make the pot roast completely, let it cool, store it in an airtight container, and warm it on the stove when you’re ready to serve.
What vegetables should I make with pot roast?
Pick vegetables that are hearty and durable. Root vegetables are the best option imo! Carrots, potatoes, and onions add really nice flavor for the dish, and they double as a side dish. You could also do celery, turnips, or radishes. Just make sure that the vegetables are cut into large chunks so they don’t get mushy while cooking all day.
For the potatoes, I would recommend baby Yukon gold or baby red. You can do non-baby potatoes, you will just probably have to cut them in half. If you’re going to use russet potatoes, make sure to peel them first!
How do I know when my pot roast with red wine is done cooking?
Perfect pot roast will always shred (or slice) easily. It will taste moist and tender and will never be tough or dry. Under-cooked roast will be tough and chewy, so keep cooking if necessary! To prevent your roast from getting dry, make sure you have plenty of braising liquid in the pot. If the liquid starts to evaporate, add more beef broth as necessary.
Can I make this pot roast in a slow cooker?
Yes! After reducing the wine and adding the Dijon mustard, place the roast and wine-onion mixture into a crockpot. Add the beef broth and vegetables. Cook on low for 7-8 hours, until the meat starts to fall apart. Add more liquid as necessary to keep the meat from drying out.
What do I do with extra pot roast?
I loooove making extra pot roast with red wine, because there’s so much you can do with it. Here’s a few ideas:
- Make French dip sandwiches. The gravy is perfect for dipping!
- Serve the meat over pasta with extra braising liquid and parmesan.
- Make tacos! Nothing is better than pot roast tacos. 😛
Tips for one-pot beef Pot Roast with Red Wine
Pat the roast with towels to remove any moisture prior to searing. This will ensure a perfect sear every time!
Always make sure to sear the meat, and add enough liquid for a lovely, juicy roast. (More about this above).
Pot roast may be a little pink in the center, but nothing to worry about! Pot roast is done when it shreds/slices easily and is nice and tender.
I serve this pot roast with the braising liquid as-is. You can also make the leftover braising liquid into a gravy, if desired!
Other comforting recipes you’ll love!
Pot Roast with Red Wine & Shallots
Pot Roast with Red Wine & Shallots
- 3 lb beef roast (chuck, round, rump, etc.)
- Salt and pepper, to taste
- 2 tbsp vegetable oil
- 4 large shallots, thinly sliced (about 1 1/2 c.)
- 3 large cloves garlic, minced
- 8 sprigs thyme
- 1 1/2 cup dry red wine
- 1 tbsp Dijon mustard
- 3 cup beef broth
- 4 large carrots, peeled and cut into large chunks
- 1 lb baby red potatoes
- Preheat the oven to 300°F. Pat the roast dry with towels. Generously season with salt and pepper on all sides.
- In a large, oven-safe Dutch oven, heat the oil over medium-high heat until it starts to shimmer. Sear the meat on all sides until it’s deeply browned. Set aside on a plate.
- Add the shallots to the Dutch oven and cook until very soft (add additional oil if the pan is dry). Add the garlic and thyme, and saute until fragrant. Deglaze the pan with the wine, and let it reduce by half, about four minutes. Make sure to scrape up any browned bits on the bottom of the pan! Stir in the Dijon mustard, and place the roast back in the Dutch oven.
- Add the beef broth until it comes halfway up the roast (about 3 cups). Scatter the carrots and potatoes around the roast.
- Place the lid on the Dutch oven. Bake the roast for about 3 hours, until it easily shreds apart. If it’s tough and chewy, place the roast back in the oven for 30-60 minutes, until it’s nice and tender. If the braising liquid starts to evaporate, add more to prevent the roast from drying out.
- Remove the roast from the Dutch oven, and tent with foil. Let it rest for 10-15 minutes, and then shred or slice. Arrange the meat on a platter, and scatter the potatoes and carrots around the roast. Discard the remaining sprigs of thyme, and spoon the juices over the top. Serve!
xo Sara Lynn
*Song of the day: I Found You by Alabama Shakes