If you’re craving a comforting meal that feels like a warm hug from the inside out, this Pot Roast with Potatoes, Carrots, and Red Wine Recipe is exactly what you need. Tender chuck roast slowly braised to juicy perfection mingles beautifully with hearty yellow potatoes and sweet carrots, all infused with the rich, deep flavors of red wine and fresh herbs. It’s the ideal dish for cozy family dinners or any occasion that calls for a little culinary celebration. Prepare yourself for a feast that’s as satisfying in taste as it is in heartwarming nostalgia.

A green pot with two handles holds a dark brown cooked meat piece in the center, topped with small green herb leaves. Around the meat, there are bright orange carrot chunks and small yellow potatoes in a rich reddish-brown broth. The inside edge of the pot shows some cooking stains, and the pot is placed on a white marbled surface with blurred green herbs in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

Each ingredient in this recipe plays a starring role—even the simplest ones add layers of flavor, texture, and color that make this pot roast unforgettable. Here is everything you need to create this classic dish that feels both rustic and refined.

3 lb chuck roast, shoulder cut: The perfect cut for slow cooking, offering tender, flavorful beef.
Table salt and black pepper, to taste: Essential for highlighting and balancing the natural flavors in the meat and vegetables.
2 tbsp olive oil: Helps brown the roast for a beautifully caramelized crust and prevents sticking.
1 onion, chopped: Adds sweetness and depth, softening into silky goodness during cooking.
3 cloves garlic, minced or pressed: Brings a subtle pungency that enhances the savory profile.
1 tbsp tomato paste: Gives a rich, tangy body to the sauce that complements the wine perfectly.
2 tbsp all-purpose flour (or GF/cassava flour): Thickens the sauce for that classic hearty texture.
1 cup red wine: Adds acidity and complexity, tenderizing the meat and enriching the broth.
32 oz beef broth: The flavorful base for your cooking liquid, soaking up everything into the meat and veggies.
2 lb small yellow potatoes: These tender potatoes absorb all the surrounding flavors beautifully.
1 lb carrots, chunks: Their natural sweetness intensifies and balances the savory elements.
2 bay leaves: Infuse the pot roast with a subtle aromatic earthiness.
Fresh parsley or cilantro: Added at the end for a fresh pop of color and brightness.
Fresh thyme: An herbaceous accent that brings an unmistakable charm to the dish.

How to Make Pot Roast with Potatoes, Carrots, and Red Wine Recipe

Step 1: Season and Brown the Meat

Start by generously seasoning your chuck roast with table salt and black pepper on every side; this step is crucial for layering flavor throughout the pot roast. Heat olive oil in a Dutch oven or heavy-bottomed pot over medium-high heat. Once shimmering, add the roast and brown it thoroughly on all sides—this takes about 15 minutes and locks in moisture while creating those irresistible savory notes that form the base of your dish.

Step 2: Sauté Aromatics

With the roast temporarily removed from the pot, add the chopped onions and minced garlic to the same pan. Sauté them in the flavorful fat left behind until the onions turn translucent and tender, around 2 to 3 minutes. This brief cooking softens the onions perfectly, setting the stage for a luscious depth in your braising liquid.

Step 3: Build the Sauce Base

Next, stir in the tomato paste. Let it cook briefly until it darkens slightly, which enhances its natural sweetness and umami. Add the flour right after, stirring quickly and thoroughly so it absorbs the oils and moisture—a crucial step that ensures your sauce will develop a beautifully rich, thick consistency after simmering.

Step 4: Deglaze with Red Wine

Pour in the red wine, scraping the bottom of the pot to release all those caramelized bits stuck to the surface. Allow the wine to reduce for 1 to 2 minutes, concentrating its bold, fruity flavor and integrating it fully with the base of your braise. This step is what truly makes this Pot Roast with Potatoes, Carrots, and Red Wine Recipe stand out.

Step 5: Add Broth and Aromatics

Pour in the beef broth, followed by a few sprigs of fresh thyme and the bay leaves. These herbs slowly infuse the entire dish with subtle complexity, complementing the richness of the meat and wine perfectly. Give everything a gentle stir to combine.

Step 6: Return Meat and Add Veggies

Carefully nestle the browned chuck roast back into the pot, then arrange the carrots and potatoes around it. These vegetables will absorb the savory braising liquid while releasing their own delicious flavors. Cover the pot and transfer it to your preheated oven at 350°F, cooking for 2 ½ to 3 hours until the meat is so tender it practically falls apart.

Step 7: Garnish and Serve

Once your pot roast is perfectly cooked, remove from the oven and sprinkle with freshly chopped parsley, cilantro, or an extra touch of thyme. This fresh garnish adds a lovely herbaceous brightness to every bite. Serve hot, making sure each plate is generously laden with tender meat, velvety potatoes, and sweet carrots—all bathing in that sumptuous red wine sauce.

How to Serve Pot Roast with Potatoes, Carrots, and Red Wine Recipe

A large white pot filled with a rich brown sauce covering a thick piece of dark brown meat at the center, surrounded by whole small yellow potatoes and large bright orange carrot chunks. The sauce is shiny and glistening, with small green herb bits sprinkled over the top. The pot handles are pale green, and the pot sits on a white marbled surface with a few sprigs of fresh thyme scattered around. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Fresh herbs like parsley and cilantro bring a vibrant, fresh contrast that elevates the flavorful richness of the dish. A sprinkle right before serving also adds a beautiful touch of color, making your pot roast look as stunning as it tastes.

Side Dishes

This dish is wonderfully satisfying on its own but pairs beautifully with crusty bread to soak up every last drop of sauce or a light green salad for refreshing crunch. For extra indulgence, creamy mashed potatoes or buttery dinner rolls work great as well.

Creative Ways to Present

Try serving the pot roast family-style in a rustic cast iron dish to bring a cozy, communal vibe to your meal. Alternatively, plate individual portions with a drizzle of the braising sauce and a garnish of fresh herbs for a refined dinner experience. Adding a splash of the red wine sauce around the edges of the plate gives an elegant finishing touch.

Make Ahead and Storage

Storing Leftovers

Pot roast leftovers taste even better the next day, as the flavors have more time to meld. Store any remaining portions in an airtight container in the refrigerator. They will keep beautifully for 3 to 4 days, making for easy and satisfying meals throughout the week.

Freezing

If you want to save your pot roast for longer, freezing is a fantastic option. Portion the roast, vegetables, and sauce into freezer-safe containers or heavy-duty freezer bags. Properly sealed, the dish will maintain its flavor and texture for up to 3 months.

Reheating

Reheat gently on the stovetop over low heat or in the oven at 325°F to avoid overcooking the meat. Adding a splash of beef broth or water while reheating will restore moisture and help the flavors stay bright and fresh, recapturing that just-cooked magic.

FAQs

Can I use a slow cooker for this Pot Roast with Potatoes, Carrots, and Red Wine Recipe?

Absolutely! After browning the roast and sautéing the aromatics, transfer everything to a slow cooker. Cook on low for 7 to 8 hours or on high for 4 to 5 hours until the meat is fork-tender. Add potatoes and carrots in the last couple of hours for perfect texture.

What type of red wine works best for this recipe?

Choose a dry red wine with good acidity, like Cabernet Sauvignon, Merlot, or Pinot Noir. Avoid sweet or heavily oaked wines, as you want the wine to enhance the savory flavors without overpowering them.

Can I make this recipe gluten-free?

Yes! Simply substitute the all-purpose flour for a gluten-free alternative such as cassava flour or a gluten-free all-purpose blend. This will thicken your sauce beautifully without compromising taste or texture.

Is it necessary to brown the roast before cooking?

While skipping browning can save time, this step adds immense flavor and a lovely crust that creates a deeper, richer taste in your Pot Roast with Potatoes, Carrots, and Red Wine Recipe. It’s definitely worth the extra few minutes.

How can I tell when the pot roast is fully cooked?

You’ll know it’s done when the meat is fork-tender and easily pulls apart with little effort. The potatoes and carrots should also be soft but still hold their shape, creating the perfect balance of textures in each bite.

Final Thoughts

This Pot Roast with Potatoes, Carrots, and Red Wine Recipe is truly a timeless classic that fills your home with incredible aromas and your table with a hearty, soul-satisfying dish. Whether you’re cooking for family or friends, this recipe promises a memorable meal packed with cozy, comforting flavors. I can’t wait for you to try it and experience all the rich, tender goodness for yourself!

Pot Roast with Potatoes, Carrots, and Red Wine Recipe