Easy Wine Braised Pot Roast

Pot Roast With Wine and Tomatoes
Pot Roast With Wine and Tomatoes. Diana Rattray
    195 min

Serve this flavorful pot roast with potatoes and a tossed salad for a delicious family dinner. Make this dish with a lean chuck arm roast, bottom round, or a beef brisket (not corned beef). This is always a hit with families!

What You'll Need

  • 1 lean chuck roast, boneless, about 3 to 4 pounds
  • grill seasoning, such as steak seasoning or similar, or salt and pepper
  • 2 tablespoons vegetable oil
  • 5 slices bacon, diced
  • 1 medium onion, coarsely chopped
  • 2 carrots, diced
  • 3 ribs celery, thinly sliced
  • 3 cloves garlic, minced
  • 3 tablespoons tomato paste
  • 2 cups dry red wine
  • 1 cup chicken broth
  • 1 large fresh or dried bay leaves
  • 1/4 teaspoon of dried leaf rosemary, crumbled
  • 2 cups frozen pearl onions or fresh peeled pearl onions

How to Make It

  • Heat oven to 300 F. Sprinkle grill seasoning or salt and pepper all over the roast.

  • In a large Dutch oven or oven-safe pot over medium-high heat, heat the oil. Sear the roast, turning to brown all sides (about 1 to 2 minutes on each side). Remove the roast to a plate and set aside.

  • Reduce the heat to medium and saute the bacon until almost crisp. Remove the bacon to paper towels to drain. Remove and discard all but 1 tablespoon of the drippings.

  • Add chopped onion and celery to the drippings and cook until just softened. Add the garlic and carrots and saute for 1 minute. Stir in tomato paste, wine, and chicken broth.

  • Put the roast and bacon back in the pot and add the bay leaves, rosemary, and pearl onions. Bring back to a simmer.

  • Cover the pan tightly and bake in the preheated oven for 3 hours, turning the roast after about 2 hours. Remove the roast and vegetables to a platter and tent with foil to keep warm.


  • Strain juices from the roast into a saucepan. 

  • Put the saucepan with strained juices over medium-high heat and bring to a boil. Reduce heat to medium and simmer for 5 minutes. Taste and add salt and pepper, as needed.

  • Slice the roast and serve with the vegetables and juices.

  • Serves 6.

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