Video Red Wine Beef Roast | Crockpot

This red wine beef pot roast is pure comfort food with almost no effort required. The red wine, seasoning, and chuck roast combine to create the most delicious and decadent sauce. You can serve it with the traditional potatoes and carrots or over mashed potatoes or cauliflower.

A black crockpot full of red wine beef roast with carrots and potatoes, there is a white text overlay with the title of the recipe.

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Pot roast is one of my all-time favorite cold-weather comfort food. After becoming OBSESSED with Beef Bourguinon it’s been hard for me to go back to a regular old roast. But, let’s face it – even my slow cooker version of Beef Bourguinon takes a fair amount of hands-on time.

This delicious beef roast is made with red wine which combines with the beef drippings to create the most delicious and rich sauce. It’s the perfect marriage between an American pot roast and a delicious Beef Bourguinon.

Table of Contents

What you’ll need:

Chuck Roast – you can also use beef stew pieces, or pretty much any beef roast that you have.
Avocado Oil, or any other oil suitable for high temps
Onion Soup Mix (Check out this recipe for a DIY version of this soup mix!)
Red Wine
Italian Seasoning
Carrots and Potatoes (these are optional and can be substituted for any root vegetables including radishes, turnips, celeriac root, and parsnips)
Butter

What is the best wine for this Beef Roast?

Let me first say that I am the furthest thing from a wine connoisseur that someone could be. I rarely drink wine and when I do it’s almost always something super sweet and fruity.

With that said, don’t worry yourself too much about which brand of wine you use. I suggest sticking with an affordable dry, red wine. Here are some of the best options:

Cabernet Sauvignon
Pinot Noir
Merlot
Chianti

Also, since you won’t use the entire bottle of wine in this recipe, and if you are like me and don’t want to drink the remainder, I suggest freezing the wine in an ice cube tray to use in sauces and stews.

I add red wine to my Marinara Sauce and it really makes it something special!

a four image collage showing the steps for making a red wine beef roast with carrots and potatoes

Tips for making the best red wine pot roast:

I highly suggest searing the beef before adding it to the crockpot. This step adds a delicious flavor to the meat and makes it look more appetizing when complete.

I like to leave the seasonings on top of the beef, then top it all with a little butter. As the butter melts it will take some of the seasonings with it. This ensures that the meat is FULL of flavor and keeps it all from winding up in the sauce and vegetables.

At the end of the cooking time, If you prefer to have a more gravy-like sauce, you can thicken it after cooking using xanthan gum or a cornstarch slurry.

First, you will need to remove the beef and vegetables from the crockpot. Add xanthan gum ¼ teaspoon at a time whisking after each addition until it is thickened to your liking. *Be very careful not to add to much xanthan gum as this will make the sauce slimy.

To thicken with cornstarch, check out this post!