Easy Wine Braised Pot Roast

Pot Roast With Wine and Tomatoes
Pot Roast With Wine and Tomatoes. Diana Rattray
  • Total: 3 hrs 15 mins
  • Prep: 15 mins
  • Cook: 3 hrs
  • Yield: 6 Servings
Nutritional Guidelines (per serving)
941 Calories
48g Fat
24g Carbs
87g Protein
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Nutrition Facts
Servings: 6 Servings
Amount per serving
Calories 941
% Daily Value*
Total Fat 48g 62%
Saturated Fat 17g 86%
Cholesterol 264mg 88%
Sodium 814mg 35%
Total Carbohydrate 24g 9%
Dietary Fiber 4g 14%
Protein 87g
Calcium 135mg 10%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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!


  • 1 lean chuck roast, boneless, about 3 to 4 pounds
  • 1 teaspoon grill seasonings, such as steak seasoning or similar, or to taste (or salt and pepper)
  • 2 tablespoons vegetable oil
  • 5 strips 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

Steps to Make It

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

  2. 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.

  3. 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.

  4. 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.

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

  6. 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.

  7. Strain juices from the roast into a saucepan. 

  8. 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.

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

Serves 6.