Red Wine-Braised Pot Roast with Cheesy Grits

A full bottle of red wine and a few hours of gentle cooking will turn a tougher cut of beef into a melt-in-your-mouth Red Wine Braised Pot Roast. This comforting dish develops deep, savory flavors and makes an excellent main course for family dinners or weekend gatherings.

I grew up with pot roast on the table and, like many kids, didn’t fully appreciate it at the time. Years later I tried making my own and discovered how simple and rewarding braising can be: a well-seared roast, a bottle of red wine, herb-scented aromatics, and low, slow heat produce a tender, flavorful result that’s worth the wait.

why you should make red wine pot roast

• Hands-off cooking: once the roast is braising you can largely walk away—just flip it at the halfway point.
• No oven required: make this on the stovetop, in an electric skillet, slow cooker, Instant Pot, or Dutch oven.
• Accessible flavor: you don’t need to be a wine lover to enjoy the final dish—most of the wine cooks down into a rich, savory gravy.
• Great leftovers: the flavors deepen overnight and the meat is excellent on sandwiches or reheated with mashed potatoes or grits.
• Feeds a crowd: a single roast serves several people and is ideal for family meals or small gatherings.

everything you’ll need to make pot roast (and two serving options)

• Chuck roast — the classic choice for pot roast. Choose a well-marbled piece about 2 inches thick and in the 3–5 lb range if feeding a family.
• Red wine — cabernet sauvignon is my go-to, but merlot or any full-bodied red will work.
• Cornstarch — used to thicken the braising liquid into a glossy gravy; arrowroot or potato starch can be substituted.
• Potatoes and carrots (optional) — add these to the braising liquid at the 3-hour mark if you prefer vegetables braised with the meat instead of serving them on the side.
• Corn grits — for creamy, cheesy grits, use regular (not instant) yellow or white corn grits.
• Cheddar cheese — sharp or mild cheddar melts into the grits for a rich finish. You can swap in other cheeses like Monterey Jack or pepper jack if you prefer.
• Half-and-half — balances creaminess in the grits; whole milk or heavy cream can be used depending on how rich you want them.

what is braising?

Braising is a two-step method that turns tougher cuts tender and flavorful: first sear the meat to develop color, then simmer it slowly in a flavorful liquid, covered, until it becomes fork-tender. The long, gentle cooking breaks down connective tissue and concentrates the braising liquid into a rich sauce.

special equipment needed?

You can braise successfully in a variety of vessels: a Dutch oven, electric skillet, slow cooker, or Instant Pot. Each has advantages:

• Electric skillet — excellent temperature control and moisture retention; convenient if you prefer not to use the oven.
• Dutch oven — brown the roast on the stovetop and then simmer on low or transfer to a low oven (275–300°F) for a few hours.
• Instant Pot — sear on the sauté setting and pressure cook on high for 60 minutes, then allow a natural pressure release.
• Slow cooker — brown the meat first, then cook on low for 8–9 hours until tender.

All of these methods produce a delicious red wine braised pot roast; choose the one that best fits your equipment and schedule.

how to braise red wine pot roast

I usually cook the roast without added vegetables so the meat and gravy remain the stars, but you can add carrots, potatoes, and onions during the final hour if you prefer them braised together. I like serving the roast over creamy cheese grits, mashed potatoes, or risotto.

1. Sear the seasoned roast over medium-high heat until well browned on both sides.
2. Pour a full 750 ml bottle of red wine and one box (32 oz) of beef stock over the roast in the pan.
3. Add whole peeled garlic cloves and sprigs of fresh rosemary and thyme.
4. Bring to a boil, then reduce to a gentle simmer; cover and braise.
5. Braise for 2 hours, then remove the lid, gently flip the roast, and re-cover.
6. At the 3-hour mark check the liquid and add more stock if it’s evaporated excessively; add vegetables now if you’re braising them with the meat.
7. When the roast is fall-apart tender and the vegetables are cooked but not mushy, remove them and keep warm.
8. Make a cornstarch slurry (cornstarch mixed with cold water) and whisk it into the remaining pan liquid to thicken into gravy; thin as needed with additional broth.
9. Slice or shred the roast, spoon gravy over the meat, and serve over cheese grits or your chosen starch.

more beef recipes

• Out of This World Gluten Free Meatballs
• Gluten Free Texas Weiners
• Chili Butter Flank Steak
• Filet Mignon with Madeira Cream Sauce

This red wine braised pot roast is perfect for cooler months but is satisfying any time you crave a slow-cooked, comforting meal. The aromatic braising liquid becomes a glossy gravy that pairs wonderfully with creamy cheese grits or mashed potatoes.

Red Wine Braised Pot Roast with Cheese Grits

Course:
Main Course

Cuisine:
American

Keyword:
braised, pot roast, red wine

Prep Time:
20 minutes

Cook Time:
4 hours

Total Time:
4 hours 20 minutes

Servings:
6 servings

Author:
Kim

With a whole bottle of red wine and slow, gentle heat, a humble chuck roast transforms into tender, deeply flavored meat perfect for a comforting meal.

Ingredients

Pot Roast

• 1 tablespoon olive oil
• 1 3-5 lb beef chuck roast
• 1 teaspoon salt
• ½ teaspoon pepper
• 3 whole garlic cloves, peeled and left whole
• 2 sprigs fresh rosemary
• 2 sprigs fresh thyme
• 1 750ml bottle cabernet sauvignon (or another favorite red)
• 1-2 32-oz boxes beef stock
• 3 tbsp (23g) cornstarch (arrowroot or potato starch may be substituted)
• baby yellow potatoes, carrots, onions (optional) (in addition to, or instead of, the cheese grits)

Cheese Grits

• 6 cups (1.4l) chicken stock or broth
• 2 teaspoon salt
• 1 teaspoon pepper
• 2 cups (292g) yellow or white grits
• 2 cups (480ml) half and half (or a mix of whole milk and heavy cream)
• 8 oz (226g) shredded cheddar cheese

Instructions

Braise Beef

• Season the chuck roast all over with salt and pepper.
• Heat the olive oil in an electric skillet or Dutch oven over medium-high heat (about 375°F in an electric skillet).
• Brown the roast on both sides. Add the whole garlic cloves and herb sprigs to the pan, then pour in the bottle of wine and the beef stock. Bring to a boil, reduce to a very low simmer (about 200°F in an electric skillet), and cover. If using a Dutch oven, you can transfer it to a 275°F oven instead.
• Allow the roast to braise slowly for about 4 hours, turning once at the halfway point. Add vegetables at the 3-hour mark if desired. If the liquid reduces too quickly, add a second box of beef stock or water as needed.
• When the roast is fork-tender and the braising liquid has reduced to roughly one cup, carefully remove the roast and any vegetables and keep them warm. Increase the heat to help reduce and concentrate the remaining liquid.
• Make a slurry by combining the cornstarch with about 1 cup cold water in a jar; shake until smooth. Whisk the slurry into the hot pan liquid until the gravy thickens and becomes smooth, 1–2 minutes. Adjust thickness with more water or slurry as needed.
• Serve the pot roast with the gravy over cheese grits, mashed potatoes, or roasted vegetables. Leftovers refrigerate for 3–4 days and are great for sandwiches or French dips.

Make Cheese Grits

• Bring the chicken stock (or water) to a boil in a large saucepan. While whisking constantly, slowly sprinkle in the grits and continue whisking for 1–2 minutes.
• Cover, reduce to a simmer, and cook for 30 minutes, stirring every 5–7 minutes to prevent sticking.
• Whisk in the half-and-half, cover again, and continue cooking another 20–30 minutes, stirring regularly until the grits are creamy and tender.
• Remove from heat and stir in the shredded cheddar until melted and fully incorporated.

Notes

Instant Pot option: place all pot roast ingredients (except cornstarch slurry) in the Instant Pot, pressure cook on high for 60 minutes, then allow a natural release. Remove the meat and vegetables, switch to sauté, and thicken the liquid with the cornstarch slurry.

Slow cooker option: brown the roast first, then transfer everything to the slow cooker and cook on low for 8–9 hours. Remove meat and vegetables, pour the remaining liquid into a saucepan and reduce to about one cup before thickening with a cornstarch slurry.