Red Wine Pot Roast

Preparation info
  • Make

    6 to 8

    Main-Course Servings
    • Difficulty


Appears in

By James Peterson

Published 2007

  • About

This is the classic red wine pot roast served all over Europe. If you decide to include more or fewer than three additional ingredients, decrease or increase the amount of each garnish you use accordingly.


  • One 3- to 4-pound chuck or beef shoulder roast
  • One 750-ml bottle full-bodied red wine
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If the roast is flat and needs tying with kitchen string, marinate it first—if you are bothering with that step—with the wine, bouquet garni, onions, and carrots for 3 hours at room temperature or overnight in the refrigerator. Remove the meat from the marinade, reserving the marinade. Season the meat on the inside with salt and pepper and tie it with string to keep it compact.

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