The Best Red Wine for Pot Roast (Pairing + Recipe)

best red wine for pot roast recipe
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Unlock the secret to the perfect pot roast meal with our guide on the best red wine for pot roast for both cooking and pairing. Don’t miss our unique recipe!

For me, pot roast isn’t just another meal; it’s a culinary love affair that ranks in my top three go-to dishes. And when it comes to sipping something alongside it, red wine is my undisputed favorite. The fusion of these two is nothing short of heavenly, elevating a simple dinner into a gastronomic masterpiece. If you share this passion or are just curious about how to enhance your pot roast experience, you’re in the right place. This guide aims to unravel the mystery behind choosing the perfect red wine to accompany your pot roast, making each bite—and sip—an unforgettable delight.

5 Best Red Wines for Pot Roast: For Cooking and Sipping

red wine bottles

Cabernet Sauvignon

  • For Cooking: Its high acidity and tannin content make it an excellent ingredient to tenderize the meat and enrich the pot roast’s flavors.
  • For Sipping: A glass of Cabernet Sauvignon from Bordeaux or Napa Valley will complement the dish beautifully, enhancing its rich, meaty flavors.

Syrah (Shiraz)

  • For Cooking: The peppery notes of Syrah add a unique kick to your pot roast, making it more complex and flavorful.
  • For Sipping: Whether it’s a French Syrah or an Australian Shiraz, the wine’s high acidity and tannins will cut through the richness of the meat.

Malbec

  • For Cooking: Malbec’s fruity profile and velvety tannins infuse the pot roast with a rich, layered taste.
  • For Sipping: A glass of Argentinean Malbec can stand up to the robust flavors of pot roast, making each bite even more enjoyable.

Barolo

  • For Cooking: Its balanced acidity makes Barolo a great choice for tomato-based pot roast recipes.
  • For Sipping: The earthy aromas of this Italian wine are a perfect match for pot roasts that include mushrooms or other earthy elements.

Zinfandel

  • For Cooking: If you prefer a sweeter profile for your pot roast, Zinfandel can add that touch of sweetness without overwhelming the dish.
  • For Sipping: For those who enjoy sweeter wines, a glass of Zinfandel will harmonize with the savory flavors of the pot roast.

Now, Let’s Cook!

Now that you’re well-versed in the art of pairing red wine with pot roast, it’s time to put that knowledge to the test. And what better way to do that than by cooking up a pot roast infused with red wine? Below is a unique recipe that not only incorporates red wine into the cooking process but also pairs beautifully with a glass of the same wine.

Recipe: Red Wine Infused Pot Roast

best red wine for pot roast ingredients

Ingredients

  • 3-4 lbs chuck roast
  • 2 tablespoons olive oil
  • 1 large onion, thinly sliced
  • 4 cloves garlic, minced
  • 1 1/2 pounds baby potatoes, whole
  • 1/2 cup dry red wine (Cabernet Sauvignon or Malbec)
  • 2 1/2 cups beef broth
  • 2 tablespoons Worcestershire sauce
  • 1 16-oz bag baby carrots
  • Salt and pepper to taste

For the Dry Rub

  • 1 tablespoon kosher salt
  • 1 teaspoon dried rosemary
  • 1 teaspoon garlic powder
  • 1 teaspoon dried thyme
  • 1 teaspoon black pepper
  • 1 teaspoon onion powder

For the Gravy

  • 1/4 cup cornstarch mixed with 1/2 cup cold water

Instructions

  1. Preparation: Trim excess fat off the beef. Cut into 3-4 large chunks. Combine the dry rub ingredients in a small bowl, then coat the beef chunks with the rub.
  2. Searing: Turn your cooking pot to SAUTÉ mode and add olive oil. Once hot, add beef and sear until browned on all sides, about 5-10 minutes. Set beef aside on a plate.
  3. Sautéing Veggies: Add the onions to the pot and cook for 2-3 minutes, until softened. Add the garlic and cook for an additional 30 seconds.
  4. Deglazing: Add the red wine, beef broth, and Worcestershire sauce to the pot. Scrape any browned bits off the bottom.
  5. Cooking: Return the beef to the pot, then top with baby potatoes and carrots. Cover and cook on low heat for 4-5 hours or until the meat is tender.
  6. Gravy: Once cooking is complete, remove the beef and veggies. Add the cornstarch slurry to the liquid left in the pot. Stir and cook until thickened to form a gravy.
  7. Serving: Place the beef and veggies on a platter, pour the gravy over, and serve hot. Pair with a glass of the same red wine used for cooking for a harmonious dining experience.

Recap: Best Red Wine for Pot Roast

Alright, we’ve covered a lot of ground, haven’t we? From picking out the best red wine for pot roast to cook with, to choosing one that’ll make your meal even better when you sip it. And hey, we even threw in a tasty pot roast recipe to get you going. Remember, the best pairings are the ones that make you happy, so feel free to mix and match until you find your perfect combo. So go ahead, pop open that bottle of red and get cooking.

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best red wine for pot roast recipe

Red Wine Infused Pot Roast

Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes

Ingredients
  

  • 3-4 lbs chuck roast
  • 2 tablespoons olive oil
  • 1 large onion thinly sliced
  • 4 cloves garlic minced
  • 1 1/2 pounds baby potatoes whole
  • 1/2 cup dry red wine Cabernet Sauvignon or Malbec
  • 2 1/2 cups beef broth
  • 2 tablespoons Worcestershire sauce
  • 1 16- oz bag baby carrots
  • Salt and pepper to taste
  • 1 tablespoon kosher salt
  • 1 teaspoon dried rosemary
  • 1 teaspoon garlic powder
  • 1 teaspoon dried thyme
  • 1 teaspoon black pepper
  • 1 teaspoon onion powder
  • 1/4 cup cornstarch mixed with 1/2 cup cold water

Instructions
 

  • Preparation: Trim excess fat off the beef. Cut into 3-4 large chunks. Combine the dry rub ingredients in a small bowl, then coat the beef chunks with the rub.
  • Searing: Turn your cooking pot to SAUTÉ mode and add olive oil. Once hot, add beef and sear until browned on all sides, about 5-10 minutes. Set beef aside on a plate.
  • Sautéing Veggies: Add the onions to the pot and cook for 2-3 minutes, until softened. Add the garlic and cook for an additional 30 seconds.
  • Deglazing: Add the red wine, beef broth, and Worcestershire sauce to the pot. Scrape any browned bits off the bottom.
  • Cooking: Return the beef to the pot, then top with baby potatoes and carrots. Cover and cook on low heat for 4-5 hours or until the meat is tender.
  • Gravy: Once cooking is complete, remove the beef and veggies. Add the cornstarch slurry to the liquid left in the pot. Stir and cook until thickened to form a gravy.
  • Serving: Place the beef and veggies on a platter, pour the gravy over, and serve hot. Pair with a glass of the same red wine used for cooking for a harmonious dining experience.
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