My Balsamic Red Wine Pot Roast is so delicious you wont be reserving it for Sunday dinner.

In fact, this roast is so pretty and so delicious, it is guest worthy.

The best part – no messy clean up.

It is a one pot meal prepared in your Dutch oven.

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Balsamic Red Wine Pot Roast served over mashed potatoes - J Dub By Design™

Balsamic Red Wine Pot Roast

5 from 2 reviews


This roast is the one pot meal that looks like you slaved in the kitchen all day. Perfect for guests, for Sunday dinner, or any night of the week. 


  • 3 pound chuck roast
  • 2 cups red wine
  • 1/2 cup balsamic vinegar
  • 1 cup chicken stock
  • 1 t granulated garlic
  • 1 t granulated onion
  • 1 t kosher salt
  • 1 t course ground pepper
  • 2 bay leaves
  • spring of rosemary
  • 4 carrots, chopped
  • 1 onion, chopped
  • 1 bunch of celery, chopped
  • 4 large cloves garlic, minced
  • 1/4 cup olive oil
  • 3 T butter


  1. Preheat oven to 300 degrees Fahrenheit.
  2. You can truss the roast to keep it from falling apart. It’s optional, but  helps it cook evenly if it is a tender cut of meat that might fall apart if you want a photograph worthy presentation 🤣.
  3. Mix spices together and pat evenly over entire roast.
  4. Place olive oil and butter in large dutch oven.
  5. Melt the butter.
  6. Place roast in the Dutch oven and sear on all sides.
  7. Remove and rest.
  8. Add carrots, celery, and onion to the remaining olive oil/butter mixture and saute until onion is translucent, approximately 5-7 minutes.
  9. Add in garlic and saute until fragrant, about 3o seconds.
  10. Pour in 1 cup red wine to deglaze the pan.
  11. Add in chicken stock and balsamic vinegar and stir to mix.
  12. Place roast back into mixture and add additonal red wine until the liquid in the Dutch oven half way covers the roast.
  13. Throw in the bay leaves and rosemary.
  14. Cover the Dutch oven with the lid and place in the oven for 4 hours.  Crack the lid slightly to allow the steam to escape.
  15. Remove the cotton string of trusses and serve over your favorite homemade mashed potatoes.


  • You do not need to truss a smaller roast if you are not worried about it falling apart.
  • Larger roasts will need longer cooking times.
  • If you prefer, you can cook this in your crockpot, but you will still need to saute your vegetables and sear the roast ahead of time.
  • Prep Time: 20 minutes
  • Cook Time: 4 hours
  • Category: Dinner
  • Cuisine: American

Photos of Process

Using cotton kitchen twine to truss a roast - J Dub By Design™
Truss the roast.
seasoning a trussed roast for dinner - J Dub By Design™
Pat on spices.
melting butter with olive oil in a Dutch oven - J Dub By Deisgn™
Melt butter in olive oil.
searing a trussed roast in a Dutch oven - J Dub By Design™
Sear the roast on all sides.
sauteing carrots, celery, and onion in butter and olive oil - J Dub By Design™
Saute vegetables and add garlic at end.
2019 Malbec wine to be added to the roast - J Dub By Design™
This is the red wine I use.
adding red wine to sauteed vegetables - J Dub By Design™
Add in red wine, balsamic, and broth.
a trussed roast in a Dutch oven with vegetables, red wine, and broth - J Dub By Design™
Place roast back in Dutch oven.
placing balsamic red wine pot roast in oven for 4 hours - J Dub By Design™
Top off with additional red wine and place in oven for 4 hours until for tender.

Drop me a comment below and tell me what you think of my Balsamic Red Wine Pot Roast.

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