Wine-Braised Sunday Pot Roast Recipe

I’ll be honest with you – Sunday pot roast isn’t exactly rocket science, but somehow I still manage to overthink it every single time. There’s something about braising meat that makes me second-guess myself, like I’m going to ruin a perfectly good piece of beef by adding too much wine or not enough vegetables. But here’s the thing about this particular recipe that’ll change your whole Sunday game.

Why You’ll Love this Wine-Braised Sunday Pot Roast

Imagine this: you walk through your front door after a long day, and your home smells like a fancy restaurant crossed with your grandmother’s kitchen. That’s what happens when you make this wine-braised pot roast.

I’m talking about tender meat that falls apart, vegetables that taste like they’ve been slow-dancing in heaven, and a rich gravy that’ll make you question every other Sunday dinner you’ve ever had.

Plus, your slow cooker does most of the work while you binge-watch Netflix. Win-win, right?

What Ingredients are in Wine-Braised Sunday Pot Roast?

This wine-braised pot roast brings together simple ingredients that transform into something magical. You probably have most of these items hanging around your kitchen already, which makes this recipe even more appealing on those Sundays when you want comfort food without the grocery store drama.

The beauty of this ingredient list is that everything serves a purpose, from the wine that adds depth to the humble onion soup mix that brings serious flavor without any fancy knife skills. Let’s break down what you’ll need to create this cozy masterpiece.

For the Pot Roast:

• 3-4 lbs bottom round steaks or rump roast
• 2 tablespoons olive oil (for searing)
• Salt and pepper
• 1 ounce onion gravy mix
• 1 ounce onion soup mix
• 1 (10½ ounce) can cream of mushroom soup
• 32 ounces beef stock
• 1½ cups Cabernet Sauvignon wine

For the Vegetables:

• 1 medium yellow onion, quartered
• 10-12 baby carrots
• 4 stalks celery, cut in large pieces
• 2 garlic cloves, chopped
• 1 shallot, sliced thin
• 5 Yukon Gold potatoes, quartered
• 3 sprigs fresh thyme

Don’t panic if you can’t find Cabernet Sauvignon, because any dry red wine will work beautifully here. The key is using something you’d actually drink, not that cooking wine that’s been lurking in your pantry since 2019.

The combination of onion soup mix and gravy mix might seem like cheating, but trust me on this one. These little packets pack a flavor punch that would take hours to build from scratch, and sometimes convenience wins over perfection.

Yukon Gold potatoes hold their shape better than russets during the long cooking process, so they won’t turn into mashed potato soup in your slow cooker. If you only have russets though, the world won’t end, they’ll just get a bit more tender and creamy.

How to Make this Wine-Braised Sunday Pot Roast

Making this wine-braised pot roast is like giving yourself a warm hug from the inside out, and the best part is that most of the work happens while you’re binge-watching your favorite show. Start by seasoning your 3-4 lbs bottom round steaks or rump roast generously with salt and pepper, because bland meat is basically a crime against Sunday dinner.

If your roast came tied up like a present, remove that string before you do anything else. Nobody wants to fish twine out of their dinner later, trust me on this one. Heat 2 tablespoons olive oil in a large pan over medium-high heat, then sear that roast on all sides until it’s gorgeously browned. This step creates those deep, caramelized flavors that make people think you’re some kind of kitchen wizard.

While your roast is getting its tan on, chop your vegetables into bite-sized pieces. Quarter your 1 medium yellow onion, cut 4 stalks celery into large chunks, and quarter those 5 Yukon Gold potatoes. The 10-12 baby carrots can stay whole because they’re already perfectly sized, and nobody has time for carrot geometry. Mince your 2 garlic cloves and slice that 1 shallot thin, because aromatic vegetables are where the magic really begins.

Transfer your beautifully seared roast into an empty crockpot, and now comes the fun part where everything gets mixed together. In a bowl, combine the 1 ounce onion gravy mix, 1 ounce onion soup mix, 1 can cream of mushroom soup, and 32 ounces beef stock. Whisk this mixture until it’s smooth, or at least until the lumps aren’t big enough to cause a dinner table incident.

Pour this liquid gold over your roast, then add all those chopped vegetables, minced garlic, and 1½ cups Cabernet Sauvignon wine. Place 3 sprigs fresh thyme right on top like you’re crowning your pot roast royalty, because presentation matters even when nobody’s watching.

Set your slow cooker to high and let it work its magic for 2 hours, then turn it down to low and continue cooking for 6-8 hours. The longer cooking time on low heat is what transforms tough meat into tender, fall-apart perfection that makes Sunday dinners legendary.

Wine-Braised Sunday Pot Roast Substitutions and Variations

Nobody’s kitchen is exactly the same, and chances are you’re staring into your fridge right now wondering if you can swap out half the ingredients I just mentioned.

The wine? Any dry red works fine. Chuck roast can replace bottom round if that’s what you’ve got. No Yukon potatoes? Regular russets do the job.

Don’t have cream of mushroom soup? Try cream of celery. Missing baby carrots? Chop up regular ones. No shallot? Use more onion.

The garlic and thyme are pretty essential though.

And honestly, the wine makes this recipe sing, so I wouldn’t skip that part.

What to Serve with Wine-Braised Sunday Pot Roast

While your pot roast practically comes with its own built-in side dishes thanks to all those vegetables, you might want to round out the meal with a few extras.

I’d add some crusty bread or dinner rolls—perfect for soaking up that incredible wine-braised gravy. Trust me, you don’t want to waste a single drop.

A simple green salad helps cut through the richness. Something light with vinaigrette works beautifully.

For extra comfort, consider buttered egg noodles or mashed potatoes, though honestly? The potatoes already cooking alongside your roast should satisfy most potato cravings.

Final Thoughts

There’s something deeply satisfying about pulling a fork-tender pot roast from your slow cooker, knowing you’ve created comfort food that’ll have everyone asking for seconds.

This wine-braised version takes Sunday dinner to another level without requiring chef-level skills.

I love how forgiving this recipe is. Forgot to prep the vegetables perfectly? No problem. The slow cooker works its magic regardless.

The cabernet adds richness that makes even budget cuts taste expensive.

Next time you’re craving something soul-warming, remember this recipe. Your kitchen will smell amazing, and you’ll feel like a culinary genius.

Recipe Card

Introduction: This tender, fall-apart pot roast is braised in rich cabernet sauvignon and slow-cooked to perfection with hearty vegetables. The combination of wine, herbs, and savory soup mixes creates an incredibly flavorful comfort meal that’s perfect for Sunday dinners or special occasions.

• Prep Time: 20 minutes
• Cook Time: 8-10 hours
• Total Time: 8 hours 20 minutes
• Serves: 6-8

Ingredients:

• 3-4 lbs bottom round steaks or rump roast
• 2 tablespoons olive oil (for searing)
• Salt and pepper to taste

Soup Mixture:

• 1 ounce onion gravy mix
• 1 ounce onion soup mix
• 1 (10.5 ounce) can cream of mushroom soup
• 32 ounces beef stock

Vegetables & Seasonings:

• 1 medium yellow onion, quartered
• 10-12 baby carrots
• 4 stalks celery, cut in large pieces
• 2 garlic cloves, chopped
• 1 shallot, sliced thin
• 5 Yukon Gold potatoes, quartered
• 1½ cups cabernet sauvignon wine
• 3 sprigs fresh thyme

Instructions:

1. Season the roast generously with salt and pepper. Remove any ties from the meat.
2. Heat olive oil in a large skillet over medium-high heat. Sear the roast on all sides until browned.
3. Prepare vegetables by cutting them into bite-sized pieces and mincing the garlic cloves.
4. Place the seared roast in an empty crockpot.
5. In a bowl, combine cream of mushroom soup, onion soup mix, onion gravy mix, and beef stock. Whisk until well combined.
6. Pour the soup mixture over the roast in the crockpot.
7. Add all prepared vegetables, garlic, and wine around the roast.
8. Place fresh thyme sprigs on top.
9. Cook on high for 2 hours, then reduce heat to low and continue cooking for 6-8 hours until fork-tender.

Notes:

• For best flavor, choose a cabernet sauvignon you would drink, as the wine’s quality affects the final taste.
• If you prefer a thicker gravy, remove the roast and vegetables when done, then whisk in 2 tablespoons of cornstarch mixed with cold water to the cooking liquid.
• Chuck roast can be substituted for bottom round or rump roast for an even more tender result.
• Vegetables can be added during the last 3-4 hours of cooking if you prefer them less soft.
• This recipe can be prepared the night before – simply sear the meat, combine ingredients in the crockpot insert, and refrigerate overnight before cooking.
• Leftover pot roast makes excellent sandwiches or can be shredded for tacos.

Nutritional Information:

Frequently Asked Questions

Can I Make This Pot Roast Without Wine for Dietary Restrictions?

I’d absolutely substitute the wine with extra beef stock or broth. You’ll still get amazing flavor from the onion soup mix, mushroom soup, and fresh herbs. The roast will turn out tender and delicious.

How Do I Know When the Pot Roast Is Fully Cooked?

I’ll know your pot roast is fully cooked when it easily shreds with a fork and reaches an internal temperature of 145°F. The meat should fall apart effortlessly after the recommended cooking time.

Can I Freeze Leftover Wine-Braised Pot Roast for Later Meals?

I’d recommend freezing leftover pot roast in portions within airtight containers or freezer bags. It’ll keep well for three months. I suggest thawing overnight in your refrigerator before reheating.

What’s the Best Way to Reheat Leftover Pot Roast Without Drying Out?

I reheat leftover pot roast slowly in a covered dish with a splash of beef broth at 325°F. This gentle method keeps the meat moist and tender while warming it through completely.

Can I Cook This Recipe in the Oven Instead of Crockpot?

I’d recommend cooking this pot roast in the oven at 325°F for about 3-4 hours. Use a covered Dutch oven and check periodically, adding liquid if needed.