Want to learn about the best wine pairings with pot roast? I’ve got you covered. These five varietals will truly bring out the best flavors in a rich & hearty pot roast.
I’m all about a great pot roast for dinner. Just add a couple pot roast side dishes, pour an amazing bottle of wine, and you’re in for one cozy, comforting dinner.
So keep reading to learn more about the best pot roast wine pairings that will bring out the best flavors in your dish!
The TOP 5 BEST Wine With Pot Roast Pairings
Cabernet Sauvignon
Cabernet is a big, bold wine with red and black fruit flavors.
There are a huge number of cabernets available, and they usually have an approachable, balanced flavor. Cabernets have a high acidity that cuts through rich, hearty dishes, like Pot Roast. Look for some great bottles coming from Washington State.
Syrah (Shiraz)
The most basic difference between Syrah and Shiraz is where they’re from. Syrah is from France, and Shiraz is from Australia.
French Syrah wines, coming from a more moderate climate like the Rhone Valley, tend to be high in acidity and tannins, with a rich, peppery flavor.
Australian Shiraz comes from a hotter climate, and tends to be more fruity, round, and less tannic.
Malbec
Malbec is a bold red wine, with a dark and inky color and a rich flavor profile full of velvety tannins. It tends to have a more fruity profile, with juicy notes of citrus and other fruits.
Some of the best Malbec wines come from Argentina. But, France and California also produce some amazing wines.
Barolo
Barolo has a nice, balanced acidity that makes it a great pairing for tomato-based pot roast recipes. Plus, it’s earthy aromas are a perfect compliment, especially if your pot roast is served alongside some mushrooms.
Zinfandel
Zinfandel is a great choice if you tend to enjoy sweeter red wines, rather than acidic and “dry” wines, like Cabernet Sauvignon and Syrah, which are heavy in tannins and other flavor compounds.
Please feel free to take these suggestions with a grain of salt. Enjoy what you like best! You can even pair your pot roast with a Chardonnay if that’s what you enjoy. The only way to find out the very best wine pairing for yourself is to taste different wines, and experiment.
Did you try any of these Pot Roast Wine Pairings?
If you tried any of these pot roast wine pairings, I would love your feedback! Also, be sure to snap a picture of your pairing and share it with me on Instagram using the hashtag #platingsandpairings and tagging me @platingsandpairings.
For more great Platings and Pairings recipes and wine pairings, be sure to follow me on Instagram, TikTok, Pinterest and Facebook.
More Wine Pairings Advice
- Wine Pairings for Pasta
- Wine Pairings for Steak
- Wine Pairings for Chicken
- Wine Pairings for Ham
- Wine Pairings for Turkey
- Wine Pairings for Pork Chops
- Wine Pairings for BBQ
Wine with Pot Roast: 5 Pairings to Try!
Ingredients
- 3 ½ – 4 pound chuck roast
- 2 tablespoons olive oil
- 1 onion (thinly sliced)
- 6 cloves garlic (minced)
- 1 1/2 pounds baby potatoes (whole)
- 2 tablespoons tomato paste
- 1/2 cup dry red wine
- 2 ½ cups beef broth
- 2 tablespoons Worcestershire sauce
- 1 16-oz bag baby carrots (or 4 carrots, peeled and cut into large chunks)
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:
- ¼ cup cornstarch (whisked together with ½ cup cold water)
To finish:
- Fresh chopped parsley (to garnish)
- Salt and pepper (to taste)
Instructions
- 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.
- Turn the Instant Pot to SAUTE and add oil. Once hot, add beef and sear until browned on all sides, about 5-10 minutes. (Depending on the size of your IP, you may need to work in batches, so you don’t overcrowd the pot.) Set beef aside on a plate.
- Add the onions to the pot and cook for 2-3 minutes, until softened. Add the garlic and cook 30 seconds longer. Add the tomato paste and cook for 1 minute. Add the red wine, broth, and Worcestershire sauce and scrape any browned bits off the bottom of the pot.
- Return the beef to the pot, then top with the potatoes. Don’t stir.
- Place lid on pot and set to seal. Cook on manual HIGH pressure for 45 minutes. Once the time is up, quick release the pressure (this takes about 5 minutes).
- Add carrots. Place lid on pot and set to seal. Cook on manual HIGH pressure for 4 minutes. Once the time is up, quick release the pressure.
- Remove beef and veggies from Instant Pot and arrange on a serving platter. Add the cornstarch slurry to the liquid left in the Instant Pot. Press SAUTE and cook for 2-3 minutes, until thickened.
Notes
- If you don’t like potatoes or carrots with your pot roast, feel free to leave them out.
- If you don’t have red wine for the recipe, you can leave it out entirely. Replace it with 1/2 cup of extra beef broth to ensure there is enough cooking liquid.
Nutrition
