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Beef oven pot roast with red wine
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3.75 from 27 votes

Sunday Oven Pot Roast

this easy oven pot roast is the best! Made with wine 
Course Main Course
Cuisine American
Prep Time 20 minutes
Cook Time 3 hours
Resting Time 15 minutes
Servings 8 servings


  • 1 3lb beef arm roast (or similar beef cut)
  • 1 tablespoon olive oil
  • 1 1/2 cups full-bodied red wine
  • 1/2 cup beef broth or use water and bouillion
  • 5 cloves garlic, minced
  • 1 onion chunked
  • 2 cups baby carrots
  • 4 large russet potatoes, chunked
  • 1 tablespoon seasoning salt (I use Lawry's)


  • Preheat the oven to 325. Heat the oil in the pot on medium-high heat. Sprinkle seasoning salt on roast. Add roast to pan, cook 5 minutes. Turn to brown each side. 
  • Remove the roast from pan and add onions and garlic. Saute until garlic is fragrant and browned. Add the red wine to the pot. Cover pan and bake for 1.5 hours. 
  • Remove pan from oven and add veggies. Cover and bake for another 1-1.5 hours or until vegetables are tender and meat is cooked. 


are you a fan of Worcestershire sauce in your roasts? Go ahead and add a couple tablespoons!