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Red Wine Braised Pot Roast. Slow-cooked beef pot roast braised in red wine with onions, carrots, and fresh thyme. If there’s one comforting fall and winter meal you need to make, it’s this pot roast. Serve it alongside creamy mashed potatoes cooked up right alongside the beef. This is a one-pot meal that’s warming, easy, and delicious. A classic cold-month meal that’s great for weeknights and entertaining, too!

Red Wine Braised Pot Roast | halfbakedharvest.com

It’s only been over the past few years that I’ve slowly started cooking with more slow-braised meats. For a while, I stayed away from dishes like pot roast because they tend to be hard to photograph and can sometimes be time-consuming.

A couple of years ago, however, I discovered that slow-cooked meat recipes can be simple if you want them to be! After some trial and error, I landed on a cooking method that I’ve fallen in love with: slow braising in the oven!

One of my favorite dishes to make this time of year is a great chicken coq au vin. In fact, I really need to update you all on how I now make it at home. It’s so good! Please let me know if that’s of interest.

Red Wine Braised Pot Roast | halfbakedharvest.com

Classic coq au vin inspired my pot roast today—so much so that I really wanted to call it a coq au vin pot roast. However, I mistakenly forgot to add mushrooms while making and filming the recipe. Plus classic coq au vin uses chicken and mushrooms.

However, I did double down on carrots, which, honestly, I probably love more than mushrooms anyway. These carrots have so much flavor. My mom even went out of her way to comment on how delicious they were.

This recipe turned out so yummy! I actually made it twice this past week!

Red Wine Braised Pot Roast | halfbakedharvest.com

Let’s talk about the details

Ingredients

  • beef chuck roast
  • flour
  • onions
  • carrots
  • garlic
  • tomato paste
  • red wine
  • broth, I like to use bone broth
  • bay leaves
  • fresh thyme
  • potatoes
  • salted butter
  • milk or cream cheese
  • garlic powder

Special Tools

All this recipe requires is your favorite oven-safe Dutch oven (this cute pumpkin one is on sale)!

Red Wine Braised Pot Roast | halfbakedharvest.com

Step 1: the beef

Use a nice cut of beef chuck roast, then cut it in half or into chunks to help the meat cook evenly. Arrange the meat in a Dutch oven or crockpot.

While I love using the crockpot, I decided to slow-braise the roast this time around. But again, this recipe is great either way. Season with salt and pepper, then rub all over with flour.

Red Wine Braised Pot Roast | halfbakedharvest.com

Step 2: add the remaining ingredients

Next, everything else goes into the pot. No pre-cooking, no searing. Just layering ingredients.

Layer the onions, garlic, and carrots. Mix the tomato paste into the red wine, then pour the wine over the roast. Add the broth. Now add the bay leaves and the thyme.

Red Wine Braised Pot Roast | halfbakedharvest.com

Step 3: the potatoes

Once you slide the pot roast into the oven, place 6 to 8 small to medium potatoes around it. I love buttery Yukon gold potatoes, but you can use your favorite or what you have on hand.

Cover the pot roast, and start cooking. This takes around three hours.

The potatoes cook at the very same time, and all in one pot! It’s so simple.

Red Wine Braised Pot Roast | halfbakedharvest.com

Step 4: finish the potatoes

Pull the potatoes off the roast and mash the potatoes with butter, milk or cream cheese, garlic powder, salt, and pepper!

They’re going to be so creamy, buttery, and scrumptious!

Step 6: finish the roast

Meanwhile, return the roast to the oven at a high temperature and leave it uncovered until it is deeply caramelized on top.

Red Wine Braised Pot Roast | halfbakedharvest.com

Step 7: Serve and enjoy!

Finally, serve the roast, which should be tender and falling apart into the wine sauce.

Serve up the potatoes on the side.

It’s the most perfect family dinner, so hands off, too.

Of course, I served this with beer bread and a big salad! Great for Sunday nights all fall and winter long.

This meal is simple and delicious. The potatoes make it a one-pot meal. I’m so excited for you all to make this soon!!
Red Wine Braised Pot Roast | halfbakedharvest.com

Looking for more pot roast type dinners? Here’s a few more to try!

Cranberry Beef Bourguignon

Smothered Chicken in Mushroom Wine Pan Sauce

Crockpot Thai Short Ribs with Coconut Rice

Crockpot Short Rib Bourguignon

 

Lastly, if you make this Red Wine Braised Pot Roast, be sure to leave a comment and/or rate this recipe! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And, of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

Red Wine Braised Pot Roast

Author: Tieghan Gerard
Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 6
Calories Per Serving: 225 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Watch the How-To Reel

Ingredients

Mashed Potatoes

Instructions

  • 1. Preheat the oven to 325° F.
    2. Arrange the roast in the bottom of a large, oven-safe Dutch oven. Season with salt and pepper, then rub with flour to coat.
    3. Snuggle the onions, garlic, and carrots around the roast. Mix the tomato paste into the red wine. Pour the wine mix over the roast. Add the Brandy, broth, bay leaves, and thyme. Arrange the potatoes around the roast. Cover and roast for 3 1/2 to 5 hours or until very tender.
    4. Crank the heat on the oven to 425° F. Remove the potatoes and place them in a bowl with the butter, milk/cream cheese, garlic powder, salt, and pepper. Mash well, I leave the skin on—season with salt and pepper.
    5. During the same time, return the roast, uncovered, to the oven. Cook for 20 minutes, until deeply caramelized on top. If needed, add broth/wine to keep the onions just barely covered.
    6. Serve the pot roast topped with sea salt, gravy, and carrots. Serve the potatoes on the side. Enjoy!
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This post was originally published on October 23, 2024
4.77 from 106 votes

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Comments

  2. This does look amazing!! Just to confirm, when you say “broth,” I assume you mean Beef Broth. But I’m wondering if Chicken Broth could also be used as an alternative?

    Your recipes all look wonderful!

    Thank you,

    Martha

    Reply

    1. Hey Martha,
      Yes, I like to use beef broth in a roast, but you could also use chicken broth if that is what you prefer:) I hope you love this dish! xT

      Reply

  3. To anyone who is going to make this I would recommend cooking for at least 4 hours. I have made previous roast recipes from HBH and 2.5 – 3 hrs at 325F is not nearly enough time for fall apart tender chuck roast.

    Reply

    1. Hey Sofia,
      It’s totally up to you! I like to leave the skin on for a more rustic potato, but you can also peel them! Please let me know if you have any other questions! xT

      Reply

  5. Hi Tieghan!

    Thanks so much for sharing all of your recipes, as so many have quickly become a staple in our house!

    In not having a dutch oven, how would this recipe change with a crock pot?

    Sounds awesome and cant wait to try!

    Sincerely,

    Ryan

    Reply

    1. Hey Ryan,
      Thanks so much! Yes, you can do this in the crockpot. You can layer in all of the ingredients, cook on low for 6-8 hours, and then remove the lid for the last hour to thicken the sauce. Please let me know if you have any other questions!!

      Reply

  6. Hi Tieghan: Looks delicious. Do you use the liquid from the roast to make gravy? Definitely going to give this a try!! Thank you!!

    Reply

    1. Hi Cindy,
      I just used the liquid from the roast/broth/wine as the gravy, I didn’t feel the need to do anything additional to it:) I hope you love this recipe! xT

      Reply

    1. Hi Judy,
      If you would like to do this in the crockpot: you can layer in all of the ingredients, cook on low for 6-8 hours, and then remove the lid for the last hour to thicken the sauce. Please let me know if you have any other questions!!

      Reply

  9. Looks delicious! Do you have any suggestions on what to swap the flour out for if we’re cooking for someone who is gluten free? Could it just be left out? Thanks!

    Reply

    1. Hi Erin,
      I would use a gluten free flour or cornstarch. Please let me know if you have any other questions! Have a great day! xT

      Reply

    1. Hey Ken,
      I like to use a Cabernet Sauvignon, but any red wine that you enjoy drinking is great! I hope you enjoy this dish! xT

      Reply

  12. Can’t wait to make this! The recipe sounds great. But I wanted to note that it’s really hard to read the commentary and the recipe on my phone due to the overwhelming ads.

    Reply

    1. Hi Amy,
      Thanks so much! Please let me know how this recipe turns out for you! Thanks for your insight regarding the ads, so sorry for any frustrations with this! xT

      Reply

    1. Hey Stephanie,
      You can use additional broth in place of the red wine:) I hope you love this dish, please let me know if you give it a try! xT

      Reply

  14. Perfect timing, I have company coming in for a wedding so I will be making this. I appreciate all of the postings and the presentations. I would also like to see the chicken coq au vin recipe.

    Reply

    1. Thanks so much! I hope you love this dish, let me know how it turns out for you! Have fun at the wedding:) XxT

      Reply