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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!
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.
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!
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)!
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.
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.
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.
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.
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!!
Looking for more pot roast type dinners? Here’s a few more to try!
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
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.
Watch the How-To Reel
Ingredients
- 1 (3-4 pound) beef chuck roast
- salt and black pepper
- 2 tablespoons flour
- 1 yellow onion, thinly sliced
- 6 cloves garlic, chopped
- 2 cups carrots, largely chopped
- 2 tablespoons tomato paste
- 2 cups red wine
- 1/2 cup brandy or cognac
- 2 cups broth
- 2 bay leaves
- 2 tablespoons chopped fresh thyme
- 1/2 cup fresh parsley
Mashed Potatoes
- 1 pound small to medium potatoes
- 2 tablespoons salted butter
- 1/2 cup milk or cream cheese, at room temperature
- 1 teaspoon garlic powder
- flaky sea salt
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!
This post was originally published on October 23, 2024
Excited to try this tonight!!
Thanks so much, Elyssa! I hope you love this dish! Happy Sunday! xx
Hello! Planning on making this tonight, but I don’t have brandy (not big drinker), but I do have bourbon – would that work instead of the brandy?
Hi Anna,
Sure, that would work! You could also use cranberry juice! I hope you love this dish, let me know how it turns out for you! xx
So delicious!! I forgot to check the recipe and cubed the chuck roast, it was still great and resulted in the lower range of the cook time. The balance of red wine/broth/tomato paste was superior to a lot of other pot roast recipes I’ve tried!!
Hey Amy Kelly,
Yay! Love to hear this dish turned out well for you, thanks so much for making it! Have the best week:)
Is the gravy mentioned the red wine mixture it is cooked in? Just want to make sure I am not missing something!
Hi Erin,
Yes, that is correct, there’s no additional gravy:) I hope this helps! Please let me know if you have any other questions! xT
How long should you cook this if using crockpot method?
Hi Amanda,
I would do 6-8 hours on low. Please let me know if you have any other questions! xx
Loved loved loved this
Hey Jen,
Love to hear this! Thank you for making this recipe and your comment! Have a wonderful week!!
I made this for my friend’s meal train after they had their first baby. I hoped they would have leftovers a few meals for both of them and family staying with them. They reported back that they ate everything and there was no chance for leftovers because all 4 of them fought for the last bite! I had a sample bowl before dropping off and it was incredible. I used the crockpot method for ease and it smelled SO GOOD all day. I’m making this today because it is snowing and this recipe is so simple and comforting. I’m planning to reduce the sauce into a gravy. All that to say – One of our new favorite recipes for sure!
Hey Megan,
Wonderful! Thank you for trying this recipe and your comment, so glad to hear it turned out well for you! XxT
This is the best possible pot roast recipe! No browning! Tender and delicious! Can’t wait to serve it to my friends. It is so easy and make ahead. Perfect for the host!!
Hey Kathy,
Fantastic! Love to hear this recipe turned out well for you, thanks for making it! Have the best week:) xxT
Hello, what substitutes do I get if I don’t use any alcohol. Thank you
Hi Naomi,
You can use more broth in place of the wine:) I hope you love this recipe, please let me know if you give it a try! xT
I have made this three times and going for a fourth time today! I made it without potatoes and served over prepackaged Bob Evan’s mashed potatoes every other time. Going to do your potato method tonight though! What kind of potatoes do you suggest?!
Hey Alexandra,
Happy Sunday! So glad to hear this recipe turned out well for you, thanks a lot for giving it a try! I like to use Yukon gold potatoes. xx
Is there a good substitute for the brandy/cognac in the recipe if I don’t have any?
Hey Jane,
Apple juice or cider is a great option for you:) Please let me know if you have any other questions! xT
Would a hard (apple) cider work? 🙂
Sure, I bet that would be yummy!
This is terrific as written! So easy and so good! Rated among my son-in-laws favorite meals.
Hey Annamarie,
Yay! Love to hear this recipe was a hit, thanks for making it! Have the best weekend:) x
Just to confirm, the potatoes should be going in the Dutch oven with the rest of the ingredients, right?
Hi Mitch,
Yes, that is correct:) I hope you love this recipe, please let me know if you give it a try! xT
Peeled potatoes?
I like to use peeled potatoes:) But if you want more of a rustic feel you can absolutely leave the skin on.
If I wanted to make this in a crockpot, how would I adapt the recipe for that?
Hi Heidi,
You can cook on low for 6-8 hours. Please let me know if you have any other questions, I hope you love this recipe! xT
Why is parsley an ingredient but not added in any instructions?
Hi Diana,
I just use the parsley as garnish:) Please let me know if you give this recipe a try, I hope you love it! xT