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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
Hi Tieghan – I’m in rainy Columbus, Ohio & this sounds perfect for dinner tonight, but just realized I don’t have any brandy or cognac on hand. Should I just leave it out or is there another substitution you would recommend?
Hey Elizabeth,
No worries, that will be just fine for you to do:) I hope you love this recipe!
Another amazing dish!
Hi Anna,
Happy Monday! I appreciate you trying this recipe and your feedback, love to hear it turned out well!
This is objectively the best pot roast I’ve ever had! I cut down some on the liquid, doing 4 cups of beef broth (because that’s what I had). My kids are picky, so I think next time I’d make mashed potatoes separately, but it was incredible either way!
Hey Jessie,
Fantastic! I’m so glad you enjoyed this pot roast and thanks for sharing what worked well for you! Happy Sunday!
Hi
If you cooked it in the crock pot would you cut down on the liquid?
Hi Marilyn,
I would keep everything the same. Please let me know if you give this dish a try!
What are the instructions for if you want to put in the crock pot?
Hi Jamie,
I would cook on low for 6-8 hours. Please let me know if you give this recipe a try, I hope you love it!
Where does the 1/2 cup parsley come into the recipe?
Hi Laura,
I like to use that for garnish when serving. Please let me know if you give this recipe a try, I hope you love it!
This was company worthy in flavor and presentation! I saw the other commenters referring to soupy type liquid or oily and I could see how that could happen but when braised at the end at 425 uncovered this turned to perfection. I noticed in the reel there we no potatoes and this made no sense to me- we omitted potatoes and just made mashed potatoes on the side. Everything else followed exactly – primary cook time 5 hours, 20 min at higher temp at the end.
Loved it and will be making pot roast this way ongoing. Thanks!
Hi Amanda! Thank you SO much for trying out this pot roast, so happy to hear you enjoyed it! Definitely perfect for having company over! 🙂 xT
Is is ok to not chop up the meat prior?
Hi Deidre,
I like to cut the meat into large chunks to ensure it is tender. Please let me know if you have any other questions!
I’ve been xo excited to try this…but question: our oven here in France does some weird safety shut off after two hours so it’s really hard to slow cook! Could I do the slow cooking on the stove…? Then finish in the oven for the caramélisation, of course. Thank you!
Hi Shelley! I haven’t ever tried this on the stove before so I can’t quite say for sure! I would imagine that should work okay though! 🙂 xT
No idea what others in comments are doing wrong to give this poor reviews but I’ve probably made this recipe now over 10 times. Our guests rave whenever we make it. I’ve made it with red wine, I’ve substituted the wine with extra beef bone broth for comfort when cooking for kids. I think if it comes out watery it’s just someone not knowing how to fix that. Great recipe!
Hi Lauren! I’m so glad to hear this recipe has become such a favorite for you, thank you for making it so often and for sharing your tips! Love the idea of swapping in beef bone broth when cooking for kids. Really appreciate your kind words and feedback! xT
Is it a big deal to omit the brandy/cognac
Hi Corey,
No worries, that is just fine! I hope you love this dish! xT
Delicious flavors! Really enjoyed this meal.
Thank you so much Jennifer! So happy to hear you enjoyed this pot roast! Have a great week! xT
Good ingredients, and the mashed potatoes were a great idea, but all in all, we didn’t love this and thought it was sort of bland. Also, the “sauce” was full of oil and couldn’t really be used unless I spent a lot of time trying to skim some of it off the top, and after 3.5 hours of cooking, I had to get dinner on the table. I usually love your recipes, but sadly won’t be making this one again.
Hey Helen! I’m really sorry you didn’t enjoy this recipe! Thank you for the input, I really appreciate it! xT
I cooked this today. The result was very soupy. I think there is too much liquid in the recipe. When it came to caramelizing the beef, I was actually trying to caramelize a soup!! Also, the recipe calls for parsley, but never tells you when to enter it. Is it a garnish?
Hi Keith,
Thanks so much for trying this recipe and sharing your feedback! It definitely has a lot of liquid that I use as the sauce. The parsley is for garnish. Sorry for any issues! xx
I am not going to give the recipe a low-star rating because I used a crockpot instead of a Dutch oven. I followed the recipe exactly with the exception of the crockpot, but followed Tieghan’s suggestions in the comments of 6-8 hours on low. I’m not sure this works in a crockpot! Mine cooked for about 8/9 hours on low and while everything was cooked to perfection and tender, it tasted like straight wine. The carrots tasted like wine, the potatoes tasted like wine, and the meat turned purple! Lol I am definitely disappointed because it smelled fantastic all day, but it is no fault of Tieghan. I just wanted to provide my experience in case others were thinking of trying it in a crockpot!
Hi Sarah,
Ohhh no! I am so sorry to hear this! Please let me know if you try again using a dutch oven, I really hope it turns out better for you! xx
I thought it was excellent! My family loved it. Our potatoes weren’t white like the photos after cooking in the red wine but it think in a Dutch oven this all comes together perfectly!!!
Hey Meghan,
Awesome! I appreciate you trying this recipe and your feedback, so glad it turned out well. Have the best week! x
Would I be able to cook this in a crock pot? I do not have a Dutch oven to use unfortunately.
Hi Flaminia,
Totally, I would cook on low for 6-8 hours. I hope you love this dish, please let me know if you give it a try! xx
Is there a way to braise the roast still in the crockpot? Could it be transfered to another dish?
Sure, you could transfer to another dish!
How could this recipe be converted to use with an Instant Pot/pressure cooker?
Hi Dawn,
I would cook on high pressure for at least 60 minutes. Please let me know if you give this recipe a try, I hope it turns out well for you! xx