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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
Is it possible to make a reduction from the sauce instead of using a gravy?
Hey Julie,
Sure, that would work nicely for you! I would add a cornstarch slurry to help thicken it up. I hope you love this recipe!
What size Dutch oven do I get?
Hi Shannon,
I like to use a 7 quart pot:) Please let me know if you have any other questions!
Hi Tieghan, do you know where I can find the crock pot recipe directions for this dish? Excited to try it tomorrow!
Hi Keenan,
You can cook on low for 6-8 hours. Please let me know if you have any other questions!
What would the instructions be if making this in the crock pot? It says you can do it in a crockpot but doesn’t list the differences in the recipe. Thanks!
Hi Devon,
I would cook on low for 6-8 hours. Please let me know if you have any other questions!
I made this the other night for guests and it turned out terrific! Instead of the Brandy, I just use another half a cup of wine. I made my potatoes separately (boiled) using the rest of the ingredients for the potatoes and they turned out great. I added a pound of whole mushrooms since you mentioned that you had forgotten yours. This dish could not have been any better!! Thank you!
Thanks so much, Linda! I appreciate you trying this recipe, so glad it was enjoyed! Have a great fall weekend!
Wonderful recipe! Thank you! Also, added one large parsnip (peeled, halved and sliced same as carrots) and two large celery stalks (sliced 1/2″ diagonally). Braised in oven for five hours. Used a good pinot noir. House smelled amazing for the entire day and night (wonderful to wake up to in the middle of the night!)
Hey Larry,
Awesome! Thanks a bunch for trying this dish and your feedback, I’m so glad it was a hit!
The roast was very tender. Awesome recipe! I had never tried a wine/paste topping.
I cooked mine in my crockpot with a few changes.
6 hrs – under worked better.
I didn’t have garlic cloves, rather Tblsp of jarred garlic
Thank you it was delicious
Hi Amy,
Love to hear this! Thanks a bunch for making this recipe and sharing your feedback! Happy Fall!
This recipe is a keeper for sure! Made fabulous beef and gravy sandwiches on a lightly toasted Ciabatta roll the next day!
Can this recipe be made without the carrot and potatoes?
Love to hear this, Cheri! Great idea to make sandwiches with the leftovers. Yes, you can easily omit the carrot and potatoes. Have a great week!
Can this be made in the slow cooker instead of the oven so that I can have it cooking while I’m out of the house?
Hey Deborah,
Totally! You can cook on low for 6-8 hours. Please let me know if you give this recipe a try, I hope you love it!
Fantastic! Thank you for your quick response since I’m making this for tomorrow! 😉
Okay, I am thinking about this for tomorrow evening with guests. I don’t know if you’ll see this by then BUT, I don’t like my roast well done. How can I cook it so it is still red in the centre?
Hi Kim,
I would keep the recipe as written for best results. I wouldn’t recommend that your roast be red, a little pink is just fine. I hope you love this dish!
Hi! When do I add the parsley?
Hi Shannon,
I use the parsley as garnish:) I hope you love this recipe!
I would do as Tieghan suggested. Chuck is a cut meant to be cooked low and slow until very tender. Red in the center could result in toughness.
Hi Tieghan,
Just stopping by to thank you for the recipe, it turned out to be amazing! I did potatoes separately though, we love a lot of mashed potatoes:)
Cooked it the other Sunday while boys were fishing, the nephews went for second and third helpings!
Always looking forward to your new (and tried) recipes and your great content. Enjoy your holiday season!
Lena G.
Thanks so much, Lena! Love to hear this recipe turned out well for you, thanks a lot for making it!
Do you think apple brandy would be a good substitute? Not sure if the sweetness might throw off the recipe.
Hi Teddy,
I’ve never tried that, so I can’t say for sure, but it sounds yummy!
Hi I was wondering if we can skip the brandy/cognac? Does that make a big difference?
Hi Alayna,
You can skip it, no big deal:) I hope you love this dish, please let me know if you give it a try!
Hi!
I was looking for a crockpot recipe, how long would you recommend cooking this for in the crockpot.
Hi Katie,
I would cook on low for 6-8 hours. Let me know if you give this dish a try, I hope you love it!
Absolutely amazing. My husband loves pot roast and I am not a fan, but this one was REALLY good. I’ve made many, many roasts which my husband has loved and I’ve hated, but this one excellent. Will do this recipe again. A++
Hi Ryanne,
Amazing! Thank you so much for making this recipe, I’m so glad it was enjoyed!
Have the best fall weekend!
Hi! I have made this recipe plenty of times but i am on a time crunch and dont have tomato paste! Is it okay without it? Thanks 🙂
Hi Marilyn,
Yes, it will be okay:) Thanks for making this so often!