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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
Delcious and casually fancy! I made this in the crockpot (low for 10 hours) and it was fabulous. The juices are so rich and made an excellent gravy. Who knew pot roast could be so easy? Will definitely make this again!
Thanks so much, Ashley! Love to hear this dish turned out well for you, thanks for giving it a try!
My husband declared this the best pot roast I have aver made – Thank you, Tieghan! The red wine, tomato paste, bone broth and brandy really elevate the flavor of the entire dish and combine to make the most delectable gravy.
I live at high altitude and started the pot in the oven at 400 degrees for one hour, then dropped the temperature to 325 for an additional 3 hours. Otherwise followed the recipe as printed. Perfection.
Hey Stephanie,
Thanks for testing this recipe out, I’m thrilled it was a success for you. Happy November!🍂🍁
Amazing on all levels Taste, ease and presentation. Thanks!
Thanks so much, Lynne! Love to hear this recipe turned out well for you! Have an amazing week!
Hi – I see another comment about doubling the recipe. I don’t have 2 Dutch ovens or the space to cook 2 batches.
Can you double recipe and just use one Dutch oven? If so, how would that impact cooking time? Same for a crockpot.
Thank you!
Hi Anne,
I would just be super careful using 1 pot and be sure that all of the ingredients and comfortable fit into the pot.
Since I have not tested this, I am not sure the exact cook times, but I would definitely increase them.
Sorry I couldn’t be of more help!
Loved this !
Hey Angela,
Love to hear this! Thank you so much for making this recipe and your feedback.
Have a great weekend!
Haven’t made this yet, but sounds delicious! What kind of broth? Was thinking it would be beef, but your “broth” link takes me to chicken. Thanks!
Hey Pam,
I have used both chicken and beef broth here, it’s totally up to you! I hope you love this recipe!
I’m assuming the parsley is just for garnish because while listed in the recipe list, it’s not mentioned anywhere in the instructions to add it😳
Hi Lesley,
Yes, that is correct:) Please let me know if you have any other questions!
Love this recipe. I made it before and it was scrumptious!
Wondering about omitting the brandy/cognac since I don’t have any available right now and want to make this tonight. Is that possible? Should I swap in more red wine or something else?
Hi Caroline,
Love to hear this! Thanks so much for trying this recipe and your comment! You can just omit it:) Enjoy your day!
Can I sub with a crock pot? If so, times please!
Hi Jamie,
You bet, I would cook on low for 6-8 hours. Please let me know if you have any other questions!
Can I cook this recipe in my Instant Pot & for how long please?
Hi Jessica,
So sorry, I have not tested this recipe in the instant pot. Please let me know if I can help in any other way!
If I want to make this for a crowd would you recommend just doubling everything (including the weight of pot roast). Or is it best to stick with the 3-4 pounds and I should just roast 2 dutch ovens each with this recipe portions.
Would either (double recipe or same recipe but 2 dutch ovens roasting) need any roast time adjustment
Hey Tannis,
I would stick with doing everything in 2 dutch ovens and then you can keep the recipes and cook times the same. I hope this helps!
I’ve tried so many different pot roast recipes that have ended in a dry, tough piece of meat and vegetables lacking any flavor. THIS recipe is perfection. The meat was fork tender and the carrots and mashed potatoes were full of flavor! Not to mention, it was a very easy meal to put together. Thank you, Tieghan, for this recipe that is going to be my new fall go-to!
Hey Alexa,
Fantastic! Thanks a bunch for making this dish and your feedback, I’m so glad to hear it turned out well!
hi! is this okay for kids to eat? everything I looked up says needs to simmer at least an hour uncovered for the alcohol to burn off. 🤔
Hi Melissa,
I would just use broth in place of the wine if this is something you are worried about.
I hope you love this recipe!
Hi! I assume the fresh parsley goes in at the same time as the thyme? I don’t see it in the instructions. Thanks!
Hi Reilly,
Sorry for any confusion, I like to use the parsley as garnish. Please let me know if you have any other questions!
Hi! Making this week- for the potatoes, do I put them in the Dutch oven or just on the wire rack?
Hi Sarah,
You are going to put them in the dutch oven with the roast:) Please let me know if you have any other questions!
This was soooooooo good. Pot roast is my husband’s favorite and a meh from me but this recipe was so good that I was using bread to scrape the bottom of the pot. Very easy to put together and just added more broth and red wine as mine cooked down. Will make again.
Hey April,
Happy Sunday! Thanks a bunch for giving this recipe a try, I love to hear it turned out well for you!
I am making this today and I’m so excited . Thank you for this recipe and how do I make a gravy for this please ?
Hi Justin,
I would just simmer the sauce down with a cornstarch slurry. I hope you love this recipe!
Thank you so much . It smells amazing so far !