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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
Tieghan, I did this recipe for Christmas eve and it was a complete success. I cooked it for 4 hours with a lid, and 20 minutes without it. I just felt that the meat dried a tiny ibt, might add more liquids next time. For those thinking about skipping the brandy, don’t do it, it just sums up to these super rich flavorful gravy! I served with your Autumn Salad. https://fett-weg.today/autumn-harvest-honeycrisp-apple-and-feta-salad/%3C/a%3E Thanks so much for such delicious recipes!
Hey Monica,
Awesome! Thanks so much for making this recipe, I am so glad it turned out nicely for you!
Merry Christmas!🎄🎁
Made this exactly as written last night as a Christmas “warm-up” meal, and it was superb. Just finished the small portion left over, and it was superb +. Thanks for another winner, Tieghan, and happy holidays.
Hey Chris,
Awesome! Thanks so much for making this recipe, I am so glad it turned out nicely for you!
Merry Christmas!🎄🎁
So excited to try this recipe! Do you put the potatoes in the Dutch Oven with all of the other ingredients or bake them separately outside of the Dutch Oven?
Thanks so much, Kristen! I put the potatoes in the dutch oven:) I hope you love this recipe!
Merry Christmas!🎄🎁
I made this on a weeknight and it was a hit and so easy. We decided to make it again for one of our family Christmas celebration. Can serve a crowd with appetizers and salad. Great to have in the winter rotation!
Hey Kellie,
Thanks for the thoughtful feedback after trying this recipe, I’m happy to hear it was a win!
Happy Holidays!🎄🎁
Hi! Is there crock pot option for this recipe?
Hi Erica,
I would cook on low for 6-8 hours in the crockpot.
Please let me know if you have any other questions! Happy Holidays!
Just made this tonight! It was so delicious. I really enjoyed the taste of red wine amd thyme that came through. I would say it was very rich (I love that personally) my husband on the other hand thought it to be a little to rich for himself. I ended up making a gravy from the leftover liquid and it was just delightful.
Hey Sierra,
Fantastic! I appreciate you making this recipe and your notes, love to hear it was enjoyed!
Have a great holiday week!🎄🎁
How would you recommend i make this for ~25 people?
Hey Jessica,
I would do this recipe x4. If you can find 2 large roasts, I think that will be perfect to do! I hope you love this recipe!
Happy Holidays!
This looks so good! Last year I made a recipe you had posted of a red wine short rib for Christmas Eve. It was done in the crockpot. I don’t see the same recipe anymore, as it was different from the one you posted recently. I may try this pot roast as our Christmas Eve meal this year. Question though: Is it truly just as good in the crock pot? I love slow braising in my Dutch oven. But with festivities early evening and needing to leave the house for an hour, I don’t want to leave my oven on. Would you recommend cooking in oven during the day and then just reheating at dinner time? Or sticking with the crock pot?
Thanks so much, Madison!! Yes, I think this is equally as good in the crockpot. You could also cook all day and leave in the oven or just reheat on low. Both will work nicely for you, whichever you are more comfortable with:)
Merry Christmas!
What kind of broth do you use? I’m assuming beef?
Hi Michelle,
Yes, I like to use beef broth with this dish. Please let me know if you have any other questions!
When is the 1/2 cup of pasley used? It is listed in the ingredients list but nowhere in the directions doesn’t mention where it should be used. Thanks.
Hi Julie,
I just use the parsley as garnish. Please let me know if you have any other questions, I hope you love this dish!
Can I sub anything for the brandy or cognac
Hi Amy,
You can just omit it:) Let me know if you give this dish a try, I hope you love it!
Can you omit or sub anything for the brandy?
Hi Jenna,
Yes, you can omit it:) Please let me know if you have any other questions, I hope you love this recipe!
Such an amazingly delicious recipe!!
Hey Daniel,
Happy Friday!! I’m so glad to hear this recipe was enjoyed, thanks for making it and your comment!
Have a wonderful holiday season!🎄
What would timing be on this if using a ow cooker/crockpot?
Hi Mel,
I would do 6-8 hours on low. I hope you love this recipe, please let me know if you give it a try!
Can i sub anything for the red wine?!
Thank you!
Hi Katie,
You can use broth in place of the wine. I hope you love this dish!
This looks incredible. Can it be made in a a crockpot?
Thanks so much, Andrea! Yes, I would cook on low for 6-8 hours.
Will the recipe stay the same if I cook the potatoes separately ?
You bet!
I see you have 1/2 cup parsley listed as an ingredient, but I dont see instructions on when to add it during the cooking process. When do you add the parsley? Is it for garnish or a typo?
Hi Shevonne,
The parsley is used as garnish. I hope you love this recipe!