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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
I’m making this recipe today. Your ingredients list calls for 1/2 cup parsley. I’ve read the instructions a few times and don’t see parsley listed. When do you add the parsley?
Hi Kellee,
I like to use the parsley as garnish. Please let me know if you have any other questions!
Can this be cooked in an instant pot?
Hey Kailey,
Sure, I would cook for at least 60 minutes on high pressure. I hope you love this recipe!
Do you peel the potatoes?
Hey Tina,
I do not peel my potatoes:) Let me know if you give this recipe a try, I hope you love it!
Can I cook the chuck roast from frozen?
Hi Valentina,
I would not recommend that, you will want to thaw it first:)
Please let me know if you have any other questions!
How would I cook this in the slow cooker?
Hey Francesca,
I would cook on low for 6-8 hours. Please let me know if you have any other questions!
What’s the 1/2 cup fresh Parsley for?
Hey Brian,
I use the parsley for garnish. Please let me know if you have any other questions!
Made this on New Year’s Day. It very flavorful, easy and a perfect for a beautiful snowy day. Thank you for the recipe. Will be making it again soon!
Hey Elizabeth,
Fantastic! I appreciate you trying this recipe and your comment, love to hear it turned out well for you!
Have the best weekend!
Can I use a crock pot instead of using the oven? If so, how long should I cook it? Thanks for your help.
Hi Kathy,
Sure, I would cook on low for 6-8 hours. Please let me know if you have any other questions!
Would I be able to substitute the alcohol with beef broth? Do you have recommendations for alcohol substitutes for this recipe?
Hey Kelsey,
You bet, beef broth is a great option to use in place of the wine. Please let me know if you have any other questions!
Have a great Friday!
If I don’t have any brandy, can I use extra wine?
Hi Katina,
Totally, that would be perfectly okay for you to do! I hope you love this recipe!
If I use 5 lbs of meat instead of will I have to cook longer ?
Hi Carolena,
I would add 1 hour to the cook time. I hope you love this dish!
This was solid!
My 4.5 lb roast was ready in 3 hours in fact a little above the temp I wanted with my meat thermometer before doing the last 20 minute caramelizing but it still turned out great! So check your roast temp early!!!!
I’m going to make this again but with short rib instead next time to try that out 🙂
Hey Jen,
Awesome!! Thanks a bunch for making this recipe and your comment, love to hear it was enjoyed!
Have a very Happy New Year!🥂🎆
This recipe looks amazing. I happen to have a round roast in my freezer I am not sure what to do with. Could I make this recipe using a round roast?
Hi Sally,
Sure, that will work nicely for you! I hope you love this recipe, please let me know if you give it a try!
Can I do this in a crockpot??
Hi Claire,
Sure, I would cook on low for 6-8 hours. Please let me know if you have any other questions, I hope you love this recipe!
I love this recipe! If I want to make it without red wine though (I recognize the wine is in the title lol), what is a good substitute?
Thanks so much, Sabrina! You can use beef broth in place of the wine:) Have a great week!
We made this last night and it is delicious! Flavors are so rich and comforting. We used a Cabernet wine. Didn’t have any brandy so skipped that, amazing flavors without it.
Hey Cheri,
Yay!! Love to hear this recipe turned out well for you, I appreciate you making it!
Happy Sunday!
I’m going to try this next week with a venison roast! I have never really cooked with red wine. What kind of red wine do I buy?
Hi Candice,
I like to use ua cabernet sauvignon for this recipe. Please let me know if I can help in any other way, I hope it’s delicious!