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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
Making this today! Do the potatoes go inside the Dutch oven?
Hi Cynthia,
Yes, that is correct. Please let me know if you have any other questions! I hope you love this dish!
I made this recipe as is on a snowy day while watching the Pats win the AFC championship.!!! Most ingredients on hand, easy to put together and filled my house with great smells.
Love all your recipes!!!
Thanks so much, Beth!! Love to hear your family enjoyed this dish, I appreciate you making it!
Oh my God this was incredible!!!!!!!!! Making this for my in-laws asap my husband and I are obsessed
Hey Madi,
Happy Monday! I’m grateful you made this recipe and for your comment, so glad it was enjoyed!
Made this pot roast a few times now and it doesn’t disappoint!! I have one just about to come out of the oven now and hubby is snacking on some beer bread while he waits for it 🙂 thanks Tieghan! Love your recipes!!
Thanks so much, Erin! Love to hear you have been enjoying this recipe, I appreciate you making it!
Help! I found this recipe via a link to your crock pot recipes. I bought all the ingredients and see you cook it in a Dutch oven. Do you have instructions for a crock pot?
Hi Christi,
You can cook on low for 6-8 hours in the crockpot. I hope you love this dish!
Have made this roast 4 times! It is soooo stinkin’ good! Never disappoints! And it really is so easy!
Thanks Tieghan!
Thanks so much, Karen:) So glad you have been enjoying this recipe, I appreciate you making it!
Delicious! I even substituted beef broth and red wine vinegar for the red wine!
Hey Liz,
Wonderful! I appreciate you trying this recipe and your feedback, so glad to hear it was enjoyed!
Have a great weekend!
Making this right now for a family dinner and the kitchen smells wonderful. So happy I found this recipe!!!
Hey Nash,
Wonderful! I appreciate you trying this recipe and your feedback, so glad to hear it was enjoyed!
Have a great weekend!
Hello! I am planning to make this tomorrow… gearing up for a massive 2 day snowstorm…. What kind of brandy should I buy??? Thx!
Hey Gina,
I like to use Hennessy. I hope you love this recipe! Stay warm!
Recently made this delicious dinner for my 2 sisters and brother in law’s. They raved about the meal. You now have 2 more followers
Hey Mary,
Happy Friday! I’m so glad to hear you enjoyed this recipe, thanks a lot for making it! Thanks for sharing with others:)
Would you peel the potatoes before you put them in to cook with the roast or after?
Hi Hallie,
I like to leave the peel on my potatoes, but if you want to peel them, I would do that first.
I hope you love this dish!
Making this tonight but for 2 people… how do you suggest adjusting the cook time for 1 lb of meat? So excited for this!
Hi Campbell,
I would roast for 2-3 hours. I hope you love this dish, let me know how it turns out for you!
Thank you! It turned out perfect… 2-3 hours was just right! Definitely will make it again!!
This was wonderful! I made it last night and my favorite part was not having to brown the meat first. It always makes SUCH a big mess! You achieved the same results with the high oven temp at the end. It was a big hit!
Hi Nancy,
Happy Monday! I appreciate you giving this recipe a try, so glad to hear it was a hit!
Can you use the crock pot also?
Hi Tara,
Sure, I would cook on low for 6-8 hours. I hope you love this recipe, please let me know if you give it a try!
would you cook it on low? for the 6-8 hours??
You bet!
thanks!!! I’m going to try this tomorrow:)
Amazing!!!! Family loved.
Hey Nico,
Awesome!! Thanks a lot for making this recipe and your notes, so glad it was enjoyed!
Have a great Sunday!☃️