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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 just made this for dinner, and it was NEXT LEVEL DELICIOUS. Seriously this is so good.
I made a few adjustments, and wanted to share. I used 3 lbs of chuck, and therefore used only 1 1/4 cups of red wine. I also didn’t have brandy and totally read the recipe wrong so I didn’t use that and I didn’t even miss it. I also seasoned the potatoes a bit more than the recipe called for, using about a tbsp of garlic and salt each. Also, I would not recommend peeling the potatoes. In my Dutch oven, the potatoes were kind of half in the wine liquid to start, and I don’t think they got wine stained bc the skin was still on them.
I would also say, TRUST THE PROCESS. I never made a roast before so I was questioning if I was doing it right. But honestly it was very very good and I followed the instructions step by step. Thanks for such a great recipe!
Hey Allie,
Happy Monday!! Thank you so very much for giving this pot roast a try. I’m so glad to hear that it turned out well for you and thanks for sharing all of your notes! Have the best week! xT
The only change I made was swapped the brandy for apple cider, per a previous comment and honestly, best meal! I don’t want to stop eating. And the house smells amazing. Thank you!!!!
Hey Regan,
Fantastic!! So glad to hear you enjoyed this dish and glad the apple cider worked nicely for you! Thanks for giving it a try! xx
Made this today. It was delicious.
Love to hear this, Karen!! Thanks so much for trying this dish and your comment! Have the best week! xT
This needs to bake way longer than the stated 2.5-3hrs. At 3 hrs it was not even close to falling apart. I ended up baking 4hrs. I took the carrots out early because they would have been mushy if cooked the 4hrs.
Hi Janey,
Thanks for trying this dish and sharing your feedback! Sorry to hear you had to add more time to your cooking, I hope it tasted okay! xx
Could you cook this with subs for the wine and brandy, or would it make a big difference?
Hi Ashlie,
Sure, you can just use additional broth in place of the wine and apple cider would be great to use in place of the brandy! I hope you love this dish! xT
I was planning to make a pot roast today and also have mushrooms on hand. Should the mushrooms be sautéed prior to adding to the pot?
Hey there,
No need to sauté the mushrooms first:) I hope you love this recipe, let me know how it turns out! xx
The purpose of the flour on the meat is to 1). Thicken the sauce, and 2). Help with the browning process to create more flavor.
I would suggest browning the meat in the pan first. It creates so much more flavor, and cooks off the raw flavor of the flour.
Hey Shay,
Totally, if you have time and would like to brown the meat, you absolutely can do that! I hope you love this dish1 xx
The word braising ALWAYS implies a high heat sear before slow cooking. If you aren’t going to do this step, it is not braised meat, and if you’re skipping this step there’s absolutely no point in coating the meat in flour. Searing only takes about five minutes tops so it’s not really saving you time to skip this step and it’s incredibly important for preserving the flavor and juice in the meat. I don’t understand how you can say you wanna be the “girl that solves your cooking problems” yet you give absolutely terrible advice.
Wow, unnecessarily harsh there, Sandra. If you don’t like the description of the cooking methods, don’t use them. I followed this recipe exactly and it was delicious, Tieghan. Don’t listen to the haters & thank you for providing excellent recipes. Sandra, maybe go for a walk & expel some of your super NEGATIVE energy.
Great recipe, Tieghan-the potatoes were epic!!!
I made this today for family that was visiting and OH MY GOODNESS!! It was delicious! We just recently got off a 6 day cruise and my entire family all said this was better than any of the food we had on the cruise.
Hey Anita,
Happy Fall Sunday!! Thanks so much for making this recipe and your comment, so glad to hear it was a hit! xx
Is there a substitution for bone broth?
Hi Colleen,
You will want to use some type of broth here, beef broth is great! I hope you love this recipe! xT
This sounds very similar to the way I normally do my pot roasts, except I just use a large roast and don’t bother to cut it up since I am inherently lazy and just let it cook all day.
A bit perplexed how you managed to get a good white mash from the potatoes if they cooked in the red wine sauce? Unless the potatoes were actually above the sauce line due to the carrots and onions taking up the room below and basically steamed in the braise?
Since I do not approve of wine stained potatoes, I just cook them on the stovetop. But if this actually works this way…..hmmmmm
Hi Glory,
The potatoes sit above the liquid in this recipe:) Let me know if you give it a try! xx
Hi Tieghan this sounds delicious! Can you do a video tutorial on your Instagram for this recipe(if you haven’t already)? Thank you!
Thanks so much, Denyse!! Yes, you bet! I hope you love this recipe! xT
Hiya is it possible to leave the potatoes in there the whole time and keep them whole? Or will the 425 temp burn them?
Hey there,
Well you are going to remove the potatoes to make them into mashed potatoes:) I hope this helps! xT
Could this be done in a crockpot too? Or do you think it’s better in the oven?
Hey Brooke,
Yes, you can do this in the crockpot. You can layer in all of the ingredients, cook on low for 6-8 hours, and then remove the lid for the last hour to thicken the sauce. Please let me know if you have any other questions!!
Hi Tiguan,
What are your thoughts on using this recipe for an instapot? What would need to be adapted from the recipe?
Hey Elizabeth,
I would do high pressure for an hour and then finish the roast in the oven to brown it. I hope this helps! xT
Looks so good! Definitely going to make in the winter.
When do you add the 1/2 cup fresh parsley, please?
Thanks so much, Joann! The parsley is for serving:) I hope you love this recipe! xT
Crockpot instructions pls. would love to make this ASAP.
Hi Shannon,
I hope you love this recipe! You can layer in all of the ingredients in the crockpot, cook on low for 6-8 hours, and then remove the lid for the last hour to thicken the sauce. Please let me know if you have any other questions!!