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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
What can I substitute the cognac and brandy with
Hi Colleen,
Apple cider is a great option to use in place of the cognac/brandy. Please let me know if you have any other questions! xx
Made this yesterday before trick-or-treating, and I’m so glad I did! It was the best! The current recipe I use calls for lots of soy sauce and instant au jus powder, and it’s always insanely salty and hurts our stomachs afterwards. This is the recipe I’ll be using from now on!
Hey Mallory,
Happy November!! Thank you so much for trying this dish and sharing your feedback! Glad to hear it was a hit! 🍂
I made this last Sunday and it was absolutely delicious! I made it in the oven and pretty much followed your recipe. So easy and so flavorful. The leftovers were even better the next day! This was a perfect Sunday dinner. I know I will be making this again and again. Thank you, Tieghan, for another winner!!!
Thank you so much, Karen:) I’m so glad to hear your family enjoyed this dish! Thank you so much for making it! Happy Halloween! xT
Doubling the amount of potatoes – should I just double the ingredients to make them mashed?
Hi Corrianne,
You bet! I hope you love this recipe, let me know how it turns out for you! xx
I made this recipe for dinner and it was SO easy and delicious! I didn’t have Brandy or Cognac on hand and simply omitted, which was just fine! One thing I noticed was that parsley is listed as an ingredient but I did not see where to add it in the recipe. Looking forward to making this again 🙂
Hey Jenna,
Happy Halloween! 🎃 Thanks a bunch for trying this recipe and your comment! Love to hear it was a winner! I use the parsley as a garnish:) XxT
I made this earlier this week and it was a major hit! Everyone in the family loved it! I didn’t make any changes other than using beef broth (I had some in my pantry), not bone broth. My family wants me to make it again soon. I packed some up and delivered it to my daughter and her partner (they just had our first grandchild 4 months ago). Our daughter just got back to work after having her baby (a son named Jonah) and they had this meal after her work day. She said “Oh Mom, you don’t even know how much I needed this meal, it is fantastic!” So thank you for this recipe and all of your recipes. They warm our bellies and our hearts.
Aww, thank you so much, Diane! I am so glad to hear your family enjoyed this dish! Thank you for making it and sharing with others! Congrats to your daughter (and to you)!! How exciting! xT
Amazing start to finish.
Thanks so much, Sarah! So glad to hear you enjoyed this roast! Have the best day! xT
This dish just looks so tasty!
Thanks so much!
Hey Tieghan! Wow, made this today and it rocked!! We had our first “Fall” day in AZ. It rained last night and the temperature got down into the 50’s…that’s cold for us. Lol. I picked up a great grass fed chuck roast (about 2.75lbs) at the farmers market to make this. Cut the roast into 6 portions. Along with the onion, potatoes, and carrots I added some celery chunks and a peeled and quartered yam. Added tons of coarsely chopped fresh herbs: parsley, sage, rosemary, thyme, oregano, and dried bay leaves. Didn’t have any cognac or brandy on hand so added a bit more beef bone broth. Doubled the garlic and didn’t bother chopping, just threw in about a dozen whole cloves. Braised covered in my 7 qt. dutch oven for about 4 hours. Removed the veggies after it was done and then caramelized the meat. Put the veggies on a sheet pan and roasted at 425 for about 10 min right before serving. The sauce was to die for!!! Used half pinot noir and half cab sauv that I had on hand. Husband raved about it, especially meat, sauce, and potatoes! Super comforting meal. Any thoughts on how to use all that leftover glorious sauce in another meal? Looking forward to trying more of your braises this winter. Happy Halloween. Many thanks! Kati 🙂
Hey Kati,
Wonderful! Thank you so much for making this recipe, I am so glad to hear it turned out nicely for you! Thanks for sharing all of your notes:) I’ve never used the leftover sauce, but it might be fun to make a sandwich with the leftover meat and use the sauce for dipping! Happy Halloween! 🎃
I braised the beef first and only cooked it for three hours and it was great! Too fatty of a roast, so next time I will trim it a lot better, but the flavors were excellent. I used full sprigs of thyme instead of loose, and I didn’t have brandy or cognac, so I left that out. I followed the rest to a T and I thought it had a delicious flavor – especially the mashed potatoes. I’ll definitely keep this recipe and make it again.
Hey Rena,
Thanks a lot for making this roast and sharing what worked well for you! So glad to hear that it was enjoyed! xT
You listed parsley in the recipe, but I never saw where it’s added to and when. Is it just garnish for the potatoes? Thank you
Hi Sofia,
I just use the parsley to garnish each dish. Please let me know if you have any other questions, I hope you love this recipe! xT
How can this be done in the crock pot? Will it have the same results ?
Hi Samantha,
Totally, I would cook for 6-8 hours on low, that will work nicely for you! I hope you love this recipe! xT
How long would you recommend to cook it on high in a pot roast? Or do you not recommend doing that?
Apologies, I meant to say in a crock pot not pot roast!
Hey Aissa,
I would do high for at least 4 hours. I hope you love this recipe! xT
Well, when I printed up the recipe Sunday morning, the cooking time was 2 1/2 to 3 hours. Now that I have checked this at 3 hours and it still isn’t fork tender, I checked the website for reviews. Looks like you adjusted the cooking time to 3.5 – 5 hours. Wish I would have known that before starting this for dinner tonight. It will be done cooking too late tonight.
Hi Tricia,
So sorry about that! It really just depends on the exact size of your roast. I hope it’s still yummy! xx
Love the ease of this recipe but I wish I had added more potatoes. Not quite enough for 6 servings
Thanks so much, Maria! So glad you enjoyed this dish! Sorry about the potatoes! Have the best week! xT
Made this last night and it turned out perfectly! Every HBH recipe I’ve tried is a hit!
Thanks so much, Fiona:) So glad to hear you have been enjoying so many recipes! Thanks for trying this one and your feedback! xT
This was so tasty! A perfect meal for a lazy Sunday.
Hi Cathy,
Happy Monday! Thank you so much for trying this dish and your feedback, so glad to hear it turned out well! Happy Halloween week! 🎃