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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
This is so delicious and easy. My entire house smelled delicious. I love the slow cook Sunday night dinner recipes! I also don’t love mushrooms, but love coq au vin, and would love an updated variation!!
Hi Kelly,
Thanks so much!! I’m so glad you enjoyed this dish and appreciate you making it! Happy Thanksgiving! xx
What size Dutch covered oven? As in quarts?
Hi Carolyn,
I like to use a 7 quart dutch oven. Please let me know if you have any other questions! xT
Delicious and comforting dinner on a cold, wintery night. My mashed potatoes turned out reddish due to the red wine so I would probably either cook them separately since you still another pot to mashed them or just leave them in the stew in chunks. I did brown the meat and vegetables before putting into the oven so I will try just layering them without browning to see if it makes a difference.
Thanks so much, Karen! I love to hear you enjoyed this dish and appreciate you making it! Happy Thanksgiving! xx
I’ve made several of your recipes and they all turn out amazing. Your recipes are user-friendly and full of flavor.
This one was no exception. I’m a big fan of braised meats this time of year and this recipe will definitely be made over and over again.
Hi Ruthann,
Wonderful! Thank you so much for making this recipe and your comment! So glad to hear it was enjoyed! Thanks for your kind message:) Happy Sunday! xx
Hello, how would you adjust your instructions using a tall Dutch oven? I noticed in your pictures it looks like you’re using a wide, short cast iron or ceramic skillet.
Hi Georgina,
You can keep the recipe as is:) Please let me know if you have any other questions! Happy Thanksgiving! xT
I was so surprised at how easy this was! For some reason a braised pot roast always felt intimidating to me, but this was simple and delicious! Plus, the mashed potatoes are to die for after they’ve been soaking in the pot with all of the other ingredients.
Love to hear this, Anna! Thank you so much for giving this dish a try and your comment! Hope you are having a nice week! xT
Hi!
I had a small Dutch oven so the liquids completely covered the meat and it didn’t really turn into a gravy. Should I take some liquid out before putting back in the oven to caramelize and put it on the stove like a gravy with some flour?
Thanks!
Yes, that would work nicely for you!
Hi Tieghan!
I love this recipe. Would it be possible to use a Romertoph/clay cooker?
Hi Maja,
Sure, I don’t see why not! Let me know if you give this recipe a try, I hope you love it! xx
I loved how easy this recipe was and the fact that you could cook everything in one dutch oven. The red wine base is lovely. The only downside was I think it lacked a bit in flavor or just salt in general so be generous when you are seasoning the meat. Maybe a little more garlic couldn’t hurt either! I will be making it again and just slightly tweaking. Thanks!
Hi Kristen,
Thank you so much for making this recipe and your comment! I’m glad to hear it was enjoyed! Have a nice Monday! xT
This was delicious! I’ve been looking for a pot roast recipe that didn’t require any prep cooking or searing. Love that you can just dump it all in one pot and go. I didn’t use brandy and still turned out amazing. Will definitely make again. Tieghan’s recipes never disappoint.
Hi Erin,
Happy Monday! I’m so glad you enjoyed this dish and appreciate you making it! Have a wonderful week! xxT
I have made this twice this fall already. It is simple and simply fabulous! Usually cooks up just less than 3 hours, especially if you cut your roast into 4 large chunks. I do use good red wine and cognac, which is key! If I do not have fresh thyme, I sprinkle dried thyme over everything. I do not cook the potatoes in the pot. My family prefers mashed potoatoes that don’t taste like the roast. I don’t even have to make gravy becasue the liquid is think enough.
Hey Amy,
Happy Sunday!! I’m so glad you have been enjoying this recipe. Thanks so much for sharing what works well for you! have a great week! xx
So so good! We didn’t have brandy or cognac, so omitted that and I used a crockpot. Definitely will make again! The best roast recipe
Yay! So glad to hear this, Gretchen! thanks so much for making this dish! Have the best week! xT
Good to hear you had good results with the crockpot! Did you do 6 hours on low or 4 hours on high? I’m guessing those.
I made this the other night. It was a cold wet det. It was so GOOD!! It was also a huge hit for my family. I cooked my mashed potatoes separately (goat cheese) and then cooked the roast at 325F for 4 1/2 hours, I found I did not have to raise the heat in the dutch oven to caramelize. It just came out perfect.
Hi Tieghan,
Where does the parsley go?
Hi Emily,
I use the parsley as garnish for the dish. Please let me know if you have any other questions, I hope you love this recipe! xT
Hey Cyndi,
Happy Sunday!! I’m so glad your family enjoyed this recipe, thank you so much for making it and your feedback! xx
This recipe turned out really well. Perfection!
Hey Megan,
Happy Sunday!! I’m so glad your family enjoyed this recipe, thank you so much for making it and your feedback! xx
Hi Tieghan,
Where do you use the parsley in the dish? I looked all through the recipe and couldn’t find it. Also, what is the best red wine to use for this recipe?
Thanks!
Hi Lucy,
I use the parsley as garnish and I love using a cabernet sauvignon. Please let me know if you give this recipe a try! xT
Recipe sounds great! If i wanted to use a crockpot instead, how long would you suggest?
Thanks so much, Emily! You could cook on low for 6-8 hours. Please let me know if you have any other questions! xx
Hosting tomorrow for 6 friends (plus children) and looking forward to making this delicious meal. I only have an eye of round and inside round roasts in the freezer so would prefer to use it rather than buying chuck roast. Will these roasts work just as well or what do I need to adjust? Will report back! 🙂 Thanks for your time!
Hi Ela,
I would think it would be just fine for you to follow the recipe as is using those roasts in place of the chuck roast. Please let me know how this recipe turns out for you! xx