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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 gravy recipe do you recommend for this?
Hi Alanna! I honestly just use the juices/extra sauce from the bottom of the pot because it’s super flavorful! xT
Excited to try this! Is there a non-alcoholic substitute I can use for the wine and brandy? Thanks!
Hi Regina,
You bet, you can use broth in place of the red wine and cranberry or pom juice in place of the brandy. I hope you love this recipe! xx
Hi Tieghan, I am planning on making this for our Christmas Dinner, 24 people. I have a 13 qt Dutch oven but do you think it would be better two have two pots going instead?
Hey Amanda,
Yes, if you have 2 pots, I would go that route! I hope you love this recipe! Merry Christmas! xT
I am absolutely shocked how easy this was and how delicious it turned out. Absolutely incredible flavor. I had home made bone broth which may have added to the flavor but gosh… so good.
Hi Claire,
Awesome! Thanks so much for giving this recipe a try, so glad to hear it was a hit!🎄🎁☃️ xxT
I made this yesterday for my husband and I to eat on for a few meals. It came out wonderful!!
Hey Cel,
Awesome! Thanks so much for giving this recipe a try, so glad to hear it was a hit!🎄🎁☃️ xxT
Hi! If I have someone that cant have bone broth (sensitive stomach) which is better, chicken broth or beef broth for this recipe? Thank you!
Hi Brittany,
You can use either one for this recipe, both work great:) I hope you love this recipe! xT
I changed this recipe just slightly, it turned out well. For the first 2.5 hours the only vegetable I added was the onion. After that I added the potatoes and carrots, plus some small parsnips because I like those. Braised that for a little over 2 hours and the vegetables were done. I figured if they were braising for the full amount of cooking time they’d turn to mush, I was cooking just under 4lbs of meat so it needed over 4 hours to get fall apart tender. I removed all the vegetables into a big bowl while the oven heated up to 425F then added the roast back in for the last 20 minutes. Removing the vegetables exposed more of the meat which gave it more browning.
Hey Travis,
Fantastic!! I’m so glad to hear this recipe turned out nicely for you, thanks a bunch for making it! Have the best week!🎄☃️ xT
How can I convert this to a crock pot?
Hi there,
You can cook on low for 6-8 hours, that will work nicely for you. I hope you love this recipe! xx
Exceptional. Dinner quests kept saying this is so good . My son said save the recipe . Never thought about cutting the roast but it made a huge difference. 5 stars all around . Yummy. Thank you .😊
Hey Tammy,
Happy Sunday!! Thanks so much for making this dish and your comment! Love to hear it was enjoyed! xx
Family favorite! Such a good cozy winter meal. Going to try in the crock pot! Just came here to say I love all your recipes! Merry Christmas
Thanks so much, Nicole:) I appreciate you making so many recipes and your kind message! Merry Christmas! xxT
Do you cook this covered or uncovered? I don’t see that mentioned
Hi Danielle,
You will want to cover this. Please let me know if you have any other questions! xT
Made this tonight and it was delicious. The perfect Sunday dish for the family. I enjoyed the long slow cook which produced really tender meat and the sauce was really fabulous .
Thanks so much, Jacqui:) I am so glad to hear you loved this recipe, I appreciate you making it and sharing what worked well for you! Happy Monday! xT
I love all of your pot roast recipes, I’m so excited to try this one out! I noticed the ingredient list has parsley. However, there is no mention of where to use the parsley in your steps. Is that just for garnish, or should it go in the oven with the roast?
Hi Bethany,
Sorry about that! You can use the parsley as garnish. I hope you love this dish! Happy Holidays! xx
LOVE! Like every other one of your recipes!!!
Thanks so much, Lauren:)
I made this last night and it turned out amazing! However, I wanted to share some notes for readers.
I skipped the cognac and instead added a splash more of wine and broth. However, I think the recipe calls for way too much broth. I followed everything to a tee except I did the mashed potatoes separately and the meat was swimming in all of the liquid almost up to the top of the meat. I recommend cutting the liquid in half because the meat already releases a lot of juice. It still turned out delicious in spite of this but would have maybe had more caramelization with less liquid. The flavor was incredible. I ended up taking some of the liquid and straining it for a true gravy on the side which had a unique flavor from the wine.
Also I used a wagyu chuck roast that was definitely the right move, so highly recommend!
Thank you for the recipe Tieghan!
Hi Georgina,
Amazing! Love to hear you enjoyed this recipe, thanks for making it and your comment! Hope you had a great Thanksgiving! xx
Silly question, but can I use my slow cooker instead of the oven?
Hey Amber,
You bet! I would just cook for 6-8 hours on low. I hope you love this recipe! Happy Thanksgiving! xT
Hi! If we used a slow cooker would we prepare anything separately or in a pan first? Or just put everything into the crockpot ant once and cook?
Hey Becca,
You can just put everything in the slow cooker. I hope you love this recipe! x