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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
Can you provide instructions for a slow cooker? I don’t have a Dutch oven. Thanks!
Hey Sara,
I would cook on low for 6-8 hours, that will work nicely for you. I hope you love this recipe! xT
The flavor was so good! I loved the flavor of the potatoes. Only problem was my roast was a little dry. I felt like I added plenty of liquid, but it was still good nonetheless!
Hey Sarah,
Fantastic! Love to hear this recipe was enjoyed, thanks for making it and sharing your feedback! XxT
Looks great! What could I use instead of the flour to make it gluten-free? Cornstarch.?
Thanks so much, Carly! You could use gluten free flour or cornstarch would work too. I hope you love this dish! xT
Can’t wait to try. We have a bone in chuck roast in our freezer. Would times be extended with the bone?
Hi Lisa,
Yes, I would increase your cook time by and hour or two. I hope you love this recipe, please let me know if you give it a try! xT
So we don’t temp the meat? 3.5-5 hours is a pretty large window. Thanks!
can i omit the brandy/cognac if i dont have any on hand?
Hi Grizelle,
Yes, that would be just fine for you to do! I hope you love this recipe! xT
So dang good! The Sunday crowd all enjoyed it. Delicious!
Hey Irene,
Amazing! Thanks a bunch for trying this dish and your feedback, so glad to hear it turned out well for you! XxT
I made this recipe for my husband and I. I made the recipe in a crockpot. It has a strong taste of wine. Is there anyway to make it again but not have as strong of an alcohol flavor? It was delicious!
Hi Madison,
Thanks so much for trying this dish and your feedback, so glad to hear it was enjoyed! Sure, you could reduce the wine on the stove top for a bit or you could just use broth in place of the wine. I hope this helps! xT
This was amazing! So glad I tried it. The flavors were perfect and the beef was so tender.
Hi Erin,
So glad to hear this recipe turned out well for you, thanks for making it! Have a wonderful week! xx
I made this for dinner tonight and it was amazing!!
Thank you so much for sharing this delicious recipe, Tieghan…you never disappoint! 😋❤️
Hi Mary,
So glad to hear this recipe turned out well for you, thanks for making it! Have a wonderful week! xx
Any edits if using a 2.75 lb weight on the meat? Cooking on the lower end of the time range? Should I not cut the meat if it’s a thinner cut because of weight?
Hi Tor,
You can follow the recipe as written, it should be super tender and delicious! I hope you love this recipe! xT
My friend gave me this recipe and I am very excited to try it. I would like to cook it in an instant pot. Any idea how long it would cook?
Hi Maria,
Sure, I would do at least 60 minutes on high pressure. Please let me know if you give this recipe a try, I hope you love it! xx
This was so delicious, and such an easy week night dinner. We used pearl onions rather than sliced and added mushrooms, but aside from that followed the recipe exactly and it was perfect! Would highly recommended
Hi Julia,
Happy Friday! Thanks a bunch for making this dish and sharing your feedback, love to hear it was enjoyed! XxT
Wanted to love but good not great. Cooking light beef daube Provençal so much better with nearly same ingredients. What is the parsley for?
Hi Tara,
Thanks for trying this recipe, sorry to hear you didn’t love it. The parsley is for garnish. Please let me know if there is anything that I can help with! xx
This looks so delicious! Is it possible to make in the crockpot?
Thanks so much, Jessica! Yes, you could cook on low for 6-8 hours in the slow cooker. I hope you love this recipe! xx
This was delicious and I will definitely be making this again! I went ahead and added whole mushrooms to mine and it turned out perfect. I also cut the roast into 4 pieces which I think is vital to the success of this. I used a Pinot Noir because that’s what I had on hand, I’ll probably try something different next time
Hi Taylor,
Thanks so much for making this recipe and your comment, so glad to hear it was enjoyed! Have the best week! xxT
Thank you Tieghan!
We love your recipes!!!!
Thanks so much!!