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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:Â 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:Â 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.
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!
Hey Tieghan! I saw you make this on my Insta feed, and I couldn’t stop thinking about it. Really delicious, as always!!! ♥ï¸
Thanks so much, Kris! I’m so glad you enjoyed this dish and appreciate you giving it a try! xx
So good! This is delicious!
Hi Sarah,
Awesome!! So glad to hear you enjoyed this recipe, thanks a lot for trying it out! xT
I have made this once already and love it!!! If i want to double the recipe, how do you recommend going about that? Would two chucks fit in the dutch oven or would you recommend cooking two separate ones? Also would they be able to both go in the oven with all the recommended time and oven temperatures? sorry for all the questions, but thank you for answering them!!! Love this pot roast so much and want to share with more people!
Hi Marilyn,
Thanks so much for making this recipe! For best results, I would do 2 dutch ovens and then you will just want to increase your cook time since there will be more in the oven. I hope this helps! xT
The meat turned out extremely tough and rubbery. I believe the roast must be seared before slow cooking to prevent it from becoming tough. This recipe skips that basic necessary step.
Hi Holly,
Thanks for trying this recipe and sharing your feedback, sorry to hear it was not enjoyed. xx
Made this for the first time and it was delicious! Everything about this meal was amazing. Adding this to our dinner rotations. Our 3 lb pot roast took about 4 hours. We did the recipe exactly as is!
Hi Susie,
Awesome!! Thank you so much for giving this dish a try and your feedback, love to hear it turned out well for you! xx
I made this last night. Absolutely delicious! I did sear the meat first. Not sure if it made a difference, but it was a huge hit with the family. The potatoes with cream cheese are insane!
Hey Tracy,
Happy Monday!! I appreciate you trying this recipe and your feedback, so glad to hear it was enjoyed! XxT
Made this yesterday for a football Sunday family dinner and it was phenomenal. Followed the recipe exactly and used beef bone broth. Tieghan, you are our absolute favorite cookbook author and love all your recipes. Have already pre-ordered Quick & Cozy and can’t wait for it to arrive!
Aww, thank you so much for your kind message, Rob! I am so glad your family has enjoyed so many recipes, I appreciate you making them! Love to hear this was a hit! xT
This looks delicious, but what type of broth? I was thinking beef but the link goes to chicken. Thanks!
Hi Elizabeth,
You can use either one, the recipe is great with both! Please let me know if you have any other questions! xT
Thank you!
Hi! How long do you think it’d need in the crockpot?! And would it alter any of the steps?!
Hi Annelise,
I would do 6-8 hours on low. Please let me know if you have any other questions! xT
Thanks, Tieghan! Will be making this weekend and will update! <3
Made this tonight and I was great! Lots leftover since there is only two of us but I think I’ll enjoy eating it all week.
Hi Mandy,
Happy Monday!! I appreciate you trying this recipe and your feedback, so glad to hear it was enjoyed! XxT
This is the best pot roast recipe that I ever made. Full of depth and flavor! I will definitely be keeping this recipe on repeat this winter.
Yay!! Thanks so much, Leslie!! I’m so glad to hear you enjoyed this dish and appreciate you making it! Have the best week! xT
This looks incredible! If I was going to use a pressure cooker/instant pot, what settings would you use and how long? Thanks!
Hi Cat,
Thanks so much! I would do at least 60 minutes at high pressure. Please let me know if you give this recipe a try! xT
I had the same idea Cat,
Followed the structure of a recipe from an Instant Pot cookbook, but using the same ingredients I made the following modifications:
РSaut̩ the meat with oil & salt/pepper (skipped the flour), then add the remaining ingredients, including the potatoes (without the carrots). I also added celery.
– Pressure cook for 1 hour 15 minutes (I did manual release, but the recipe called for natural).
РRemove the potatoes and let the contents Saut̩ for 18 minutes.
– Add carrots (and couldn’t resist adding mushrooms) and pressure cook for 4 minutes.
– At the end add 2 Tbs. cornstarch in a slurry to thicken.
The textures, flavors, and comfort this meal brought were just what we needed for a “last minute” decision on Sunday dinner, however in the future I would love to take the time to let the roast.. roast!