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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!
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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
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!
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
What kind of red wine do you use?
Hi Sarah,
I like to use a cabernet sauvignon. Please let me know if you have any other questions! I hope you love this dish!
Love this classic recipe! Making it again, this time I would love to add mushrooms! Can I just throw this in with all the other ingredients or should I add them in at a later time? Don’t want them to get mushy.
Hi Chelsea,
I would add sliced mushrooms during the last 30 minutes of cooking. So glad to hear this recipe was enjoyed!
Have a great weekend!
Wanting to make this in a crockpot, would you still cut meat into larger chunks? Roast is almost 4lbs. Any other cooking tips/changes needed?!
Hey Whitney,
Yes, I would go ahead and cut the roast into large chunks. I would cook on low for 6-8 hours. I hope you love this dish!
Thank you! One last question, should the meat be fully submerged in broth?
So excited to try this out!-hoping I don’t mess it up!!
Thank you:) The meat does not need to be fully submerged.
Can you make this in an instant pot?
Hi Michelle,
I have not tested this, but I would cook for at least 60 minutes on high pressure.
Please let me know if I can help in any other way!
Can you do this on the stove top? Any tips?
Hi Megan,
So sorry, I have never fully cooked this on the stove top. I would follow the recipe as written if you are able to. Please let me know if I can help in any other way!
I’ve got a beef inside round roast – will that work?!
Hi Joshua,
Sure, I don’t see why not! Let me know if you give this recipe a try, I hope you love it!
Where do you add the parsley? I see it listed as an ingredient but not in the directions. I’m guessing on top after cooking? Thanks!
Hi Kim,
You can add the parsley as garnish. Please let me know if you have any other questions!
I’ve made this recipe twice and it’s amazing! I’m making it again tomorrow for our Thanksgiving dinner at the request of my cousin who says she has dreamed of this meal since I made it for them several months ago.
I’ve never made anything from your recipes that hasn’t been AH-MAZING!!
Hey Anita,
Thank you so much for giving this recipe a try and sharing your thoughts, so happy it worked for you!
Have a great Thanksgiving!
Can’t lose on this recipe! Took 6 hrs start to finish, incl making gravy with dripping and making the mashed potatoes. Prep time was lon ger than stated, cooked 3.5 hrs then 20 mins as stated at 425. Let meat rest awhile in juices. Very rich cozy comfy dish for the now colder fall days. Great work, ty, and keep up all the work you all are doing. Just happened on your site and I’m impressed all the many details, photos, attn to details.
Hey Michelle,
Wonderful! Love that this recipe turned out well for you, thanks so much for sharing back!
Thanks for your kind message:)
Can you sear it first? For a three to four pound roast, do you recommend cutting it into chunks?
Hi Lia,
I do not sear my meat first in this recipe, but that would be just fine for you to do. Cutting the meat into chunks will also work nicely for you!
I hope you love this recipe!
What about using ox tail? BTW, love all your recipes. Gonna make the white chciken chili Mac this weekend 😋
Thanks so much, Jacqueline:)
Yes, that should be just fine for you to use! I hope you love this recipe!
Turned out AMAZING!! The flavor was perfect and the meat was super tender. Will definitely be my new go-to roast recipe.
Hi Hannah,
Fantastic! I appreciate you trying this recipe, I am so glad to hear it turned out well for you!
Can I make this a day ahead? Does it mean I have to do the veggies the next day instead of with the roast? How to reheat so I don’t dry it out?
Hi Susan,
Sure, you could make the entire recipe a day in advance. For reheating, I would warm on low in the oven. I hope you love this recipe!
This was delicious, followed the recipe exactly except i had no brandy so I used bourbon. It was excellent and I will be making this again over fall and winter. makes the house smell really good too. Loved it!
Hey Dave,
Awesome! Thanks a lot for making this recipe, I’m so glad it was a hit. Have the best week!
If I do it in the crockpot, do I turn the crockpot on high for the last 20 minutes?
No need to do that for the crockpot:)
This was delicious! It was so easy to make and a big hit with my family. I will definitely be adding it to the fall/winter dinner rotation.
Hi Carolyn,
Wonderful! I appreciate you making this recipe and your comment, love to hear it turned out well! Happy Friday!
This recipe is INCREDIBLE! I used a crockpot, 6 hours on low- you don’t need more than that. Didn’t have brandy so I subbed that for equal amount beef broth. I was worried since I had fat carrots but they cooked perfectly. Highly suggest a cabernet for the wine, it was sooooooo tasty. I didn’t cook this with the potatoes, just did that separately and used the pot roast sauce as a gravy. 1000000/10 this one is going on rotation.
Hi Christina,
Fantastic! So kind of you to try this recipe and leave feedback, I’m glad it was a hit!