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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.
Can I make this in a crock pot?
Hi Emilia,
You bet, I would cook on low for 6-8 hours. Please let me know if you have any other questions, I hope you love this dish!
My wife bought me a snazzy cast iron Dutch oven for my birthday, and this recipe was its maiden voyage. Cooking and woodworking are my hobbies in retirement, and I have tried a few chuck roasts for various dishes. Your recipe, which I followed to a T, provided one of the best meals I’ve ever cooked. I did the full five hours and the 20-minute camelization thing and kinda thought I’d have glorified jerky. Oh no, hell no. We ate it consecutive nights and felt like we were in a fine restaurant. I never do reviews, but this recipe moved me. Thank you so very much. I’ll be looking for other things you brew up
Thanks so much, Greg! I love to hear this dish was a hit, I appreciate you making it and your feedback!
DELICIOUS.
I followed the directions completely, though I did not put the potatoes in the pot, I cooked them separately because my daughter is very specific about how she likes her mashed potatoes. The only thing I added, was at the end I poured all the drippings into a roux to thicken the gravy.
Hey Sarah,
Wonderful! I am so glad to hear this recipe turned out well for you, thanks for making it. Have the best week!
Excited to make this pot roast! If I use a cast iron Dutch oven is there any prep to the pot ? Olive oil etc
Thank you
Thanks so much for choosing to make this recipe, Pamela! Nope, you can follow the recipe exactly as written:) I hope you love it!
This pot roast sounds absolutely delicious. It ALMOST makes me want to have company!
Lol thanks so much, Cathy! Let me know if you give this dish a try, I hope you love it!
Hello, I was making this recipe and noticed that you didn’t say to add the parsley in any of the steps. Still turned out delish!
Hi there,
I appreciate you trying this recipe and taking the time to comment, I’m so glad it was enjoyed!
You can garnish with the parsley!
I love this recipe. Making it this weekend for someone who can’t eat tomatoes – can I substitute the tomato paste for anything or just omit it?
Hey Sabrina,
So glad to hear you enjoy this recipe:) You could do like a roasted red pepper or carrot paste if you are able to find it! I hope this helps!
Thanks tieghan.
Your recipes are on point, keep it up.
Haven’t tried this one yet but I’ve tried others of yours.
This one is in the oven, I’ll let you know.
Thanks again.
Thanks so much, Randy! I hope you love this recipe, let me know how it turns out!
Can I put this in an instant pot?
Hi Megan,
Yes, you I would cook on high for at least 60 minutes. I hope you love this recipe!
Is the parsley just for topping?
Hey Shelley,
Yes, that is correct:) I hope you love this recipe!
Thanks for this wonderful recipe. I made this for my sister’s birthday dinner last night, for a bunch of ranch-raised beef lovers. It was absolute rave reviews al the way. It was in the oven for nearly 4 hours. Fall apart tender.
Hey Gena,
Happy Sunday! I appreciate you making this recipe and your comment, so glad it turned out well for you!
Happy Birthday to your sister!
Hi, the pot is in the oven now; was easy to put together with pantry ingredients. My comments relates to three different times given to cook. headnote references 3 hours; beginning of recipe says 4 hours; Step 3 says cook meat 3 – 5.5 hours. I am now hoping meal will be ready at a reasonable hour.
Hi Kate,
Thanks for trying this recipe and sharing your feedback! So sorry for any confusion with the cook time. I hope it turns out nicely for you!
Our son made this last night and it was absolutely amazing! Best roast we’ve ever had. Only negative was the carrots. They just salted like salt. Maybe they should have been added 1/2 way through? Other than that, we will definitely make again.
Hey Jen,
Thank you so much for giving this recipe a try and sharing your thoughts—so happy it worked for you!
How would the cooking instructions translate if I were to use a crockpot?
Hi Elise,
I would cook on low for 6-8 hours in the slow cooker. Please let me know if you have any other questions, I hope you love this dish!
Have a great weekend!
Can I substitute the flour to make it gluten free?
Hey Elizabeth,
Sure, GF flour would be perfectly okay for you to use! Please let me know if you have any other questions, I hope you love this dish!
I’ve made this so many times and love it so much, I’m making out for a dinner party tomorrow. I’m doubling the recipe though and need to use my slow cooker along with my Dutch oven, how long will it need in the slow cooker? Thanks for a great recipe!
Thanks so much, Jenna! Love to hear this recipe is always enjoyed! I would do 6-8 hours on low in the slow cooker. Have a great weekend!
This turned out perfect! So much flavor! This will definitely be a repeat recipe for me.
Hey Hali,
Thrilled to hear this dish turned out nicely for you, thanks for making it and your comment!
Have a nice weekend!