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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.
How do you make your gravy for this dish?
Hi Jenna,
I use the sauce that is in the pot as the gravy. If you want to thicken, you can simmer on the stove top with some flour. I hope you love this dish!
Made this tonight! Huge hit! I didn’t have enough wine, so I only used 1 cup and made up the rest in beef broth. I also used fingerling potatoes and left them in whole. My husband ate 3 plates! This is definitely going in the regular rotation.
Hey Rebecca,
Happy Friday! Big thanks for making this recipe and sharing back. So glad it hit the spot!
Where did you use the 1/2 cup parsley
Hi Ann,
You are going to use the parsley as garnish. Please let me know if you have any other questions, I hope you love this dish!
Not sure what went wrong. Followed recipe exactly. Very bland. Disappointed because I served at a dinner party. No one asked for seconds or the re pie which is a definite sign
Hi Nancy,
I appreciate you making this dish and sharing your feedback, very sorry to hear it was not enjoyed. If there is anything that I can help with, please let me know!
Hi,
Two questions:
1. How many servings does the recipe make using the amounts listed under the “1x” option?
2. If using a crock pot are any adjustments needed to the liquid amounts? And what is the cooking time? (I’m assuming on low setting)
Thanks!
Hey Rachel,
This recipe will make 6 servings. I would cook on low for 6-8 hours in the crockpot. Please let me know if you have any other questions!
What kind of wine and brandy do you recommend?
Hi Amy,
I love using a Cabernet Sauvignon for this dish. Hennessy brandy is a great option here. Please let me know if you have any other questions!
Hi! What kind of broth is best for this recipe? Thanks!
Hi Nora,
I love to use beef broth for this dish. Please let me know if you have any other questions, I hope you love this recipe!
I made this twice in 2 weeks for different guests and it was everyone’s favorite meal they’ve had in a long time. It is just incredible. I follow the recipe with no modifications. Mmmmmmm!!!!!!
Hey Katie,
I’m thrilled this recipe turned out nicely for you, thanks so much for making it and your comment!
Have the best weekend!
And your recipe it said a half a cup of parsley. I’m wondering where that goes
Hey Cynthia,
You can use the parsley as garnish. Please let me know if you have any other questions, I hope you love this dish!
Can I put this in the slow cooker?
Hey Christyn,
Sure, I would cook on low for 6-8 hours. Please let me know if you have any other questions!
I looked up the nutritional value of all of the ingredients in the pot roast section. I did not look up the potato. Here’s the breakdown:
The entire roast without the potato is 590 cal per serving.
45 g of protein.
6 g of carbs.
45 g of fat.
If you’re doing a keto diet, this seems reasonable. Especially if you end up using boneless skinless chicken breast and thighs. I won’t cook it for six hours, however I will let it cook down quite well.
If you’re interested in the calories for the potatoes, you just have to look up the calorie for all the ingredients and divide by six since there are six servings in the recipe. Hope that helps!
Thanks so much for sharing!!
Looks great. I’m modifying for use with chicken and not using potatoes but what is the actual nutritional info like protein, carbs, fat?
Thanks so much, Beck! So sorry, I do not have that info at this time. I hope you love this dish!
Last night with the chicken. It was amazing! This is definitely in our regular rotation. All told it baked for about two hours. After an hour and a half I opened up the Dutch oven and kept the cover off for the remainder of the bake. I started out a little higher at 350° and increased it to 375 for the last half hour. I probably could’ve done it quicker with a higher temperature as you advised. This is one of the best recipes I’ve ever modified. Thanks so much!
Yay! Thanks so much, Beck! I appreciate you sharing this with me, sounds like it turned out great!
what size Dutch oven would be ideal for this?
Hi Christ,
I like to use a 7 quart dutch oven for this recipe. Please let me know if you have any other questions!
Fantastic! I’ve made it 3 times in 3 weeks for different guests and it’s a hit with everyone!
Hey Judy,
Thank you so much for giving this recipe a try and sharing your thoughts, so happy it worked for you! Have the best weekend!
Do the carrots become too mushy being in the oven so long with the roast?
Hi Karen,
I’ve never had that issue with my carrots before. Please let me know if I can help in any other way!
Maybe don’t submerge them in the liquid? It might slow down the cooking of that ingredient