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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.
If I want to make your beer bread at the same time with this meal, how would you suggest dealing with the oven temperatures? Could I cook this for 45-55 mins at 375, or can I bake the beer bread at 325 for longer? Thank you!!
Hi Sarah,
You can do this at 375 for the time the beer bread is in and then just adjust the temp once the beer bread is removed from the oven. Please let me know if you have any other questions! xx
Hey! do you put a lid on the roast? Im excited to make this!
Yes! You definitely want to cover this:) Please let me know if you have any other questions! xx
Looking forward to making this recipe today! Would it be ok to sear the meat a bit first?
Thanks so much, Tracy! Totally! That will work nicely for you:) I hope you love this recipe! XxT
Hi!
What type of broth am I to use for this recipe? Beef, chicken..
Making this tonight 🙂
Hi Brittany,
I used chicken broth for this recipe, but beef broth is also great to use! Please let me know if you have any other questions! xT
Hello,
This recipe looks amazing! I cannot wait to try it. Tell me, the recipe calls for broth, Is this beef or chicken bone broth.
Thank you,
Lorene
Thanks so much, Lorene!! I used chicken broth, but you can use either one for this recipe! Please let me know if you have any other questions! xx
Is there a typo in the recipe? The ingredients list calls for parsley but I don’t see where to use them in the actual recipe? Also, the recipe mentions bay leaves. Is this a typo?
Hi Marianna,
The parsley is used as garnish and the bay leaves are added in step 3. Please let me know if you have any other questions! xx
Could you use lamb instead? I love coq au vin (so yes! definitely share that recipe please!). I’m allergic to beef but am hoping lamb could work for this because it looks and sounds amazing.
Hey Jenny,
I have honestly never tried lamb with this, but I don’t see why it wouldn’t work for you! Please let me know if you give this recipe a try, I hope you love it! xx
hi!! if i wanted to make this alcohol free, what would you recommend to sub for the red wine? i saw you mentioned sub apple cider for the brandy, thank you so much!
Hi Kayla,
You can use additional broth in place of the wine. Please let me know if you have any other questions, I hope you love this recipe! xx
Will switching to broth and apple cider affect the taste?
Nope, this will still be delicious!
I am looking forward to making this!! Quick question, I couldn’t seem to find when to add the half a cup of parsley. Is it a garnish or should be added when the thyme and bay leaves are added?
Hey Jonathan,
So sorry about that! You can use the parsley as garnish. I hope you love this recipe, please let me know if you give it a try! xT
I did make this! It was the perfect thing to have in the oven making the house smell amazing on a chilly day!
Thanks so much for all of your recipes. They’ve given me confidence in the kitchen, and I’ve become a pretty decent cook as a result!!
This was so good! I will definitely be making it again.
I used brisket as my choice of meat and it was amazing.
I was skeptical to use the potatoes for the mashed potatoes. I was scared it would make them taste funny, but I was wrong. It actually them a deep rich flavor that I would not have gotten any other way.
Thank you for this recipe!
Thanks so much, Andrea! I appreciate you making this dish and your feedback! Have the best weekend! XxT
If you don’t have Brandy what can you substitute?
Hi Emily,
Apple cider is another great option for you to use:) I hope you love this recipe, please let me know if you give it a try! xT
I made this for dinner yesterday and it was AMAZING! Loved the flavor in the mashed potatoes from cooking with the roast and gravy. Perfection! Don’t change a thing!
Hey Monica,
So glad to hear this! Thank you so much for trying this dish and you comment! Have a nice November! xx
This was delicious and perfect on a cold November day. I love that you put everything in the pot at the beginning and just stick it in the oven for a few hours, and that that there is no searing the meat first. The meat browns beautifully during the braise, and the flour thickens the sauce nicely. I also loved how the potatoes end up having so much flavor from cooking in the same pot. I used petite Yukon golds and added another 1/2 pound.
Thank you so much, Lisa! I love to hear that this dish turned out well for you and appreciate you making it! xT
This was so tender and delicious!! Loved smelling it throughout the day.
Thanks so much, Jill! Love to hear your family enjoyed this recipe, I appreciate you making it! xT
Made this for my family! Everyone loved it. Will definitely be adding to my recipe box. Thank you Tieghan!
😋
Hey Tara,
Thank you so much! I’m so glad to hear your family enjoyed this dish, I appreciate you making it! Have the best week! xT
I made this recipe in my crockpot on low 7 hours and the meat was very tender. I did not have tomato paste so I substituted Harissa. My family loved the spice of the Harissa and will keep this substitute in the future.
Thanks so much, Cindy!! Love to hear this recipe turned out well for you, thanks a lot for making it! xx