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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.
I am making this recipe now and I’m finding there is ALOT of liquid in the Dutch oven (I’m 2.5 hours into the cook). I followed the recipe exactly. Will it cook off during the 20 minutes at 425?
PS it smells amazing!
Hi Erika,
That’s okay, the liquid should cook down for you. I hope this recipe turns out well for you! xx
I just made this one and I think I may have used the wrong kind of red wine. It was still really good and all thumbs up from everyone but for next time I make it, can u tell me the Red wine u used? Like the exact one. Lol
Hi Ami,
Thanks so much for giving this recipe a try! Sorry, I don’t know the exact brands that I have used, but I love using a Cabernet Sauvignon. I hope this helps for next time! xx
Could I use a rump roast or bottom round instead of chuck? Or would those be too tough?
thanks! Can’t wait to try it!
Hi Jen,
I think a rump roast would be just fine for you to use here! Please let me know if you have any other questions! xx
Can I use a 5.5 qt Dutch oven for this recipe?
Hi Maggie,
You bet, that will work nicely for you. I hope you love this recipe, please let me know if you give it a try! xx
A favorite in my household! Perfect for our cold snowy days.
Thanks so much, Stella! Love to hear this dish is always enjoyed, I appreciate you making it so often! Happy New Year! xxT
Just made this for a cold Sunday supper. I didn’t have cognac or brandy so I added more bone broth. Turned out delicious and this would make a delicious meal for company. My potatoes were dry but okay with the gravy over them.
Hi Monica,
Thanks so much for making this recipe and your comment, so glad to hear it was enjoyed! Have the best week! xxT
Hi!! Making this dish for a dinner party tomorrow and so excited! I have beef broth in the pantry so was going to use that…do you think that’s okay or should I get bone broth?
Hi Lindsay,
The beef broth will be just fine for you to use:) I hope you love this recipe! Happy New Year! xT
Tieghan,
Can you use corn starch in place of flour in this recipe, as a family member has Celiac’s?
Thank you
K
Hi K,
Sure, that should work nicely for you. I hope you love this recipe, please let me know if you give it a try! xT
When do you add the parsley?
Hi Yen,
I just use the parsley as garnish. Please let me know if you have any other questions, I hope you love this recipe! Happy New Year! xx
Hi!
I forgot the brandy/cognac… could I make this without it?
Making tomorrow for NYE here in Australia!
Hi Monica,
No worries, you could use apple cider or just more wine:) I hope you love this dish! Happy New Year! xT
This was sooo good! The potatoes had so much flavor and the meat was so tender.
Hi Audrey,
Love to hear this! Thank you so much for trying this recipe and your feedback! So glad it was enjoyed:) xT
Do you have a substitute for the brandy/cognac? Or just leave it out?
Hi Kat,
You could leave it out…you could also use more broth or wine or even apple cider. I hope you love this recipe! xx
I have made this three times now and it is a hit every time. I brown the outside of the beef first and eliminate the flour. My entire family enjoys this recipe; thank you for sharing it.
Hi Danielle,
Wonderful! Thank you for making this recipe and your comment, so glad it turned out nicely for you! Happy New Year!🎆 xT
Yum! How would you do this in a slow cooker? Thx!
Thanks Ruth! You could do this in the slow cooker on low for 6-8 hours. Please let me know if you have any other questions! xx
If I make this in the crockpot at what point should the potatoes come out?
Hi there,
I would leave the potatoes for at least 6 hours on low. I hope this helps! xx
I made this for Christmas dinner. Huge success! Thank you for a delicious recipe!
Hi there,
Fantastic!! Thanks for trying this recipe and your comment, love to hear it turned out well! Happy New Year! xx
I made this for my family today and even my picky kids loved it! Very comforting on a cool day. Thank you!
Yay!! So glad to hear this, Melissa! Thanks so much for making this recipe and your feedback! xx
So I don’t have to sear a roast before I stick it in the crockpot?
Hi Carla,
I didn’t, but you absolutely can if you want to:) I hope you love this recipe! xx
What do recommend substituting wine for? More broth?
Hi Regina,
You bet, that will work nicely for you:) I hope you love this recipe! Happy New Year! xx