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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!
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
Servings: 6
Calories Per Serving: 225 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Watch the How-To Reel
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!
This post was originally published on October 23, 2024
Followed the recipe as is. Used a cross-rib roast and cooked for 5 hours. Hands down the best pot roast I’ve ever made (and I’ve made a lot!). The next day I skimmed the fat off and added beef stock and barley for the most amazing soup. The depth of flavour is *chefs kiss.*
Hey Kim,
Thanks a bunch for making this recipe and your comment! So glad it was enjoyed!
Have the best weekend!
If I’m making it in the crockpot, should I cut the potatoes into smaller chunks or put them in whole?
Hi Rebecca,
Smaller chunks would be best:) Please let me know if you give this recipe a try, I hope you love it!
very good. made it exactly as written, except for the brandy (I had none) DELISH!
Hey Jane,
Happy Monday! Big thanks for making this recipe and sharing back. So glad it hit the spot!
Figured it out – this was amazing! thank you
Hey Fern Maria,
Your feedback means a lot, thanks for trying this recipe. I’m happy it delivered!
Use some of the liquid from the pot to add to the potatoes while mashing.
Hey Tim,
Happy Monday! Thrilled to hear this recipe was a hit, thanks for making it and your comment!
I am planning to make this recipe in my crock pot. Is there anything I need to adjust for cooking temperature? Or cooking duration?
Hey Talia,
I would do 6-8 hours on low. I hope you love this recipe! Have a great weekend!
I am planning to make this for a dinner party on Friday but I will need to make it a day early as I won’t get home in time to make it the day of. How would you recommend reheating it on the day of the dinner? Thanks!
Hey Michelle,
I would just reheat on low in the oven, that will work nicely for you!
I hope you love this dish, have a great dinner party!
This recipe has knocked the Vodka Lasagna out of the #1 place in our house. My boyfriend said this pot roast is the best thing I have ever made for him. We added some sliced baby portabellas but other than that followed the recipe to a T. So hearty. Thank you Tieghan for making us look so good!!!
Hey Krista,
Amazing! Love to hear this recipe was enjoyed, thanks a bunch for making it and taking the time to comment!
since the the potatoes in your pictures aren’t red, did you do them separately? If i were to do the potatoes separately, would i still do the same amount of liquids?
Hey there,
I did mine in the pot as the recipe directs, but you could do them separately, I would just use your favorite mashed potato recipe.
Please let me know if you have any other questions!
This was such a great recipe. It was easy to make and delicious.
Hey Elizabeth,
Happy Monday!! Thanks a bunch for making this recipe and your comment, I’m so glad to hear it was a winner!
About to make this but don’t have cognac, any suggestions?
Hey Amanda,
I would just skip it:) I hope you love this dish, let me know how it turns out for you!
Easy to come together! I was able to switch out for ingredients what I had on hand and it was delicious.
Hey Dawn,
Thank you so much for giving this recipe a try and sharing your thoughts—so happy it worked for you!
Have the best weekend!
Sooo good!!!
Hey Stephanie,
Perfect! So glad to hear this recipe turned out well for you, thanks a bunch for making it!
🙂
Thanks, Megan!
This is in our Winter Meal Rotation and it is one of our favorites! So delicious! Although my 6 year old refuses to eat red mashed potatoes so I use one of HBH’s other mashed potato recipes. But I still make as written every once in a while because I love it!
Hey Bethany,
Thanks for making this recipe so often, I’m so glad it always turns out nicely! Stay warm!