🍷 Red Wine Braised Beef Chuck Roast

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Red Wine Braised Beef Chuck Roast

Tender, slow-braised beef chuck roast simmered in rich red wine gravy with baby potatoes, carrots, onions, garlic, and fresh herbs. This cozy one-pot dinner is deeply flavorful, comforting, and perfect for a family meal or Sunday dinner.

⏱️ Prep Time

20 minutes

🍳 Cook Time

3 hours 30 minutes

🍽️ Servings

6–8 servings

Ingredients

  • 3–4 lbs beef chuck roast, sliced into thick portions
  • 1½ lbs small yellow baby potatoes, whole
  • 4 large carrots, peeled and cut into large chunks
  • 1 large yellow onion, cut into thick wedges
  • 4 cloves garlic, minced
  • 1½ cups dry red wine, such as Cabernet Sauvignon or Pinot Noir
  • 2 cups beef broth
  • 2 tbsp tomato paste
  • 1 tbsp Worcestershire sauce
  • 2 tbsp olive oil
  • 3–4 sprigs fresh thyme, plus extra for garnish
  • 2 sprigs fresh rosemary
  • 2 bay leaves
  • Salt and freshly cracked black pepper, to taste

Instructions

1. Season the Beef

Pat the beef chuck roast dry with paper towels. Season generously on all sides with salt and freshly cracked black pepper.

2. Sear the Beef

Preheat your oven to 325°F (165°C).

Heat the olive oil in a large oven-safe Dutch oven over medium-high heat. Add the beef and sear for 3–4 minutes per side, or until deeply browned.

Transfer the seared beef to a plate and set aside.

3. Build the Flavor

Add the onion wedges and minced garlic to the same Dutch oven. Sauté for about 2 minutes, stirring occasionally, until fragrant.

Stir in the tomato paste and Worcestershire sauce. Cook for another minute to deepen the flavor.

4. Deglaze with Red Wine

Pour the red wine into the pot. Using a wooden spoon, scrape the browned bits from the bottom of the Dutch oven.

Let the wine simmer for 3–5 minutes, or until reduced by about half.

5. Start the Braise

Pour in the beef broth. Add the thyme, rosemary, and bay leaves.

Return the seared beef to the pot, making sure it sits down into the flavorful liquid.

Cover the Dutch oven tightly with its lid and transfer it to the preheated oven.

Bake for 2 hours.

6. Add the Vegetables

Carefully remove the Dutch oven from the oven.

Arrange the whole baby potatoes and carrot chunks around the beef. Cover the pot again and return it to the oven.

Continue cooking for another 1–1½ hours, or until the beef is exceptionally tender and the potatoes and carrots are fork-tender.

7. Finish and Serve

Remove the Dutch oven from the oven. Discard the rosemary and thyme stems and bay leaves.

Arrange the tender beef, potatoes, and carrots on a large serving platter.

Spoon plenty of the rich red-wine pan gravy over the beef and vegetables. Garnish with fresh thyme sprigs.

Serve hot and enjoy!

💡 Recipe Tips

  • Sear well: A deep brown crust gives the finished dish much more flavor.
  • Don’t skip deglazing: Those browned bits on the bottom of the pot are packed with flavor.
  • Use dry red wine: Cabernet Sauvignon or Pinot Noir works especially well.
  • Keep the lid tightly covered: This helps retain moisture during the long braising process.
  • Check tenderness, not just time: The beef is ready when it becomes very tender and can be easily pulled apart with a fork.
  • Let the gravy rest: If the sauce seems thin, allow it to sit for a few minutes before serving. You can also simmer the liquid uncovered on the stovetop to reduce it slightly.

🍷 Serving Suggestion

Serve this braised beef with plenty of the rich pan gravy and fresh thyme. Crusty bread, a simple green salad, or roasted vegetables also make excellent accompaniments.

❤️ Why You’ll Love It

Fall-apart tender beef + rich red wine gravy + buttery potatoes + sweet carrots = the ultimate comfort-food dinner.