Red Wine Braised Chuck Roast
This Red Wine Braised Chuck Roast is slow-cooked until fork-tender in a rich, savory wine sauce. It’s the ultimate comfort-food dinner, perfect for cozy nights, special occasions, or easy entertaining.
Braised Chuck Roast
I know I already have plenty of chuck roast recipes on the site, but I can’t help myself – there are just so many great ways to cook this delicious cut of beef. The real secret is simple: cook it long enough. When chuck roast is done right, it’s fall-apart tender. If it turns out tough, it usually just needs more time.
While I love a perfectly grilled steak, I can always count on a great beef bourguignon, beef au jus sandwich, or roast beef vegetable soup to make me happy. Yes, I weirdly crave beef and am down for a pot roast any day of the week!
Why This Recipe Works:
- Chuck roast loves low-and-slow cooking. Chuck is full of connective tissue and marbling, which sounds tough, but that’s the magic. Long, gentle braising melts the collagen into gelatin, turning a normally chewy cut into something fork-tender and luscious.
- Red wine tenderizes and adds depth. The acidity in red wine helps break down the meat while it cooks, and as it reduces, it brings rich, complex flavors that water or broth alone just can’t match.
- Braising locks in moisture and flavor. Cooking the roast partially submerged in liquid creates a steamy, moist environment. This prevents the meat from drying out and allows it to absorb all those bold wine, herb, and aromatics flavors as it cooks.
- Everything gets better with time. As the roast simmers, the wine, beef juices, and aromatics meld into a silky, concentrated sauce. The longer it cooks, the tastier it becomes – often even better the next day.
What You’ll Need:
- chuck roast
- avocado oil
- seasonings (garlic powder, onion powder, kosher salt, and freshly ground black pepper)
- all-purpose flour
- beef broth
- red wine (like Pinot Noir)
- tomato paste
- Worcestershire sauce
- bay leaves
- onion
How to make Red Wine Braised Beef:
Step 1
Prep oven. Arrange oven rack to lower third of the oven. Preheat to 325 degrees F.
Step 2
Prep beef. Meanwhile, trim excess fat from the beef roast and cut into 2-inch cubes. Pat dry with paper towel and then add seasonings (onion powder, garlic powder, kosher salt, freshly ground black pepper) and flour on all sides of the beef.
Step 3
Brown beef. Heat a Dutch Oven to medium-high heat and then add avocado oil. Use a large stockpot to sear about half the beef at a time, using a tongs to flip to all sides. You are not cooking the beef completely, just browning the outsides. Transfer beef to a clean plate and repeat with remaining beef.
Step 4
Deglaze pot. Pour the beef broth, Worcestershire sauce, and tomato paste into the pot and use a spatula to scrape up the brown bits from the bottom of the pan, stirring constantly.
Step 5
Add remaining ingredients. Then add the seared beef back to the pot, two cups of red wine, chopped onions, and bay leaves.
Step 6
Transfer pot to the oven. Place a lid on the braiser (or Dutch Oven) and transfer pot to the preheated oven. Cook for approximately three hours or until beef is fall-apart tender. If beef isn’t super tender, place pot back in the oven and continue to cook.
Step 7
Serve. Serve beef over garlic mashed potatoes and your choice of sides.
Storing and Freezing:
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Freeze braised chuck roast for up to 3 months, stored in a freezer bag.
How to make Garlic Mashed Potatoes:
To make garlic mashed potatoes, you’ll need yellow potatoes, garlic cloves, butter, sour cream, half and half, salt, and pepper.
You can use our Instant Pot Garlic Mashed Potatoes or make it on the stovetop according to the directions below.
Step 1
Cook potatoes and garlic. In a medium pot, combine peeled and chopped potatoes and peeled garlic cloves. Cover with cold water and bring to a boil. Add salt and cook until potatoes are fork tender. Drain.
Step 2
Add remaining ingredients. Transfer drained potatoes and garlic to a large mixing bowl. Add butter, sour cream, half and half, salt, and pepper. Use a hand mixer to mix ingredients until creamy.
Recipe FAQs:
Chuck roast is ideal because it has great marbling and connective tissue that breaks down during slow cooking, making the meat incredibly tender and flavorful.
Yes. Searing creates a rich, browned crust that adds depth and complexity to the finished dish. Don’t skip this step – it’s where a lot of flavor comes from.
Use a dry red wine you’d enjoy drinking, such as Cabernet Sauvignon, Merlot, or Pinot Noir. Avoid sweet wines, as they can throw off the savory balance of the dish.
The roast should braise for about 3–4 hours, or until the meat is fork-tender and easily pulls apart.
Yes, classic choices include onions, carrots, celery, and garlic. Root vegetables hold up well to long cooking and soak up the flavorful sauce.
No, only partially submerged. The liquid should come about halfway up the roast to allow both braising and gentle roasting at the same time.
It’s ready when a fork slides in easily and the meat shreds without resistance. If it’s still tough, it needs more time.
Other Beef Roast Recipes:
We eat a ton of beef roast because 1) we grew up in the Midwest and it was a major protein for us, 2) if you cook it correctly, it’s as good as the best steak, and 3) I crave it!
xoxo ~Sue
Red Wine Braised Chuck Roast Recipe
Ingredients
- 2 Tablespoons avocado oil
- 2 pounds chuck roast – after trimming (start with close to 3 pounds)
- 1 teaspoon each – onion powder, garlic powder, dried thyme
- kosher salt and freshly ground black pepper – to taste
- 2-3 Tablespoons all-purpose flour
- 1 large onion – chopped
- 2 cups red wine – like pinot noir
- 1 cup lower-sodium beef broth
- 2 Tablespoons tomato paste
- 2 Tablespoons Worcestershire sauce
- 3 bay leaves
- garlic mashed potatoes – to serve
Instructions
- Prep oven. Arrange oven rack to lower third of the oven. Preheat to 325 degrees F.
- Prep beef. Meanwhile, trim excess fat from the beef roast and cut into 2-inch cubes. Pat dry with paper towel and then add seasonings (onion powder, garlic powder, kosher salt, freshly ground black pepper) and flour on all sides of the beef.2 pounds chuck roast, 1 teaspoon each garlic powder, onion powder, and dried thyme, kosher salt and freshly ground black pepper, 2-3 Tablespoons all-purpose flour
- Brown beef. Heat a Dutch Oven to medium-high heat and then add avocado oil. Use a large stockpot to sear about half the beef at a time, using a tongs to flip to all sides. You are not cooking the beef completely, just browning the outsides. Transfer beef to a clean plate and repeat with remaining beef.2 Tablespoons avocado oil
- Deglaze pot. Pour the beef broth, Worcestershire sauce, and tomato paste into the pot and use a spatula to scrape up the brown bits from the bottom of the pan, stirring constantly.1 cup lower-sodium beef broth, 2 Tablespoons Worcestershire sauce, 2 Tablespoons tomato paste
- Add remaining ingredients. Then add the seared beef back to the pot, two cups of red wine, chopped onions, and bay leaves.2 cups red wine, 1 large onion, 3 bay leaves
- Transfer pot to the oven. Place a lid on the braiser (or Dutch Oven) and transfer pot to the preheated oven. Cook for approximately three hours or until beef is fall-apart tender. If beef isn’t super tender, place pot back in the oven and continue to cook.
- Serve. Serve beef over garlic mashed potatoes and your choice of sides.garlic mashed potatoes
Notes
- What to serve with braised beef? Try our Instant Pot Mashed Potatoes (you can make these on the stovetop too), Cauliflower Potato Mash, or Holiday Mashed Potatoes.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Freeze braised chuck roast for up to 3 months, stored in a freezer bag.
This will now be my main go to simple and OH so delicious Braised Roast Recip! Bravo and God Bless you!
Thank you so much for your feedback, Vicky!
This beef hits the spot every single time! Bravo!