Red Wine Braised Chuck Roast Recipe

Closeup on a bowl of red wine braised beef over garlic mashed potatoes.

5 from 2 votes

Red Wine Braised Chuck Roast Recipe

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.

Course Main Dish

Cuisine American

Keyword creamy garlic mashed potatoes, red wine braised chuck roast

Prep Time 25

Cook Time 3

Total Time 3 25

Servings servings

Calories 618kcal

Author Sue Ringsdorf

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

Please read blog post fully (with recipe FAQs) before making this recipe!

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.

Nutrition