Red Wine Braised Beef Pot Roast (3-Hour Slow Braise)
Glossy, deeply browned beef surrounded by meltingly soft carrots, potatoes and onions, finished in a silky red-wine pan sauce—each bite offers tender strands of beef and concentrated savory-sweet juices. The long, gentle braise breaks down connective tissue for that pull-apart texture while vegetables soak up the meat's richness.
Use a well-marbled roast such as chuck or brisket for best results; substitute beef stock with low-sodium stock or use a dry fortified wine if preferred. For a faster weeknight version, reduce oven time and finish in a covered Dutch oven on the stovetop, or swap the potatoes for parsnips or turnips for a different root-vegetable profile. Brown the meat thoroughly and deglaze the pan well to build deep flavor—those fond bits are the backbone of the sauce.
Serve sliced or shredded with buttery mashed potatoes, creamy polenta, or crusty bread to soak up the sauce. This one-pot braise is ideal for family dinners, Sunday meals, or make-ahead entertaining—reheat slowly for even better flavor the next day and store leftovers chilled for up to 4 days or freeze for longer keeping.
How to Make It
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1
Preheat the oven to 160°C (325°F). Pat the roast dry and season all over with salt and black pepper.
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2
Dust the roast lightly with flour, shaking off excess. Heat a large Dutch oven over medium-high heat and add the olive oil and 1 tablespoon butter.
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3
Sear the roast until a deep brown crust forms, 4–6 minutes per side; transfer the roast to a plate.
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4
Reduce heat to medium and add the onion, carrots, and celery to the pot. Cook, stirring occasionally, until vegetables begin to brown, about 6–8 minutes.
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5
Add the garlic and tomato paste; cook 1–2 minutes until fragrant and the paste darkens slightly. Scrape up browned bits from the bottom of the pot with a wooden spoon.
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6
Pour in the red wine and bring to a simmer; reduce by about one-third, 6–8 minutes. Stir in the beef stock, bay leaf, and thyme.
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7
Return the roast to the pot and nestle the vegetables around it. Bring the liquid to a gentle simmer, cover with a tight-fitting lid, and transfer to the oven.
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8
Braise until the meat is fork-tender, about 2.5–3 hours. Add the baby potatoes for the last 45–50 minutes of cooking so they cook through but keep their shape.
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9
Remove the pot from the oven and transfer the roast and vegetables to a serving platter; tent with foil to keep warm.
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10
Skim fat from the surface of the braising liquid. Place the pot on the stovetop over medium heat and simmer the sauce until reduced and slightly thickened, 6–10 minutes. Stir in the remaining 1 tablespoon butter and, if using, the sugar and red wine vinegar to balance flavor.
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11
Slice or shred the roast against the grain and arrange with the braised vegetables. Spoon the reduced sauce over the meat and serve immediately.
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12
Store leftovers in an airtight container in the refrigerator up to 4 days or freeze portions for up to 3 months. Reheat gently in a covered pot over low heat to preserve texture.
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Gratin Dauphinois
Creamy baked thin-sliced potatoes layered with garlic, cream, and nutmeg for a 1-hour oven side dish, perfect for holiday or weeknight meals.