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! Cranberry Beef Bourguignon 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!
