Name: Red Wine Braised Pot Roast
Prep time: 15 min
Cook time: 4 h
Total time: 4 h 15 min
Yield: 6 servings
Cuisine: American
Ingredients: 1 (3-4 pound) beef chuck roast; salt and black pepper; 2 tablespoons flour; 1 yellow onion, thinly sliced; 6 cloves garlic, chopped; 2 cups carrots, largely chopped; 2 tablespoons tomato paste; 2 cups red wine; ½ cup brandy or cognac; 2 cups broth; 2 bay leaves; 2 tablespoons chopped fresh thyme; ½ cup fresh parsley; 1 pound small to medium potatoes; 2 tablespoons salted butter; ½ cup milk or cream cheese, at room temperature; 1 teaspoon garlic powder; flaky sea salt

👨‍🍳 Instructions

✨ Meez Magic · 1 steps → 16 actions

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Thinly slice the onion and chop the garlic

Chop the carrots

Preheat the oven to 325°F

Arrange the roast in the bottom of a large, oven-safe Dutch oven

Season the roast with salt and pepper, then rub with flour to coat

Snuggle the onions, garlic, and carrots around the roast

Mix the tomato paste into the red wine

Pour the wine mixture over the roast

Add the brandy, broth, bay leaves, and thyme

Arrange the potatoes around the roast

Cover and roast until very tender

Crank the oven heat up to 425°F

Remove the potatoes and place them in a bowl with the butter, milk/cream cheese, garlic powder, salt, and pepper

Mash the potatoes well, leaving the skin on, and season with salt and pepper

Return the roast, uncovered, to the oven and cook until deeply caramelized on top, adding broth/wine as needed to keep the onions just barely covered

Serve the pot roast topped with sea salt, gravy, and carrots, with the mashed potatoes on the side

🎉

You're all done!

Enjoy your red wine braised pot roast — and don't forget to share.

Swaps, storing and making ahead

Good to know

Swaps

No brandy or cognac? Use an extra 1/2 cup red wine or broth instead.
No fresh thyme? Use 2 teaspoons dried thyme in its place.
No cream cheese? Use 1/2 cup milk or cream for the mashed potatoes.

Storing it

Store leftovers in an airtight container in the fridge for 3-4 days, or freeze the pot roast and gravy (without the mashed potatoes) for up to 3 months. Reheat gently on the stove or in the oven until steaming hot.

Making it ahead

The roast can be braised a day ahead and refrigerated; reheat and broil to caramelize just before serving. Mashed potatoes can also be made a day ahead and reheated.

Notes by Meez Magic, written for this recipe. Use your judgment.

Per serving