# Red Wine Braised Pot Roast

Red Wine Braised Pot Roast takes 4 hr 15 min (15 min prep, 4 hr cooking) and serves 6.

Recipe by halfbakedharvest.com · original: https://www.halfbakedharvest.com/red-wine-braised-pot-roast/  
Cuisine: American · Dish: Meat & poultry mains  
On Meez: https://meezenplace.app/recipes/red-wine-braised-pot-roast-recipe (with step-by-step Cook Mode)

A classic, warming, easy, and delicious one-pot meal that's great for weeknights and entertaining, too!

## Ingredients (serves 6)

- 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

## Steps

1. Thinly slice the onion and chop the garlic
2. Chop the carrots
3. Preheat the oven to 325°F
4. Arrange the roast in the bottom of a large, oven-safe Dutch oven
5. Season the roast with salt and pepper, then rub with flour to coat
6. Snuggle the onions, garlic, and carrots around the roast
7. Mix the tomato paste into the red wine
8. Pour the wine mixture over the roast
9. Add the brandy, broth, bay leaves, and thyme
10. Arrange the potatoes around the roast
11. Cover and roast until very tender
12. Crank the oven heat up to 425°F
13. Remove the potatoes and place them in a bowl with the butter, milk/cream cheese, garlic powder, salt, and pepper
14. Mash the potatoes well, leaving the skin on, and season with salt and pepper
15. 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
16. Serve the pot roast topped with sea salt, gravy, and carrots, with the mashed potatoes on the side

## 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.

## Nutrition (per serving, 1 serving, as published by halfbakedharvest.com)

- Calories: 225 kcal