An easy one dish comfort food meal! Pot roast and vegetables braised in red wine, roasted in the oven makes super tender pot roast and flavorful vegetables. Low oven temperature and slow cooking produces fabulous results!Jump to Recipe
When the cold weather hits, I am all about staying home, warm, and making and easy meals! I seriously could just stay in pj’s and sweats throughout the entire winter. Topping off my love of hibernating for the winter is comfort food! My family and I love pot roast because it’s so easy and its a great lets get all those veggies in the fridge into the pot!
To break down this recipe it’s just a no brainer. I take a lovely trimmed chuck roast. Then sear and brown the meat to brown on all sides.Do the same to all the veggies. This is where I really love this dish. Besides the fabulous flavor from the roast, I take all the vegetables in my fridge that I need to cook and dump into the pot. Just one of the reasons this recipe is just fabulous. Whether its turnips, sweet potatoes, mushrooms, carrots,etc….sky is the limit! Cook this one in the oven at a temp of 300 degrees for about 3 hours and you have an amazing dinner!
A quick recap, make this lovely pot roast braised with red wine and use all the vegetables in the fridge! Sear the roast to a nice brown color, add in the veggies to get a sear and then add the red wine! This will release all the great flavors from the roast, veggies, and red wine! Then it is low and slow. Braise in the oven at a low temperature, I roast at 275 for about 3-4 hours depending on the size of the roast! Then enjoy! This is also one of those meals that is great as a make ahead and reheat. Always a family favorite too!
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Pot Roast and Vegetables Braised in Red Wine
One of the most comforting and easy meals to prepare! Braising the meat and vegetables in the red wine brings a wonderful flavor. The slow cooking of the meat makes it so tender and juicy! This is a meal for any time but the chilly days makes this one so comforting!
- 4-5 pound chuck roast, trimmed of any fat
- 1/2 teaspoon Kosher salt
- 1 teaspoon ground black pepper
- 1 teaspoon garlic powder
- 1 cup red wine I use cabernet
- 1/2 teaspoon onion powder
- 1-2 teaspoon olive oil
- 2 large onions, peeled and diced in 1/4 pieces
- 8 large carrots, peeled and chopped, 1 inch pieces
- 5 large Idaho potatoes or sweet potatoes, peeled, diced into 2 inch cubes optional, I omit and serve with mashed potatoes
- 1 small turnip, peeled and diced to 1 inch cubes
- 3 large parsnips, peeled and chopped into 1 inch pieces
- 3 stalks celery, cut into 1 inch chunks
- 8 ounces mushrooms, diced into 1/2 in pieces
- 3 cloves garlic, peeled, chopped
- 14 ounce beef stock, fat-free and sodium free
- 2 sprigs Thyme,fresh
- 1 sprig Rosemary, fresh
- 1 whole Bay leaf
Preheat oven to 275 degrees.
Season the meat generously with the Kosher, salt, ground black pepper, and garlic powder.
Over medium heat, in a large pot or Dutch oven, add the olive oil to a medium heat so the meat will immediately begin to brown once added. Then add the meat and brown on all sides. Remove and set aside meat
In the Dutch Oven, If needed, add more olive oil. Add the onions, carrots, potatoes(if adding), turnip, parsnips, celery, mushrooms, and garlic. Saute for about 5 minutes to begin to brown veggies.
Add in the red wine, deglaze pan. I use a wooden spoon to get all the bits from bottom of pan
Add back in the roast and add in the beef broth. thyme, rosemary, and bay leaf. Put lid on pot and place in middle rack. A 5 pound roast should take about 4 hours.
Remove the roast from the oven. Remove from the pot the Bay leaf and any stems from the thyme and rosemary
Once roast and veggies are done they can be served immediately. If not cooking with potatoes, I suggest serving over mashed potatoes, egg noodles, or buttermilk mashed cauliflower!
- as I noted, this is a great make ahead meal. The flavors blend and its even better the second day.
- the veggies I use are my families favorites, feel free to substitute your favorites. Keep in mind, veggies likes zucchini get soft quickly so you may want to add those types of veggies later
- I use a chuck roast/ Rump or bottom also work well
- any nutritional data I provide is an approximation and actually dietary information can vary based on ingredients and proportion sizes.