Pot Roast and Vegetables Braised in Red Wine, 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 roasting produces fabulous results!
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 this pot roast and vegetables braised in red wine because it's so easy and its a great lets get all those veggies in the fridge into the pot!
Preparing Pot Roast and Vegetables Braised in Red Wine:
- Trim fat from the chuck roast. Sear to brown meat on all sides. Set aside.
- Add the veggies to give them a good sear.Feel free to change up veggies to what's in your fridge too.
- Seasonal veggies work as well, turnips, sweet potatoes, mushrooms, carrots,etc....sky is the limit!
- Slow roast in the oven at a temp of 275 degrees for about 3 hours and you have an amazing dinner!
If you are adding potatoes into the pot, you have a one pot meal! I love to add cauliflower to keep this low-carb! This is also perfect on top of mashed potatoes or roasted garlic mashed potatoes.
I hope you add this pot roast and vegetables braised in red wine to your MAIN MEALS/ ONE POT MEALS PINTEREST BOARDS! I'd love for you to follow me on PINTEREST! I'm always pinning from talented and amazing bloggers!
Other tasty recipes you may enjoy are:
Slow Cooker Pork Carnitas
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Pot Roast and Vegetables Braised in Red Wine
- 4-5 pound chuck roast, trimmed of any fat
- ½ teaspoon Kosher salt
- 1 teaspoon ground black pepper
- 1 teaspoon garlic powder
- 1 cup red wine I use cabernet
- ½ teaspoon onion powder
- 1-2 teaspoon olive oil
- 2 large onions, peeled and diced in ¼ 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 ½ 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.