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pot roast and veggies braised in red wine
5 from 3 votes

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!
Course Main Course, Main Dish
Cuisine American
Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings 8 servings
Calories 400kcal


  • 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.


Calories: 400kcal | Carbohydrates: 67g | Protein: 19g | Fat: 6g | Saturated Fat: 2g | Monounsaturated Fat: 1g | Cholesterol: 24mg | Sodium: 300mg | Fiber: 12g | Sugar: 10g | Vitamin A: 10250IU | Vitamin C: 41.3mg | Calcium: 120mg | Iron: 4.9mg