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Red wine braised chuck roast served overtop mashed potatoes that's garnished with fresh thyme and served with a glass of red wine on the side.

Red Wine Braised Chuck Roast

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Tender red wine braised chuck roast cooked low and slow with onions, carrots, garlic, and fresh herbs until fall-apart tender. A rich, comforting meal with a deep, savory sauce that’s perfect served over mashed potatoes or with crusty bread.
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Prep Time 45 minutes
Cook Time 3 hours 30 minutes
Servings: 8 people
Course: Main Course
Cuisine: American
Calories: 418
Ingredients Method Nutrition Notes

Ingredients
  

  • 3-4 pound chuck roast
  • 1 tablespoon fine sea salt
  • 1 teaspoon coarse-ground black pepper
  • ¼ cup olive oil
  • 1 ½ cup dry red wine
  • 2 medium yellow onions thinly sliced
  • 3 large carrots cut into 1-inch pieces
  • 3 large celery stalks cut into 1-inch pieces
  • 6 cloves of garlic peeled and smashed
  • ¼ cup tomato paste
  • 8 sprigs of thyme
  • 4 sprigs of rosemary
  • 2 bay leaves
  • 2 cups beef stock

Directions
 

  1. Pat the chuck roast dry with paper towels. Season generously on all sides with the salt and pepper, then let it rest at room temperature for 30 minutes.
  2. Preheat the oven to 300°F.
  3. Heat the olive oil in a large braising pot over medium-high heat. Once hot and shimmering, add the roast and sear undisturbed for 4-6 minutes per side, until a deep golden-brown crust forms. Transfer to a plate and set aside.
  4. Reduce the heat to medium. Add the onions, carrots, celery, and garlic to the pot and cook, stirring occasionally, for 6-8 minutes, until softened and lightly browned at the edges.
  5. Stir in the tomato paste and cook for 2-3 minutes, stirring constantly, until it darkens slightly and becomes fragrant. Pour in the red wine, scraping up any browned bits from the bottom of the pot. Let it simmer for 2-3 minutes to reduce slightly.
  6. Stir in the beef stock. Return the seared roast and any accumulated juices to the pot, nestling it into the liquid.
  7. Add the thyme, rosemary, and bay leaves around the roast. Cover tightly with a lid and transfer to the oven.
  8. Braise for 3 ½ to 4 hours, or until the roast reaches an internal temperature of 195-205°F and shreds easily with a fork.

Nutrition

Calories: 418kcalCarbohydrates: 3gProtein: 34gFat: 26gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 15gTrans Fat: 1gCholesterol: 117mgSodium: 1193mgPotassium: 759mgFiber: 0.3gSugar: 1gVitamin A: 149IUVitamin C: 2mgCalcium: 37mgIron: 4mg

Notes

  • Letting the roast sit out for a bit before cooking helps create a more even sear.
  • Don’t rush the sear; this is where a lot of the flavor starts. Let it get a deep, golden crust on all sides before flipping.
  • When you’re cooking the vegetables, if the bottom of the pot starts getting a little too dark or looks like it might burn, just add a splash or two of the red wine to loosen everything up. It pulls up all that flavor and keeps things from scorching. You’ll still add the full amount of wine later.

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