Red Wine Braised Chuck Roast
Slowly simmered in red wine with baby potatoes and carrots, this braised chuck roast transforms from a budget-friendly cut into a tender, flavorful meal that’s hearty and comforting.
Why you’ll love this braised chuck roast
- Chuck roast is one of our favorite beef cuts. It’s a work horse, and you can transform it into so many different things – from a meaty beef ragu to shredded beef tacos. This beautiful pot roast is no exception.
- It’s a complete meal – cooked in one big pot – with tender baby potatoes and bites of sweet carrots.
Ingredients & substitutions
- Red wine – I like to use a deep red wine like cabernet for this recipe, but I’ve also used merlot and a blend. Either will work, but potentially avoid
- Chicken stock – I use chicken stock because I usually have leftovers in my fridge, but you can also use vegetable or beef stock. It’s just adding flavor to your recipe. If you don’t have it, you can use water and a little extra salt (to taste)
- Fresh herbs – My favorite combination for this recipe is rosemary and thyme, but you experiment with others. Basic parsley will always work in a pinch. You can also substitute dried herbs, but you’ll need adjust the amount to about 1/4 teaspoon.
Making changes to a recipe can result in recipe failure. Any substitutions listed below are simple changes that I believe will work in this recipe, but results are not guaranteed.
How to make braised chuck roast
Prep. Preheat your oven 350˚F and make sure you have all of your ingredients. If you need to, peel and chop some carrots. You could also use baby carrots to save time.
Sear the beef. Heat a large Dutch oven to medium-high heat. Liberally season the chuck roast with salt & pepper. Don’t be stingy because this is the only time you’ll get to add flavor to your meat.
Add about 1 tablespoon of olive oil to your hot pan and allow it to shimmer. Then, add the beef and let it sear on both sides until golden brown.
Sauté the savories. Remove the chuck roast from the pot and set it aside. Add the onion and garlic to the pan, sauté until the onion is translucent.
Add the rest. Return the roast to the pot with the remaining ingredients. Make sure the beef is submerged and cover the pot.
Braise the roast. Pop the roast into the oven for about 3 hours (generally it’s about 1 hour per pound). You’ll know the meat is done when it easily falls apart.
* Dairy free recipe tip
Not all wine is dairy free. Some of it is processed with milk products, such as casein, and it’s unfortunately not required to be labeled. I tend to check the vegan database on Barnivore.com to check the ingredients of bottles. I’ve also created a list of my favorite vegan wine under $20 for you to reference.
*dairy free tip: is there milk in my wine?
Some alcohol, especially wine, is processed with milk products, and it’s unfortunately not required to be labeled. I recommend using resources like Barnivore.com or contacting brands to verify if their products contain milk. You can also check this list of my favorite vegan wine under $20.
Everything you need to know about braised chuck roast
This classic pot roast cut of meat is perfect for braising. Braising a chuck roast allows the meat to tenderize, since it cooks for a longer time the tougher parts of the meat are given more time to break down. This type of cooking process maximizes the flavor absorbed into the meat.
More roasting recipes you should try
- The best roasted carrots
- Roasted spatchcock chicken
- Crispy roasted brussels sprouts
- Italian porchetta roast
More dairy free comfort recipes you will love
- Red wine beef stew
- Instant pot mississippi pot roast
- Garlic butter steak bites
- Easy chicken pot pie with biscuits
- Meatloaf with ketchup glaze
Ingredients
- 3 – 4 pound chuck roast
- 1 tablespoon olive oil
- 1 onion (finely diced)
- 6 garlic cloves (minced)
- 1 1/2 cups red wine
- 1 cup chicken broth
- 2 sprigs each fresh rosemary and thyme
- 5 – 6 carrots
- 2 pounds potatoes
Instructions
- Preheat your oven 350˚F and heat a large Dutch oven to medium-high heat.
- Liberally season the chuck roast with salt & pepper.
- Add about 1 tablespoon of olive oil to your hot pan and allow it to heat. Then, add the beef and let it sear on both sides until golden brown. Remove the chuck roast from the pot and set it aside.
- Add the onion and garlic to the pan, sauté until the onion is translucent.
- Return the roast to the pot with the remaining ingredients.
- Cover and transfer the pot to the oven and cook for about 3 hours.
Before leaving a comment or rating, ask yourself: