This Red Wine Braised Beef is the ultimate fall and winter comfort food dinner! It is a one pot meal that is as impressive as it is easy.
Beef chuck roast, veggies, fresh herbs and aromatics simmer slowly for hours in a rich savory red wine braising liquid until perfectly fall-apart tender.
Serve over mashed potatoes for the most comforting and cozy dinner. It’s so delicious, and will warm you from your head to your toes!
As the temperatures start to fall, I can’t help but crave cozy comfort meals like this red wine braised beef. It’s like my Dutch Oven Pot Roast and hearty Beef Stew, and I really can’t pick a favorite among the three of them anymore!
Today’s recipe is very similar to my pot roast, except that it uses more red wine for even more depth of flavor and richness. I also use mushrooms and carrots for the veggies. That, combined with the fall-apart tender meat, makes the best Sunday family meal!
Whether on cold winter evenings or special occasions, there’s nothing better than this meal served over a bed of creamy mashed potatoes or spinach mashed potatoes! If you want a fancier pairing, try my Saffron Risotto!
This red wine oven braised beef is one of those meals that is so good you’d think it’s harder to make than it is, but it’s actually super easy! I’m so excited to share all about this easy-to-follow recipe that you’re going to use over and over again this season.
If you’re not into beef, try my Apple Cider Braised Pork Roast! It’s just as good.
Why I love making this red wine braised beef:
- Cozy fall and winter feels. Nothing better than a warm bowl of braised beef with creamy mashed potatoes on a chilly day, right?
- Fall-apart tender and juicy beef: Slowly braising is a technique that breaks down tough fibers and creates the most tender meat ever.
- Flavor-packed like no other! The wine really adds so much depth of flavor.
- One pot wonder: This braised beef is a showstopper, but it’s actually a very easy one pot dinner. The oven does all the work!
Jump to:
Ingredient Notes
This ingredient list is budget-friendly, but there is also room for substitutions. Below, you’ll find a few notes from recipe testing that I hope you’ll find helpful, and the ingredient quantities are listed in the recipe card at the bottom of the post.
- Beef chuck roast: I use boneless chuck roast. It’s got quite a bit of marbling throughout, which is what you want, but do remove any excess fat so the simmering liquid isn’t fatty.
- Salt and pepper: Seasoning the meat generously before searing ensures a flavorful crust.
- Celery, yellow onions and minced garlic are the aromatics that build amazing flavors.
- Fresh thyme and rosemary are the herbs that provide aromatic tones. We use freshly minced, as well as full sprigs to infuse the broth.
- Tomato paste: Another flavor booster. This thickens the liquid up a bit and gives the sauce a deeper color.
- Red wine: I use cabernet sauvignon, but pinot noir is also a wonderful option. No need to use expensive wine. Use whatever dry wine you’ve got on hand.
- Beef broth: Builds the simmering liquid. Regular beef broth has the best flavor, however, if you’re worried about too much salt, you can use low-sodium broth.
- Worcestershire sauce: I add Worcestershire sauce to almost all braises. It’s like my secret ingredient.
- Carrots and cremini mushrooms: These veggies are added near the end. When cooked low and slow in the braising liquid, not only do they become tender, but they also absorb some of the liquid, which boosts flavor.
- Fresh Italian parsley for garnish, chopped
Step-by-Step Tutorial
Prepping this red wine braised beef is quite easy and straightforward. The rest is smooth sailing and the results are worth the wait!
Step 1 | Prep and sear the meat
First, preheat the oven to 300 degrees F. Trim off any excess fat surrounding the chuck roast (this prevents too much fat in the liquid). Pat it dry with a paper towel and then season generously with Kosher salt and pepper.
Drizzle the oil into a large 6-quart Dutch oven and heat it over medium-high heat. Once it is hot, sear the first side and leave it alone. Leaving it undisturbed will result in a golden brown crust. Then, flip it and sear the other side.
Transfer the meat to a plate. Don’t clean all those brown bits on the pot – they are packed with flavor.
Step 2 | Sauté the aromatics
Add a few more drizzles of oil into the pot. Sauté the onions and celery for about 5 to 6 minutes. They should be nice and soft, at which point you can then toss in the garlic and minced herbs for a couple of minutes until fragrant. Next, add the tomato paste until coated.
Step 3 | Add the braising liquid
Pour in the red wine and use a wooden spoon to deglaze the bottom of the pot (this is where all the good flavor is!). Bring it to a simmer for about 1-2 minutes.
Then, add the beef broth and Worcestershire sauce, and season with salt and pepper to taste. Return the beef chuck back into the pot. The liquid should cover about half or ¾ of the meat. If not, add more broth. Bring back to a simmer. Add the sprigs of thyme and rosemary and cover tightly with the lid.
Step 4 | Braise in the oven
Now the fun begins! Let it braise in the oven for 2.5 to 3 hours, until the meat is tender.
Tip: Let it braise in the oven undisturbed. Opening the oven or lid will allow the steam to escape, which can interrupt the cooking process.
Step 5 | Add carrots and mushrooms
After 2.5 to 3 hours, carefully remove the pot from the oven. Add the carrots and mushrooms, and press them down gently under the liquid as much as possible.
Cover it again and let it braise for another 30-45 minutes in the oven, until the vegetables are softened, and the beef is fall-apart tender and juicy. Serve over your favorite creamy mashed potatoes, and make sure to add extra sauce overtop!
Make Ahead and Freeze
Because this red wine braised beef takes hours to make, it’s basically a make-ahead meal as it is. It also reheats pretty well, so you can make it up to 2 days ahead, but it’s always best freshly made.
Freezing: Allow it to cool completely and then freeze it in a freezer-safe airtight container for up to 3 months. You can keep the meat and liquid together. If you’re using a freezer bag, be sure to let as much air out as you can first to avoid freezer burn.
Reheating: Thaw it overnight in the fridge, then reheat it on the stovetop, adding more broth as needed.
Pairing and Serving Ideas
There’s nothing quite like creamy mashed potatoes to soak up the braising liquid.
I have also served it over this creamy saffron risotto or a simple side of buttered egg noodles. On the side, we’ll usually do a nice light salad like our house salad or lemon green beans.
You can also serve with a slice of my skillet cornbread, or make these honey butter rolls!
Looking for more weekend recipes? Try these!
Recipe FAQs
I use a 6-quart Dutch oven. Alternatively, use any other heavy-bottomed, oven-safe pot. You may also start everything over the stovetop and transfer to a large baking dish, covered.
Chuck roast is best. It’s an inexpensive cut, but perfect for braising because it tenderizes beautifully.
If you want to turn your braising liquid into gravy, mix together about 2 tablespoons of cornstarch with ¼ cup room temperature water. Stir it into the liquid as needed (remove the meat and veggies first), and bring back to a simmer until thickened.
Tips for Success
- Use a heavy bottomed 6-quart Dutch oven with a lid. It fits a 3-pound chuck roast nicely.
- A Dutch oven is great for this recipe because it retains heat so well, which will help tenderize the meat properly and keep everything juicy and tender.
- Season the chuck roast generously, and let it sear undisturbed until a nice crust forms on each side. This is how the best flavors are built.
- If you prefer not to use wine, swap the red wine for more beef broth and extra Worcestershire sauce to taste.
- Fresh herbs are best here, but you can use ⅓ of the amount of dried herbs instead.
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Red Wine Braised Beef
Equipment
Ingredients
- 3 pounds boneless beef chuck roast
- 2 teaspoons Kosher salt - plus more as needed
- 1 teaspoon ground black pepper
- Olive oil
- 1 large yellow onion, peeled cut into chunks
- 2 stalks celery, cut into thick slices
- 6 cloves fresh garlic, minced
- 2 teaspoons minced fresh thyme
- 1 teaspoon minced fresh rosemary
- 2 tablespoons tomato paste
- 2 cups red wine - cabernet sauvignon or pinot noir
- 2 cups beef broth - plus more as needed
- 1 tablespoon Worcestershire sauce
- 3 medium carrots - peeled and cut into thick slices
- 8 ounces cremini mushrooms - halved
- 6 sprigs fresh thyme and rosemary
- Chopped Italian parsley for garnish
Instructions
- Preheat oven to 300 degrees F.
- Trim excess fat from the chuck roast. Season generously with 2 teaspoons Kosher salt and 1 teaspoon ground black pepper.
- Heat a few generous drizzles of olive oil in a large Dutch oven over medium-high heat. Once hot, sear the chuck roast on both sides undisturbed until a beautiful golden brown crust forms. Tip: Leaving it alone gives it a better sear). Remove from the pot. Don’t wipe the pot clean.
- Over medium heat, add a few more drizzles of oil and sauté the onions and celery until softened, about 5 to 6 minutes. Then, add the minced garlic and the minced thyme and rosemary. Sauté for another 1 to 2 minutes until fragrant.
- Next, add tomato paste and stir to coat. Add the 2 cups of red wine, bring to a simmer for just 1 or 2 minutes.
- Pour in the beef broth and Worcestershire sauce. Season with salt and pepper to taste. Bring to a simmer. Then, return the seared chuck roast nesting it under the liquid (should cover about ½ or ¾ of the meat). Add the sprigs of thyme and rosemary around it.
- Cover and braise in the oven for 2.5 to 3 hours or until tender. Tip: Try not to open the oven or lid while it’s cooking, as this can let the heat escape, which interrupts the braising process.
- Next, uncover and add the carrots and mushrooms, partially pushing them down under the liquid. Cover and return to the oven for another 30-45 minutes, until the vegetables are softened, and the meat is fall-apart tender.
- Shred the beef and serve with your favorite sides. Mashed potatoes are my go-to!
Notes
- A 6-quart Dutch oven with a lid fits a 3-pound chuck roast. If your chuck roast is larger, a 7-8 quart would be ideal.
- The key to a super flavorful beef is to let it sear undisturbed on each side until a beautiful golden brown crust forms. This process unlocks tons of flavor (brown bits) for the braising liquid.
- If you can’t find fresh herbs, you can use minced dried herbs (about 1/3 of the amount of fresh herbs).
- Red wine recommendations: Cabernet Sauvignon and Pinot Noir both have body and richness, which is ideal for braising.
- If you prefer not to use wine, substitute with more broth and extra Worcestershire sauce to taste.
- Fresh herbs: Dried herbs, about 1/3 of the amount of fresh.
- Carrots: I use these whole small gourmet carrots, but you can use regular carrots cut into chunks.
- Cremini mushrooms: white mushrooms, portobellos, etc.
Simone says
This recipe absolutely blew us away! So flavorful. We made it as written. It was quick to put together, then it just cooks for a few more hours. We had it with polenta which was a great pairing, highly recommended. The leftovers were even better after the flavors got to mingle for another couple days. We used a slightly bigger piece of beef and it made 7 servings for us.
We are definitely making this again! Would be great for entertaining. The guests would assume it’s the most elaborate recipe ever, but it really is so simple and quick to put together.
Thank you, Tania!
Susan says
Wow! This recipe is a definite keeper on the fall/winter rotation! So flavorful and the meat just fell apart.
We aren’t mushroom fans so I left them. Otherwise I made this exactly as written and wouldn’t change a thing!
Wonderful Sunday Dinner!
Tici Shafer says
Beautiful So tender The Roast fell apart. Smells delicious and scrumptious with the red wine ! I followed your lovely recipe. I did brown the Roast with flour in my cast iron pan. Using the pan after to sauté my vegetables.
Tania says
Thank you! I’m so glad you enjoyed the recipe.
Paula says
Can a bottom round roast be used for this recipe?