Name: Red Wine Braised Beef
Prep time: 20 min
Cook time: 180 min
Total time: 200 min
Yield: 6 servings
Ingredients: 3 to 3½ lb (1.4–1.6 kg) beef chuck roast, patted completely dry; 1 tbsp kosher salt (plus more to taste); 2 tsp freshly cracked black pepper; 3 tbsp extra-virgin olive oil; 6 whole garlic cloves, peeled and lightly smashed; 2 large yellow onions, sliced; 1 tbsp tomato paste (adds savory umami and deep color); 1½ cups dry red wine (such as Cabernet Sauvignon or Merlot); 1 cup rich beef bone broth; 2 fresh thyme sprigs; 1 lb baby yellow potatoes, halved if large; 4 to 5 medium carrots, peeled and cut into thick chunks; ¼ cup fresh flat-leaf parsley, finely chopped

By Mery Voice Kitchen Tested • Updated October 2026

⬇ Jump to Recipe

Prep

20m

Cook

180m

Total

200m

Servings

Calories

580 kcal

✨ Why This Recipe Works

Melt-in-your-mouth tender beef chuck roast braised low and slow in a rich Cabernet reduction with baby potatoes, sweet carrots, garlic, and fresh thyme.

Crafted with everyday pantry staples and perfected in Mery's home kitchen, this Red Wine Braised Beef brings authentic comfort and vibrant flavors straight to your table. Every step has been carefully timed and measured so home cooks of any skill level can recreate foolproof, delicious results with ease.

With a quick 20 minutes of prep and 180 minutes of cooking, this wholesome dish balances ease and rich flavor without requiring complicated culinary equipment.

💡 Mery's Secret for Success: Do not rush the initial sear—browning the chuck roast aggressively for 4 to 5 minutes per side until deeply caramelized builds the foundational fond that gives the red wine braising gravy its rich, savory depth. Adding the potatoes and carrots in the final hour ensures they become fork-tender without disintegrating into the sauce.

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🥗 Ingredients (tap to check off)

For the Seared Beef Chuck Roast

3 to 3½ lb (1.4–1.6 kg) beef chuck roast, patted completely dry
1 tbsp kosher salt (plus more to taste)
2 tsp freshly cracked black pepper
3 tbsp extra-virgin olive oil

For the Rich Red Wine Braising Sauce

6 whole garlic cloves, peeled and lightly smashed
2 large yellow onions, sliced
1 tbsp tomato paste (adds savory umami and deep color)
1½ cups dry red wine (such as Cabernet Sauvignon or Merlot)
1 cup rich beef bone broth
2 fresh thyme sprigs

For the Braised Root Vegetables & Finishing

1 lb baby yellow potatoes, halved if large
4 to 5 medium carrots, peeled and cut into thick chunks
¼ cup fresh flat-leaf parsley, finely chopped

👨‍🍳 Step-by-Step Instructions

Season & Hard Sear the Beef

Preheat your oven to 325°F (165°C). Pat the chuck roast completely dry with paper towels on all sides. Season generously and evenly with the kosher salt and freshly cracked black pepper. Heat the olive oil in a large enameled Dutch oven over medium-high heat until shimmering. Sear the roast undisturbed for 4 to 5 minutes per side until deeply caramelized and dark golden-brown. Transfer to a resting plate.

Sauté Aromatics & Tomato Paste

Lower heat to medium. Add the smashed garlic cloves and sliced yellow onions to the pan drippings. Sauté for 5 to 6 minutes, stirring frequently, until the onions are soft and golden. Stir in the tomato paste and cook for 1 minute until fragrant and lightly darkened.

Deglaze with Red Wine

Pour in the dry red wine, using a wooden spoon to vigorously scrape up all the flavorful browned fond stuck to the bottom of the Dutch oven. Bring to a gentle boil and simmer for 2 minutes to cook off the alcohol.

First Oven Braise (2 Hours)

Return the seared chuck roast and any collected resting juices back into the pot. Pour in the beef broth and tuck the fresh thyme sprigs around the meat. Cover with a tight-fitting lid and transfer to the preheated oven at 325°F (165°C) to braise undisturbed for 2 hours.

Add Potatoes & Carrots (Final 1 Hour)

Carefully remove the Dutch oven from the oven. Arrange the baby potatoes and peeled carrots around the beef, submerging them partially into the bubbling red wine sauce. Cover tightly with the lid and return to the oven for 1 more hour, until the vegetables are fork-tender and the beef is fall-apart succulent.

Shred & Serve Hot

Using two forks, gently pull and shred the tender beef into large, juicy pieces directly in the pot so it absorbs the glossy pan reduction. Spoon the tender shredded beef over the roasted potatoes and carrots, ladle generous spoonfuls of the rich wine gravy over top, and shower with fresh chopped parsley. Serve piping hot with crusty bread.

❄️ Storing & Reheating Leftovers

Refrigeration: Allow the dish to cool to room temperature, then store in an airtight glass container in the refrigerator for up to 3 to 4 days.

Reheating: Reheat in a skillet over medium-low heat with a small splash of water or olive oil, or in a 350°F (175°C) oven until thoroughly warmed. This preserves the delicate moisture without drying out the texture.

🍳 Recommended Kitchen Equipment

Kitchen Note: Having the right kitchen tools ensures foolproof results. We recommend items tested in our own home kitchen.

Large enameled cast-iron Dutch oven with tight lid

Tongs and two dinner forks for shredding

Chef knife and cutting board

Ladle

📊 Nutritional Breakdown (Per Serving)

Calories

580 kcal

Protein

48g

Carbs

32g

Fat

26g

Fiber

Mery Voice

Food Creator, Home Chef & Host of Taste of Empires

I believe honest, homemade cooking should be approachable, comforting, and deeply flavorful. Every recipe on this website is thoroughly tested in my home kitchen using real ingredients. I hope this dish brings warmth and delicious memories to your family table!

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We’d love to know how it turned out! Leave your star rating, helpful tips, or fun ingredient swaps below for fellow home cooks.

Red Wine Braised Beef