Featured Review
5 from 18 reviews

Looooved this! For such a special dish it is pretty easy and hands off. Tastes so rich and delicious – I got so many compliments from my dinner companions! A+, 2 thumbs up, would definitely make again!

Christine
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An up-close overhead shot of a serving of braised beef topped with braising liquid on a bed of potatoes and cooked vegetables on a stoneware plate. this Recipe for Later!
Meltingly tender braised beef roast with hearty vegetables and an aromatic red wine sauce. The ultimate one-pot dinner!

This Fall-Apart Tender Braised Beef Roast is the Definition of Low-Effort, High Reward

Braised beef is one of my favorite things to make for dinner in the fall and winter.

And while braising might sound super fancy, it’s actually a pretty simple, delightfully hands-off process. With just a gentle simmer, you can make humble ingredients absolutely shine! 👩🏻‍🍳

This braised beef recipe is a budget-friendly version of my favorite Red Wine Braised Short Ribs, replacing pricier beef short ribs with a hearty chuck roast. The roast simmers alongside a generous amount of feel-good vegetables in an herbaceous red wine sauce that infuses the entire braising pot with rich, aromatic flavor.

A close up side shot of a fork grabbing a bite of braised beef from a plate of beef on a bed of mashed potatoes and vegetables.
After an hours-long gentle braise, humble beef chuck transforms into a succulent, fall-apart tender roast that practically melts in your mouth!

And after hours of gently cooking, the braised beef chuck roast becomes fall-apart tender with the nudge of a fork, practically melting away in your mouth. The red wine sauce also thickens as it simmers, creating a built-in gravy that’s perfect for drizzling all over your dinner plate.

For only a little bit of effort, this red wine braised beef is deliciously high in reward. It’s a comforting home-cooked meal that’s impressive to serve for fancy moments like the holidays or cozy Sunday suppers.

An overhead shot of ingredients displayed on a light grey textured surface: beef on butcher paper, carrots, celery, onion, fresh herbs, garlic, bay leaves, red wine, beef stock, worcestershire sauce, and dijon mustard.
This braised beef recipe coaxes a ton of flavor out of humble ingredients like beef chuck roast, simple vegetables, fresh herbs, and dry red wine.

The Best Red Wine for Braised Beef

Braising beef chuck in red wine is an easy way to give your roast some more aromatic flavor. Red wine (vs white wine) is much bolder, so it stands up to the richness of the meat.

I recommend using a dry, medium-bodied red wine like a Chianti or Merlot. You don’t have to break the bank here. A nice, drinkable wine is all you need, especially since it’s the base of flavor for the braising liquid.

🚫Prefer not to cook with alcohol? ⇢ Just replace the red wine with more beef stock! The braised beef chuck roast may taste a little less aromatic, but it will still be meltingly tender and have beautifully rich flavor.

Braised Beef Essential Equipment

How to Make Red Wine Braised Beef

Braising beef sounds way more complicated than it is. So, what is braising, exactly? ⇢ A braise slowly simmers food, often large cuts of meat, in a covered pot with a cooking liquid. The gentle heat tenderizes the meat over several hours until it practically falls apart.

That’s exactly what we’re doing with this red wine braised beef recipe! After a few simple steps of prep, the whole braising process is almost entirely hands-off.

👩🏻‍🍳Before you get started! ⇢ For even cooking, bring the beef to room temperature. This can take up to an hour with a large roast, so plan ahead! Then, pat the chuck roast dry with paper towels. Moisture is the enemy of a good, hard sear—drying the beef helps it brown. Finally, season generously. A good rule of thumb is to use 1 teaspoon of kosher salt per pound of meat.

An overhead shot of seared beef in a Dutch oven atop a light grey textured surface.
Sear the beef chuck roast 4-5 minutes per side, creating a beautifully browned crust to richen the flavor of the meat.
An overhead shot of carrots, celery and onions in a Dutch oven atop a light grey textured surface.
Be sure to slice the vegetables into hearty pieces so they don’t break down during the slow braise.
1

Brown the chuck roast. Add the chuck roast to a large, heavy-bottomed pot on a hot stove. The meat should instantly start searing, creating a beautifully browned crust. Rotate the roast every 4-5 minutes to sear all its sides, then remove the beef from the pot. Why? ⇢ Thanks to a chemical process called the Maillard reaction, the beef’s rich flavor deepens as it browns.

2

Sauté the veggies. Add garlic and hearty pieces of carrots, celery, and onion to the pot, cooking them in the beef renderings in the pot. This only takes a few minutes—you just want them to be slightly softened and fragrant at this point.

3

Deglaze the pot. Slowly pour in the red wine, using a wooden spoon to scrape up any browned bits of fond from the bottom of the pot. Why? ⇢ Developed by browning the beef and softening the vegetables, these browned bits of fond are FULL of flavor! Scraping them from the surface of the pot incorporates their richness into the red wine braising liquid.

An overhead shot of beef chuck braising with fresh herbs, vegetables, dijon mustard, bay leaves, tomato paste, red wine and beef stock in a Dutch oven atop a light grey surface.
Bay leaves, fresh rosemary and thyme, Dijon mustard, tomato paste, and Worcestershire fortify the red wine braising liquid with balanced, aromatic flavor.
An overhead shot of braised beef chuck in a Dutch oven atop a light grey surface.
The braised beef roast is ready once the meat shreds easily with a fork. This takes about 3 hours with a slow stovetop simmer.
4

Braise the beef. Add the browned beef chuck back to the pot with the beef stock, bay leaves, and sprigs of fresh rosemary and thyme. I also use a little Dijon mustard, tomato paste, and Worcestershire sauce to create extra depth of flavor. Cover the pot and let it all simmer on the stove for 3 – 3 ½ hours. Determining doneness. ⇢ You’ll know the meat is ready once it’s tender enough to easily shred with a fork.

5

Thicken the red wine braised beef liquid. At this point, the roast is cooked and delicious. But I love taking an extra moment to thicken the braising liquid. This makes it into a super smooth, spoonable gravy! Remove the beef and spent herbs from the pot, then stir in a flour slurry (a simple mixture of flour and beef stock) until the liquid thickens.

An overhead shot of a serving of braised beef topped with braising liquid on a bed of potatoes and cooked vegetables on a stoneware plate. The plate sits alongside a dish of chives, a dish of pepper and gold silverware on a light grey surface.
For a built-in gravy, thicken the red wine braising liquid with slurry (a quick mix of all-purpose flour and reserved beef stock).
An overhead shot of two servings of braised beef topped with braising liquid on a bed of potatoes and cooked vegetables on a stoneware plate. The plates sit alongside a beige cloth on a light grey surface.
Serve the braised beef and vegetables over mashed potatoes for the ultimate cozy dinner!

Serving Suggestions

Once the braised beef roast is tender, simply break it apart into 6 or 8 hearty portions—this should be incredibly easy given how tender the meat is. From there, you’re ready to serve!

I love to serve this braised beef with a cozy carb like Creamy Garlic Mashed Potatoes to soak up all of the richness of the red wine gravy. For a bit of freshness, complete your meal with a light Mixed Green Side Salad or some sautéed veggies like green beans or broccoli.

A close-up macro shot of braised beef topped with braising liquid on a bed of mashed potatoes and vegetables.
This red wine braised beef roast is easy enough for a lazy Sunday dinner and delicious enough for any special occasion—date night, Christmas, Valentine’s Day, and more!
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An overhead shot of a serving of braised beef topped with braising liquid on a bed of potatoes and cooked vegetables on a stoneware plate. The plate sits alongside a dish of chives, a dish of pepper and gold silverware on a light grey surface.

Meltingly Tender Red Wine Braised Beef

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 18 reviews
  • Author: Jess Larson
  • Prep Time: 15 minutes
  • Cook Time: 3 hours 45 minutes
  • Total Time: 4 hours
  • Yield: serves 6
  • Category: Main Dish, Beef Recipes
  • Method: Braised
  • Cuisine: American
Print Recipe

Description

Braised beef is one of my favorite things to make for dinner in the fall and winter. It’s cozy, comforting, and practically guarantees an impressive result—all with very minimal effort required.

After an hours-long simmer with aromatic veggies, fresh herbs, and red wine, the humble beef chuck transforms into a succulent, fall-apart tender roast that practically melts in your mouth—it’s kind of like the best pot roast you’ll ever have!

Some alternate cooking methods are detailed in the Recipe Notes, below. 

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Ingredients

Scale
  • 2–3 tablespoons olive oil
  • 3–3 ½ pounds beef chuck roast, trimmed of excess fat
  • 3 large carrots, peeled as desired & diced into chunky 1-inch pieces
  • 2 stalks celery, finely sliced
  • 1 large yellow onion, peeled & diced into 1-inch pieces
  • 8 cloves garlic, finely chopped or grated
  • 2 cups dry red wine (see Recipe Notes, below)
  • 2 cups beef stock
  • 2 tablespoons tomato paste
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon Dijon mustard
  • 2 bay leaves
  • 3–4 sprigs fresh rosemary
  • 10–12 sprigs fresh thyme
  • optional: flour slurry (2 tablespoons all-purpose flour whisked with ½ cup beef stock)

Instructions

  1. Prepare the beef chuck roast: About 30 minutes – 1 hour before you’d like to begin cooking, pull the beef chuck roast from the refrigerator and allow it to come up to room temperature. Just before cooking, use a paper towel to pat all sides of the roast as dry as possible. Season liberally with kosher salt and ground black pepper—a good rule of thumb is 1 teaspoon kosher salt per pound of meat.An overhead shot of seasoned beef on a piece of white butcher paper on a wooden cutting board atop a light grey textured surface. Small dishes of salt and pepper sit alongside it.
  2. Brown the chuck roast: Add the olive oil to a large, heavy-bottomed pot or Dutch oven (at least 5-qt capacity) over medium-high heat. Once the oil is hot and simmering, carefully add the chuck roast. Cook 4-5 minutes per side, until deeply browned. Don’t forget to brown the skinnier edges! Once seared, transfer to a plate and set aside.An overhead shot of seared beef in a Dutch oven atop a light grey textured surface.
  3. Cook the aromatics: Add the carrots, celery, onion, and garlic to the pot used to sear the chuck roast. Season with ½ teaspoon kosher salt and ground black pepper as desired. Stir to combine. Cook 2-3 minutes, just until fragrant.An overhead shot of carrots, celery and onions in a Dutch oven atop a light grey textured surface.
  4. Deglaze and braise the red wine beef: Pour in the red wine, using a wooden spoon to scrape up any browned bits that may have formed at the bottom of the pot. Cook 1-2 minutes, then add the seared beef chuck roast back into the skillet, nestling it into the vegetables. Add in the beef stock, tomato paste, Worcestershire sauce, Dijon mustard, bay leaves, fresh rosemary and thyme. Stir to combine well. Bring the pot up to a boil, then reduce heat to maintain a very gentle simmer. Cover and braise, stirring occasionally, for 3 – 3 ½ hours, or until the beef is tender—it’s ready once it shreds easily with the twist of a fork.An overhead shot of beef chuck braising with fresh herbs, vegetables, dijon mustard, bay leaves, tomato paste, red wine and beef stock in a Dutch oven atop a light grey surface.
  5. Finish the red wine braised beef: Once the red wine braised beef is tender, carefully transfer the roast to a plate or cutting board. At this point, you can remove & discard the spent herbs and bay leaves from the pot, as well. If desired, thicken the braising liquid. Skim any excess fat from the top of the braising liquid, then return to medium heat. Once bubbling, stir in the flour slurry. Simmer, stirring occasionally, for 3-4 minutes until thickened as desired. Taste and season with additional kosher salt and ground black pepper as needed.An overhead shot of braising liquid in a Dutch oven atop a light grey marbled surface.
  6. Serve: Shred the red wine braised beef into 6 large pieces. Serve immediately. I always place the braised vegetables and beef on a warm pile of mashed potatoes, then drizzle the red wine sauce over top. Enjoy!An overhead shot of a serving of braised beef topped with braising liquid on a bed of potatoes and cooked vegetables on a stoneware plate. The plate sits alongside a dish of chives, a dish of pepper and gold silverware on a light grey surface.

Equipment

Notes

Jess’ Tips and Tricks:

  • Suggested red wine: For this red wine braised beef recipe, use a bold red wine that stands up to the rich flavor of the beef chuck roast. You don’t have to use the nicest wine here, but it should definitely be drinkable since it provides the base flavor of the braising liquid. I suggest a nice, medium-bodied Chianti or Merlot for this recipe. If you do not want to cook with alcohol, you can swap the wine for more beef stock, noting that your braising liquid may be a little less aromatic than described.
  • 10-Minute Meal Prep: Nearly all of the active prep work for this red wine braised beef recipe comes from prepping the veggies. Take care of this in advance—it takes 10 minutes, tops!—and you can jump straight in to cooking during the week:
    • Prep the veggies: Dice 3 large carrots and 1 large yellow onion into 1-inch pieces. Finely slice 2 stalks of celery. Transfer to an airtight container & store in the refrigerator for up to 5 days. (10 minutes active prep)

Storage and Freezing:

  • Storage and Reheating: Leftover red wine braised beef and vegetables will keep, stored in an airtight container in the refrigerator, for up to 4 days. Reheat on the stovetop or in the  microwave until warmed through.
  • Freezing Instructions: This red wine braised beef is also incredibly freezer-friendly. To freeze, transfer the cooled braised beef, vegetables, and red wine sauce to a freezer container (or divide it up between multiple freezer containers for smaller portions—Souper Cubes are my fave!). Freeze up to 3 months. To thaw, place in the refrigerator overnight or submerge the freezer container in room temperature water for a quicker thaw. Reheat on the stovetop until warmed through, adjusting as needed. If the red wine sauce is a little watery, simply allow residual water simmer out. If the red wine sauce sauce is too thick, simply add in a splash of water or stock until your desired consistency is reached.

Alternate Cooking Methods:

  • Oven Braised Red Wine Beef: Prep the recipe according to Steps 1-4, above. Rather than braising on the stovetop, transfer the covered pot to a 325 degree F oven. Braise in the oven for 3 – 3 ½ hours, until the beef chuck is fall-apart tender, then finish and serve according to Steps 5-6, above.
  • Crock Pot / Slow Cooker Red Wine Beef: Prep the recipe according to Steps 1-4, above. Once the pot is deglazed, transfer the seared beef chuck roast, vegetables, and wine to the slow cooker. Finish assembling according to Step 4, above. Slow cook on high for 3-4 hours or on low for 6-8 hours, stirring occasionally. Finish the red wine sauce as directed in Step 5, which you can do right in your slow cooker. If your slow cooker has a searing/browning feature, you can use it to cook the entire red wine braised beef recipe (Steps 1-5) in the slow cooker.
  • Electric Pressure Cooker / Instant Pot Red Wine Beef: Use your Instant Pot’s “Sauté” setting to prepare the recipe according to Steps 1-4, above. Cover and seal the pressure cooker and cook on manual high pressure for 50 minutes. Allow the pressure cooker to naturally release pressure for 10 minutes before carefully flicking the valve to its “venting” position to vent out any residual pressure. If the red wine sauce seems a little too liquidy, feel free to turn on the Sauté setting again, letting the sauce simmer down a little before finishing as directed in Step 5.

Nutrition

  • Serving Size:
  • Calories: 457
  • Sugar: 4.8 g
  • Sodium: 502.2 mg
  • Fat: 18.4 g
  • Saturated Fat: 4.5 g
  • Trans Fat: 0 g
  • Carbohydrates: 11.9 g
  • Fiber: 2.6 g
  • Protein: 55 g
  • Cholesterol: 156.4 mg

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An overhead shot of a serving of braised beef topped with braising liquid on a bed of potatoes and cooked vegetables on a stoneware plate. The plate sits alongside a dish of chives, a dish of pepper and gold silverware on a light grey surface.
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