Red Wine Braised Roast

October 11, 2018

(pictured with mashed potatoes and carrots)


Pot roast was my favorite meal growing up.  My mom always made great pot roast, she would cook it in the crockpot in the morning and by dinner time it was ready to eat.  I love a good roast.  


The only thing that can make a roast even better is a bit of red wine.  


This braised red wine roast is beyond anything you have ever had.  It is so tender and the sauce has such a deep flavor from the red wine.  It really doesn't get any easier than this braised roast.



I don't bother thickening the sauce, I use a gravy separator to get out the fat and just pour until my hearts content.  Basically I flood my plate with DE-LICIOUS sauce.  And that makes me happy.  Especially when all the vegetables soak it up.


One of my favorite parts of making this is taking it out of the oven and that gorgeous rust color all over the side of my pan.  It's so beautiful!  You can use a whisk to scrape all that off back in to your red wine sauce, it's just a bunch of extra flavor.



Don't get me wrong, I absolutely adore a slow cooked crockpot roast.  I make it all the time.  But this is a recipe for something a bit more special.  


Maybe for an anniversary dinner, Grandma's 70th birthday, a promotion at work, or in my case, just because it's a Thursday.  It's a simple meal that takes minimal effort but gives back enormous flavor.


Your family will be grinning ear to ear when you serve them this gem.



Just like the recipe for braised short ribs, the roast gets all sides seared {to lock in juices} plus a bath of wine and garlic.  A few hours later you're rewarded with all this.  


I don't know about you but once fall weather hit's I finally have an excuse to make soups and stews and the best part about that is you throw everything in a pan and your done.  Recently I bought these cute little soup crocks and I can't wait to use them all winter for all the glorious roasted meals, chowders and soups!



3 lbs boneless chuck roast

*12 oz Malbec wine (half a standard sized bottle)

1 c water

1 tsp better than bouillon, beef

6 garlic cloves, smashed

1  tbsp tomato paste

1 tbsp olive oil

1/2 tsp salt

1/4 tsp pepper



Preheat your oven to 300.


Heat olive oil in a braising pot (or high rimmed pot) over medium/high heat.  Pat the chuck roast with a paper towel and season all side with salt and pepper (using more if you need it).  Add the roast to the pan, turning every minute to sear all of the sides, even the ends.  It's important to make sure it's completely seared.  Transfer to a plate.


Turn the pan down to medium.  Add in the smashed garlic cloves and tomato paste, whisking constantly.  Add in the red wine, bringing it to a boil for 2 minutes, then add in the beef broth and the roast.  Cover and cook in the oven for 3-4 hours**.  Check on it ever hour, if it starts to run low on liquid add more beef broth.


Remove from the oven.  Carefully transfer the roast to a serving plate (it may fall apart! but that's what you want).  Strain the liquid from the braising pot into a bowl.  Now add that liquid to a gravy separator to get all the fat out.  


Serve the roast with the red wine sauce, some potatoes and carrots!





*if you don't want to cook with red wine, you can use extra beef broth

**if you cook it less than 3 hours you run the risk of it not being melt in your mouth soft and easy to pull apart


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Welcome to

Modern Crumb!

Thanks for stopping by.  I'm Tara.  Food fan, avid crafter and pizza lover extraordinaire.  I'm a wife and a mom of two kids.  

Modern Crumb is a food blog that shares delicious and easy family friendly recipes that everyone wants to eat!





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