Beef Roast Braised in Red Wine

Favorite WinterGluten-FreeBraised BeefChuck Roast

Not your everyday pot roast recipe! Beef roast braised in red wine, with pancetta, onions, carrots, celery, tomato, and garlic.

Photography Credit: Elise Bauer

“This isn’t your everyday pot roast,” my father declared as we sat down for dinner to enjoy the roast that he had been cooking all afternoon. No, indeed it isn’t.

The sauce includes an entire bottle of bold red Zinfandel wine. The vegetables in the sauce are cooked until every ounce of flavor is extracted from them, and then the sauce is pressed through a sieve and reduced even further.

The beef, braised for hours is fork tender. Enjoy!

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Beef Roast Braised in Red Wine Recipe

  • Prep time: 15 minutes
  • Cook time: 3 hours, 30 minutes
  • Yield: Serves 6


  • 1 (3 1/2 pound) chuck roast, boneless
  • Salt and ground black pepper
  • 4 oz pancetta, cut into 1/4-inch cubes
  • 2 medium onions, chopped medium (about 2 cups)
  • 2 medium carrots, chopped medium (about 1 cup)
  • 2 ribs celery, chopped medium (1 cup)
  • 1 Tbsp tomato paste
  • 3 medium cloves garlic, minced or pressed through garlic press (about 1 tablespoon)
  • 1 (750 ml) bottle Zinfandel wine (can substitute Cabernet Sauvignon, or other full bodied red wine)
  • 1 can (14 1/2 ounces) diced tomatoes, drained
  • 1 Tbsp chopped fresh oregano
  • 1 teaspoon minced fresh rosemary


1 Salt the roast and let sit at room temp while you prep the vegetables: If your roast is very fatty, trim some of the fat. But it is important to keep some fat, as this will keep the roast moist while braising. In many supermarkets chuck roasts will already be properly trimmed.

Salt the roast well and set aside at room temperature while you prepare all the other vegetables.

2 Render fat and crisp the pancetta: Pour a little water into a Dutch oven or other heavy, lidded pot. Set the pot over medium heat and add the diced pancetta. As soon as the water begins to simmer, lower the heat to medium-low and slowly crisp up the pancetta; the water allows some of the fat in the pork to render out without charring the pancetta.

When the pancetta is crispy and brown, remove it with a slotted spoon and set aside.

3 Brown the roast on all sides: Preheat the oven to 300°F. Pat the beef roast dry with a paper towel, increase the heat to medium and brown all sides in the pot.

4 Sauté the chopped vegetables: Once the meat has browned remove it to a bowl and add the onions, carrot and celery. Sprinkle salt over the vegetables while they cook. Increase the heat to medium-high and sauté for 2-3 minutes.

Add the tomato paste and stir well, sauté for another 1-2 minutes. Add the garlic and cook a minute more.

cook vegetables in pot for braised beef roast

5 Add tomatoes, pancetta, herbs, wine, and the roast. Cover and cook: Increase the heat to high and add the tomatoes, the pancetta, herbs and red wine. Nestle the beef roast into the pot, cover, place in the 300°F oven and cook for 3 hours. At the halfway point, use tongs to turn the beef roast over.

braise roast beef in pot

6 Strain and reduce the sauce: Remove the pot from oven and transfer beef to a large bowl; tent with foil to keep warm. Allow the liquid to settle in the pot for a few minutes, if you'd like, skim off some of the fat with a wide shallow spoon. If you have an immersion blender, use it to blend the contents of the pot. If you don't, use a whisk to help break down the vegetables.

strain and reduce sauce for braised beef roast with red wine

Boil the sauce until it is reduced to about 3 1/2 cups. Strain liquid through large fine-mesh strainer, pressing on solids with spatula to extract as much liquid as possible; you should have a couple cups strained sauce.

Add any accumulated juices from the bowl you have the beef in. Boil the sauce again until it has reduced to 1 1/2 cups. Season sauce to taste with salt and pepper.

7 Slice the meat and serve with the sauce: Cut the meat into roughly 1/2-inch-thick slices and pour the sauce over them. Serve with a bold red wine and crusty bread or mashed potatoes.

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Beef Roast Braised in Red Wine

Elise Bauer

Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.

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40 Comments / Reviews

No ImageBeef Roast Braised in Red Wine

Did you make it? Rate it!

  1. Erin

    My family loved this. I dumped a package of mini-bella mushrooms in for good measure. I can’t wait to make it again.


  2. sunshine bear

    I had been bored to tears with squishy, wet, mushy pot roast with your basic carrots, onion and potato like Grandma (or in my case, Dad) used to make. This recipe, however, will appeal both with the slushy meat people and the carveable beef roast people. (Find out how below.)

    I always change something in a recipe since I usually have something I want to do differently. First I used a RUMP instead of a chuck roast. Other than marbling and fat (chuck has more, rump has less), both are fine for this recipe, however, add back in 1 or 2 Tbs of olive oil to equalize the fat. Second, I do not keep pancetta on hand, but bacon is the same meat only it’s smoky. You can very easily use a blanching technique to remove the smoke flavor–the smoke will overwhelm the vegetables if you do not remove the smoke flavor by blanching. (You can find this technique in Julia Child’s vol. 1 of The Art of French Cooking and also online.) Third, I used 2 sun dried tomatoes instead of the tomato paste. Other than those changed, I followed the recipe to the letter.

    The sauce of the recipe is so easy and quick to make, and after the braise of 3 hrs, you will have a nice simmered down vegetable stew in pot. I took out the braised roast, merely pressed the vegetables through a sieve, and returned to the remaining sauces to the Dutch oven, sliced the roast and placed it back into the dutch oven to warm while I made the other fixin’s (tomato/spinach/cucumber salad, baked potato). Voila! Plate the food, you’re done.

    As for texture, you have a lovely roast which is also shreddable! So you can please your guests who enjoy more of the homey stew flavor, just serve it in a nice rich beef broth and make extra vegetables to put in the bowl before you sieve them.

    I agree with the others who stated that the complex vegetable flavor, and the rustic pancetta/bacon and the richness of the beef make a very enjoyable flavor. The wine’s richness goes great with the sweet tomato, and the celery and carrot brighten up the dark roasty flavor. No one single flavor stands out, but because of the red color, your guests may detect tomato.

    In all, this is a very easy, satisfying meal with not a lot of prep that you can pop out of the oven, serve, and enjoy a nice evening.

  3. Chuck Deming

    I don’t know if this thread is still active, but I’d like to try the recipe. The only problem: I don’t have an immersion blender, and don’t normally have a use for one. Can I use a blender instead? And does the sauce need to be processed to the consistency of puree?

    Show Replies (1)
  4. Teri baker

    This sounds fantastic but I am allergic to red wine (not sulfites, rather the histamines or tannins)… What a shame. Anyhow, I have two questions: first, does anyone know if the tannins/histamines/etc. cook off or are instead concentrated more by cooking; and second, would white wine work also (not sure with beef) or a Bougelais? If neither, what liquid(s) would provide the richest flavor as a substitute? Thanks!

    Show Replies (2)
  5. Martha Wilborn

    This is delicious!!
    The sauce reminds me of a good molé…not the flavors but the construction—Lots of ingredients but no one ingredient or flavor stands out. We are eating Paleo around here and the sauce was so rich and thick we didn’t even miss the conventional, grain based thickeners. Definitely a keeper.


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