This classic pot roast has been my go-to comfort dinner for cold evenings and family gatherings for years. I first learned this combination of red wine, tomato paste, and a long, slow braise during a rainy weekend when I wanted something that would fill the house with savory aromas and feed a crowd without fuss. The result is a deeply flavored roast with meat that pulls apart with the gentlest fork pressure and a glossy, rich jus that begs for mashed potatoes or crusty bread. It’s both humble and celebratory — perfect for a Sunday dinner or a special occasion.

I love how forgiving this method is: a 4–5 pound beef chuck becomes meltingly tender after several hours in a covered pot, while carrots and onions become sweet and luxurious. The scent of thyme and bay leaves mingled with red wine is one of my favorite kitchen memories. Over the years I’ve adjusted seasonings and timing, learned how to deglaze properly, and discovered that letting the meat rest briefly before shredding preserves juiciness. Serve it to friends and you’ll get the exact reaction I love — slow smiles and second-helping requests.

Ingredients

• Beef chuck roast (4–5 lb): Choose a well-marbled chuck for flavor and tenderness; the fat renders during slow braising and keeps the meat moist. Look for USDA Choice if available.
• Coarse salt and black pepper: Use kosher salt or coarse salt for even seasoning; salt early to help flavor penetrate. Freshly ground black pepper brightens the braise.
• Olive oil (1 Tbsp): Any high-heat oil will do; olive oil adds a subtle fruitiness when searing, but vegetable or avocado oil works well too.
• Yellow onion (1 large): Coarsely chopped for aromatics; onions caramelize while you sauté and add natural sweetness to the sauce.
• Garlic (4 cloves): Coarsely chopped for flavor base; add toward the end of the sauté to avoid burning.
• Tomato paste (3 Tbsp): Intensifies savory depth and aids caramelization; cook briefly to remove raw tomato taste.
• Dry red wine (1 cup): Cabernet Sauvignon or Pinot Noir adds acidity and complexity; choose a wine you’d enjoy drinking.
• Beef stock (6 cups): Use low-sodium if possible so you can control final seasoning; homemade stock gives the best depth.
• Carrots (5–6): Peeled and cut into 2-inch pieces; they become sweet and tender and complement the rich meat.
• Bay leaves and thyme: Two bay leaves and 6 sprigs fresh thyme (or 1 tsp dried) provide an herbal backbone.
• Fresh parsley (1/2 cup, chopped): Stirred in at the end for brightness and garnish.
• To thicken (optional): 2 Tbsp cornstarch or 2 Tbsp flour plus 2 Tbsp butter for beurre manié — see notes below.

Instructions

Prepare the roast: Pat the meat dry and rub with 3 tsp coarse salt and 1 tsp freshly ground black pepper. Leave uncovered at room temperature for 1 hour to take off the chill; this helps the center cook more evenly and shortens overall oven time. Preheat the oven to 325°F and position a rack in the lower third. Sear for color and flavor: Heat 1 Tbsp oil in a large Dutch oven over medium-high heat until shimmering. Sear the roast 3–4 minutes per side until a deep golden crust forms; this Maillard reaction provides concentrated flavor in the final braising liquid. Transfer the roast to a plate and reserve any fond in the pot. Sauté aromatics: Reduce heat to medium. Add chopped onion and sauté 4–5 minutes until softened and golden, stirring to incorporate brown bits. Add garlic and cook 30 seconds until fragrant, then stir in tomato paste and cook 2 minutes to caramelize and remove rawness. Deglaze with wine: Pour in 1 cup red wine and use a wooden spoon to scrape up the fond from the bottom of the pot. Simmer until roughly one-quarter of the wine has evaporated, about 2–3 minutes — this concentrates flavor and reduces acidity. Assemble and braise: Add 6 cups beef stock, 1 tsp salt, 1/2 tsp pepper, bay leaves, thyme, and half the parsley. Return the roast to the pot and nestle carrots around it. Bring to a gentle boil on the stovetop, cover, and transfer to the oven. Braise at 325°F for about 3–4 hours for a 4 lb roast, or until the meat pulls apart easily with two forks. Finish and serve: Remove meat and vegetables to a warm platter. If you prefer a thicker sauce, use the cornstarch slurry or beurre manié method below. Shred the roast with two forks and spoon sauce over the meat. Garnish with remaining chopped parsley before serving.

Storage Tips

Cool the meat and sauce to near room temperature within two hours, then refrigerate in shallow airtight containers for up to 3–4 days. For longer storage, freeze portions in freezer-safe bags or rigid containers for up to 3 months; remove as much air as possible to prevent freezer burn. To reheat, thaw overnight in the refrigerator, then warm gently in a covered pot with a splash of stock to loosen the sauce, or reheat in a low oven at 300°F until heated through. If the sauce has solidified in the fridge, whisk in a little warm stock or water and simmer for a few minutes to restore glossiness.

Ingredient Substitutions

If you don’t have red wine, substitute an equal amount of additional beef stock plus 1 Tbsp red wine vinegar for acidity. Use chicken stock only in a pinch — the final flavor will be lighter. Swap thyme for rosemary for a woodier aroma, or add a tablespoon of Worcestershire sauce for extra umami. For a gluten-free option, use cornstarch to thicken; for a richer finish, make a beurre manié with butter and flour. If chuck isn’t available, a boneless brisket or shoulder roast yields similar results but may require slight adjustments in braising time.

Serving Suggestions

Serve the shredded meat over creamy mashed potatoes, polenta, or buttered egg noodles to soak up the sauce. Add a side of roasted root vegetables or a crisp green salad to balance richness. For a casual meal, pile the meat into toasted rolls for hearty sandwiches topped with pickles and horseradish. Garnish each plate with chopped parsley and a grind of fresh black pepper to brighten flavors and add color contrast.

Cultural Background

Slow-braised beef has a long history across many cuisines as a method to transform inexpensive, tough cuts into tender, flavor-packed meals. The combination of wine, aromatics, and long cooking is rooted in European braising traditions — French pot roast (rôti or bœuf braisé) and Italian brasato share similar techniques. This specific style, with tomato paste and a cup of red wine, blends rustic home-cooking sensibilities with the deeper, acidic notes modern cooks favor.

Seasonal Adaptations

In winter, increase root vegetables — add parsnips and turnips — for heartier braises. In spring, finish with a handful of fresh peas stirred in at the end for brightness. Swap carrots for roasted baby carrots in the fall to emphasize earthier flavors. For holiday service, surround the roast with roasted shallots and pearl onions and add a splash of fortified wine like Madeira to the braising liquid for a festive depth.

Meal Prep Tips

Make this pot roast two days ahead: prepare and refrigerate; reheat gently on the stovetop and shred just before serving for the freshest texture. Portion meat and sauce into meal-sized containers for weeknight dinners. Freeze shredded meat with some jus in single servings, then thaw and toss with warmed sauce, adding quick-cooked veggies for a complete meal. Label and date packages to rotate stock easily.

Ultimately, this roast is about patience and reward: a simple technique yields soulful food that brings people together. I encourage you to make it your own — tweak the herbs, choose your favorite wine, and enjoy the slow, satisfying process of braising.