Red Wine Braised Beef Pot Roast

Recipe from Girl in the Mini

Adapted from Better Homes and Gardens' Braised Beef with Red Wine Sauce Recipe
Makes 6 servings

Prep Time:  35 minutes
Total Time:  3 hours


  • 4 - 5 slices bacon, diced
  • 2 tablespoons olive oil
  • 2 1/2 - 3 pound beef chuck roast
  • 1 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 1/2 cup baby carrots
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 3/4 cup dry red wine
  • 28 ounce can whole peeled tomatoes, roughly crushed
  • 1 tablespoon tomato paste
  • 2 tablespoons fresh basil, finely chopped, or 1 teaspoon dried basil
  • 1 teaspoon fresh oregano, finely chopped, or 1/4 teaspoon dried oregano
  • 1 bay leaf
  • 1/4 cup heavy cream


  1. In a 4 to 6-quart Dutch oven, cook bacon over medium heat until crisp.  Remove bacon onto a paper towel and set aside.
  2. Reserve about a tablespoon of the drippings in the pan and add the olive oil to the pan.
  3. Add beef chuck and sear the meat on all sides until brown, about 10 minutes.  Season with salt and pepper.
  4. Remove meat to a plate and reserve drippings in the pan.
  5. Add carrots, onion, and garlic to pan.  Cook and stir until the onions are translucent and brown, about 10 minutes.
  6. Add wine and scrape the bottom of the pan with a wooden spoon to loosen the drippings.
  7. Simmer for 1 minute before stirring in the tomatoes, tomato paste, basil, and oregano.  
  8. Return beef to pot and add bay leaf.  
  9. Cover the pan and reduce heat to low and simmer for about 2-3 hours until the beef is tender.  
  10. Remove beef from the pan and onto a serving bowl.
  11. To prepare the sauce, simmer tomato mixture , uncovered, until mixture measures about 4 cups, about 12 minutes.
  12. Stir in cream and simmer for 1 minute.
  13. Serve sauce over beef and sprinkle with bacon.