Red wine braised chuck roast is a hearty meal with bold, robust flavors. Tender beef chuck is slow-braised in a flavorful, Italian-inspired merlot sauce loaded with herbs and veggies. This easy beef merlot recipe is a one-pot meal you'll be making on repeat in no time. It's simple yet elevated and it's a wonderful master recipe for a variety of beef cuts.
It's the perfect Sunday dinner or special-occasion meal. The braised beef cooks for a couple of hours, simmering in a large Dutch oven alongside vegetables, aromatics (lots of garlic!) and bacon.
The cooking liquid turns into a delicious gravy that is incredible drizzled over the meat and your favorite side. Serve this up with creamy cauliflower mash, roasted mashed cauliflower or a simple baked sweet potato for a healthy, low-carb dinner that all eaters will enjoy!
why this recipe works
Braising is a cooking method that begins with browning the meat, then slow cooking it in liquid (covered) until the meat becomes fork-tender.
A good braised beef recipe uses broth and wine, plus lots of aromatics to infuse the meat with incredible flavor.
This red wine braised chuck roast recipe features all the best things: bold aromatics, savory flavor, fall-apart-tender beef and a delicious red wine sauce made with merlot. It's slow cooking at its finest!
I love a great recipe that works for a variety of diets, and this braised beef recipe is a must-try.
It's one of my family's favorite hearty meals and it is easy to adapt this recipe to work with what you have.
Here's why I love it:
- Beef with merlot is a low-carb, keto-friendly, gluten free and dairy free dish.
- With rich, Italian-inspired flavors, this red wine braised beef recipe will not disappoint!
- It's easy to prep and the oven does most of the work.
- The beef merlot braising liquid turns into a rich and flavorful sauce (need I say more?)!
ingredients for braised chuck roast
Here's a look at what you will need to make red wine braised chuck roast:
- Chuck roast. Cut the boneless chuck roast into large, 3 to 4-inch pieces. Chuck roast is a great cut of meat for braising. It's one of those tough cuts of meat that can really wow when done right. The fat and connective tissue creates super tender meat and a flavor-packed dish.
- Salt and black pepper. For seasoning the chuck before browning it. I like to use a generous amount but you can modify this to your own preference.
- Olive oil or avocado oil. A high smoke point oil for browning the beef.
- Bacon. You will need just a few thick-cut bacon strips, chopped into bite-sized pieces. This adds an extra meaty, savory and salty element to the dish.
- Vegetables. Onion, garlic, carrots and celery combine to create a delicious red wine braised chuck roast and extra flavorful sauce.
- Beef broth or beef stock. For the cooking liquid which helps transform the meat into pull-apart tender shreds.
- Merlot or another low-carb red wine. You can use your favorite red wine of choice for the braising liquid as long as it's a dry red wine. I like merlot, pinot noir or a cabernet sauvignon, which are also low in sugar. This low-carb recipe only calls for one cup of red wine total.
- Tomato paste. Adds a rich, umami flavor to the braised chuck roast and gravy.
- Seasonings and herbs. Paprika, dried basil, dried thyme and fresh parsley help to season the dish. Feel free to use fresh herbs if you prefer.
A large Dutch oven is the easiest way to make braised chuck roast, but you don’t have to have one for this recipe.
If you have a roasting pan or baking dish and aluminum foil, that will work well, too! Just brown the meat in a large skillet and then transfer all of the ingredients to the baking dish or large roaster.
Cover it tightly with a couple of layers of aluminum foil.
red wine braised chuck roast recipe
The cooking process is super simple. Braised beef chuck roast takes about 15-20 minutes of prep on the stovetop, but the oven is where all the magic happens.
A two-hour braise transforms the dish into an ultra tender and flavorful meal that's the epitome of classic comfort food.
Here's the gist of the process (but check out the full recipe at the bottom of the page!)
In the Dutch Oven, heat the oil over medium-high heat. Season the chuck roast with a generous amount of salt and pepper. Brown meat on each side for 2-3 minutes. Transfer to a plate.
Cook the bacon in the Dutch Oven until crispy, then set it aside with the beef. Scrape up any browned bits on the bottom of the pot. Add the veggies and sauté until softened. Add the garlic, tomato paste, then the broth, wine and herbs.
Nestle the browned beef roast pieces into the Dutch oven, bring the liquid to a boil, then cover and transfer to the oven. Cook for 2 to 2-½ hours or until the meat is fork tender.
When done, remove the braised chuck roast and place the pot on the stovetop to make the sauce.
You can cook the braising liquid down to reduce it slightly, or blend it with a stick blender to quickly thicken it.
When it's time to serve, pour the red wine sauce over the braised chuck roast.
Serve the meat and sauce over cauliflower mash or cauliflower rice to keep it keto-friendly. Sprinkle on some chopped parsley or Parmesan cheese and enjoy!
tips for the best results
- A dry wine adds extra depth of flavor to the meal but you can make braised chuck roast without wine. Substitute it with more beef broth or by adding in ½ cup of a low carb and low sugar balsamic vinegar.
- To make beef merlot without a Dutch oven, cook the meat in a skillet until all sides are golden brown, then cook the veggies in the same skillet. Transfer everything into a roasting pan to braise. Make sure to cover it tightly with aluminum foil.
- This recipe is similar to my keto pot roast, but cooks quicker at a higher temp. You can use a lower temperature, if desired. Braise the chuck roast at 275°F for 3-4 hours.
- This red wine braised chuck roast recipe is a wonderful base recipe for a number of different cuts of beef. You can substitute beef short ribs, beef stew meat or even beef shanks to make beef with merlot and get amazing results.
- The bacon is optional but adds delicious flavor to the dish.
storing and reheating
- Store any leftovers in an airtight container in the refrigerator for up to five days. It's best to store the gravy and braised chuck roast separately.
- When leftovers are chilled, any beef fat will rise to the top. You can scrape this off and discard.
- Reheat in the microwave or in the oven at 300°F until warmed.
you might also love...
- This delicious keto broccoli salad with bacon and maple dressing! It has the perfect amount of crunch and is the best combination of flavors.
- These EASY keto buttermilk biscuits only take 10 minutes to mix and 10 minutes in the oven! Tender and flaky, they make the best side for any meal.
- Want more keto beef recipes? How about this low-carb beef bulgogi! Or try this hearty Tuscan-style beef and vegetable soup! Both are delicious options if you have some beef on hand and need a bit of meal inspiration.
- Braised beef shanks are meaty, tender and an elevated dish for any special occasion!
- 3-4 lb. chuck roast, cut into large, 4-inch pieces
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 tablespoons olive oil or avocado oil
- 4-5 thick-cut bacon strips, cut into bite-sized pieces (optional)
- 1 large onion, chopped
- 2 large carrots, chopped
- 2 celery stalks, chopped
- 8 garlic cloves, minced
- 3 tablespoons tomato paste
- 1 cup beef broth or beef stock
- 1 cup merlot (or dry red wine of choice like pinot noir, cabernet, shiraz)
- 1 teaspoon paprika
- 1-½ teaspoons dried Italian seasoning
- 2 fresh thyme sprigs (optional)
- 2-3 tablespoons fresh Italian parsley, chopped
- Preheat the oven to 350°F. Heat the oil in a large Dutch oven over medium-high heat for a few minutes.
- Salt and pepper the chuck roast pieces generously, then place them into the Dutch oven. Cook each side for 2-3 minutes, or until browned. Transfer the beef to a plate.
- If using bacon, place the bacon in the Dutch oven and cook until crispy. Transfer to a plate, leaving the bacon grease behind.
- Add the onion, carrots, and celery to the pot and cook over medium heat until the vegetables have softened slightly (about 5 minutes). Stir often.
- Stir in the garlic and tomato paste and cook for another minute or so.
- Pour the beef broth and wine into the pot, then add the paprika and Italian seasoning.
- Place the pieces of beef back into the Dutch oven, nestling the meat into the veggies and liquid. Add the bacon and fresh thyme, if using.
- Increase the stovetop to high heat and bring the liquid in the Dutch oven to a boil.
- Once it boils, remove from heat immediately. Place the lid on the pot and transfer it to the oven. Cook for 2 to 2-½ hours or until the meat is fork tender.
- Make the sauce: Once the chuck roast is done braising, transfer the beef to a serving dish and tent with foil. Bring the liquid to a full boil over high heat, stirring frequently to prevent it from burning. Reduce to medium heat and simmer for 8-10 minutes, or until the liquid has reduced by about half and thickened, creating the gravy.
- Serve the braised beef topped with the red wine sauce and a sprinkle of chopped, fresh parsley.
- Wine substitute: A dry wine adds extra depth of flavor to the meal but you can make braised chuck roast without wine. Substitute it with more beef broth or by adding in ½ cup of a low carb and low sugar balsamic vinegar.
- To make gravy: If you prefer a smoother, thicker gravy, use an immersion blender to partially blend the braising liquid. This creates a thick gravy and eliminates the need to reduce the sauce.
- If you don't have a Dutch oven, brown the meat and cook the veggies in a large skillet. Transfer everything into a roasting pan to braise. Make sure to cover it tightly with aluminum foil.
- Chuck roast substitute: This red wine braised chuck roast recipe is a wonderful base recipe for a number of different cuts of beef. You can substitute beef short ribs, beef stew meat or even beef shanks to make beef with merlot and get amazing results.
- The bacon is optional but adds delicious flavor to the dish.
- Storing: Store any leftovers in the refrigerator for up to five days. Scrape off any fat that has risen to the top and discard before reheating.
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 345Total Fat: 26gSaturated Fat: 4.5gTrans Fat: 6gCholesterol: 38mgSodium: 140mgCarbohydrates: 12gNet Carbohydrates: 9gFiber: 3gSugar: 6gProtein: 15g
This nutritional information is approximate and is provided for convenience as a courtesy.