Wine Braised Pot Roast with Roasted Garlic and Thyme Mashed Potatoes

Wine Braised Pot Roast with Roasted Garlic and Thyme Mashed Potatoes

I finally get to interview my good friend and country artist, Taylor Teasley. With that comes an inspired recipe. When she mentioned roast I was a little surprised. I was expecting something with chicken wings or ground turkey. (Inside joke!) I knew exactly what I wanted to do. My mom used to make something we called “Drunk Roast.”  It was a simple roast cooked in red wine. I kicked it up about ten notches and came up with Wine Braised Pot Roast with Roasted Garlic and Thyme Mashed Potatoes.

This recipe is easy when you break it all down and can even be done in a crockpot. That said, Taylor, I think, is even a bigger foodie than I am,  so I couldn’t make it too easy. This recipe for Wine Braised Pot Roast with Roasted Garlic and Thyme Mashed Potatoes has Sunday supper all over it. If you are a family of four, this dish will easily give you two meals of amazing food!

Try this recipe for Wine Braised Pot Roast with Roasted Garlic and Thyme Mashed Potatoes on your family. While it’s cooking learn more about country artist Taylor Teasley by clicking here!

Wine Braised Pot Roast with Roasted Garlic and Thyme Mashed Potatoes

This recipe for Wine Braised Pot Roast With Roasted Garlic and Tyme Mashed Potatoes was inspired by country music artist Taylor Teasley.
Prep Time10 minutes
Cook Time4 hours
Course: Main Course
Cuisine: American
Keyword: mashed potatoes, pot roast, roasted garlic, Taylor Teasley
Servings: 6
Author: Patrick L.
Cost: 25


  • 1 large dutch oven
  • 1 wire strainer
  • 1 sheet pan
  • 1 potato masher
  • 1 6 quart pot
  • 1 Chef Knife
  • 1 Cutting Board


Pot Roast

  • 2 1/2 lbs chuck roast
  • Salt
  • Pepper
  • 3 tbsp canola oil
  • 1 cup red wine
  • 1 1/2 cups unsalted beef stock
  • I large carrot
  • 2 celery
  • 1 large onion
  • 2 cloves garlic
  • 3 spring thyme
  • 2 bay leaves
  • 6 whole cloves
  • 6 peppercorns

Roasted Vegetables

  • 6 stalks celery
  • 1 large onion
  • 5 carrots
  • Skimmed fat

Roasted Garlic and Thyme Mashed Potatoes

  • 3 lbs red potatoes
  • 3/4 cup shredded parmesan
  • 3 tbsps butter
  • 1/2 cup sour cream
  • 1 tsp fresh thyme
  • 1 head roasted garlic


  • 3 tbsp butter
  • 3 tbsp flour
  • reserved liquid
  • salt
  • pepper


Pot Roast

  • Generously season the roast with salt and pepper. Attach one bay leaf to the top of each onion half using the pointy end of the cloves.
  • In a large heavy-bottom pot with a lid, add the canola oil and bring to medium-high heat. Brown both sides of the roast. This process should take 3 to 5 minutes. Once the second side is brown, add the stock, wine, carrots, onion, thyme, garlic cloves, celery, and peppercorn. Reduce heat to a slow simmer and cover. Remove the lid every hour and, using a small ladle or spoon, collect the flavorful fat that pools at the top. This glossy, golden substance is easily gathered by barely breaking its surface with the ladle and placing it in a bowl.
  • Let everything cook for 4 - 5 hours. After that, the meat should easily pull apart with a fork.
  • Next, place the roast on a plate. Then, using a mesh strainer, strain the liquid and reserve it in a container that is easy to pour.

Roasted Vegetables

  • preheat oven to 375 degrees
  • Toss the vegetables in 3 tablespoons of the rendered fat from the roast. Season them with salt and pepper to taste, then spread onto a sheet pan lined with parchment paper. Place in the oven for 20-25 minutes. The edged of the onions should be golden brown, and the carrots should be fork tender.
  • While roasting the veggies, it is also a good time to roast the garlic for the potatoes. Simply spit the garlic head in half, place on a sheet of foil, season with salt and pepper, drizzle a little oil, and wrap with the foil. Place the foil ball in the oven and cook for about 15 minutes. You know when it's ready when your kitchen starts to smell like roasted garlic!
  • Roasted Garlic and Thyme Mashed Potatoes
  • Place the diced potatoes into a medium pot. Add just enough water to cover them. Cook for 10-15 minutes. The potatoes should be fork-tender. Strain the water.
  • Next, add the remainder of the ingredients, then season with salt and pepper. Work the ingredients together with a potato masher. If you feel comfortable using a mixer, go right ahead. Just do not overmix. The potatoes will become gummy. Season to taste with salt and pepper.


  • Add the flour and butter to a heavy-bottomed pan. Cook for about 5 minutes, stirring frequently. This is now a roux. It should be a medium brown and smell like roasted nuts. When this happens, slowly add the reserved liquid from the roast while stirring quickly. If it is too thick, add some beef stock to it.
  • We finally get to the good part. It’s time to eat! Just one more thing. This gravy is full of flavor so I advise not to add it to your plate by the gallon. Enjoy!

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This Post Has 2 Comments

  1. Kati B

    There’s no oven temperature for roasting the veggies.

    1. Patrick L.

      Thank you for making me aware! I appreciate that. You should roast the vegetables around 375 degrees You might need a higher temp for a standard oven, as compared to one with convection.

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