Best 7 Pot Roast With Red Wine Gravy Recipes

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Indulge in the comforting and hearty flavors of a classic Pot Roast with Red Wine Gravy. This delectable dish is a culinary symphony of tender beef, slow-cooked to perfection in a rich and flavorful red wine gravy. The beef is braised in a medley of aromatic vegetables, herbs, and spices, creating a succulent and fall-apart texture that melts in your mouth. The red wine gravy adds a depth of flavor and complexity, complemented by the natural sweetness of carrots and the earthy notes of mushrooms. Served alongside creamy mashed potatoes or roasted vegetables, this classic Pot Roast with Red Wine Gravy is a feast for the senses, sure to warm your heart and soul on a chilly evening.

Accompanying this main course is a selection of equally tempting recipes. Delight in the creamy richness of Garlic Mashed Potatoes, a perfect accompaniment to the savory pot roast. For a refreshing contrast, try the tangy and crisp Pickled Red Onions, adding a pop of color and acidity to your plate. Elevate your meal with the umami-packed Mushroom Gravy, a delectable sauce that pairs wonderfully with both the pot roast and mashed potatoes. And to satisfy your sweet cravings, indulge in the luscious Chocolate Lava Cakes, a decadent treat with a molten chocolate center that will leave you craving more.

Let's cook with our recipes!

AWESOME RED WINE POT ROAST



Awesome Red Wine Pot Roast image

I call this my 'famous Seamus' pot roast because my tiny Siamese cat, Seamus, sat in the kitchen the entire time this pot roast was cooking. I've been making this recipe for 40+ years and I just throw the ingredients together; it's very forgiving. My son-in-law also says it's the best thing he ever ate. When boys hang around the oven, it can't be bad.

Provided by KarenCooks

Categories     Main Dish Recipes     Beef     Pot Roast Recipes

Time 4h30m

Yield 12

Number Of Ingredients 14

3 pounds boneless beef chuck roast
2 tablespoons all-purpose flour
2 tablespoons canola oil
½ cup water
½ cup red wine
1 teaspoon dried basil
½ teaspoon dried marjoram
½ teaspoon dried thyme
1 teaspoon salt
¼ teaspoon ground black pepper
1 onion, sliced
6 red potatoes, washed and halved
6 carrot, peeled and cut into 2-inch lengths
8 pearl onions, peeled and halved

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C).
  • Sprinkle the roast evenly with the flour and set aside. Heat the canola oil in an oven-proof Dutch oven with lid over medium-high heat. Brown the roast on all sides, about 10 minutes total; remove from the heat. Pour in the water and wine. Sprinkle with the basil, marjoram, thyme, salt, and pepper. Arrange the onion slices on the roast.
  • Replace the cover and bake in the preheated oven for 3 hours. Add the potatoes, carrots, and pearl onions. Pour in additional water if the roast looks dry. Continue baking covered until the roast pulls apart easily with a fork, about 1 hour longer.

Nutrition Facts : Calories 242.8 calories, Carbohydrate 10.1 g, Cholesterol 51.6 mg, Fat 15.2 g, Fiber 1.8 g, Protein 14.3 g, SaturatedFat 5.3 g, Sodium 253.7 mg, Sugar 2.9 g

SLOW COOKER POT ROAST WITH MALBEC (RED WINE)



Slow Cooker Pot Roast with Malbec (Red Wine) image

I love the convenience of the slow cooker but I do not care for the sodium content by using cream of mushroom soup etc. Sadly many of today's recipes call for the can of soup. I have tried many recipes over the years and adjusted them and this is the result. Please do use the wine, most of the alcohol dissipates with the cooking.

Provided by Alex Storm

Categories     Main Dish Recipes     Beef     Pot Roast Recipes

Time 5h20m

Yield 6

Number Of Ingredients 9

2 tablespoons Montreal steak seasoning
1 tablespoon salt
1 tablespoon dried thyme
1 tablespoon dried rosemary
1 (2 1/2 pound) beef roast, or more to taste
1 (1 ounce) packet dry au jus mix
1 (1 ounce) package French onion soup mix
1 cup water
1 cup Malbec red wine

Steps:

  • Combine steak seasoning, salt, thyme, and rosemary together in a bowl; rub onto the roast.
  • Heat a large skillet over medium-high heat and place roast in skillet; cook until roast is browned on all sides, about 10 minutes.
  • Place the roast in the slow cooker and add au jus mix and onion soup mix. Pour water and Malbec over roast.
  • Cook on High for 5 hours (or cook in Low for 8 to 9 hours).

Nutrition Facts : Calories 350 calories, Carbohydrate 8.5 g, Cholesterol 86.1 mg, Fat 21.1 g, Fiber 0.9 g, Protein 22.7 g, SaturatedFat 8.4 g, Sodium 3076.2 mg, Sugar 0.5 g

RED WINE POT ROAST



Red Wine Pot Roast image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 4h25m

Yield 12 servings

Number Of Ingredients 15

3 tablespoons olive oil
Kosher salt and freshly ground black pepper
One 4- to 5-pound beef chuck roast
2 tablespoons tomato paste
3 stalks celery, diced
3 cloves garlic, minced
2 onions, diced
2 cups red wine (or you can use more beef broth instead)
2 cups beef broth
1/4 cup sweet orange marmalade
5 large red potatoes, quartered
4 carrots, cut on the diagonal into 1-inch chunks
4 parsnips, peeled and cut on the diagonal into 1-inch chunks
3 sprigs fresh rosemary
3 sprigs fresh thyme

Steps:

  • Preheat the oven to 275 degrees F.
  • Heat the olive oil in a heavy ovenproof pot (with a lid) over high heat. Salt and pepper both sides of the roast, then sear it for about a minute on one side and a minute on the other side. Remove the meat to a plate.
  • Reduce the heat to medium high and add the tomato paste, celery, garlic and onions. Stir it around and cook until the vegetables start to soften and the tomato paste releases its flavor, 2 to 3 minutes. Pour in the glorious wine, then stir and scrape the pot to get up all the browned bits on the bottom. Pour in the broth, then stir in the marmalade.
  • Return the meat to the pot and top it all off with the potatoes, carrots, parsnips, rosemary and thyme. Push the veggies and herbs into the liquid, then put the lid on the pot, transfer to the oven and roast until the meat is fork-tender, 3 to 4 hours. (Mmmm. The liquid becomes something magical.)
  • Transfer the roast to a serving dish (if it falls apart that's a good sign!) and place the vegetables all around it, then spoon on as much sauce from the pot as you'd like. Total, unmistakable, comfort food.

ROAST GROUSE WITH RED WINE GRAVY



Roast grouse with red wine gravy image

There's nothing nicer than a plump, roasted grouse with a rich red wine gravy. Sir Terence Conran recommends serving with lashings of bread sauce and a nice bottle of burgundy

Provided by Good Food team

Categories     Dinner, Main course

Time 45m

Number Of Ingredients 8

100g goose fat or duck fat
2 whole grouse , feathers and guts removed (ask your butcher to do this for you)
300ml red wine
1 garlic clove , smashed
1 rosemary sprig
300ml good-quality chicken stock
½ tbsp redcurrant jelly
bread sauce and green salad, to serve

Steps:

  • Heat oven to 200C/180C fan/gas 6. Put the goose fat in a roasting tin in the oven to heat up. Season the birds all over, as well as inside their cavities. Once the fat is searing hot, carefully put the birds in the tin, breast-side down, and roast for 15-20 mins, depending on the size of the birds.
  • Remove from the oven and rest the grouse on a plate covered with baking parchment while you make the gravy. Pour off most of the fat, but keep the roasting juices in the tin and put on the hob over a high heat.
  • Stir in the red wine, add the garlic and rosemary and cook for 5 mins until reduced by half, then pour in the stock and bubble for 5 mins more until the gravy is syrupy. Stir in the redcurrant jelly, remove the rosemary and garlic and season.
  • Put a grouse on each plate and pour over the red wine gravy. Serve with bread sauce and green salad.

Nutrition Facts : Calories 534 calories, Fat 23 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 49 grams protein, Sodium 0.8 milligram of sodium

POT ROAST WITH RED WINE GRAVY



Pot Roast With Red Wine Gravy image

This crock pot recipe is perfect for a family dinner with enough leftovers for tomorrow's lunch. The delicious gravy has a hint of red wine and goes perfectly with mashed potatoes.

Provided by BearsFanJeff

Categories     Meat

Time 6h30m

Yield 6-8 serving(s)

Number Of Ingredients 14

2 1/2-3 lbs beef roast (I use a rump roast)
1 1/2 cups red wine
1/2 cup water
6 garlic cloves, whole
1 large onion
1 cup baby carrots, whole
1 tablespoon worchestershire sauce
3 tablespoons brown sugar
2 beef bouillon cubes
1 teaspoon dried basil
1 tablespoon horseradish
salt and pepper
4 tablespoons butter
3 tablespoons flour

Steps:

  • Make six deep slits into the roast. Insert one clove of garlic into each slit.
  • Slice 1/2 of the onion. Layer on the bottom of the crock pot.
  • Add baby carrots.
  • Sprinkle salt and pepper on all sides of the roast. Place roast in crock pot on top of vegetables, fat side up.
  • Finely chop remaining onion.
  • Mix onion, wine, water, Worchestershire, bouillon, brown sugar, basil, and horseradish in a small bowl. Pour over roast.
  • Cook roast on low heat for 6-7 hours.
  • Turn roast over halfway through cooking to allow both halves to cook in the juices.
  • Remove roast to a serving plate. Spoon about 1/2 cup of juices onto the roast. Allow the roast to rest for 10-15 minutes.
  • Puree remaining juices, onions, and carrots in a food processor to make a gravy.
  • Pour gravy into a medium saucepan and heat on low.
  • Melt butter in a small pan or cup. Wisk in flour until it forms a paste.
  • Wisk paste into gravy mix. Continue to heat until thickened.
  • Slice roast, serve with gravy and enjoy!

BALSAMIC POT ROAST WITH RED WINE GRAVY



Balsamic Pot Roast With Red Wine Gravy image

Slow cooker pot roast that cooks all day in a delicious balsamic sauce. Make a delicious, rich gravy to top it off. I typically shred the roast using a couple forks. It will be so tender, it will fall apart. I make an open face sandwich topping some toasted ciabatta roll with some of the roast and the gravy as the finishing touch!

Provided by manda10s

Categories     Meat

Time 6h45m

Yield 4-6 serving(s)

Number Of Ingredients 12

2 -3 lbs chuck roast
1 tablespoon onion powder
1 tablespoon garlic powder
1 teaspoon salt
1/2 tablespoon pepper
1 cup onion
1/2 cup tomato sauce
1/2 cup balsamic vinegar
1 cup beef stock
3 tablespoons butter
4 tablespoons flour
1 cup red wine

Steps:

  • Combine salt, pepper, garlic powder, onion power. Coat your roast with the seasonings.
  • Brown the pot roast over medium heat in pan. Brown on all sides (should take 5-7 minutes total). Do not clean your pan yet!
  • Add sliced raw onion to bottom of crockpot. Place browned meat into crockpot too.
  • In pan you just browned the meat in, add tomato sauce, balsamic vinegar, and beef stock. Simmer for 10 minutes or until reduced by half. Pour sauce over roast in crock pot. Juice should come partially up the roast but not cover it. As it cooks, the roast will release more juice.
  • Cook on low for 6-8 hours.
  • Remove roast from crockpot and lightly shred with a fork. Save all the juice from the crockpot to use in your gravy!
  • In a pan over medium-low heat, melt butter and whisk in flour. Cook on low for several minutes, whisking continuously until your rue is a golden brown color.
  • Deglaze the pan with your red wine. Make sure you continuously whisk!
  • Add in your roast juices 1 cup at a time. I typically end up adding about 3 cups of the liquid. Bring gravy to a low simmer and continue whisking. Simmer for 4-5 minutes until desired consistency.
  • Top your roast with the gravy and enjoy! I put mine on a toasted ciabatta roll. YUM!

Nutrition Facts : Calories 544, Fat 22.8, SaturatedFat 11.8, Cholesterol 172.6, Sodium 1239.1, Carbohydrate 22.7, Fiber 2, Sugar 8.3, Protein 51.2

POT ROAST WITH GRAVY



Pot Roast with Gravy image

My family loves this tangy, slow-cooked beef roast with gravy. We always hope for leftovers that I turn into a tasty sandwich spread.-Deborah Dailey Vancouver, Washington

Provided by Taste of Home

Categories     Dinner

Time 7h

Yield 10 servings.

Number Of Ingredients 14

1 beef rump roast or bottom round roast (5 pounds)
6 tablespoons balsamic vinegar, divided
1 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon pepper
2 tablespoons canola oil
3 garlic cloves, minced
4 bay leaves
1 large onion, thinly sliced
3 teaspoons beef bouillon granules
1/2 cup boiling water
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
4 to 5 tablespoons cornstarch
1/4 cup cold water

Steps:

  • Cut roast in half; rub with 2 tablespoons vinegar. Combine the salt, garlic powder and pepper; rub over meat. In a large skillet, brown roast in oil on all sides. Transfer to a 5-qt. slow cooker. , Place the garlic, bay leaves and onion on roast. In a small bowl, dissolve bouillon in boiling water; stir in soup and remaining vinegar. Slowly pour over roast. Cover and cook on low for 6-8 hours or until meat is tender. , Remove roast; keep warm. Discard bay leaves. Whisk cornstarch and cold water until smooth; stir into cooking juices. Cover and cook on high for 30 minutes or until gravy is thickened. Slice roast; return to slow cooker and heat through.

Nutrition Facts : Calories 365 calories, Fat 15g fat (4g saturated fat), Cholesterol 137mg cholesterol, Sodium 769mg sodium, Carbohydrate 9g carbohydrate (2g sugars, Fiber 1g fiber), Protein 45g protein.

Tips:

  • Choosing the right cut of meat is essential for a tender and flavorful pot roast. Look for a chuck roast, rump roast, or brisket.
  • Browning the meat before braising adds depth of flavor. Be sure to brown the meat in batches to avoid overcrowding the pan.
  • Use a good quality red wine for the gravy. A dry red wine like Cabernet Sauvignon or Merlot will work well.
  • Don't skimp on the vegetables. The vegetables add flavor and nutrition to the pot roast.
  • Be patient. Pot roast is a slow-cooked dish that takes time to develop its flavor. Cook the roast on low heat for at least 2 hours, or until the meat is fall-apart tender.

Conclusion:

Pot roast with red wine gravy is a classic comfort food dish that is perfect for a cold winter day. The tender meat, flavorful gravy, and hearty vegetables make this dish a winner. With a little planning and preparation, you can easily make this dish at home. So next time you're looking for a delicious and satisfying meal, give pot roast with red wine gravy a try.

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