Best 7 Red Wine Pot Roast Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Indulge in the delectable flavors of a classic Red Wine Pot Roast, a comforting dish that promises tender meat and a rich, savory sauce. This traditional recipe is a symphony of flavors, where beef chuck roast is braised in a flavorful bath of red wine, beef broth, and aromatic vegetables. The result is a fall-off-the-bone tender roast, infused with the essence of the wine and herbs. Alongside the pot roast recipe, this article also offers variations to tantalize your taste buds. Explore a tangy and sweet Cranberry Pot Roast, where dried cranberries and orange zest add a vibrant twist. For a hearty and rustic experience, try the Dutch Oven Pot Roast, cooked slowly in a cast iron pot over an open fire. If you prefer a slow cooker, the Slow Cooker Pot Roast recipe provides convenience without compromising on flavor. And for a lighter version, the Red Wine Pot Roast with Vegetables offers a healthier take on this classic dish, featuring an array of colorful vegetables. Whichever recipe you choose, prepare to be captivated by the aromas and flavors of this timeless culinary delight.

Let's cook with our recipes!

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.

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

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!

RED-WINE POT ROAST WITH PORCINI



Red-Wine Pot Roast with Porcini image

Categories     Beef     Garlic     Mushroom     Onion     Tomato     Roast     Celery     Red Wine     Winter     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 10

1 cup low-salt chicken broth or beef broth
1/2 ounce dried porcini mushrooms
1 4-pound boneless beef chuck roast, trimmed
2 tablespoons extra-virgin olive oil
1 large onion, coarsely chopped
2 celery stalks with some leaves, cut into 1/2-inch-thick slices
3 garlic cloves, smashed
1 tablespoon chopped fresh marjoram plus sprigs for garnish
1 28-ounce can whole peeled tomatoes, drained
1 cup dry red wine

Steps:

  • Preheat oven to 300°F. Bring broth to simmer in saucepan. Remove from heat; add mushrooms, cover, and let stand until soft, about 15 minutes. Using slotted spoon, transfer mushrooms to cutting board. Chop coarsely. Reserve mushrooms and broth separately.
  • Sprinkle beef with salt and pepper. Heat oil in heavy large ovenproof pot over medium-high heat. Add beef and cook until brown on all sides, about 15 minutes total. Transfer beef to large plate. Pour off all but 1 tablespoon drippings from pot. Place pot over medium heat. Add onion and celery. Sprinkle with salt and pepper and sauté until beginning to brown, about 8 minutes. Add garlic, chopped marjoram, and reserved porcini mushrooms; sauté 1 minute. Using hands, crush tomatoes, 1 at a time, into pot. Cook 3 minutes, stirring frequently and scraping up browned bits from bottom of pot. Add wine; boil 5 minutes. Add reserved mushroom broth, leaving any sediment behind. Boil 5 minutes.
  • Return beef and any accumulated juices to pot. Cover; transfer to oven. Cook 1 1/2 hours. Turn beef and continue cooking until tender, about 1 1/2 hours longer. (Can be made 2 days ahead. Cool slightly. Refrigerate uncovered until cool. Cover and keep refrigerated.)
  • Transfer beef to cutting board; tent with foil. Spoon fat from surface of juices in pot. Bring juices to boil; cook until liquid is reduced to 4 cups, about 7 minutes. Season with salt and pepper.
  • Cut beef into 1/2-inch-thick slices. Transfer to platter. Spoon juices over, garnish with marjoram sprigs, and serve.

RED WINE AND MUSHROOM CROCK POT ROAST BEEF



Red Wine and Mushroom Crock Pot Roast Beef image

This is a recipe I created on my own. It is so simple, just prepare the ingredients, throw them in the crock pot before work and when you come home you will have the most tender roast beef you have ever eaten!

Provided by fuzzy_kitten

Categories     Roast Beef

Time 8h20m

Yield 4 serving(s)

Number Of Ingredients 11

2 -3 lbs chuck arm pot roast or 2 -3 lbs blade roast
3 slices thick cut bacon, diced
8 ounces portabella mushrooms, sliced
2 cups dry red wine (Cab Sauv. or Merlot)
1 large onion, quartered then halved
1 (14 1/2 ounce) can beef broth
2 teaspoons dried thyme
salt, to taste
pepper, to taste
1/2 cup flour
1 cup cold water

Steps:

  • Place roast in crock pot and season liberally with salt and pepper.
  • Cook bacon in skillet until crispy.
  • Add mushrooms, wine, onion, broth, and thyme to the crock pot with the roast while you are waiting for the bacon to cook.
  • When the bacon is done, add it to the crock pot and give it a good stir to mix all of the flavors together.
  • Set your crock pot at low for 7-8hrs.
  • I recommend at least 8 hours because your roast will become soo tender it will literally fall apart as you try to remove it from the dish.
  • If your roast seems tough yet, just give it a little more time, it will only get more tender the longer it cooks.
  • Remove the roast and transfer the remaining sauce to a sauce pan.
  • Mix 1/2 cup of flour with 1 cup of cold water.
  • Gradually add flour mixture to the remaining sauce while whisking over med high heat until sauce thickens.
  • Serve gravy over mashed potatoes.

RED WINE POT ROAST (PRESSURE COOKER)



Red Wine Pot Roast (Pressure Cooker) image

Easy and delicious. This is extremely flavorful, so you can dial down the spices a bit, but it is amazing! I use an electric PC, but I also have a stove top, and I think the times would be the same for either. Cut the pieces into serving pieces beforehand, so each is browned and simple to serve. Use a drinkable red wine. I buy box wines to keep on hand for cooking, and they are perfect for this. I serve this with garlic roasted mashed potatoes and honey-glazed carrots.

Provided by MJaz9053

Categories     One Dish Meal

Time 1h5m

Yield 4-6 serving(s)

Number Of Ingredients 10

2 1/2-3 lbs beef roast, cut into 4-6 pieces
2 tablespoons oil
1 1/2 cups red table wine
2 tablespoons dried onion flakes
2 teaspoons black pepper
2 teaspoons garlic powder
1 teaspoon kosher salt
1 tablespoon condensed beef broth
1/4 cup water
2 tablespoons cornstarch

Steps:

  • In a separate dutch oven on the stove (or in the PC if using a non-electric one) brown all of the meat in oil. Get a really good sear on all sides.
  • Transfer meat to PC, and deglaze the pan with red wine, stirring to get up ll browned bits.
  • Add the wine to the PC.
  • Add remaining ingredients except water and cornstarch.
  • Cover PC and bring to high pressure. Cook for 60 minutes, and let pressure release naturally.
  • Open cover, remove meat and let rest covered with foil.
  • Make a slurry with cornstarch and water, and add to liquid in PC. Increase heat if needed to bring to boil, and whist until thickened.

RED WINE CROCK POT ROAST



Red Wine Crock Pot Roast image

I love roast cooked in red wine as it adds such a rich flavor to the meat. This is perfect when the weather starts getting cool and you want something easy and comforting.

Provided by Margaret R.

Categories     Roast Beef

Time 5h20m

Yield 8-10 serving(s)

Number Of Ingredients 13

new potato, quartered, enough to cover the bottom of your crock pot
1/2 lb baby carrots
1 medium-large onion, cut into wedges
2 -3 tablespoons minced garlic
thyme
rosemary
salt and pepper
4 lbs bottom round steaks or 4 lbs rump roast
1 cup red wine
1/2 cup beef stock
1 (8 ounce) package baby bella mushrooms (optional)
3 tablespoons flour
cold water

Steps:

  • Layer potatoes, carrots, and onions at the bottom of the crock pot.
  • Add garlic and sprinkle thyme and rosemary to cover the vegetables.
  • Salt and pepper the roast, then sear all over to seal in moisture.
  • Place roast over vegetables, and pour in wine and beef stock.
  • Cook on high for 5 hours or until meat is tender, turning the meat half way through.
  • Dissolve flour by shaking in a jar with just enough cold water to dissolve it completely.
  • Remove the meat to a plate and pour dissolved flour into the crock pot along with mushrooms. Stir and let cook for 10 minutes or until gravy achieves a good consistency.
  • Slice roast and replace to crock pot to keep warm for serving.

Tips:

  • Choose a good quality red wine for the pot roast. A dry red wine with a bold flavor, such as a Cabernet Sauvignon or Merlot, will work well.
  • Brown the meat well before adding it to the pot. This will help to develop flavor and color.
  • Use a variety of vegetables in the pot roast. Carrots, celery, onions, and potatoes are all classic choices. You can also add other vegetables that you like, such as mushrooms, parsnips, or turnips.
  • Add some herbs and spices to the pot roast to taste. Common choices include rosemary, thyme, bay leaves, and garlic powder.
  • Cook the pot roast on low heat for a long time. This will help to tenderize the meat and develop the flavors.
  • Serve the pot roast with mashed potatoes, rice, or noodles. You can also serve it with a side of vegetables.

Conclusion:

Red wine pot roast is a classic comfort food that is perfect for a cold winter day. It is easy to make and can be tailored to your own taste preferences. With a little planning and preparation, you can make a delicious red wine pot roast that your family and friends will love.

Related Topics