Best 6 Pot Roast In Red Wine Recipes

Pot roast in red wine is a classic comfort food dish that can warm the soul on a cold evening. Whether you prefer a traditional beef pot roast or a more modern take on the classic, there is a recipe out there to suit your taste. With the right ingredients and a little bit of time, you can create a delicious and memorable pot roast in red wine that your family and friends will love.

Check out the recipes below so you can choose the best recipe for yourself!

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

Ingredients

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

Ingredients

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 WITH HONEY AND THYME

Red Wine Pot Roast with Honey and Thyme image

I couldn't leave a meat section without a pot roast recipe. This is the ultimate one pot meal and so low maintenance. Pot roast is an inexpensive way to get a lot of tasty meat. The honey and thyme add a really nice perfume to the dish.

Provided by Dave Lieberman

Categories main-dish

Time 2h55m

Yield 6 servings

Number Of Ingredients 11

Ingredients

1 bottom round roast, about 4 pounds
Salt and freshly ground black pepper
5 tablespoons vegetable oil
3 small onions, medium diced
1 head garlic (about 10 to 12 cloves), lightly smashed
1 pound carrots (about 4 medium), cut roughly into 1 1/2-inch pieces
2 cups low-sodium chicken, beef, or vegetable broth
2 cups medium-bodied red wine
2 1/2 tablespoons honey
5 to 6 sprigs fresh thyme
2 pounds russet potatoes, peeled and cut into 1 1/2 to 2-inch cubes

Steps:

Preheat the oven to 350 degrees F.
Season roast with salt and pepper. Heat oil in large oven-safe pot or Dutch oven over high heat for a couple minutes. Add the meat and brown well on all sides, about 10 minutes total. Remove and set aside on a plate. Lower heat to medium and saute onions, garlic, and carrots for 5 minutes. Add the broth, wine, honey, and thyme, stir to combine, and then add the roast back to the pot.
Cover pot and transfer to oven. Bake for 2 hours, turning the meat over twice. Add the potatoes to the pot and bake, uncovered, for another 30 to 45 minutes longer until both the potatoes and the meat are fork-tender.

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

Ingredients

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.

RED WINE CROCK POT ROAST

Red Wine Crock Pot Roast image

Make and share this Red Wine Crock Pot Roast recipe from Food.com.

Provided by Bekah

Categories Roast Beef

Time 6h5m

Yield 8 serving(s)

Number Of Ingredients 7

Ingredients

2 cups red wine (or more! It's good for you!)
1/2 cup water
1 (1 1/4 ounce) envelope dry onion soup mix
1 tablespoon brown sugar
1 teaspoon dried rosemary or 1 teaspoon fresh rosemary
4 lbs trimmed beef roast
1 -2 teaspoon cornstarch

Steps:

Place roast in crock pot and season with pepper.
Mix rest of ingredients together and pour over roast.
Cover and cook on low 6-7 hours.
Remove roast to rest on platter.
Turn crock pot to high.
Whisk cornstarch into juices to thicken.
This makes a wonderfully tasty au jus, or over mashed potatoes.
Enjoy!
You can easily make additions to this: garlic, pearl onions, mushrooms etc.

Nutrition Facts : Calories 350.2, Fat 9.3, SaturatedFat 3.8, Cholesterol 149.7, Sodium 524.7, Carbohydrate 6.5, Fiber 0.3, Sugar 2.2, Protein 49.5

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

Ingredients

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!

Tips:

Choose the right cut of beef: Chuck roast, rump roast, and brisket are good choices for pot roast. These cuts are tough, but they become tender when cooked slowly in liquid.
Brown the beef before braising: Browning the beef adds flavor and helps to keep it moist. You can brown the beef in a pot or in a Dutch oven over medium-high heat.
Use a good quality red wine: The wine you use in your pot roast will have a big impact on the flavor of the dish. Choose a red wine that you enjoy drinking.
Add vegetables to the pot roast: Vegetables add flavor and nutrition to pot roast. Good choices include carrots, celery, onions, potatoes, and turnips.
Cook the pot roast slowly: Pot roast should be cooked slowly over low heat. This allows the meat to become tender and the flavors to develop.
Let the pot roast rest before serving: Once the pot roast is cooked, let it rest for 10-15 minutes before serving. This allows the juices to redistribute throughout the meat.

Conclusion:

Pot roast is a classic comfort food that is perfect for a cold winter day. It is a hearty and flavorful dish that is sure to please everyone at the table. With a little planning and effort, you can make a delicious pot roast that your family and friends will love.