Best 6 Pot Roast With Red Wine Gravy Recipes

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Embark on a culinary journey as we delve into the delectable world of pot roast with red wine gravy. This classic dish, often regarded as a comforting and nostalgic favorite, is a symphony of flavors that tantalizes the taste buds. With its tender, slow-cooked meat, rich and flavorful gravy, and the perfect accompaniment of vegetables, pot roast with red wine gravy is a dish that brings families and friends together at the table. Whether you're a seasoned chef or a novice cook, this article will guide you through the steps to prepare this timeless dish, offering tips, tricks, and variations to suit your preferences. So, gather your ingredients, prepare your kitchen, and let's embark on a culinary adventure that will leave you craving for 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

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.

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

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 GRAVY



Red Wine Gravy image

Gravy does not take long to prepare, but it makes all the difference to a roast dinner. I make extra to freeze, ready to defrost as and when required (lasts about 3 to 4 months in the freezer). Perfect with a British roast dinner or with veggie sausages, mashed potato and steamed greens, or poured over vegan toad in the hole.

Provided by Food Network

Categories     condiment

Time 25m

Yield 4 servings

Number Of Ingredients 8

2 tablespoons olive oil
3 medium red onions (12 ounces), peeled, halved, then thinly sliced thinly
1 cup red wine, such as Pinot Noir or what you have to drink at home
1 tablespoon vegan Worcestershire sauce (no anchovies)
1 teaspoon dried thyme
4 cups vegetable stock, plus more as needed
2 tablespoons cornstarch mixed with 2 tablespoons water
Seasoning

Steps:

  • In a medium or large saucepan, add the oil and sauté the onion over medium heat for about 5 minutes until softened. Stir in the red wine, Worcestershire sauce and dried thyme. Simmer for another couple of minutes.
  • Now stir in the vegetable stock and the cornstarch mixture.
  • Bring to a gentle simmer, stirring for 10 to 12 minutes, until the gravy has thickened and coats the stirring spoon well. Add a little more water or stock if the gravy gets too thick.

OLD-FASHIONED POT ROAST WITH GRAVY



Old-Fashioned Pot Roast with Gravy image

"We raise beef and have a large garden, so I try to find new ways to use these ingredients to make nutritious meals," relates Joan Airey from Rivers, Manitoba. Simmered in a brown gravy flecked with veggies, this roast is fork tender when sliced.

Provided by Taste of Home

Categories     Dinner

Time 8h15m

Yield 12-14 servings.

Number Of Ingredients 13

1 beef rump roast or bottom round roast (3-1/2 to 4 pounds)
1 tablespoon vegetable oil
1 teaspoon pepper
2 medium carrots, grated
1 medium onion, thinly sliced
2 garlic cloves, minced
1 can (8 ounces) tomato sauce
1/4 cup red wine or beef broth
1 tablespoon Worcestershire sauce
1/2 teaspoon salt
1/2 teaspoon each dried basil, marjoram, oregano and thyme
3 tablespoons cornstarch
3 tablespoons cold water

Steps:

  • Cut roast in half; brown in a Dutch oven in oil on all sides. Sprinkle with pepper. Place the carrots, onion and garlic in a 5-qt. slow cooker; top with the roast. In a bowl, combine the tomato sauce, wine or broth, Worcestershire sauce and seasonings; pour over roast. Cover and cook on low for 8-10 hours or until meat is tender., Remove meat and keep warm. Skim fat from cooking juices; pour into a saucepan. Bring to a boil. In a small bowl, combine the cornstarch and water until smooth; stir into cooking juices. Return to a boil; cook and stir for 1-2 minutes or until thickened. Serve with a sliced beef.

Nutrition Facts : Calories 176 calories, Fat 6g fat (2g saturated fat), Cholesterol 68mg cholesterol, Sodium 211mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 1g fiber), Protein 23g protein.

Tips:

  • Choose the right cut of meat: Chuck roast, brisket, and rump roast are all good options for pot roast. Look for a piece of meat that has good marbling, as this will help to keep the roast moist and flavorful.
  • Brown the meat before braising: Browning the meat before braising helps to develop flavor and color. You can brown the meat in a large pot or Dutch oven over medium-high heat, or you can use a grill or a griddle.
  • Use a flavorful braising liquid: The braising liquid is what will give your pot roast its flavor, so it's important to use a liquid that is full of flavor. Some good options include red wine, beef broth, chicken broth, or a combination of liquids.
  • Add vegetables to the pot: Vegetables add flavor, color, and nutrients to your pot roast. Some good options include carrots, celery, onions, potatoes, and mushrooms.
  • Cook the pot roast until it is fall-apart tender: The cooking time for a pot roast will vary depending on the size and thickness of the meat. A general rule of thumb is to cook the roast for 2-3 hours per pound, or until it is fall-apart tender.

Conclusion:

Pot roast is a classic comfort food that is easy to make and always a crowd-pleaser. By following these tips, you can make a pot roast that is tender, flavorful, and full of vegetables. Serve it with your favorite sides, such as mashed potatoes, roasted vegetables, or rice.

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