Awesome Red Wine Pot Roast

  • Recipe By
  • Published Aug 11th
  • Ready In4h 30m
  • Servings12
  • Calories243

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.

Awesome Red Wine Pot Roast Ingredients

The following are the ingredients needed to make delicious Awesome Red Wine Pot Roast for 12 servings:

  • 3 pounds boneless beef chuck roast
  • 2 tablespoons all-purpose flour
  • 2 tablespoons canola oil
  • 1/2 cup water
  • 1/2 cup red wine
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried marjoram
  • 1/2 teaspoon dried thyme
  • 1 teaspoon salt
  • 1/4 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

Awesome Red Wine Pot Roast Cooking Instructions

  • Prep15m
  • Cook4h 15m
  • Ready In4h 30m

To cook Awesome Red Wine Pot Roast, you need about 15 minutes of preparation time. The time needed to cook this Awesome Red Wine Pot Roast is about 4 hours 15 minutes , and you can serve your Awesome Red Wine Pot Roast within 4 hours 30 minutes . The following are the steps to cook Awesome Red Wine Pot Roast easily:

  1. 1 Preheat an oven to 350 degrees F (175 degrees C).
  2. 2 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.
  3. 3 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.

Notes

  • Partner Tip
  • Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

Per Serving: 243 calories; 15.2 grams of fat; 10.1 grams of carbohydrates; 14.3 grams of protein; 52 milligrams of cholesterol; 254 milligrams of sodium.

  1. May 5th 2012

    I finally decided it's time to jump in with a couple of comments on my recipe. First, I totally agree with everyone who suggested using beef broth instead of water. Second, Allrecipes made s ...

  2. Mar 9th 2012

    I had a five pound beef roast--I adjusted the serving counter to reflect that FOR THE ROAST ALONE. I added fresh ground pepper, garlic powder and onion powder to the flour before sprinkling ...

  3. Jul 19th 2011

    Good, but I essentially used this recipe as a guide – an average three stars as written. I modified the recipe in several regards, elevating my rating from three to four stars. I added s ...

  4. Mar 3rd 2011

    We liked the subtle red wine flavor of this pot roast and would definitely make it again. I opted for the slow cooker on this one, so I bypassed the flour/browning step and just threw everyt ...

  5. Jan 27th 2011

    This was a great / easy recipe. I substituted beef broth for the water, used Pinot Noir for the wine. I did not brown it. I put the meat, wine, broth, spices and the onions, carrots and ...

  6. Dec 18th 2009

    PHENOMENAL!! This is the best roast I've ever had, never thought I'd say this, 'mom, it's better than yours!' I used 1C of beef broth and red wine, this is soo tender it falls apart and I ju ...

  7. Nov 29th 2009

    This roast was one of the best roasts I have ever made. If you have a cast iron pot I suggest using that. It made it SOOOO tender and also cuts the cooking time down a bit. I used low-sodium ...

  8. Nov 2nd 2009

    I followed the recipe with the exception of using beef broth in place of the water and added mushrooms. However, I didn't follow the method. I seared the roast, put it into the Crockpot, a ...

  9. Sep 28th 2009

    Very very very good! My only changes were to use beef broth instead of water and I doubled the broth/wine to about 2 cups. Great balance of spices. I also made some brown gravy to drizzle ...