Awesome Red Wine Pot Roast

Awesome Red Wine Pot Roast

101
KarenCooks 0

"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."

Ingredients

4 h 30 m servings 243 cals
Serving size has been adjusted!

Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 243 kcal
  • 12%
  • Fat:
  • 15.2 g
  • 23%
  • Carbs:
  • 10.1g
  • 3%
  • Protein:
  • 14.3 g
  • 29%
  • Cholesterol:
  • 52 mg
  • 17%
  • Sodium:
  • 254 mg
  • 10%

Based on a 2,000 calorie diet

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Directions

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  • Prep

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

Footnotes

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

101
  1. 123 Ratings

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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 it o...

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, added...

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 ove...

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 some ...

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 salt an...

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 bee...

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 just c...

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 pot...

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 everything...