Awesome Red Wine Pot Roast

Awesome Red Wine Pot Roast

83 Reviews 8 Pics
  • Prep

    15 m
  • Cook

    4 h 15 m
  • Ready In

    4 h 30 m
Recipe by  KarenCooks

“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.”

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Adjust Servings

Original recipe yields 1 (3 pound) roast



  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.

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Reviews (83)

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Sarah Jo

Sarah Jo

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 over the roast. I also used beef broth instead of water. I didn't want to lose all that great flavor in the pan from searing the roast so I set the roast aside and sauteed the onion and some fresh minced garlic in the skillet with a little butter until the onions started to turn translucent. I then added the broth, let it come to a boil, and scraped all that good flavor from the pan. I poured the liquid into the bottom of the roasting pan, set the roast on top, then poured the wine over everything and added the spices. This was one of the best roasts we've ever had. Out of that whole roast, there's just enough for leftovers for one person tomorrow. My boys inhaled dinner. NOTE: My roast was done in two hours and that's medium done. If you keep it covered the whole time it's cooking (just cover it with a lid or with foil), you won't have a dry roast.



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 over the top of all the meat and veggies at the table. Will definintely use this again and again.



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 the rest of the ingredients and cooked on low for 8 hours. An easy Sunday meal!

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Amount Per Serving (12 total)

  • Calories
  • 243 cal
  • 12%
  • Fat
  • 15.2 g
  • 23%
  • Carbs
  • 10.1 g
  • 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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Slow Cooker Pot Roast


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Easy Slow Cooker Fire Roasted Pot Roast