Pot Roast With Red Wine Gravy

Total Time
6hrs 30mins
Prep 30 mins
Cook 6 hrs

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.

Ingredients Nutrition


  1. Make six deep slits into the roast. Insert one clove of garlic into each slit.
  2. Slice 1/2 of the onion. Layer on the bottom of the crock pot.
  3. Add baby carrots.
  4. Sprinkle salt and pepper on all sides of the roast. Place roast in crock pot on top of vegetables, fat side up.
  5. Finely chop remaining onion.
  6. Mix onion, wine, water, Worchestershire, bouillon, brown sugar, basil, and horseradish in a small bowl. Pour over roast.
  7. Cook roast on low heat for 6-7 hours.
  8. Turn roast over halfway through cooking to allow both halves to cook in the juices.
  9. 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.
  10. Puree remaining juices, onions, and carrots in a food processor to make a gravy.
  11. Pour gravy into a medium saucepan and heat on low.
  12. Melt butter in a small pan or cup. Wisk in flour until it forms a paste.
  13. Wisk paste into gravy mix. Continue to heat until thickened.
  14. Slice roast, serve with gravy and enjoy!
Most Helpful

The pot roast is great. I am making the gravy as we speak, and for my taste I would reduce the wine to 1 cup. The carrots came through too strongly as I had feared. I like carrots, but they are a very sweet veggie. While I did also add some mushrooms, I would use a lot more next time and only a smidgen of carrots. We all have different taste buds:)

dalecrommie_11973399 November 08, 2013

Great Dinner tonight!! We have this with wonderful mashed potatoes for a delicious dinner. I didn't get get the roast on till late so I cooked it for 4 hours on high. Made for PAC Fall 2012

Lavender Lynn October 23, 2012