Pot Roast With Red Wine Gravy

"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."
 
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photo by Lavender Lynn photo by Lavender Lynn
photo by Lavender Lynn
Ready In:
6hrs 30mins
Ingredients:
14
Serves:
6
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ingredients

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directions

  • 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!

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Reviews

  1. 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:)
     
  2. 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
     
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