Red Wine Crock Pot Roast

"Yes, another roast recipe, but SO VERY GOOD!!! TRY IT!"
 
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photo by DianaEatingRichly photo by DianaEatingRichly
photo by DianaEatingRichly
photo by lets.eat photo by lets.eat
photo by DianaEatingRichly photo by DianaEatingRichly
photo by DianaEatingRichly photo by DianaEatingRichly
Ready In:
6hrs 5mins
Ingredients:
7
Serves:
8
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ingredients

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directions

  • Place roast in crock pot and season with pepper.
  • Mix rest of ingredients together and pour over roast.
  • Cover and cook on low 6-7 hours.
  • Remove roast to rest on platter.
  • Turn crock pot to high.
  • Whisk cornstarch into juices to thicken.
  • This makes a wonderfully tasty au jus, or over mashed potatoes.
  • Enjoy!
  • You can easily make additions to this: garlic, pearl onions, mushrooms etc.

Questions & Replies

  1. What kind of beef roast did you use? Thank you. Joanie
     
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Reviews

  1. This was outstanding. The beef was tender and the gravy was delicious. Next time, I will let out the rosemary for it did give a stronger flavor to the beef. Served it with mashed potatoes and butter glazed carrots. I didn't add the water because the 2 cups of wine was plenty. With crockpot cooking, you don't need as much liquid.
     
  2. This was sooo good. I used white wine instead of red wine. Since this was my first cooking with wine experience, I used 1 cup of wine to 1 cup of water. I had about 1-1/2 pounds of beef...2 at the very most. At the last 45 minutes or so I added 2 medium sized red potatoes that I had cut into quarters. The juices picked up a little bit of the potato taste. I think next time I make this I will use red wine and cook the potatoes separately. I liked the flavor of the juices before I added the potatoes a bit better. When I do the recipe again, I will review it again to let you know how it turns out. Thanks Rebekah!
     
  3. Too much wine flavor without much else. Needed some garlic and herbs to balance it out.
     
  4. Outstanding! My 3 lb roast was still somewhat frozen so cooked on high and was ready in just over 3 hours.
     
  5. Rebekah, I made this EXACTLY as the recipe calls for it to be made,I would not change a thing,it was delishous,and since it is made in a crockpot,it was so easy,and my Sunday dinner was a success. Thanks,Darlene Summers
     
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Tweaks

  1. One of the BEST roast recipes out there. I forgot the brown sugar, but didn't affect the flavor & substituted thyme for the rosemary. I added carrots & 1 cup onions the last hour raising temp to high and then added fresh mushrooms the last 30 mins. Served with mashed potatoes because the gravy is soooooo good. ~Bekah~, thank you for sharing.
     
  2. I didn’t put the sugar in & cooked on low for 4 1/2 hours for a 3lb 11oz chuck roast. Delicious, tender, & moist!
     
  3. Balsamic
     
  4. Excellent recipe!! My guests could not stop commenting how good the roast tasted! Of note, I made a few adjustments to make it paleo compliant. Subbed 1 and 1/3 TBS Molasses for 1 TBS Brown Sugar. Used a French onion dry mix from an organic retailer to sub for the dried onion soup mix (removed the lentils from the mix). Was not certain which red wine to use, so settled on a Cabernet Sauvignon.
     
  5. Our favorite recipe. Replaced soup mix with celery seed and onions and some veggie broth. Super delicious and gone right away.
     

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