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Awesome Red Wine Pot Roast

By: KarenCooks  Supporting Member (Click to learn more about Supporting Membership)
"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."

Rating: This weblink has been rated 12 times with an average star rating of 4.7 Read Reviews (11)

Rate/Review | 954 people have saved this

What to Drink?

Wine Types of Wine: Merlot
Prep Time:
15 Min
Cook Time:
4 Hrs 15 Min
Ready In:
4 Hrs 30 Min

Servings  (Help)

Calculate

 

Original Recipe Yield 1 (3 pound) roast
 

Ingredients

  • 3 pounds boneless beef chuck roast
  • 2 tablespoons all-purpose flour
  • 2 tablespoons canola oil
  • 1/2 cup water
  • 1/2 cup red wine
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried marjoram
  • 1/2 teaspoon dried thyme
  • 1 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 onion, sliced
  • 6 red potatoes, washed and halved
  • 6 carrot, peeled and cut into 2-inch lengths
  • 8 pearl onions, peeled and halved

Directions

  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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 243 | Total Fat: 15.2g | Cholesterol: 52mg

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 view all reviews »

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 30, 2009 by lsimon99 
Very very very good! My only changes were to use beef broth instead of water and I doubled... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 3, 2009 by KELLYCLARK22 
I followed the recipe with the exception of using beef broth in place of the water and added... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 27, 2009 by RLUCTERH 
My husband and I enjoyed this. Very tasty, easy to make and it was finished before the... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 9, 2009 by Kim James Supporting Member (Click to learn more about Supporting Membership)
Very good, except I had to keep adding liquid. I cooked mine in a cast iron pot which may... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 7, 2009 by Marquitta Kirwan 
I prepared this roast exactly as directed accept I used 1 cup beef broth and 1 cup sangria. I... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 12, 2009 by LuvtoCook 
This was great. Did not have any red wine so just used beef broth. It is the spices which... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 3, 2009 by Maria Supporting Member (Click to learn more about Supporting Membership)
Excellently tender meat and vegetables. I'm gluten-intolerant, so I skipped the flour and... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 2, 2009 by DebL 
Good. Use the chuck roast, not another cut. MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 26, 2009 by RebeccaRae 
Excellent. I ran out of time however and only cooked it for 3 hours and it was still really... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 19, 2009 by Baya Supporting Member (Click to learn more about Supporting Membership)
This was an outstanding recipe. I've shared it with several of my "cooking" friends already... MORE

 
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