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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boneless beef chuck roast
ground black pepper
red potatoes, washed and halved
carrot, peeled and cut into 2-inch lengths
pearl onions, peeled and halved
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.
Good, but I essentially used this recipe as a guide – an average three stars as written. I modified the recipe in several regards, elevating my rating from three to four stars. I added salt and pepper to the flour, seared the (rump) roast in olive oil, used beef broth rather than water, and topped the roast with sprigs of fresh rosemary and thyme instead of the dried herbs. I also made slits in several places on the roast and inserted slivers of fresh garlic. I had other plans for vegetables (besides, I don’t like cooked carrots or pearl onions) so I skipped the potatoes, carrots and onions and chose instead to toss in a handful of dried porcini mushrooms which added a great deal of flavor. The biggest change – I wasn’t sure when we’d eat supper tonight so I used the slow cooker rather than the oven. Very flavorful and tender. Searing the roast first and adding red wine makes all the difference.
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!
I finally decided it's time to jump in with a couple of comments on my recipe. First, I totally agree with everyone who suggested using beef broth instead of water. Second, Allrecipes made some changes to the recipe that I originally submitted. This recipe does not make 12 servings, it makes one serving per 1/2 pound of chuck roast. When I submitted it, I said it made 6 servings. I also said small onions, not pearl onions. I use small yellow onions when I make it. Also, if the carrots are large, I add them before the other vegetables and let them cook for 10 or 15 minutes before adding the rest. I also add whole fresh mushrooms if I have them, but I don't change the seasonings; my family likes them just like they are.
This roast was one of the best roasts I have ever made. If you have a cast iron pot I suggest using that. It made it SOOOO tender and also cuts the cooking time down a bit. I used low-sodium beef stock in place of the water and ended up using 1 cup in all after adding an additional 1/2 cup when I added my vegies. I combined all my spices together first and added 1/2 to the flour before sprinkling on the roast. I also put the flour/spice mixture into a spice shaker to make applying to the roast easier and less messy. Worked out great and I only ended up using 1 tablespoon flour mixture in all - didn't need any more and the roast was well covered. The liquid does cook down quite a bit, unless it was because of my cast iron pot, so I suggest keeping an eye on that, especially if you want to make a gravy. You may want to add more if that is the case. I had just enough liquid to use as an au jus - no gravy needed. Delicious. Thanks for an awesome recipe! I will definitely be making this again!
PHENOMENAL!! This is the best roast I've ever had, never thought I'd say this, 'mom, it's better than yours!' I used 1C of beef broth and red wine, this is soo tender it falls apart and I just cut it with my fork. Thanks for such an amazing recipe~fantastic flavor!
This was a great / easy recipe.
I substituted beef broth for the water, used Pinot Noir for the wine. I did not brown it. I put the meat, wine, broth, spices and the onions, carrots and potatoes all in at the same time and cooked it for 2 hrs & 30 mins at 350. I think cooking it for 3 to 4 hours would be too long. The meat was tender and the wine and spices gave it a great flavor. I will make this again.
* Percent Daily Values are based on a 2,000 calorie diet.
Awesome Red Wine Pot Roast
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 137
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