Pot Roast with Rich Red Wine and Onion Gravy Recipe - Allrecipes.com
Pot Roast with Rich Red Wine and Onion Gravy Recipe
  • READY IN hrs

Pot Roast with Rich Red Wine and Onion Gravy

Recipe by  

"Make two roasts at once - one for tonight's dinner, and one another meal. Serve with mashed potatoes to take advantage of the wonderful gravy."

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Original recipe makes 8 servings Change Servings
  • PREP

    15 mins
  • COOK

    2 hrs

    2 hrs 15 mins


  1. Adjust oven rack to middle position and preheat oven to 450 degrees. Set an empty soup kettle over medium heat. Pour oil into a large bowl; add roasts, and turn to coat. Generously sprinkle both sides with salt and pepper.
  2. Turn heat to medium-high. Place the first roast in the kettle, and cook until brown, 4 to 5 minutes. Turn, and cook until the other side is well brown, 4 to 5 minutes longer. Remove roast from pan to a baking sheet. Repeat with remaining roast.
  3. Add onions to kettle, and cook until soft and golden brown around the edges, 4 to 5 minutes. Pour in wine, and bring to a simmer. Remove from heat.
  4. Return pot roast to pan, and cover with a sheet of heavy-duty foil, pressing on foil so that it is concave and touches the roast. Using a potholder, seal completely around the edges. Place lid snugly on pan; return to a medium-high burner until pan juices start to bubble. Set pan in oven; cook until roasts are tender, about 1 1/2 hours.
  5. Carefully remove lid and foil, then remove roasts to a plate. Heat onions and pan drippings over medium-high heat. Mix flour with 1/2 cup of water, and add to drippings; simmer until thickened slightly, 2 to 3 minutes. Slice roast, and serve immediately with gravy passed separately.
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Reviews More Reviews

Nov 12, 2005

I was skeptical about this recipe, but the roast turned out great. I don't keep wine around the house, so I substituted Lawry's New York Marinade (awesome stuff) and some au jus for the red wine. Other than that, I followed the cooking directions exactly and it was easy and tasted great. The roast was tender without falling apart. The sauce was also very thick without having to thicken it with flour.

Feb 23, 2006

Used olive oil and my own seasonings. It was good but I think there are better recipes out there.


5 Ratings

Apr 17, 2006

Followed the directions exactly and it burnt to a crisp... was completely unedible. Smelled good while cooking though, I will probably try it again and double or triple the broth.

Feb 06, 2006

Great recipe, i used olive oil & served over bowtie pasta. My husband loved it.

Nov 21, 2005

I added cornstarch instead of flour, and used olive oil instead of generic vegetable, and it came out great. everybody loved it.


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  • Calories
  • 811 kcal
  • 41%
  • Carbohydrates
  • 6.1 g
  • 2%
  • Cholesterol
  • 204 mg
  • 68%
  • Fat
  • 60.5 g
  • 93%
  • Fiber
  • 0.7 g
  • 3%
  • Protein
  • 49 g
  • 98%
  • Sodium
  • 339 mg
  • 14%

* Percent Daily Values are based on a 2,000 calorie diet.

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