Pot Roast With Red Wine Gravy Recipe

Name: Pot Roast With Red Wine Gravy
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/2 - 3 lbs beef roast (I use a rump roast); 1 1/2 cups red wine; 1/2 cup water; 6 garlic cloves, whole; 1 large onion; 1 cup baby carrots, whole; 1 tablespoon worchestershire sauce; 3 tablespoons brown sugar; 2 beef bouillon cubes; 1 teaspoon dried basil; 1 tablespoon horseradish; salt and pepper; 4 tablespoons butter; 3 tablespoons flour

Servings: persons

2 1/2 - 3 lbs beef roast (I use a rump roast)
1 1/2 cups red wine
1/2 cup water
6 garlic cloves, whole
1 large onion
1 cup baby carrots, whole
1 tablespoon worchestershire sauce
3 tablespoons brown sugar
2 beef bouillon cubes
1 teaspoon dried basil
1 tablespoon horseradish
salt and pepper
4 tablespoons butter
3 tablespoons flour

1
Make six deep slits into the roast. Insert one clove of garlic into each slit.
2
Slice 1/2 of the onion. Layer on the bottom of the crock pot.
3
Add baby carrots.
4
Sprinkle salt and pepper on all sides of the roast. Place roast in crock pot on top of vegetables, fat side up.
5
Finely chop remaining onion.
6
Mix onion, wine, water, Worchestershire, bouillon, brown sugar, basil, and horseradish in a small bowl. Pour over roast.
7
Cook roast on low heat for 6-7 hours.
8
Turn roast over halfway through cooking to allow both halves to cook in the juices.
9
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.
10
Puree remaining juices, onions, and carrots in a food processor to make a gravy.
11
Pour gravy into a medium saucepan and heat on low.
12
Melt butter in a small pan or cup. Wisk in flour until it forms a paste.
13
Wisk paste into gravy mix. Continue to heat until thickened.
14
Slice roast, serve with gravy and enjoy!

724

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 1/2 - 3 lbs beef roast (I use a rump roast), 1 1/2 cups red wine, 1/2 cup water, 6 garlic cloves, whole, and more.

Yes, Pot Roast With Red Wine Gravy falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pot Roast With Red Wine Gravy

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