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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Pot Roast With Red Wine Gravy

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions