Spicy Wine Pot Roast

Name: Spicy Wine Pot Roast
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 to 4 lb. beef pot roast; salt to taste; pepper to taste; 1 small onion, chopped; 1 (3/4 oz.) package brown gravy mix; 1 c. water; 1 tsp. worcestershire sauce; 1/4 c. ketchup; 1/8 tsp. garlic powder; 1/4 c. dry red wine; 2 tsp. Dijon mustard

Eats Now Editorial Team · 212 kcal · Meat & Poultry

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Spicy Wine Pot Roast – a delicious recipe with beef pot roast, salt, pepper, onion, brown gravy mix, water. Easy to follow and perfect for any occasion.

Serves 4 Meat & Poultry

Servings: persons

3 to 4 lb. beef pot roast
salt to taste
pepper to taste
1 small onion, chopped
1 (3/4 oz.) package brown gravy mix
1 c. water
1 tsp. worcestershire sauce
1/4 c. ketchup
1/8 tsp. garlic powder
1/4 c. dry red wine
2 tsp. Dijon mustard

1
Sprinkle meat with salt and pepper and place in crock pot. Combine remaining ingredients; pour over meat.
2
Cover and cook on low 8 to 10 hours.
3
Remove meat and slice.
4
Thicken sauce with flour and water if desired.
5
Yields:
6
6 to 7 servings.

212

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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Frequently Asked Questions

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

You need 11 ingredients. The key ingredients include: 3 to 4 lb. beef pot roast, salt to taste, pepper to taste, 1 small onion, chopped, and more.

Yes, Spicy Wine Pot Roast 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.

Quick Info

Servings
4 servings
Calories
212 kcal
Category
Meat & Poultry

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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