Wine-Sauced Pot Roast Recipe

Name: Wine-Sauced Pot Roast
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: nonstick spray coating; 3 lbs beef round rump roast, trimmed of fat; 1 large onion, sliced; ¾ cup dry red wine; ½ cup water; 4 cloves garlic, minced; 2 teaspoons beef bouillon granules; ½ teaspoon dried thyme, crushed; ¼ teaspoon pepper; 1 lb baby carrots; 1 (16 ounce) package frozen cut green beans; 2 tablespoons cornstarch; 2 tablespoons cold water

Servings: persons

nonstick spray coating
3 lbs beef round rump roast, trimmed of fat
1 large onion, sliced
¾ cup dry red wine
½ cup water
4 cloves garlic, minced
2 teaspoons beef bouillon granules
½ teaspoon dried thyme, crushed
¼ teaspoon pepper
1 lb baby carrots
1 (16 ounce) package frozen cut green beans
2 tablespoons cornstarch
2 tablespoons cold water

1
Spray an unheated Dutch oven with nonstick coating.
2
Preheat over medium heat.
3
Add roast and brown on all sides.
4
Drain off fat.
5
Add the onion, wine, the 1/2 cup water, garlic, bouillon granules, thyme, and pepper.
6
Bring to boiling; reduce heat.
7
Simmer, covered, for 1 hour.
8
Turn roast over; cook, covered, 45 minutes more.
9
Add the carrots to the Dutch oven; simmer for 20 minutes.
10
Add beans; simmer about 10 minutes more until beans and meat are tender.
11
Transfer to a serving platter.
12
Keep warm.
13
For gravy, skim fat from pan juices.
14
Stir together cornstarch and the 2 tablespoons cold water.
15
Stir mixture into pan juices.
16
Cook and stir until thickened and bubbly.
17
Cook and stir 2 minutes more.
18
To serve, spoon gravy over meat and vegetables.

955

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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 13 ingredients. The key ingredients include: nonstick spray coating, 3 lbs beef round rump roast, trimmed of fat, 1 large onion, sliced, ¾ cup dry red wine, and more.

Yes, Wine-Sauced 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.

That's it — enjoy your meal!

Wine-Sauced Pot Roast

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions