Classic Red Wine Pot Roast

Classic Red Wine Pot Roast


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Serve up a hearty classic roast for supper this holiday season. Serve a few slices with an extra drizzle of the red wine gravy this tender dish is cooked in.

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Time needed

20 min preparation + 8 hour cooking

Serving Size / Yield

8-10 servings


  • 1 (4 lb.) beef chuck roast
  • Salt and pepper to taste
  • 1/3 C. flour, plus more to dredge
  • 3 T. olive oil
  • 2 carrots, peeled and chopped
  • 1 shallot, diced
  • 4 cloves garlic, minced
  • 3 T. tomato paste
  • 1 C. red wine
  • 3 C. beef broth
  • 1 tsp. dried thyme
  • Dash allspice
  • 2 T. dried parsley

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Generously coat roast with salt and pepper. Dredge in flour and add to a skillet with 2 tablespoons of oil. Sear each side of the roast over medium heat until the outside is golden brown. Transfer to you crockpot with carrots, onion, and garlic. Heat remaining oil in the skillet and whisk in tomato paste, flour, and wine until thick. Pour in beef broth and season with thyme, allspice, parsley, and additional salt and pepper. Whisk and simmer until smooth and thick. Pour sauce over roast, cover, and cook on low for 8 hours until tender.

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