This Italian Red Wine Roast Beef slowly cooks in the crock-pot creating an unforgettable dinner with almost no effort at all. This smells absolutely fantastic as it slowly cooks through the day.
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Italian Roast Beef
I could hardly wait to taste this roast beef the first time I made it and let me tell you, it did not disappoint. Seasoned with a light blend of Italian spices and then cooked in red wine, this roast is happily eaten by every member of the family.
I’ve been making this Red Wine Roast Beef for a few years now and it never fails to impress. The aroma, while it cooks, is almost as amazing as the resulting meat. I could eat this roast beef every week all year long with no complaints.
Red Wine Roast Beef
What really makes this Italian roast beef recipe stand out is the red wine that it cooks in. I use a dry red like a cabernet or a merlot to fill this roast with delicious flavor.
The red wine gives this meat a whole extra dimension of taste. It tastes better than any roast beef I’ve had at a restaurant but is incredibly simple and easy to make. This is a standard dinner time main dish for us by now but we never ever get tired of eating it.
I first made this pot roast with red wine by baking it in the oven. The meat was perfectly tender and fell apart on the fork easily. I had a feeling the recipe would work well in the slow-cooker, too and I was right.
Slow Cooker Pot Roast with Red Wine
Making Italian roast beef in the crock-pot is incredibly easy and fills the house with an aroma that smells almost as good as the meat tastes. Aside from mixing the Italian spices and seasonings together in a small bow, the whole recipe comes together in just one pot.
After pouring the red wine over the beef, the whole thing cooks slowly for at least 8 hours or until the meat is easy to shred. Both the oven method and the slow cooker method taste delicious but I love getting this roast beef ready in the morning and letting it cook throughout the day in the crock-pot.
Whichever way you make this recipe, I know you won’t be disappointed.
Italian Red Wine Roast Beef
By the time dinner time arrives, we’re all excited to sit down and finally eat the red wine roast beef we’ve been smelling all day long. Every single member of my family cleans their plate when Italian Red Wine Roast Beef is on the menu.
This roast beef pairs well with so many different side dishes. We always enjoy it with a side of Rosemary Roasted Potatoes or Roasted Romanesco. It would also be amazing with our favorite Garlic and Paprika Roasted Cauliflower or Roasted Broccoli.
Leftovers of this roast beef are great to have on hand, too. Enjoy them cold tossed into salads or stacked on juicy roast beef sandwiches. The meat is also delicious fried up with potatoes for a mouthwatering hash.
I also love the idea of tossing the leftover red wine roast beef on top of Sweet Potato Noodles like they did over at The Noshery.
Slow Cooker Recipes
Looking for more ideas for easy-to-make slow cooker recipes?
Check out this Slow Cooker Beef Stroganoff and this Slow Cooker Pork Roast with a Sweet Tangy Glaze for two delicious main dishes that never fail to impress. I have this Slow Cooker Chicken Curry on my list to try next time we’re craving something with Indian flavors.
We love our Mexican food around here and these Slow Cooker Steak Fajitas, Slow-Cooker Pork Carnitas and Slow Cooker Smothered Chicken Burritos are always a hit.
Crock-pot soups and stews are ideal meals for chilly fall and winter nights. This Stuffed Pepper Soup and this hearty Baked Potato Soup are sure to keep you fed and warm when the temperatures start to dip.
Kitchen Tip: I used this slow-cooker to make this recipe.
{Slow-Cooker} Italian Red Wine Roast Beef
Ingredients
- 2 1/2 pounds beef round roast
- 1 small onion sliced thinly
- 1/2 cup water
- 1/2 cup red wine I used a cabernet
- 1 teaspoon basil
- 1/2 teaspoon thyme
- 1/2 teaspoon marjoram
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
Instructions
- Combine all the spices in a small bowl. Stir to combine and set aside. Place the roast in the bottom of a crockpot or dutch oven. Sprinkle the spices all over the roast, turning to coat thoroughly. Top the roast with the onions and pour the wine and water into the bottom of the pot.
- CROCKPOT DIRECTIONS: Cook on low for 8-10 hours or until the meat is falling apart. When the meat is done cooking, shred gently and then toss in the juices to keep it moist.
- OVEN DIRECTIONS: Preheat to 350 and then cover and bake for 3 hours. Check the meat and if it needs more liquid, add a bit more water. Cook another hour or so, until the meat is falling apart. When the meat is done cooking, shred gently and then toss in the juices to keep it moist.
Nutrition
{originally posted 2/9/12 – photos and recipe notes updated 12/20/15}
Laura says
This is such an easy and delicious recipe that goes with anything! Last time I served it with garlic and parmesan mashed potatoes and oven-roasted green beans. I’m making it today as a cozy “snowed in” dinner (gotta love Minnesota) and serving it with garlic and herb potato wedges and Catalan spinach. The meat is tender and flavorful, and I love that most of the ingredients are things we always have in the cupboards. It’s extra nice having an excuse to buy a bottle of red wine. Definitely a new favorite!
Teresa Espe says
Awesome recipe! Will make this again!!!
Mary says
I’m so glad you enjoyed the roast, Teresa!
Melissa says
Hello everyone. I have had my roast in the crockpot for about 2 1/2 hours and the liquid seems to be evaporating quickly. I am afraid this will be dry. Is there something I should do? I really want this to turn out.
Mary says
The liquid shouldn’t have evaporated that quickly, Melissa. It’s possible that your crockpot runs a bit hot. I realize it’s a little late now, but if that were to happen again, I’d add a bit more liquid – water, beef broth, and/or wine to the crockpot.
Pam Tigert says
Always add a teaspoon of Kitchen Bouquet to give roast an ultra rich flavor and smell for the gravy. Great recipe!!!
Mary Younkin says
I’m thrilled that you like the roast, Pam!
Jon says
I made one change. Added 1 hot Jalapeno With holes poked in it . Keep everything else the same. And it was excellent. It had a bite and a little chile flavor.
Mary Younkin says
I bet that was awesome, Jon. I’m so glad that you like the roast.
Carla Rockwell says
I am using your recipe for the first time. The stock will be combined with chicken stock for French Onion Soup I’ll be making tomorrow. Half the pot roast will be sliced with some reserve stock poured over it, for freezing. The other half will be shredded and portioned out in a muffin tin. Great blended with red pepper and garlic seasoning and mayo to make a spread for bagels or toasted herb bread – sliced tomatoes on the side 🙂
Mary Younkin says
I’m so glad you’re enjoying the roast so much. I bet each of those things will be delicious with the broth, Carla.
Kathy says
Thank you! We have company coming in a couple weeks and will be gone most of the day that they arrive. This will be perfect for dinner the first evening they are here.
Mary Younkin says
I hope you love it, Kathy!
Judy says
Lovely roast recipe. I find most roast recipes turn out tough or bland so I don’t try it often. Well you have converted me! This was tender and flavorful. The whole family loved it so much.
Mary Younkin says
I’m so happy to hear that! I’m glad you enjoyed the roast, Judy.
Helen says
Making mine for first time…smells yummy…dinner served at 6. Can’t wait. Having mashed taters and broccli
Mary Younkin says
I hope you love it, Helen!
Laura L says
I’ve made this a few times and definitely love how quick & easy it is to make. I work nights, so I can quickly put it together when I come home in the morning and have it cook all day while I’m asleep and dinner is ready before I have to leave again for work. Meat is so tender and very flavorful.
Can I add red potatoes to the bottom & possibly carrots towards the end, to soak up all the flavor? Has anyone else tried this?
Mary Younkin says
I’m thrilled that you like the recipe so much, Laura. I’ve never tried adding potatoes and carrots with the roast, but it should work fine. I’d use medium potatoes cut in half and fairly large chunks of carrots to avoid overcooking. You can add both on top of the meat.
joe says
i havent made this yet but i plan to on Sunday – thinking about browning on all sides first.
Bad idea? either way i’ll try it and leave my comments
Mary Younkin says
Browning it will enhance the flavors nicely! Anytime I have a few minutes extra time, I brown meat before adding it to the crock-pot. I hope you love the roast, Joe!
joe says
I bought a 4lbs top round roast on sale and looked for a good recipe to make it fall apart tender. i made this roast after browning it in bacon grease (recommended!) and substituting oregano for the marjoram because didn’t have the marjoram on hand. I also pumped up the wine to water ratio 3/4 to 1/4 and adjusted everything for the larger roast.
It came out great! I made a half hearted attempt to slice it but just fell apart – so good. Took the liquid from the crock pot and made a nice beef gravy for mashed potatoes and the carrots I threw in with about three hours left to go.
This is an easy, delicious slow cooker recipe for inexpensive roasts.
Bill says
Mary, can i use an eye roast for this recipe
Mary Younkin says
That will work nicely, Bill.
Christine A says
Hello, what size slow cooker did you use for this recipe? I need to increase it for a party, but I don’t want the meat to dry out. Thanks!
Mary Younkin says
I typically use a 6 quart slow cooker, Christine. I’ve never had an issue with the meat drying out.
Mairi says
I’m going to try this today!! What duration would you recommend in a slow cooker if using half the meat (750g)?
Mary Younkin says
It’s hard to guess, Mairi, as all slow cookers are different. I recommend making this for the first time on a day when you’ll be home to keep an eye on it as it cooks.