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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Red Wine Pot Roast
I could hardly wait to taste this pot roast 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, served with Baby Red Potatoes and Roasted Green Beans 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 cabernet or a merlot to fill this roast with delicious flavor. (Not a big wine drinker? I buy these tiny bottles of wine and stash them in the pantry. I use one small bottle each time we make this roast recipe.)
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.
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 this 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.
{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 3/16/20}
Sarah says
Can I cook this with potatoes and carrots as well?
Mary Younkin says
Potatoes and carrots will need to be added later, so as not to overcook. But yes, it will be tasty that way as well, Sarah. I would add them over the top of the roast about halfway through the cooking time.
Steve Boffoli says
I have made this in my slow cooker at least a half dozen times. I usually buy 5-6 pound rump roast or bottom round. I use 2 cups of chianti and 1 cup of water. I also add garlic and shallots with the onion, which I puree first. My kids love this dish , I will be making again this Sunday for my son’s birthday !
Mary Younkin says
I’m so glad that everyone likes it so much, Steve!
DebbieLB @KidsCowsandGrass.com says
GREAT IDEA! I actually have a box ‘o wine that I really don’t like and the thought had crossed my mind that I should use it to cook, but didn’t really have a recipe. And then presto–your email arrived! Heading to the freezer to look for a roast for tonight! Thanks!! 🙂
Mary Younkin says
YAY! I’m glad it was helpful, Debbie!
Neva says
Do you have recipe for instant pot?
Mary Younkin says
All of the ingredients will work the same way in an InstantPot, Neva. However, I can’t speak to the cooking times. You’d want to follow general pressure cooking guidelines for the weight of the roast.
Natala says
thanks for the recipe, never try it yet but I think it will be fine. is it a non alcoholic wine?and pls can you help me with how alcoholic wine is made without yeast??? brewers yeast too hard to find in my area, only bakers yeast is available which can not make wine. thanks
Mary Younkin says
You can use a standard red wine for this recipe, Natala. I don’t know anything at all about non alcoholic wines.
Gail Richards says
I made this earlier in the week and it’s fabulous! I used chuck roast as that’s all I had. We ate some as leftovers last night and then I’ll be starting a big pot of beef barley soup with the broth (I might have used extra wine…) and meat with carrots, celery onions, and of course, plenty of barley.
Thanks for a great recipe!.
Mary Younkin says
I’m so glad that you love the roast, Gail!
Sharon says
I made this for dinner last night along with roasted potatoes and asparagus. It was easy, delicious and my house smelled wonderful! Thank you.
Terri says
Hi, Mary –
This recipe sounds fantastic! As we are not necessarily wine drinkers I appreciate the use of small bottles as you recommended. I think there’s supposed to be a link to what you use, but it isn’t connecting. What are the small bottles of wine that you are using?
Mary Younkin says
I didn’t link to the wine, Terri. I typically buy whichever little four-pack the grocery store has in stock.
FK says
So tender and flavourful!
Mary Younkin says
I’m thrilled that you like the roast beef!
Marie Qualls says
Can I cook it in the HIGH for 4 hours or so?
Mary Younkin says
That should work fine, Marie. I’d probably check around 3 hours and adjust the temp if needed.
Ann says
This recipe is DELICIOUS. So much flavor and super tender! Prep time really is literally 10 minutes, so quick. What a great go to recipe to keep on rotation. Super affordable too with easy list of ingredients.
Mary Younkin says
I’m thrilled that you like the recipe so much, Ann.
Kim Martin says
This is the best roast beef recipe I’ve ever used! My family loves it!
Mary Younkin says
I’m so glad that you like the roast beef, Kim!
Betina says
I some stew beef in the freezer. Could I use that for this recipe.
Mary Younkin says
It should work nicely in the crock-pot, Betina. You’ll just want to watch the time and adjust as needed, since you’re using a different cut of meat.
Max says
I do something similar,a large pot on low (after browning meat & softening onions & garlic for a few minutes) on the stovetop. Red wine & half a cup of beef stock. 3-4hrs, too much liquid, remove lid & increase temperature to thicken into sauce. A stout beer works well also. I’ll be looking forward to making your recipe soon, the herb blend sounds like a nice match. Thanks
Max.
Mary Younkin says
That sounds great too, Max! I hope you enjoy this version.
Robert William Mofford says
This recipe does not match your video!
Mary Younkin says
You’re correct, Robert. There are hundreds of recipe videos (and over a thousand recipes) on this website and they will cycle through at random if there isn’t a video available for a specific recipe.
Michelle says
Eye of round or bottom round roast?
Mary Younkin says
Either one will work, Michelle.
Michelle says
Not sure what I did wrong but mine was SO dry.
Mary Younkin says
It sounds like it may have overcooked a bit, Michelle.
Tammy says
HI Mary.
Would this recipe work with a boneless ribeye roast? I am cooking Xmas dinner tomorrow and want to put the roast in the slow cooker. I will also be dry marinating it overnight? I know that the ribeye is a slightly more tender cut of meat. What do you think?
Mary Younkin says
I’m guessing that will work fine, you’ll just want to watch for doneness with the different cut of meat.