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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I could hardly wait to taste the 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, 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 happily eat this roast beef every week all year long.
Kitchen Tip: I used this slow-cooker to make this recipe.
- 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
- 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.
{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!