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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.
Crockpot Roast Beef
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. This recipe was originally inspired by a recipe I found over at allrecipes.com. I’ve simplified it over time and the whole family enjoys it.
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 roast beef that we’ve been smelling all day long. Every single member of my family cleans their plate when this is on the menu.
The roast pairs well with so many different side dishes. We always enjoy it with a side of Rosemary Roasted Potatoes or Boiled Baby Red Potatoes. 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 the roast beef cold tossed into salads or stacked on juicy roast beef sandwiches. The meat is also delicious fried up with potatoes for a mouthwatering hash skillet.
Slow cookers or crockpots are an appliance of which I have more than one. If you are an avid slow cooker user like I am, you might understand the need for more than one. So, let’s talk about my favorites:
First up is this 6-quart slow cooker that has a locking lid. These crockpots are fantastic for transporting foods. Mine has gone everywhere from church potlucks to barbecues, game nights to Thanksgiving dinner. However, fair warning, these slow cookers run crazy hot. Low is closer to a boil than a simmer, the warm setting actually simmers. So trust me when I say HIGH is high.
My everyday slow cooker is this 8-quart Crockpot. It’s my go-to appliance for cooking large roasts and big batches of chili. Fun fact: did you know that a full 4-quart cooker, actually cooks more slowly than a half-full 8-quart cooker?
For just cooking a few pounds of chicken to shred for enchiladas or other smaller recipes, this 3-quart version is perfect.
Thanksgiving has become a breeze since I have mastered how to hold all of the side dishes using these medium-sized round slow cookers.
If you aren’t a fan of the idea of keeping more than one slow cooker in the house, these CrockPockets are a game-changer when it comes to preparing and holding multiple dishes at the same time. They slide into a standard 6-quart crockpot, dividing it into two sections that are perfect for serving different side dishes or keeping taco fillings warm for parties.
{Slow-Cooker} Italian Red Wine Roast Beef
Ingredients
- 2½ pounds beef round roast
- 1 small onion sliced thinly
- ½ cup water
- ½ cup red wine cabernet, merlot, or pinot noir work well
- 1 teaspoon basil
- ½ teaspoon thyme
- ½ teaspoon marjoram
- 1 teaspoon kosher salt
- ¼ 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 the oven to 350°F. Cover the roast 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
Nutrition information is automatically calculated, so should only be used as an approximation.
{originally posted 2/9/12 – photos and recipe notes updated 8/9/22}
Wonderful! I am going to add a little cumin and garlic to the leftovers and have it in flour tortillas.
I want to make this and am wondering if I need to sear the meat ( better flavor) before adding it to the crock pot. Please advise …
Browning the meat is optional, JC. In my opinion, it always improves the flavor, but I often skip it when I’m in a hurry or just don’t want to take the time. It turns out deliciously either way.
Hi, i just wanted to say thanks for the Italian Pot Roast recipe. It was amazing. I'm invited to a couple Xmas parties and im going to make this to take along and serve with some crusty bread.. THANK YOU AGAIN.
Hi Mary or those who have tried this recipe! I usually coat my roast in flour and seasonings and sear it on al sides before putting in the crockpot. Would you not advise to do that for this recipe? I've never done it with red wine and didnt know if that would not work well with it. Thanks!
Barbara
You can skip that step entirely for this recipe. Easy as can be!
I would buy a vegetable spirializer
I made this and it is sooooo good! Thanks!
Are the above spices (Basil, Thyme, & Marjoram) powders or fresh herbs? Also which type of onion would you say would go best with the roast? Red, yellow, or white?
The spices are dried herbs, typically crushed not ground. I use a yellow onion. I hope that helps!
I love this kinds of recipes for Sunday dinners. Just throw in crock pot and in a few hours dinner is ready. My nonna made her roast like this too!!!
Just made this for dinner . Cooked all day. The dinner was incredible. Put some mushrooms in it for extra flavor, serve over mashed potatoes. Talk about comfort food. Awesome!
Can you use fresh herbs too?
Yes, you can use fresh herbs. However, I would triple the amounts.
We love this recipe! We shared it in our 25 Delicious Crockpot Meals for Busy Families roundup on The Shopping Mama!! http://www.theshoppingmama.com/2015/10/25-delicious-crockpot-meals-for-busy-families/
YUM!!
I tried this today, had it cooking on low for 8 1/2 hrs and the meat is quite tough. Definitely doesn't fall apart when you put a fork in it! Did I cook it too long or not enough??
Sounds like it hasn't cooked long enough. Without being in your kitchen, it's hard to guess, likely it still needs at least an hour, maybe two longer to cook. It won't get hard again after becoming fork tender, so it definitely isn't overcooked.
So sorry it's taking longer to cook! Different crock-pot times can vary quite a bit and it's frustrating initially. You might be able to slice and serve it that way at that point, but if you're aiming for fall apart beef roast, it likely needs to cook longer.
Thanks for the quick reply! I only just took it out so I'll put it back in for a few more hours and see what happens 🙂
I've only purchased this crock pot recently and so far it seems to be VERY slow to cook on low!!
The meat still hadn't softened after a few extra hours of cooking so I thought what the heck and just left it in overnight too. Woke up this morning and it's perfect (24hrs of cooking later!!!) so I guess my crockpot is just VERY slow on low. The meat smells delicious though so I'm looking forward to having it for dinner tonight 🙂
Weirdest crock-pot EVER, Krissy! I'd stick with cooking on HIGH at this point. Glad it worked out!
O M G. I made this (recipe exactly as listed here), for my girlfriends for my annual Christmas dinner. I bought a 3-lb " Chuck Tender Roast", and used the crock pot. Started it at 8 am. By 5:30 it was falling apart. My guests arrived at 6 and by 6:30 I was serving it. BIG HIT. I will definitely make this over and over again. Just delicious! Thanks!
I'm thrilled that you liked it so much! Thanks for taking the time to tell me!
Looks amazing, perfect for the holiday parties and upcoming bowl games, not to mention the BIG Game! Thanks Mary!
Dear Mary
I made this today, it was delicious! Thank you!
Hi Mary,
Would it be ok to cook this on High in the crock pot? Forgot to put it in this morning and hoping cooking on High will still be ok.
Thanks!
I've cooked this roast on high as well. I still prefer it on low, but it does work both ways.
I am so impressed how wonderfully good this was!!! I made it tonight and we just loved it so much. The only things I added were, a large bay leaf and 3 cloves of garlic minced. Next time I may add beef broth instead of water but the way it is written is great.
Where is the print button?
There's a printable link directly under the title, above the ingredient list. Here's a direct link to the printable page:
http://barefeetinthekitchen-recipes.blogspot.com/2012/02/italian-red-wine-roast-beef.html
When you say to use a beef round roast, is that a top round roast or a bottom round roast, and is it supposed to be boneless? Or does it mean a chuck (pot) roast? Can you tell I'm a novice cook? Thanks!
Sorry, I forgot to ask how you serve this since you say to shred the meat. Is this supposed to be served on bread like a sandwich, or over potatoes?