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
{originally posted 2/9/12 – photos and recipe notes updated 8/9/22}
Melinda says
I made this last week. Delicious! It’s going to be my Sunday dinner go-to.
Shont'e says
Can I just use red cooking wine?
Mary says
I’ve never tried that, but I’m guessing it would work if you use it in similar recipes.
Karen Frazier says
This was absolutely delicious! Added a little minced garlic. Will definitely make again.
Dagny Hartmann says
This was fantastic! I did make a few changes, my herb selection is kinda bare right now, so I used basil, oregano, and bay leaf instead. I also sprinkled the roast in sea salt and fresh ground pepper, then dredged it in flour before searing it in butter on all sides before placing it in the crockpot. I then deglazed the pan with my red wine (I used monastrell.) This is delicious!
Leroy says
Tried this recipe and it was great a good go to everybody loved it but it could use ore salt
Jeannie says
I make this roast all the time! So good. This time I used Herbs de Provenance and beef stock instead of water.
Karen says
Don’t have time to cook it on low. How long should I cook a 5lb roast on high in slow cooker. Thanks!
Sharon says
Can you recommend an inexpensive brand of red wine to use for this recipe? I’ve never cooked with wine and I know that dry wines are best, but I’m not sure what to choose.
Mary says
Honestly, I tend to buy the little four-packs of wine at the grocery store (they’re usually $6-7 dollars for 4 small bottles) when I’m cooking with wine. I hate to open a standard bottle and not finish it. (And I’m not typically a red wine drinker.) One bottle is just about perfect for this recipe and I stash the others in the pantry for next time I need something when cooking.
Sharon says
Thanks, I did a search and found tge Sutter Home Cabernet 4 pack that a number of others have commented on as good for cooking.
Mj says
Had high hopes for this but unfortunately it was not a hit. It was dry and had no flavor at all. Broth too watery. I even added some chopped garlic. Wasn’t enough salt either and I even doubled it. Maybe tastes good for others but wasn’t for me.
Tami says
Can you use a rump roast?? It’s all I have in the freezer?
Mary says
That should work fine.
Rose says
Thank you! I appreciate your help.
Victoria says
What about cooking time for a 4 lb roast?
Rose says
My meat says “beef round sirloin tip” would this be good to use. If so, I have a 5 lb roast – how long do I cook it and do I increase the amount of herbs and water and wine?
Mary says
That roast should work fine. For a 5 lb roast, I’d double all the ingredients.
Fran says
Hi
This sounds amazing! Question..have you added veg’s to the crock pot as well? Thanks