{Slow-Cooker} Italian Red Wine Roast Beef

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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.

Slow Cooker Italian Red Wine Roast Beef

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.

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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.

Italian Roast Beef - in the crock-pot

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.

TIP: Buy small bottles of wine (usually in a four pack) and stash them in the pantry. Use one small bottle each time you make this!

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 is such an easy crock-pot meal!

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.

Red Wine Roast Beef recipe - for the oven or the crock-pot

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.

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Italian Red Wine Roast Beef is a slow cooker AND an oven roasted favorite!

{Slow-Cooker} Italian Red Wine Roast Beef

4.83 from 40 votes
Seasoned with a light blend of Italian spices and then cooked in red wine, this roast smells incredible as it cooks throughout the day.
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Prep Time: 10 minutes
Cook Time: 8 hours
Total Time: 8 hours 10 minutes
Servings: 6 -8 servings

Ingredients 

  • 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

Calories: 367kcal · Protein: 51g · Fat: 14g · Saturated Fat: 5g · Cholesterol: 147mg · Sodium: 457mg · Potassium: 444mg · Vitamin C: 0.2mg · Calcium: 11mg · Iron: 4.6mg
Tried this recipe?Mention @barefeetkitchen or tag #barefeetkitchen!

{originally posted 2/9/12 – photos and recipe notes updated 8/9/22}

Italian Red Wine Roast Beef can be made in the oven or in the slow cooker!

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Mary Younkin

Mary Younkin

Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.

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  1. Vicki Padgett says

    This was the mist flavorful roast I have ever had! The smell in the house as it was cooking was heaven. I used a Cabernet as well and it was fabulous. Instead of the crock pot I went with the Dutch Oven and it was amazing!!!

  2. Heather Jubitz says

    If I wanted to make a gravy/sauce for the roast and mashed potatoes using the juices from the roast, is there a recipe you’d recommend? Thanks!

  3. Sarah says

    I cooked a 3 lb roast following the instructions. Cooked @350 for 3 hours and it was well done. I shredded and put back on the liquid. Next time I would cook at a lower temp. Smells delicious but more cooked than 8 would want.3 stars

  4. 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!5 stars

  5. 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.

  6. Pam Tigert says

    Always add a teaspoon of Kitchen Bouquet to give roast an ultra rich flavor and smell for the gravy. Great recipe!!!5 stars

  7. 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.5 stars

  8. 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 🙂

  9. 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.

  10. 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.5 stars

  11. 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.

  12. 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!

  13. 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.5 stars

  14. 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!

  15. 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.