{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

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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.

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 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.

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

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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

4.84 from 36 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. Recipe inspired by allrecipes.
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Prep Time: 10 mins
Cook Time: 8 hrs
Total Time: 8 hrs 10 mins
Servings: 6 -8 servings


  • 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.


Calories: 367kcal · Protein: 51g · Fat: 14g · Saturated Fat: 5g · Cholesterol: 147mg · Sodium: 457mg · Potassium: 444mg · Vitamin C: 0.2mg · Calcium: 11mg · Iron: 4.6mg
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{originally posted 2/9/12 – photos and recipe notes updated 3/16/20}

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. Becki's Whole Life says

    I would love to be able to drive to a ranch and buy my meat! We do have some farms that come to our farmer's market over the summer and the meat is wonderful. This roast sounds amazing. I can't drink red wine for some reason so I always have some on hand to cook with. The wine and onions must give this roast so much flavor! How good would this be over some mashed potatoes??

  2. Athena says

    I don't know what it is about red wine that makes beef taste so wonderful. This looks great, I'm going to have to try this out soon. I love crock pot recipes.

  3. Lorri Miller says

    How funny Mary! We're buying the same thing (meat from Double Check) at the same time (early Saturday morning) at the same place (Farmer's Market) even though we're half the valley apart!! 😉

    • Mary says

      That's awesome! You totally made me laugh with this. Why do you have to live so far away though?! We would have a blast meeting for breakfast at a market one Saturday.

    • Lorri Miller says

      That would be SO much fun!!!

      I am making this TODAY although I had to make a few emergency substitutions (chuck roast for arm and oregano for marjoram) and I exchanged the water for beef stock. I hope mine turns out as well as yours did despite the differences. 🙂

  4. Jeff Rasmussen says

    Slow cooking it totally underrated. It just gets replaced by fast and simple, when really slow cooking all day IS simple. This recipe is the perfect example. Mmm… I can imagine some potatoes alongside this delight! Great recipe!

    • JC says

      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 …

    • Mary Younkin says

      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.

  5. Anonymous says

    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.5 stars

  6. Barbara says

    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!


  7. Anonymous says

    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?

  8. Anonymous says

    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!!!

  9. Anonymous says

    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!5 stars

  10. Krissy Murray says

    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??

    • Mary says

      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.

    • Krissy Murray says

      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!!

  11. Krissy Murray says

    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 🙂5 stars

  12. Shewolffe says

    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!5 stars

  13. Sandy Sanzenbacher says

    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.5 stars

  14. Anonymous says

    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!

  15. Anonymous says

    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?

  16. Sara says

    One of my favourite recipes for a few years now. There's enough where the two of us have the beef with a tomato-y risotto for night one, and then the rest of it makes great shredded beef tacos or enchiladas when you add in some mexican seasoning the next night. And so easy- no mess at all to clean up after dinner! 5 stars

  17. Dryer Sheets says

    I attempted the oven method and it came out tough and dry. Not sure where I went wrong. Placed the meat in a glass baking dish and poured liquid ingredients around it. Roasted at 350 for 3 hours then added about 1/4 cup more of water and a splash of wine and let it roast another hour at 350.

    • Mary says

      I've never used a glass baking dish for roasting like this. I typically use a dutch oven or heavy pot with a lid. How were you covering it?

  18. bigyess says

    I made this last night, as I knew I was going to be out of my apartment for 11 hours. IT WAS AMAZING. I prepped the night before (which took 5 minutes), so the beef marinated in the wine, water, spices overnight. I put it on low for 10 hours and it switched to warm after 10 hours. It was so tender and delicious. I want to make it a staple! 5 stars

  19. Anonymous says

    Sounds like a good old fashioned Sunday dinner of my childhood (minus the crockpot) Am heading to the store for the roast and plan to make this tomorrow.
    Can't wait to taste it ! Thanks for sharing !

  20. Ali Cox says

    I tested this recipe twice before hosting a dinner party and serving. The best result was when I seared the meat on the stove w/ the seasonings massaged in … before dropping into the crockpot. Delicious recipe! Thank you!

  21. Unknown says

    I've had the best luck with bottom round. I can never seem to find a piece without that big hunk of fat on one side. Lemons to lemonade, I just make sure to put it in fat side up. Ends up making the roast extra juicy! I also toss in mushrooms to cook along side the roast. If you're a fan of mushrooms I highly recommend it! They turn out amazing!

    • Mary says

      I've never cooked this with carrots and potatoes. It should work, but you'll want to add them towards the end of the cooking time, not at the start.

  22. Joleen says

    The BEST roast EVER!! I don’t feel the need to ever try another recipe😀 I use the oven roasting method…because I enjoy basting and coddling it along the way. Lol. Thank you for sharing this!!5 stars

    • Mary says

      You can cook the roast in the crock-pot OR in the oven. Directions for both methods are included with the recipe. Enjoy!

  23. Jill says

    Anyone have an idea what I am doing wrong? I made this and the meat was SO dry! Unbelievably dry. I followed the recipe, actually had it in low for four hours. Any ideas out there?

    • Mary says

      When you checked the meat at the 3-hour mark was there still plenty of liquid? Did you add more? I’ve never had this roast turn out dry. I can’t imagine what would have caused that. Was the meat falling apart?

  24. Nick says

    Hi what would be a good side dish for this other then potatoes,I am diabetic an don’t want to do the potatoes.thanks it really sounds good making this for dinner tonight

  25. Kristen says

    Do you put this in the crockpot and then the oven or are these instructions for the crockpot OR oven? Just checking as I want to make this receipt this weekend.

  26. Cindy says

    I have a question about the type of roast that you say to use. I’ve always thought of round roasts as ones that are used for slicing because they typically don’t fall apart, yet you specify using a round roast. I do want it to fall apart, so just to clarify, I should get a “round” roast?

    • Mary says

      I do use a round roast, but I’ve also used a chuck roast for this recipe. The long cooking time should break it down nicely.

  27. Rich b says

    Came out great. I cut the onions in half and added green peppers. Maybe a little chili powder for extra kick next time but the recipe I is solid. Thanks for sharing!!!5 stars

  28. Bonnie says

    Trying to make this right now. I don’t cook at all…. would it be a good idea to adds Potatoes and carrots? I will follow instructions but wondering if I can add these ingredients?

  29. Lise says

    Made this today it was delicious, I used Merlot that was already opened. Will definitely be making this again5 stars

  30. Sally says

    I made it and it was just great! Added 1/4 cup balsamic vinegar. Added a lot of flavor to the meat. It was just delicious!5 stars

    • Mary says

      I usually serve this with potatoes and roasted vegetables. I have also served it with garlic bread and a big salad. Enjoy!

  31. 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!5 stars

  32. 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.

  33. 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.1 star

  34. 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?

  35. 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!!!

  36. 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!

  37. 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

  38. 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

  39. 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.

  40. 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

  41. 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

  42. 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 🙂

  43. 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.

  44. 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

  45. 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.

  46. 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!

  47. 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

  48. 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!

  49. 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.

    • 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.

  50. 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 !5 stars

  51. 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!! 🙂5 stars

    • 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.

  52. 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

  53. 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!.5 stars

  54. 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.5 stars

  55. 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?

  56. 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.5 stars

  57. 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.5 stars

    • 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.