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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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.
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 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.
{Slow-Cooker} Italian Red Wine Roast Beef
Ingredients
- 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
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 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.
Nutrition
{originally posted 2/9/12 – photos and recipe notes updated 3/16/20}
Big Dude says
It looks delicious and I like the italian slant. We don't make pot roast very often, but I always love it when we do.
Joanne says
My mom NEEDS a good pot roast recipe (I remember MANY dry disasters from my childhood). I'm sending this along to her. For real.
The Blonde Duck says
Ben would love this!
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??
Dawnye7 says
That looks outstanding!
Jenn says
That looks gorgeous!! I've made something similar to this before… I just adore combining red wine and beef. So flavorful!!
Beth says
This looks so great. I may just be trying it for a meal this weekend!
Lizzy says
Oh, my! What a fabulous dish…the wine and herbs flavor the beef to perfection!
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.
The Slow Roasted Italian says
This looks delicious Mary! I love the red wine in here, what a flavor contribution!
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. 🙂
Sue/the view from great island says
Your photo makes this beef look tantalizing. I can't believe I haven't gotten out my slow cooker this year, I guess it's a result of our weather being so balmy.
Marjie says
Your pictures are great, and the recipe sounds easy and delicious. I think my hungry hordes would really enjoy this.
Lindsay @ Rosemarried says
I'm starving right now, so I probably shouldn't be looking at this recipe. This beef looks SO good. And I love that you buy the beef from a local farm, too!
Words Of Deliciousness says
This beef looks wonderful. This beef looks like it would be so tender and delicious.
Kim Bee says
This looks totally delicious. I would gobble this right up. I really like your plate. Very pretty.
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!
Chris says
I'd love to have that on top of some mashed potatoes for lunch! The meat looks perfectly cooked, tender, and juicy.
Anonymous says
I made this and it is sooo yummy!
Lynda says
We had this for dinner last Sunday!
Blaine says
Wonderful! I am going to add a little cumin and garlic to the leftovers and have it in flour tortillas.
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.
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.
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!
Barbara
Mary says
You can skip that step entirely for this recipe. Easy as can be!
Karen Ostrom says
I would buy a vegetable spirializer
Carolyn says
I made this and it is sooooo good! Thanks!
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?
Mary says
The spices are dried herbs, typically crushed not ground. I use a yellow onion. I hope that helps!
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!!!
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!
Anonymous says
Can you use fresh herbs too?
Mary says
Yes, you can use fresh herbs. However, I would triple the amounts.
Catherine says
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!!
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!!
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 🙂
Mary says
Weirdest crock-pot EVER, Krissy! I'd stick with cooking on HIGH at this point. Glad it worked out!
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!
Mary says
I'm thrilled that you liked it so much! Thanks for taking the time to tell me!
Jean OToole says
Looks amazing, perfect for the holiday parties and upcoming bowl games, not to mention the BIG Game! Thanks Mary!
Hatice says
Dear Mary
I made this today, it was delicious! Thank you!
Nichole Robbins says
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!
Mary says
I've cooked this roast on high as well. I still prefer it on low, but it does work both ways.
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.
Anonymous says
Where is the print button?
Mary says
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
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!
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?
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!
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?
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!
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 !
Anonymous says
Which cut of meat specifically should I use? Top round? Bottom round? Eye of round?
Mary says
I tend to use bottom round, but a chuck roast will work fine as well.
Anonymous says
Thanks!
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!
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!
Connie says
This is our "go to" meal. And it smells heavenly while it is cooking.
Anonymous says
Can you add carrots and potatoes and if so, for how long?
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.
Angela C says
What would you serve for sides with this?
Mary says
I typically serve this with mashed potatoes and either a salad or roasted vegetables. Enjoy!
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!!
Mary says
I am thrilled that you enjoyed it! Thanks for taking the time to let me know.
Joyce Della Santa says
Am I reading this right? 8-10 hrs.in a crockpot & then 3 or so hrs.more in the oven? I’ve never made anything like this so Id. Will the meat not dry up?
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!
Doris Ganzy says
Love this reciepy/
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?
Christine Elder says
Seared roast with salt and pepper then added 1 cup Burgandy with potatoes, onions, carrots and celery with sliced mushrooms on top. Excellent.
Christine Elder says
I seared roast with salt and pepper first then added 1 cup Burgundy and potatoes, onions, carrots, celery. Excellent.
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
Mary says
I often serve this with a pan of roasted vegetables.
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.
Mary says
This recipe can be made in either the crock-pot OR the oven. Happy cooking!
Margie says
Do you use real red wine or cooking red wine?
Mary says
Real red wine. 🙂
Jacob says
How many people does a 2/12 pound roast serve?
Mary says
This recipe is 6-8 servings.
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.
Robert Laughna says
Can we use pressure cooker for this recipe?
Bob
Nicole says
Could I use beef brisket instead of the roast
Mary says
Absolutely. You’ll just need to watch how it cooks and adjust the time as needed.
Cortney says
Thank you for including oven cooking directions!
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!!!
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?
Barnett Lynn says
This was the most delicious thing I have ever cooked and super easy. Thanks so much.
Lise says
Made this today it was delicious, I used Merlot that was already opened. Will definitely be making this again
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!
Shannon says
What do you like to serve it with?
Mary says
I usually serve this with potatoes and roasted vegetables. I have also served it with garlic bread and a big salad. Enjoy!
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
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!!!
Jane Moss says
can i put carrots in pan as well ?
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!
Mary says
I’d use this recipe: https://barefeetinthekitchen.com/perfect-brown-gravy-sauce-recipe/ and use however much liquid from the roast as you have in place of the broth listed in the recipe.
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.
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!
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.
Mary Younkin says
I’m so happy to hear that! I’m glad you enjoyed the roast, Judy.
Helen says
Making mine for first time…smells yummy…dinner served at 6. Can’t wait. Having mashed taters and broccli
Mary Younkin says
I hope you love it, Helen!
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.
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!
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.
Bill says
Mary, can i use an eye roast for this recipe
Mary Younkin says
That will work nicely, Bill.
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!
Mary Younkin says
I typically use a 6 quart slow cooker, Christine. I’ve never had an issue with the meat drying out.
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.
Sarah says
Can I cook this with potatoes and carrots as well?
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.
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 !
Mary Younkin says
I’m so glad that everyone likes it so much, Steve!
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!! 🙂
Mary Younkin says
YAY! I’m glad it was helpful, Debbie!
Neva says
Do you have recipe for instant pot?
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.
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
Mary Younkin says
You can use a standard red wine for this recipe, Natala. I don’t know anything at all about non alcoholic wines.
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!.
Mary Younkin says
I’m so glad that you love the roast, Gail!
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.
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?
Mary Younkin says
I didn’t link to the wine, Terri. I typically buy whichever little four-pack the grocery store has in stock.
FK says
So tender and flavourful!
Mary Younkin says
I’m thrilled that you like the roast beef!
Marie Qualls says
Can I cook it in the HIGH for 4 hours or so?
Mary Younkin says
That should work fine, Marie. I’d probably check around 3 hours and adjust the temp if needed.
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.
Mary Younkin says
I’m thrilled that you like the recipe so much, Ann.
Kim Martin says
This is the best roast beef recipe I’ve ever used! My family loves it!
Mary Younkin says
I’m so glad that you like the roast beef, Kim!
Betina says
I some stew beef in the freezer. Could I use that for this recipe.
Mary Younkin says
It should work nicely in the crock-pot, Betina. You’ll just want to watch the time and adjust as needed, since you’re using a different cut of meat.
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.
Mary Younkin says
That sounds great too, Max! I hope you enjoy this version.
Robert William Mofford says
This recipe does not match your video!
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.
Michelle says
Eye of round or bottom round roast?
Mary Younkin says
Either one will work, Michelle.
Michelle says
Not sure what I did wrong but mine was SO dry.
Mary Younkin says
It sounds like it may have overcooked a bit, Michelle.