• Servings 8-10
  • Prep 24 hour marinade min
  • Cook 3-4 hours min
  • Cuisine
  • Skill Level

Red Wine Pot Roast


  • For the marinade
  • 1 cup red wine
  • 1 cup water
  • 2 large onions, sliced
  • 1 lemon sliced
  • 2 tbs sugar
  • 1 tbs salt
  • 1 tsp fresh ginger
  • 12 whole black peppercorns
  • For the roast
  • 3-4 lbs lean beef roast
  • 4 tbs butter
  • 2 tbs flour

This is one of our favorite pot roast recipes. The red wine marinade adds complex savory deepness to the roast.


  • To make the marinade, combine the wine, water, onions, lemon, sugar, salt, ginger, and peppercorns in a large bowl.
  • Set the roast in a shallow glass or ceramic baking dish, and pour the marinade over it.
  • Cover with plastic wrap, and set in the refrigerator to marinate up to 24 hours. Turn roast 3-5 times during the marinading period.
  • To cook the roast, remove the meat from the marinade.
  • Over medium-high heat, put 2 tbs of the butter in a deep pot, add the meat and brown it on all sides.
  • Strain the marinade and add it to the pot.
  • Cover and simmer 3-4 hours.
  • Remove the meat from the pot and allow it to rest for 30 minutes.
  • Reserve the marinade and cooking liquid in the pot.
  • Meanwhile, in a small saute pan over medium-high heat, melt the remaining 2 tbs of butter, then stir in the flour, and cook, whisking constantly for 5 minutes.
  • Add the mixture to the marinade and cook, stirring constantly, until slightly thickened to make a gravy.
  • Return the meat to the pot with the gravy in it, and heat 5 minutes more.

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