Best Pot Roast Recipe Slow Cooker Red Wine

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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Servings: 6 -8 servings

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▢ 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: 367 kcal · Protein: 51 g · Fat: 14 g · Saturated Fat: 5 g · Cholesterol: 147 mg · Sodium: 457 mg · Potassium: 444 mg · Vitamin C: 0.2 mg · Calcium: 11 mg · Iron: 4.6 mg

{originally posted 2/9/12 – photos and recipe notes updated 3/16/20}

Filed under: Beef, Italian / Mediterranean, Main Dishes, Meats, Recipes, Slow Cooker

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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