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+ servings
Beef oven pot roast with red wine

Sunday Oven Pot Roast

Nothing beats this recipe for a flavorful, fork-tender recipe that is in the oven in 15 minutes with pantry ingredients and a bottle of red wine. Crockpot version included.
Print Recipe
CourseMain Course
CuisineAmerican
Keywordbeef, main dish, meat
Prep Time20 minutes
Cook Time3 hours
Resting Time15 minutes
Servings8 servings
Calories215kcal

Equipment

  • Dutch oven

Ingredients

  • 1 3lb beef arm roast (or similar beef cut)
  • 1 tablespoon olive oil
  • 1 ½ cups full-bodied red wine
  • ½ cup beef broth or use water and bouillion
  • 5 cloves garlic, minced
  • 1 large onion, chunked
  • 2 cups baby carrots
  • 4 large russet potatoes, chunked
  • 1 tablespoon seasoning salt (I use Lawry's)

Instructions

Oven Roasted Method

  • Preheat the oven to 325. Heat the oil in the pot on medium-high heat. Sprinkle seasoning salt on roast. Add roast to pan, cook 5 minutes. Turn to brown each side. 
  • Remove the roast from pan and add onions and garlic. Saute until garlic is fragrant and browned. Place the roast back into the pan. Add the red wine to the pot. Cover pan and bake for 1.5 hours. 
  • Remove pan from oven and add veggies and pour broth over the meat. Cover and bake for another 1-1.5 hours or until vegetables are tender and meat is cooked. 
  • If desired, add the leftover broth to a small saucepan with a bit of cornstarch slurry (equal parts cornstarch and water) and heat for 1-2 minutes, whisking constantly, to create a gravy. Note: try a tablespoon or two of slurry, heat that and then repeat as needed to thicken.

Crock Pot version

  • Heat the oil in the pot on medium-high heat. Sprinkle seasoning salt on roast. Add roast to pan, cook 5 minutes. Turn to brown each side
  • Add roast to the crock pot and add all the additional ingredients.
  • Cook on low for 8-10 hours or on high for 5-6 hours.
  • In the last hour, mix 2 tablespoons of cornstarch and 2 tablespoons of water and add it to the slow cooker to thicken the sauce or add the leftover broth to a small saucepan with the cornstarch slurry and heat for 1-2 minutes, whisking constantly, to create a gravy. Note: try a tablespoon or two of slurry, heat that and then repeat as needed to thicken.

Notes

are you a fan of Worcestershire sauce in your roasts? Go ahead and add a couple tablespoons!

Nutrition

Calories: 215kcal | Carbohydrates: 38g | Protein: 5g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 964mg | Potassium: 919mg | Fiber: 3g | Sugar: 3g | Vitamin A: 4416IU | Vitamin C: 12mg | Calcium: 43mg | Iron: 2mg