I call this my 'famous Seamus' pot roast because my tiny Siamese cat, Seamus, sat in the kitchen the entire time this pot roast was cooking. I've been making this recipe for 40+ years and I just throw the ingredients together; it's very forgiving. My son-in-law also says it's the best thing he ever ate. When boys hang around the oven, it can't be bad.

Awesome Red Wine Pot Roast

boneless beef chuck roast

all-purpose flour

canola oil

water

red wine

basil

marjoram

thyme

salt

black pepper

onion, sliced

red potatoes, washed and halved

carrot,

onions,

Preheat an oven to 350 degrees F (175 degrees C).


Sprinkle the roast evenly with the flour and set aside. Heat the canola oil in an oven-proof Dutch oven with lid over medium-high heat. Brown the roast on all sides, about 10 minutes total; remove from the heat. Pour in the water and wine. Sprinkle with the basil, marjoram, thyme, salt, and pepper. Arrange the onion slices on the roast.


Replace the cover and bake in the preheated oven for 3 hours. Add the potatoes, carrots, and pearl onions. Pour in additional water if the roast looks dry. Continue baking covered until the roast pulls apart easily with a fork, about 1 hour longer.


I had a five pound beef roast--I adjusted the serving counter to reflect that FOR THE ROAST ALONE. I added fresh ground pepper, garlic powder and onion powder to the flour before sprinkling it over the roast. I also used beef broth instead of water. I didn't want to lose all that great flavor in the pan from searing the roast so I set the roast aside and sauteed the onion and some fresh minced garlic in the skillet with a little butter until the onions started to turn translucent. I then added the broth, let it come to a boil, and scraped all that good flavor from the pan. I poured the liquid into the bottom of the roasting pan, set the roast on top, then poured the wine over everything and added the spices.  This was one of the best roasts we've ever had. Out of that whole roast, there's just enough for leftovers for one person tomorrow. My boys inhaled dinner. NOTE: My roast was done in two hours and that's medium done. If you keep it covered the whole time it's cooking (just cover it with a lid or with foil), you won't have a dry roast.

I finally decided it's time to jump in with a couple of comments on my recipe. First, I totally agree with everyone who suggested using beef broth instead of water. Second, Allrecipes made some changes to the recipe that I originally submitted. This recipe does not make 12 servings, it makes one serving per 1/2 pound of chuck roast. When I submitted it, I said it made 6 servings. I also said small onions, not pearl onions. I use small yellow onions when I make it. Also, if the carrots are large, I add them before the other vegetables and let them cook for 10 or 15 minutes before adding the rest. I also add whole fresh mushrooms if I have them, but I don't change the seasonings; my family likes them just like they are.

I followed the recipe with the exception of using beef broth in place of the water and added mushrooms.  However, I didn't follow the method.  I seared the roast, put it into the Crockpot, added the rest of the ingredients and cooked on low for 8 hours.  An easy Sunday meal!

Very very very good!  My only changes were to use beef broth instead of water and I doubled the broth/wine to about 2 cups.  Great balance of spices.  I also made some brown gravy to drizzle over the top of all the meat and veggies at the table.  Will definintely use this again and again.

This roast was one of the best roasts I have ever made. If you have a cast iron pot I suggest using that. It made it SOOOO tender and also cuts the cooking time down a bit. I used low-sodium beef stock in place of the water and ended up using 1 cup in all after adding an additional 1/2 cup when I added my vegies. I combined all my spices together first and added 1/2 to the flour before sprinkling on the roast. I also put the flour/spice mixture into a spice shaker to make applying to the roast easier and less messy. Worked out great and I only ended up using 1 tablespoon flour mixture in all - didn't need any more and the roast was well covered.  The liquid does cook down quite a bit, unless it was because of my cast iron pot, so I suggest keeping an eye on that, especially if you want to make  a gravy. You may want to add more if that is the case. I had just enough liquid to use as an au jus - no gravy needed. Delicious. Thanks for an awesome recipe! I will definitely be making this again!

This was a great / easy recipe.  
I substituted beef broth for the water, used Pinot Noir for the wine.  I did not brown it.  I put the meat, wine, broth, spices and the onions, carrots and potatoes all in at the same time and cooked it for 2 hrs &amp; 30 mins at 350.  I think cooking it for 3 to 4 hours would be too long.  The meat was tender and the wine and spices gave it a great flavor.  I will make this again.

PHENOMENAL!! This is the best roast I've ever had, never thought I'd say this, 'mom, it's better than yours!' I used 1C of beef broth and red wine, this is soo tender it falls apart and I just cut it with my fork. Thanks for such an amazing recipe~fantastic flavor!

We liked the subtle red wine flavor of this pot roast and would definitely make it again. I opted for the slow cooker on this one, so I bypassed the flour/browning step and just threw everything in the crockpot for 8 hours on Low. It came out perfectly tender with plenty of juice to make gravy. Unlike my usual self, I didn't add anything to the ingredients. It was very flavorful! Thanks for a great pot roast recipe!

This is an excellent pot roast.  The meat is moist and tender, and while the herbs enhance the flavor, they don't dominate it.  As others have, I used beef broth instead of water.  My carrots needed more time than the potatoes, and in the future I would add them earlier.  Red potatoes were a nice change to my usual pot roast too.  This is a keeper.

Excellent roast! Used beef broth and regular onions. Also skipped the oil and browning; just sprinkled the flour atop the roast, and I used a crock pot, since it was 95 degrees outside &amp; I didn't want to use the oven! I added the carrots after an hour and the red potatoes after two hours. Roast cooked about 4 hours total. I  may increase the amount of seasonings next time. THANK YOU!

Since we are not fans of chuck meat, I used a top round roast, I don't have a dutch oven so I did the whole thing on the stove which is most likely why I used at least 5 times the amount of liquid called for. I took other reviewers suggestion and used beef broth in place of the water. Was very tender and flavorful.

Simply delish!! This now my go-to pot roast recipe. I've followed it exactly and i've also made it with slight variations (ie add beets, garlic). Thank you for sharing this with us!!!

The most tender roast I've ever had. No need to put knives on the table at all! I would recommend adding seasoning to the flour before browning the meat. Make sure you brown it well too. Use the wine to deglaze the pan, scraping up all the brown flavorful pieces. The herbs were perfect. I didn't all the potatoes to the pot but made mashed instead. But the cooking time was maybe a touch too long - you can add the veg after 2 1/2 hours and then only cook another 40 minutes. Just keep checking on it. Also...definitely double the liquid to ensure it doesn't dry out. The onions caramelized on top giving it a beautiful sweetness.

This is really good.  I love the flavors of the red wine and the herbs.  I didn't think that there was enough liquid, so I used 1 cup beef broth (instead of water) and 1 cup red wine.  I haven't quite got the hang of pot roasts yet, or maybe it was my cut of meat, but my roast didn't turn out very tender (but I'm not faulting the recipe for that because I'm guessing it was my fault).  Next time I make this I will do it on low in the slow cooker for 8 hours.

I made this recipe, changed a couple of things and adapted it to the crock pot.  I first sprinkled the roast with garlic and herb seasoning, then browned it (in canola oil) on all sides in a heavy pan.  I then put the roast in a crock pot set to low.  I heated the wine and water (mixed) in the pan I used to brown the meat and poured it over the roast, added the seasonings (I didn't have all of them so used Herbes de Provence and dehydrated onion flakes).  I didn't use salt because of health reasons and didn't put in the veggies..  I cooked it between 7 and 8 hours.  I cooked potatoes separately (so I could mash them) and some carrots and served everything with a small salad.  The meat turned out very moist tender and flavorful and I thickened the liquid in the crock to make gravy.   We never missed the salt.  Great meal without all the salt that so many recipes have.

If you skip the veggies, sub all wine for water, cook til most of the liquids have soaked into the meat, scoop it onto a nice bun, you've just recreated the Aaron Sanchez sliders that they serve at the Crossroads bar @ Downtown Disney. Applause, applause to infinity and beyond! :o)

The meat was melt in your mouth tender &amp; the gravey from the juices came out great! I did use on the bone meat, and I used vegtable broth to add some flavor, and less than called for red wine. It was yummy!

I've made this a couple of times now.The first time I used the flour and browned according to instructions.The next time I just wiped the inside of my 7 qt. dutch oven w/olive oil and browned as is...this was easier and I couldn't tell that the flour made a difference. I also used Isimon99's suggestion and used a full cup of red wine and a full cup of beef broth. I added water only when the veggies went in. I also used an entire onion cut into thick slices at the beginning of cooking. I think whatever variety of onions, potatoes and carrots used would work...as karenCooks wrote, this is a very forgiving recipe. I've also used Penzey's beef roast seasoning instead of the individual spices called for...equally good. My family really enjoys this recipe. Thanks, KarenCooks!

This also works well in the pressure cooker. Omit the vegs and add about 1 c. add'l liquid. Takes about 40-45 mins.

Very good roast.  Tender.  I did not have the veggies and so I didn't put the onions on top (can only imagine that would have made it even better).  I read the reviews and saw many people used broth.  I only used water/wine and the amount called for.  The roast was so good that I will make it this way again for sure.  Thanks for the posting.

This is the best roast I think I've ever made!  Sorry, slow cooker, but you've been replaced!

I used beef broth instead of water.  I would prefer this with more red wine and less broth.  ...next time.  I also added cremini mushrooms at the end.  Sauteed them in a little butter first.  Served over mashed red potatoes with the skin and broccoli.  Cooked on low about 8 hrs in a crock pot. Use one!  You one be disappointed!

Most flavorful &amp; tender pot roast EVER!

First time making this and I did not make any substitutions- it was very good. Served it to company who just loved it. Will definitely make this again.

This was great. Did not have any red wine so just used beef broth. It is the spices which really made this great!!! Also cooked it in the slow cooker for 8hrs on low after browning it. Easy!!!

4.5 stars! Easy &amp; very tastey! I may add more red wine next time (used 3/4c &amp; 3/4 c beef broth in croc pot) so I can get more wine flavor, but that is totally a personal preference. This is a keeper &amp; as forgiving as the original chef promised! :)

OMG..."This Ain't Your Momma's Pot Roast" is what it should be named!  I was looking for something other than my usual way of making Pot Roast (celery, carrots, onion, potato) and this hit the spot. Made it as directed (but with beef broth instead of water) and wow, the flavors of the red wine and seasonings just popped.  Definitely company-worthy and something I'd pay a lot for in a restaurant. Thanks!

We thought this was good, but lacked a good  beef flavoring.  Next time, in place of the water, I'll use beef broth as others suggested.  Otherwise, the spices were very good!

So delish.  I doubled the liquid mixture and cooked at 250 for 8 hours.  AMAZING.

Good.  Use the chuck roast, not another cut.

it was alright...i think i'm just a traditional pot roast kinda gal

I followed this recipe except I doubled the liquids and used beef broth instead of water.  It was so good.  Everyone loved it and it dissappeared quickly.

Very good, except I had to keep adding liquid.  I cooked mine in a cast iron pot which may have been too hot and cooked out the liquid.  I didn't think it was all that flavorfull at first, but it was very good the next day. I agree about using broth instead of water and thicken the gravy.

I prepared this roast exactly as directed accept I used 1 cup beef broth and 1 cup sangria.  I cooked it for only 2 1/2 hours, refrigerated overnight.  Then I used the cut up the roast in the Mom's Secret Recipe Beef Stew recipe found on here.  The roast was extremely tender and tasty.  Definitely easy and a keeper for again and again.

Very good pot roast  recipe but I don't always have red wine I can use so I've found strong coffee is a good substitute. It's old Navy cook's trick! Makes the best beef gravy ever and nice for those who might not want to use wine in their food.

This is a great recipe..I made it tonight the only changes I made was extra wine and water because I cooked it in the pressure cooker for 35 minutes..I cooked my potatoes,carrots and onions separate in the pressure cooker for 10 minutes.I also added a few of my favorite spices... It was all super yummy..

My husband and I enjoyed this. Very tasty, easy to make and it was finished before the specified time. Thank you!

this roast worked perfectly for my situation. I put it in and left for a couple hours. Came back and put in the veggies and by the time people showed up it was ready. Everyone loved it.

Made EXACTLY as stated. I made mistake of  leaving home while roast was in oven, to come home to burning smell at the 3 hour mark. :-( The bottom of my dutch oven was blackened along with the bottom of the roast. HOWEVER - I salvaged it and cut off all burnt pieces, SCRUBBED my pot and went on with the rest of the recipe. This was DELICIOUS!! I think I'm going to have to make it again - like next week!! I will definitely double the liquid and check on my roast often next time. I threw out my old roast recipe! :-)

WONDERFUL I made this for Sunday dinner. I followed the recipe except like suggested by others I used beef broth instead of water and because I wanted to cook it while we were at church I lowered the temperature to 325.When I got home I added more beef broth (and a little more wine) when I added the vegetables.It was soooo tender and yummy. I will make this again.

Really good and will make again.  I will add this to the chuck roast options.  I only rated this a 4 because, while it was as good as our other chuck roasts, it wasn't that elusive ultimate chuck roast recipe I've been searching for.  I did substitute beef broth for water.  In an abundance of caution I added an additional 1/4th cup of wine and an additional 1/4th cup of beef broth and all was well.  I didn't halve the pearl onions as we like them whole.  In fairness, maybe if I'd followed the recipe exactly it might have been even better.   Nonetheless, the flavor was really good.  I also used my favorite nonstick covered brasier as cleaning the cast iron dutch oven is such a pain.  Hint:  take the dish out of the oven about 30 minutes before done and take the lid off for a minute or two before covering and putting back in the oven to really smell up the kitchen good; that is if you don't mind the menfolk hovering around the kitchen.

Good, not great in the slow cooker.  If I try it again I'll roast in the oven to see if I can achieve the "melt in your mouthness" that others did.

Everyone loved this! I didn't have red wine so I used white merlot (blush) &amp; a few dashes of red wine vinegar, also added 2 cloves of garlic! Yum, yum!

Wonderful flavor, but very dry. I had to add quite a bit more liquid to roast it in the oven. Next time, I will use the slow-cooker, my preferred method, anyway.

I made this and actually browned and prepped the meat and veggies the day before.  I used 1 cup of beef broth and 1 cup of wine.  The oven temperature seemed high to me, so I lowered it to 275 and my roast was perfectly fall apart tender in 3 hours.  Since I had the time, I removed the roast and tented it with foil and cooked my veggies in the same pan, stove top.  I simmered the carrots for 15 minutes before adding the potatoes and then simmered another 20 minutes.   I reheated everything just before serving.  A great roast if you adjust the time and temp.  I'd also add more veggies next time.  7/3/15 UPDATE:  I made this as before, but put the veggies in about half way through the cook time.  Very good again!

All the flavors tasted really well.  If you bake this in the oven you really need to babysit it &amp; check on it often.  I had to add more liquid several times because it had all been absorbed.  The meat was sooooo tender &amp; the taste was wonderful.

SOOOO BUMMED!  I put this in the oven after following the instructions.  Left the house but made sure I was back before the 3 hour mark walked in the house...OH UH, smells like something is burning.  Yup all the liquid is gone and the veggies haven't even gotten into the pot. I think you really need to watch this one.  I did it in my Le Creuset and my new oven temp is dead on.  Good thing the  Le Creuset pots clean like a charm even if they are a burnt mess. I was so looking forward to this meal.  I just hope the meat doesn't taste burnt, but I don't have high hopes for it.

I used a few sticks of celery cherry tomatoes button mushrooms fresh rosemary and a bayleaf any old hunks of beef will do along with baby potatoes and a few pieces lightly crushed garlic but the key is good robust red wine Merlo works well for me. Outstanding

KEEPER! Tried this for my first pot roast and I'm not sure there's much room for improvement.

Truly, this recipe is awesome! I made this last night, and my family loved it. The smell while it was in the oven was heavenly. I doubled the wine and water, since we are a gravy-loving family, and I added a bay leaf, and a vegetable bouillon cube.  This is in my recipe box to stay!

Wow, that's all! We added mushrooms and skipped the marjoram since we were out. My husband loved this!

Left out pearl onions but changed nothing else. Used a Cab wine. One of the best roasts out there.

Awesome is the right word for this wonderful dish.  I used regular white onion and added mushrooms.  Comfort food at its best.

This roast will absolutely melt in your mouth! I also used beef broth in place of the water and doubled the broth, wine and seasonings.  I don't have a dutch oven so after I seared the roast I put the broth/wine/seasoning mixture in the pan on med-high heat, stirring to include all of the nice browned bits.  Then put everything in the crock pot on low and it smelled wonderful.

The meat did not have as much flavor as I am use to.  I'll just have to find out what my grandmother seasons the meat with and add that next time.  I also was not a fan of the overpowering red wine taste--could this be because I used cheap red wine?  I'll try this again next time with a little less red wine and bolder seasoning.

Great dish!  This was my first pot roast and it turned out well.  I had a 4.25 lb 7-bone roast that wouldn't fit in my cast iron dutch oven so I used a very large but heavy roaster.  I had to double the wine and broth but it left lots of room for extra veggies which included whole mushrooms.  The wine was an excellent Cabernet Sauvignon.  I did cook it at a lower temp, 300 deg, for 3.5 hours, added the veggies and cooked for nearly an hour at 350 deg.

This turned out so well! I used about a cup and a half of wine and omitted the water. I also added a tablespoon or so of tomato paste and a few cloved of minced garlic

WOW.  Made this for my wife and it's just as her mother made it.  What a compliment.  I watched the timing a bit as mine was ready in 3 hours 30.  From the oven to the table aroma wafted throughout the house the taste. was delicious.  

I'll definitely be making this again and again.

This was a good roast.  The only thing I changed was I cooked it in my crockpot instead of the oven since I was going to be gone all day.  I think I cooked it a little too long, but just poured a little of the juices over the roast when serving.  Made my house smell heavenly.

This roast is really tasty. I used the beef broth substitute instead of water, like most reviewers. Baked about 3 hrs and well done without being dry. Used 1 large sliced onion, but did roast carrots in a different pan and served with mashed potatoes. Also want to say I rarely cook with wine but did use a calif. red organic and made some gravy with pan juices. Will def be making this again. Thanks KarenCooks.

The roast was very tender and flavorful! The vegetables were a bit crunchy, however. I would definitely add them a bit sooner next time. Otherwise, very good.

04-25-16 ~ The name is truly correct - this pot roast is AWESOME! Lucky Noodles, another AR cook suggested this roast, so I went with it. I'm glad I did. Everything had such wonderful flavoring. It really did fall apart with a fork. I used a chuck roast in this recipe. A nice complete meal, that I would make again.

My mom and I loved this recipe.  My boys thought it was 'alright'.  They are not big 'pot roast' fans, but they did eat this and didn't end up making themselves a PB&amp;J later, so that is saying something.

Was okay...  Had wine to use up so it was nice to have a recipe for it...  Cooked for 4 hours, but the meat still needed a bit longer.

I used 1/2 bottle of wine and not used pearl onion, but rather tiny fresh ones.

Exceptionally deliciouos! I used broth instead of water. Great flavor and moist. Sunday meal-easy to prepare.

Excellently tender meat and vegetables. I'm gluten-intolerant, so I skipped the flour and braised it in a cast-iron pan. I used beef broth instead of water, adding another 1 cup of red wine/broth combo when I put in the vegetables. There was a little something lacking for me with this dish; maybe I needed to add more salt. But overall, very delicious and I will make it again.

I always add broth instead of water if available,or add beef cubes/paste.
for better flavoring. The more intense the flavors the better in most cases. After it's fully cooked I remove all veg./meat from pan. I used corn starch to thicken the sauce in the pan then put the meat/veg back in. It coats 
every thing better.... much better!

This is essentially my go-to pot roast recipe. The browning, the braising, the carrots and potatoes, thickening the gravy. Everything this recipe calls for.

I use wine to loosen up the brown bits (is it called fond?), and beef broth or stock - water is a missed opportunity to add flavor.

My mother made a great pot roast, and I tried for years and was always disappointed. 

It took me a long time to learn, and none of the recipes were specific, but the key was not to, NOT TO, cover the meat with liquids! Cover the meat half way, add liquid as needed, throughout cooking, but DON'T COVER THE MEAT WITH LIQUID!!!

Turning the meat half way through may be good, but the flavor and texture aren't the best if meat is submerged in even the most flavorful combination of liquids.

That's all I'll add to this excellent recipe.

Mediocre at best. Very bland and a little dry. Not our favorite.

I have made this recipe several times now and it is always a huge hit in my house. All of my modifications for this came from the top three reviewers advice, but even if you cook as directed you can't go wrong. I'm so glad to have a pot roast recipe that works and I will definitely be making this for years to come.

I have tried several pot roast recipes recently and was disappointed with all of them. I was even thinking that Trader Joe's had downgraded their pot roasts in recent years. Then, I tried this recipe ... amazing! The only changes I make are adding in mushrooms from time to time and doubling the liquid, replacing chicken or beef stock instead of the water; also, I used olive oil instead of canola for searing. The roast is fork tender and full of so much flavor! It's a dish my whole family loves, even my 3 year old, who is not much of a meat eater normally.

I substituted 1/2 cup no sodium beef stock for the water. This was delicious!  The au jus was great for dipping. I cooked my roast in a slow cooker on low for 8 hrs.

This is the best pot roast I have ever had!  I make gravy out of the drippings just by adding some flour and some beef broth.  The red wine based gravy is delicious.  We love this recipe and it is a regular in our house.

It was very good. I'd cut back a little on the potatoes and add more carrots next time.

The name fits. The beef chuck turned out very tender. Like other reviewers I replaced the water with beef broth. Also I did not have pearl onions so I added more onion to the top of the meat. The wine I used was Merlot since I already had it open. Thanks for the recipe KarenCooks.

I did not care for this at all. I followed the instructions perfectly and it did not turn out. It smelled good while it was cooking, but I have given up on pot roast completely now.

Excellent potroast.  tasted delicious easy to make and excellent for leftovers!

Pretty average pot roast recipe. Not bad by any means, but not particularly better than any other pot roast recipe I've tried.

Initially I was scared because the smell of the wine was so strong, but 4.5 hours later, the house smelled good enough to eat!  * I also used beef broth instead of water. This one's a keeper!!!

I got a bigger roast so I adjusted the servings. I probably should have had the heat on a higher temp when I seared it to get that dark brown crust. I rubbed it in flour to coat but not too much. I did make sure I got all sides when searing it and seared it a little longer on each side since my roast was bigger, almost 6 lbs. I added cabbage and used the baby carrots but added those with an hour left. I just used water and red wine but next time I will do beef/chicken broth. I checked it after 3 hours to check on the liquid and it was fine. I could have spooned liquid over it but wanted to see how it was without. Next time, I think I will try that. I did use an iron dutch oven with a lid, this kept it from drying out. Came out perfect. Has great taste and was very easy to do. Doesn't get much easier than this. Even if you aren't a good cook, think you can make this meal and impress anyone. Lots of leftovers and taking some to the in-laws tomorrow.

This turned out wonderfully!  We followed the recipe but used beef broth instead of water and used an entire container of beef broth..... We also added garlic and celery.  The roast was perfect!

Much more liquid is required. Even covered, my dutch oven burned dry in 2 hours.

this was really good and I will make this again. used others suggestions and used beef broth instead of just water. The meat was really tender and flavorful.

So Easy to make!  Meat turned out so tender, the wine gave it a nice mature taste. I used the martha stewart roast pot to brown the meat, then threw in the  potatoes (peruvian, golden and red) with carrots and onions  around the roast before I put it in the oven. I substituted Marjoram with Fresh Rosemary  and rubbed the roast with the basil, thyme and rosemary just before putting it in the oven. 
There  was minimal mess and clean up! The last 10 minutes I threw some dinner rolls in the oven with the roast and viola, dinner is served!   My husbands woofed it down and the clean up with minimal!

The length of time for the  lb. is to longer but the flavor was great.

Yummy! I was looking for a recipe to use my new  Dutch Oven. This roast and the gravy was the best we have ever had . I have made roast forever including this recipe in my crock pot and it turns out nice and is super easy but using the  Dutch oven the  taste far surpassed every roast I have ever made. This will be a regular meal in our home. For those like us following  a Whole30 lifestyle I replaced wine / water with chicken broth and the flour with arrowroot flour. I have this in my oven now and we cant wait for dinner time, the house smells heavenly!!

made it in a slow cooker still really good will make again

Way too little water and wine in the recipe. I made the mistake of not checking and the pot had baked dry.

I ruined a $15.00 roast.  Whoever made up this recipe has not cook it as described.  At 350 degrees for 4 hours it was a mess. Dry almost all the liquid was gone, had to add another cup. The flavor was good so I will cook it again.  Probably 300 or 250 degrees for 4 or 5 hours is more like it.

It was a good recipe. I made exactly as written.

It's a nice feature of the recipe to have a button that lets you select the number of people that you are preparing the dish for and then adjusts the ingredients, BUT two thirds of the way through my cooking time in the oven it didn't smell right. I was cooking for 5, not 12 as the recipe was written for. I adjusted the ingredients, but suddenly realized that the much smaller recipe did not need to cook the full time the recipe called for. The cooking time WAS NOT ADJUSTED AS WERE THE INGREDIENTS! I have never made a pot roast before or used a dutch oven so I had no guidance from the recipe for the proper cooking time.
The meat was charcoal by the time it dawned on me that the recipe led me astray.
Thanks alot.

A.M.A.Z.I.N.G!  I did not add potatoes or carrots or pearl onions, only because I did not have them in the house.  However, no need. We devoured it.  Pure perfection.  So easy to make.  I used beef boullion with the water as someone else suggested.

awesome red wine pot roast

Prep Time: 15 minutes

Cook Time: 4 hours, 15 minutes

Total: 4 hours, 30 minutes

Servings: 2

Cost: $34.05 /serving

Author : KarenCooks

Ingredients

Instructions

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