Recipes Main Dishes Beef Pot Roast Recipes Awesome Red Wine Pot Roast 4.6 (253) 212 Reviews 28 Photos I call this my "famous Seamus" pot roast because my tiny Siamese cat, Seamus, sat in the kitchen the entire time this awesome red wine 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. Submitted by KarenCooks Updated on September 5, 2024 Tested by Allrecipes Test Kitchen Tested by Allrecipes Test Kitchen The Allrecipes Test Kitchen staff are a team of culinary pros who make and vet recipes using only equipment you'd find in a home kitchen. Staff credentials vary but include training at the Culinary Institute of America; kitchen stints in fine dining restaurants; and countless hours in the test kitchen itself. Meet the Allrecipes Test Kitchen Save Rate Print Share Close Add Photo 28 28 28 28 Prep Time: 15 mins Cook Time: 4 hrs 15 mins Total Time: 4 hrs 30 mins Servings: 12 Yield: 1 (3 pound) roast Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 12 servings 3 pounds boneless beef chuck roast 2 tablespoons all-purpose flour 2 tablespoons canola oil ½ cup water ½ cup red wine 1 teaspoon dried basil 1 teaspoon salt ½ teaspoon dried marjoram ½ teaspoon dried thyme ¼ teaspoon ground black pepper 1 onion, sliced 8 pearl onions, peeled and halved 6 red potatoes, washed and halved 6 carrots, peeled and cut into 2-inch lengths Directions Preheat the oven to 350 degrees F (175 degrees C). Sprinkle roast evenly with flour; set aside. Heat canola oil in an oven-proof Dutch oven with lid over medium-high heat. Add roast; brown on all sides, about 10 minutes total. Off heat, pour in water and wine; sprinkle with basil, salt, marjoram, thyme, and black pepper. Arrange onion slices on roast. Bake in the preheated oven, covered, for 3 hours. Add pearl onions, potatoes, and carrots. Add additional water if roast looks dry. Continue baking, covered, until roast pulls apart easily with a fork, about 1 hour more. I Made It Print 498 home cooks made it! Nutrition Facts (per serving) 243 Calories 15g Fat 10g Carbs 14g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 12 Calories 243 % Daily Value * Total Fat 15g 19% Saturated Fat 5g 27% Cholesterol 52mg 17% Sodium 254mg 11% Total Carbohydrate 10g 4% Dietary Fiber 2g 6% Total Sugars 3g Protein 14g 29% Vitamin C 5mg 6% Calcium 30mg 2% Iron 2mg 12% Potassium 362mg 8% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.