Dinner

Red Wine-Rosemary Braised Pot Roast

Our tender roast is impressive enough for a dinner party, yet easy enough for a weeknight meal.

Yields

12 servings

Total Time

Prep Time

Cook Time

Ingredients

  • 1 (4 lb.) beef bottom round roast
  • 1 tsp. crushed dried rosemary
  • 1 tbsp. oil
  • 3 onions sliced
  • 3 cloves garlic minced
  • 1 1/2 c. beef broth divided
  • 1 c. red wine

Instructions

Rub beef with rosemary, 1 tsp. salt, and 1/2 tsp. pepper. 

In large nonstick skillet, heat oil over medium heat. Add beef; cook until browned on all sides, about 10 min., turning occasionally. 

Transfer to slow cooker. Add onions and garlic to drippings in skillet; stir in 1/2 cup broth.

Cook until browned bits on bottom of skillet have been stirred up, stirring frequently.; transfer mixture to slow cooker. Pour wine and remaining broth over beef and onions.

Cover; cook beef and onions on low 8-10 hrs. until beef is cooked through and tender and onions are soft. 

Skim and discard fat from pan juices; serve juices with beef.

Use left and right arrow keys to navigate between menu items. Use right arrow key to move into submenus. Use escape to exit the menu. Use up and down arrow keys to explore. Use left arrow key to move back to the parent list.