Red Wine-Rosemary Braised Pot Roast

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


12 servings

Total Time

Prep Time

Cook Time


  • 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


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.

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