Pot Roast With Wine
Tender pot roast slow-cooked with wine, garlic, and herbs, resulting in flavorful, melt-in-your-mouth meat perfect for hearty family dinners and special occasions.
Ingredients
Instructions
- Preheat oven to slow (250°F).
- Sprinkle the roast with salt and freshly ground black pepper.
- Heat oil in a Dutch oven or other heavy roaster and brown the meat lightly on all sides.
- Add garlic, onions, celery, seasonings, and wine; cover.
- Bake for 6 to 8 hours or until the meat is thoroughly tender.
- Remove the bay leaf and allspice berries.
- Strain the gravy through a sieve or puree it in a blender.
- Serve with sliced meat.
Tips & Substitutions
For a richer flavor, consider using a full-bodied red wine like Cabernet Sauvignon. If you're out of marjoram, dried oregano can be a suitable substitute. Browning the roast is crucial for depth; don't rush this step. If you prefer a thicker gravy, mix a tablespoon of cornstarch with cold water and stir it in during the last 30 minutes of cooking.
Serving Suggestions
Serve the pot roast sliced alongside creamy mashed potatoes or buttery egg noodles for a comforting meal. Roasted vegetables or a fresh green salad can add balance to the plate. This dish pairs beautifully with a glass of the same dry red wine used in cooking, enhancing the dining experience.
Storage & Reheating
Leftover pot roast can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place the meat and gravy in a saucepan over low heat, stirring occasionally until warmed through. Alternatively, use a microwave, ensuring to cover the dish to retain moisture.
Nutrition & Diet Analysis (per serving)
Each serving of Pot Roast With Wine contains roughly 260 calories, with 7g protein, 55g carbohydrates, and 8g fat. It is an excellent source of iron (153% of the Daily Value), vitamin C (82% of the Daily Value), and dietary fiber (65% of the Daily Value), and a good source of protein and potassium. Note that it is relatively high in sodium, at 986mg per serving (43% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I cook this pot roast in a slow cooker?
Yes, this recipe can be adapted for a slow cooker. After browning the meat, transfer it to the slow cooker along with the vegetables and wine. Cook on low for 8-10 hours or until tender, ensuring the flavors meld beautifully.
What can I serve alongside pot roast?
Pot roast is versatile and pairs well with sides like roasted carrots, green beans, or a classic Caesar salad. For a heartier meal, consider serving it with crusty bread to soak up the delicious gravy.
How do I know when the pot roast is done?
The pot roast is done when it is fork-tender and easily pulls apart. If using a meat thermometer, aim for an internal temperature of around 190°F for optimal tenderness. Cooking time may vary based on size and oven accuracy.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).