Red Wine and Rosemary Pot Roast Red Wine and Rosemary Pot Roast

Author: Canadian Living

Beef pot roast is such a versatile dish. So many different flavours and cuts of meat lend themselves to this method. You can also use a bone-in roast, which will have a beefier flavour than a boneless one, but either will be tender and delicious.

  • Portion size 8 servings



Sprinkle beef with salt and pepper. In large Dutch oven, heat oil over medium-high heat; brown beef all over. Transfer to plate.

Reduce heat to medium and drain off fat; cook garlic and onions, stirring occasionally, until softened, about 4 minutes. Add stock, tomato juice, wine and rosemary, stirring to scrape up brown bits.

Return beef and any accumulated juices to pan; bring to simmer. Cover and braise in 300°F (150°C) oven, basting every 30 minutes and turning once with 2 wooden spoons, until beef is tender, about 3 hours. Add potatoes, carrots, parsnips and squash to pan; cover and cook until vegetables are tender and beef is very tender, about 1 hour. With slotted spoon, transfer vegetables to platter; cover and keep warm.

Transfer beef to cutting board and tent with foil; let stand for 10 minutes. Cut string from beef and slice thinly across the grain; add to platter.

Meanwhile, in small bowl, whisk together flour and 1/4 cup (50 mL) cold water to make thin, smooth paste; whisk into pan juices. Place pan over high heat; boil, whisking, until gravy is thick enough to coat back of spoon, about 4 minutes. Stir in parsley. Serve sauce and vegetables with sliced beef.

Nutritional facts <b>Per serving:</b> about

  • Sodium 540 mg
  • Protein 37 g
  • Calories 533.0
  • Total fat 20 g
  • Cholesterol 90 mg
  • Saturated fat 7 g
  • Total carbohydrate 52 g


  • Iron 44.0
  • Folate 35.0
  • Calcium 10.0
  • Vitamin A 186.0
  • Vitamin C 50.0
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Red Wine and Rosemary Pot Roast