Red Wine and Herb Pot Roast

Red Wine and Herb Pot Roast

This succulent roast is simple delicious and the marinade makes a wonderful gravy. It takes so little time to make yet tastes gourmet. Our dinner guests each have seconds every time.


1-2 lb beef pot roast
1 cup red wine
3/4 cup beef broth
1 medium onion minced
2-4 cloves of garlic minced or whole
dash olive oil
dash of worcestershire sauce
dash of thyme or 1 tbs
dash of garlic salt or 1/4 tsp
cayenne pepper or 1/4 tsp

Preheat oven to 375 degrees.

Place roast in roasting pan. Lightly sprinkle cayenne pepper and garlic salt directly onto roast (all sides). Next sprinkle thyme on all sides a little more liberally. Mix red wine, beef broth, dash of worcestershire, a dash of oil and place in bottom of roasting pan, spooning some over the roast. Take minced onion and garlic and place 3/4 in a thin layer on top of roast and the rest in the bottom of pan.

Another option is to marinate the roast in the sauce overnight then cook as per instructions making sure to baste.

Place roast in oven for one hour at 375 degrees, then lower to 300 for the remaining two hours or until cooked to taste.

Use the drippings to make a wonderful gravy by adding two tablespoons of flour and stirring over low heat.

Serve with fresh vegetables, and bruschetta.

B-man :wink: