Jump to Recipe Print Recipe

Pot Roast With Red Wine Gravy

This is the kind of dinner that makes the whole house smell amazing and makes everyone ask what’s for dinner before it’s even on the table. It’s rich, saucy, loaded with veg and the beef goes beautifully tender with hardly any fuss.

I love this one for cold nights, Sunday dinners or any time you want something hearty that feels like a proper meal. It’s simple, budget-friendly, and even better when you’ve got leftovers the next day.

Why you’ll love it

This is proper comfort food without a heap of hard work. You chuck everything into one pot, let the oven do its thing, and end up with tender beef, soft veggies and a rich gravy that tastes like you’ve been at it all day.

Handy tips

Cut the celery and carrots into decent-sized pieces so they hold up well during the long cook. Make sure the lid is on properly so everything stays nice and saucy, and shredding the beef at the end helps soak up all that gravy.

Serving ideas

Serve it hot straight from the pot with plenty of the red wine gravy spooned over the top. It’s the sort of dinner that works beautifully on its own because you’ve already got the beef, potatoes and veg all in there.

Don’t Forget to Share!

Tried this Pot Roast With Red Wine Gravy? I’d love to see how it turned out. Snap a pic and tag me on Instagram @steph_cooks_stuff — I love seeing your creations!

Pot roast with red wine gravy, carrots, celery and baby potatoes
Steph de Sousa

Pot Roast With Red Wine Gravy

StarStarStarStarStar
No ratings yet
This easy pot roast is rich, tender and full of comforting flavour. Slow cooked with baby potatoes, carrots, celery and a simple red wine gravy, it’s a budget-friendly family dinner that feels like a bit of a treat. Perfect for cold nights or an easy Sunday dinner.
Print Recipe
prep time Prep Time 10 minutes
setting time Setting Time
 2 hours 30 minutes
total time Total Time 2 hours 40 minutes
Course: Dinner Recipes
Cuisine: Australian
Calories: 1724
dish icon Ingredientscook book Methodhealt Nutritionvideo icon Video

Ingredients
 

  • 1 kg gravy beef
  • 1 cup red wine
  • 3 tbsp tomato paste
  • 1 tbsp crushed garlic
  • 2 tbsp beef stock powder
  • 2 tbsp corn flour
  • 3 cups water
  • 2 sticks celery
  • 6 carrots
  • 1 kg baby potatoes
  • salt
  • pepper
  • olive oil

Method
 

  1. Preheat the oven to 160°C.
  2. In an oven-safe pot, add the red wine, tomato paste, garlic, beef stock powder, corn flour and water.
  3. Whisk until combined.
  4. Cut the celery into bite-size pieces and cut each carrot into 4 large pieces.
  5. Add the celery and carrots to the pot first.
  6. Place the beef on top and arrange the baby potatoes around the beef.
  7. Season the beef and potatoes with salt and pepper and drizzle with a little olive oil.
  8. Put the lid on and cook in the oven for 2.5 hours.
  9. Remove from the oven, shred the beef and stir it through the gravy and vegetables.
  10. Serve hot.

Nutrition

Calories: 1724kcalCarbohydrates: 300gProtein: 48gFat: 21gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 81mgSodium: 8979mgPotassium: 6536mgFiber: 36gSugar: 54gVitamin A: 62197IUVitamin C: 236mgCalcium: 364mgIron: 13mg

Video

Tried this recipe?

Let us know how it was!heart fill

Frequently Asked Questions About Pot Roast With Red Wine Gravy

Do I need an oven-safe pot for this recipe?

Yep, You’ll want one with a lid that can go in the oven.

Can I make this pot roast ahead of time?

Yes! it is even better the next day, so it’s a great one to make ahead.

Do I need to brown the beef first?

No, add the beef straight into the pot with the sauce and vegetables before it goes into the oven.

Post Views: 950