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Pot Roast With Red Wine Gravy

This is the kind of dinner that makes the whole house smell amazing and feels like you’ve really got dinner sorted. You pop it all into one pot, let it cook low and slow, and a few hours later you’ve got tender beef, soft veggies, and a rich gravy.

The Jindurra Station gravy beef is packed with rich flavour, budget-friendly, and perfect for a slow roast like this.

Why you’ll love it

Everything cooks together in the one pot, which means less fuss and plenty of flavour all through the gravy.

Handy tips

Cut the veg into chunky pieces so they hold up during the long cook. Once the beef is tender, shred it through the gravy.

Serving ideas

Serve it hot with bread on the side to mop up the gravy.

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

Pot Roast With Red Wine Gravy

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5 from 3 votes
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
Servings: 4
Course: Dinner Recipes
Cuisine: Australian
Calories: 431
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: 431kcalCarbohydrates: 75gProtein: 12gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.2gCholesterol: 20mgSodium: 2245mgPotassium: 1634mgFiber: 9gSugar: 14gVitamin A: 15549IUVitamin C: 59mgCalcium: 91mgIron: 3mg

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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.

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