The perfect meal for a special occasion or a Sunday night dinner, Pot Roast in a Red Wine Gravy, slow cooked to perfection.

Elegant Pot Roast

When I was picked to try out Schlossadler International Wines, I was pretty excited. Cooking with wine? No problem.

Enjoying a glass of wine with dinner? No problem. I was definitely willing to do either, but wound up doing both!

I did a lot of research while waiting for my wines to arrive. I wanted to find the perfect dish to make with each one, and that would accompany a glass with each recipe.

Either way, I came prepared and I was not disappointed.

It was a wonderful Summer evening, I had started a pot roast hours before and was able to end my day with a delicious, succulent pot roast and a glass of red wine.

I will admit, not having tried the wine before, I was a bit nervous.

I’ve seen wine clubs and wanted to join them, it would be fun to get different bottles of wine each month and not only to cook with them but to enjoy a glass and unwind after a stressful, busy day.

I chose the Blaufränkisch / Kabinett 2010 as my first wine to try. I am not normally a huge fan of red wine for anything other than cooking purposes.

When it arrived, I broke it open immediately.

No really, I did. It was after lunch! It’s not like it arrived with breakfast!

I poured myself a glass and was pleasantly surprised. Below is a description of this wine, but in my opinion, it really does not do it justice.

It was even better than described. Says the girl who doesn’t love red wine.

When you stroll into a wine bar and ask for “Red” in Austria, you will most likely be served a Blaufränkisch. It is Austria’s number one grown red grape, and the favorite among the locals. It produces a dry, fruity red wine with fine spices backed by blackberry and cherry aromas, and tones of liquorice. Blaufränkisch buds early, ripens late, and don‘t like the cold, believe it or not.

It’s Pinot Noir heritage gives it the distinction of being the perfect pairing wine from a lighter fair to a heavier meal. Cheers!

In fact, I have now made something with each of the wines delivered and all recipes turned out perfect.

I will be posting another one on Tuesday using the Marlborough Sauvignon Blanc 2010.

For the record, this wound up being my favorite of the three, though there is no question that they are all absolutely fantastic.

I used it in this fantastic Elegant Pot Roast and also enjoyed a glass with my dinner.

It was the perfect ending to a great day and I look forward to enjoying the rest of the bottle.

No, I was a good girl, I didn’t drink it all in one night. 😉

Elegant Pot Roast with Red Wine

Now, let’s talk about Dessert.

pears dessert

Look what I made with the Sauvignon Blanc. Recipe coming Tuesday. It was amazing!

And the wine complimented the whole dish nicely. More on that on Tuesday!

pears dessert

This week, we welcome you to the Schlossadler Family of Wine and look forward to breaking bread with you!   We are honored to be sharing a selection of fruity and dry wines from The Wine Club by Schlossadler Wines.  When speaking with Hans Schlossadler, you can feel his passion and pride in his wine selections.  

He is proud of the fact that since 1979, Schlossadler Wines has been importing fine wines from family owned vineyards and bringing it right to your doorstep.  I love the fact that Schlossadler International Wines imports from small family vineyards.  As you can imagine, this reminds me of my childhood and the care that goes into making sure the wine from those small vineyards is absolutely the best.

The talented group of Bloggers have developed fabulous recipes and can’t wait to share these wines with you:

  1. 2006  H.O. Becker, Kerner Auslese, Rheinhessen
  2. 2010  Ernst Holler, Blaufrankisch, Burgenland
  3. 2010  Kotuku Winery, Sauvignon Blanc, Marlborough

Recipe for Elegant Pot Roast

Elegant Pot Roast with a Glass of Wine

Nicole Cook
The perfect meal for a special occasion or a Sunday night dinner, Pot Roast in a Red Wine Gravy, slow cooked to perfection.
5 from 2 votes
Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Course Main Dish
Cuisine American
Servings 8
Calories 413 kcal


  • 3 pounds pot roast
  • 5 cloves garlic peeled and then halved
  • 2 tablespoons unsalted butter
  • 1 onion sliced
  • 4 ounces mushrooms sliced, these are optional but amazing with flavor
  • 1 Tablespoon oregano minced,
  • 3-4 tablespoons all purpose flour
  • 1 ½ cups red wine I used Blaufränkisch from Schlossadler International Wines
  • 1 cup beef broth
  • 2 pounds potatoes small, sliced and quartered


  • Create several cuts in your pot roast. I usually try to just "stab" the roast several times with a sharp knife. Then push a half of a garlic clover into each hole you made. Try to make sure the cuts are deep, it makes a big difference in flavor!
  • Turn your crockpot on. I cooked mine for 6 hours, but you can slow cook for 8-10 and it will be just fine. If you choose a longer setting you might want to melt your butter before putting into the crock.
  • In the bottom of a large crock pot, drop the butter, the sliced onions and the onions. I added a little fresh minced oregano to my bottom, just for some flavor (and because I had a lot to use) – this is not necessary however.
  • Allow the butter to melt completely and then add the wine, the beef broth (I use a beef bouillon cube when I didn't have beef broth – it works the same – just add about 3/4 cup of water with it. Yes even with the wine.) Stir everything together.
  • Add the pot roast on top of all of that.
  • Place the sliced and quartered small potatoes around the roast, on top of the roast, etc.
  • Sprinkle the top potatoes with some salt and pepper.
  • I try to stir things up a little about halfway through the cooking time just to evenly cook the potatoes.


Calories: 413kcalCarbohydrates: 26gProtein: 41gFat: 12gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.1gCholesterol: 118mgSodium: 248mgPotassium: 1200mgFiber: 3gSugar: 2gVitamin A: 102IUVitamin C: 24mgCalcium: 63mgIron: 5mg
Keyword easy main dishes
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  1. Fall is coming and I start craving hearty beef dishes like this one. Pot roast is so good and comforting. I’m saving this recipe and will be making it soon.

  2. I have done a pot roast with the combination of beef broth/red wine and it was the best I ever made! Beautiful job! Happy SundaySupper!

  3. Nicole! Yowza – I love pot roast. It’s probably my favorite meat dish. The wine pairing is fun and I agree the pears look yummy. Had to stop by and see what this was all about. Thanks.

  4. Nicole, this pot roast looks so good! Pot roast happens to be my all time favorite meal. I still request my mom to make it for special occasions. Now I’m craving pot roast.

    And, I wouldn’t mind ending the meal with those delicious looking pears. Happy #SundaySupper!

  5. I love how you used each wine in a dish. Can’t wait to see what you do with the 2006 H.O. Becker, Kerner Auslese, Rheinhessen. Or was that one just soley for drinking purposes? lol

  6. Pot roast is my all time favorite comfort food. Growing up, my mother didn’t make it with wine but I’ve learned to do that and the result is amazing. Your pot roast looks so good you’re making me crave some right now. 🙂

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