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Elegant Pot Roast with Red Wine Gravy

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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
Check out these awesome recipes! 
But the fabulous recipes don’t stop there, there are more amazing recipes to pair with this fabulous wine:
Wine Pairings by  ENOFYLZ

Recipe for Elegant Pot Roast

Elegant Pot Roast with a Glass of Wine

Elegant Pot Roast with a Glass of Wine

Yield: 8
Prep Time: 10 minutes
Cook Time: 6 hours
Total Time: 6 hours 10 minutes

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


  • 1 3-4 pound pot roast
  • 5-7 medium cloves of garlic, peeled and then halved
  • 1-2 tablespoons unsalted butter
  • 1 onion, sliced
  • 4-6 ounces of mushrooms, sliced, these are optional but amazing with flavor
  • 1 Tablespoon of minced fresh oregano, or other fresh herb for flavor
  • 3-4 tablespoons of flour
  • 1 ½ cups red wine, I used Blaufränkisch from Schlossadler International Wines
  • 1 cup beef broth or ¾ cup of water with 1 beef bouillon cube
  • 2 pounds small potatoes, sliced and quartered


  1. 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!
  2. 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.
  3. 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.
  4. 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 ¾ cup of water with it. Yes even with the wine.) Stir everything together.
  5. Add the pot roast on top of all of that.
  6. Place the sliced and quartered small potatoes around the roast, on top of the roast, etc.
  7. Sprinkle the top potatoes with some salt and pepper.
  8. I try to stir things up a little about halfway through the cooking time just to evenly cook the potatoes.

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Thursday 23rd of August 2012

That sounds really delicious! Pot roast was always made in my household when I was growing up.

Anita at Hungry Couple

Tuesday 21st of August 2012

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. :)


Monday 20th of August 2012

That sounds so yummy! Now I just need you to come over and make it! :-)

Martin D. Redmond

Sunday 19th of August 2012

Yum! The pot roast looks great as do poached pears. That was a great Sauvignon Blanc to use too because of its fruitiness!


Sunday 19th of August 2012

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

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