Pot Roast with Red Wine

Pot Roast with Red Wine

A Winter Favourite


  1. Preheat an oven to 180 C / Gas 4.
  2. Sprinkle the roast evenly with the flour and set aside. 
  3. Heat the oil in an oven-proof casserole with lid over medium-high heat. Brown the roast on all sides, about 10 minutes total; remove from the heat. 
  4. Pour in the water and wine. 
  5. Sprinkle with the basil, marjoram, thyme, salt and pepper. 
  6. Arrange the onion slices on the roast.
  7. Replace the cover and bake in the preheated oven for 3 hours. 
  8. Add the potatoes, carrots and shallots. Pour in additional water if the roast looks dry. 
  9. Continue baking covered until the roast pulls apart easily with a fork, about 1 hour longer.
Preparation Time: 15 mins
Cooking Time: 255 mins
Oven Temperature: 180 C / Gas 4.


  • 3lb boneless topside or silverside roasting joint
  • 6 potatoes, washed and halved
  • 6 carrot, peeled and cut into 2-inch lengths
  • 8 shallots, peeled and halved
  • 1 onion, sliced
  • 2 tablespoons plain flour
  • 2 tablespoons rapeseed oil
  • 125ml water
  • 125ml red wine
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried marjoram
  • 1/2 teaspoon dried thyme
  • 1 teaspoon salt
  • 1/4 teaspoon ground black pepper

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