Red Wine Crock Pot Roast

From: petlover

On May 5, 2009

excellent recipe-I loved it ! I made this exactly as recommended but I used a 7-bone chuck roast-I served this ( sauce and all) over egg noodles.Thanks bekha!

From: SarahinWI

On Mar 13, 2009

I thought this was very good. I followed the recipe just as written and had a wonderful result. I thickened the juices just enough to go over some potatoes, not quite as thick as gravy but not as thin as au jus either. Very good, thank you!

From: Audrey M

On Sep 23, 2003

This was outstanding. The beef was tender and the gravy was delicious. Next time, I will let out the rosemary for it did give a stronger flavor to the beef. Served it with mashed potatoes and butter glazed carrots. I didn't add the water because the 2 cups of wine was plenty. With crockpot cooking, you don't need as much liquid.

From: AuntWoofieWoof

On Jul 7, 2003

This was sooo good. I used white wine instead of red wine. Since this was my first cooking with wine experience, I used 1 cup of wine to 1 cup of water. I had about 1-1/2 pounds of beef...2 at the very most. At the last 45 minutes or so I added 2 medium sized red potatoes that I had cut into quarters. The juices picked up a little bit of the potato taste. I think next time I make this I will use red wine and cook the potatoes separately. I liked the flavor of the juices before I added the potatoes a bit better. When I do the recipe again, I will review it again to let you know how it turns out. Thanks Rebekah!