Savor the Flavor: Indulge in Roast Beef Cabernet

Picture this: you walk into your home after a long, tiring day, and the mouth-watering aroma of roast beef fills your senses. The anticipation of sinking your teeth into that juicy, succulent meat cooked to perfection is just too much to bear. Sounds like a dream, right? Now make it a reality with my Roast Beef Cabernet recipe.

This recipe is nothing short of an absolute showstopper. Not only is it incredibly delicious, but it’s also versatile enough to serve for a cozy family dinner or at any formal gathering. With its tender beef, tangy red wine sauce, and fragrant herbs, this dish is sure to impress even the most particular foodie.

In addition to its impressive flavor profile, this recipe is also incredibly easy to make. Whether you decide to use a slow cooker, pressure cooker or cook it in the oven – I’ve got you covered every step of the way. You won’t need fancy equipment or exotic ingredients; everything can be found at your local grocery store.

So why not treat yourself and your loved ones to a magnificent meal by following my Roast Beef Cabernet Recipe? Once you do, I guarantee it’ll become one of your go-to dishes for any special occasion or even just a regular Monday night dinner.

Why You’ll Love This Recipe

Roast Beef Cabernet
Roast Beef Cabernet

Picture this: it’s a chilly Sunday afternoon and you’re cozied up in your home, surrounded by the comforting aromas of a hearty meal. Well, look no further because this Roast Beef Cabernet recipe has got your back.

The warm, rich essence of the red wine permeates each savory bite of the succulent pot roast or beef tenderloin, depending on what cut you choose. The slow-cooked juicy meat with the flavorful wine reduction sauce will explode in your mouth like fireworks on New Year’s Eve. Trust me when I say that you’ll be licking your plate clean; it’s THAT delicious.

But this recipe isn’t just about taste – it’s practical too! It requires minimal prep time and can be prepared using either a slow cooker or a pressure cooker, making it perfect for busy weeknights or lazy weekends. You can even store any leftovers in the fridge or freezer for easy meal prep later in the week!

Furthermore, this recipe is highly customizable to suit anyone’s dietary preferences or restrictions. You can substitute beef with other protein sources such as chicken or pork, and adjust the seasoning and cooking time as needed. Plus, it only requires simple ingredients that are easily accessible at any grocery store– allow us to take away any concerns about finding niche ingredients.

Finally, who doesn’t want to impress their guests with a fancy-looking and sophisticated-tasting meal? If you’re looking for something special to serve on the upcoming festive occasions of Thanksgiving, Christmas or other holiday dinners then look no further than this roast beef cabernet recipe. The combination of bold flavors paired together is sure to leave an impression on anyone seated at your table.

So all in all, we think that our Roast Beef Cabernet Recipe is definitely worth trying (and loving)!

Ingredient List

 A perfect Sunday dinner: juicy roast beef glazed with Cabernet.
A perfect Sunday dinner: juicy roast beef glazed with Cabernet.

Here are the ingredients you will need to make this delectable roast beef cabernet recipe. Don’t worry, most of these items can be found in your local grocery store or supermarket.

List of Ingredients:

  • 3 pounds (1.5 kg) beef chuck roast or beef tenderloin
  • 2 tablespoons (30 mL) extra virgin olive oil
  • 1 cup (240 mL) cabernet sauvignon or any good dry red wine
  • 1 shallot, minced
  • 1 small onion, finely minced
  • 2 garlic cloves, finely minced
  • 2 teaspoons (10 g) kosher salt
  • 1 teaspoon (5 g) fresh ground black pepper
  • 1 tablespoon (15 g) dried thyme
  • hot water, as needed
  • 3-4 tablespoons (45-60 g) all-purpose flour for thickening the sauce

Substitutions and Variations:
– Instead of cabernet sauvignon or any good dry red wine, you can use something like a pinot noir.
– Canola oil can be used instead of extra virgin olive oil.
– Instead of dried thyme, you can use fresh thyme leaves.

Having these ingredients ready will make the preparation easier and more enjoyable.

The Recipe How-To

 Cabernet, the ideal ingredient to take this roast beef recipe to the next level.
Cabernet, the ideal ingredient to take this roast beef recipe to the next level.

Step 1: Prepare the Ingredients

Before anything else, make sure to have all the necessary ingredients. For this Roast Beef Cabernet recipe, the main star is the beef roast – 3 pounds of either chuck roast or beef tenderloin will do. You’ll also need 1 cup of Cabernet Sauvignon or any good dry red wine, for the wine sauce.

For seasoning, prepare 2 teaspoons kosher salt, 1 teaspoon dried thyme, and freshly ground black pepper. You’ll also need 2 tablespoons canola oil or any cooking fat you prefer.

Other ingredients that will add flavor to the dish include:

  • 1 onion, finely minced
  • 1 shallot, finely minced
  • 3 garlic cloves, finely minced
  • ½ cup hot water
  • 1 small nestle beef red wine pot roast
  • all-purpose flour

Make sure to have everything within reach so that cooking will be much easier and more convenient.

Step 2: Brown the Beef

To add flavor and texture to your roast beef cabernet, sear it on high heat until a brown crust forms on all sides. Start by preheating your pan with extra virgin olive oil over medium-high heat. When the oil is hot enough, carefully place the beef in the skillet and let it brown for about 4 minutes per 500g of meat.

Once browned all around, remove from pan and set aside.

Step 3: Saute Onion and Garlic Mixture

Now it’s time to infuse more flavors into your dish by preparing the onion and garlic mixture. In the same pan where you browned the meat earlier, saute 1 onion, 3 cloves of garlic and 1 shallot, finely minced until they are soft and translucent.

This step brings another dimension of flavor to your beef roast cabernet recipe. Garlic and onion add depth and complexity to the dish and are naturally a great pairing with beef.

Step 4: Add Flour and Wine

Once the onion and garlic mixture is ready, gradually sprinkle all-purpose flour to the pan, about 1 tablespoon, until it forms a nice paste. This will help thicken the red wine sauce later on.

Next, pour in the red wine or Cabernet Sauvignon (1 cup) slowly into the pan – this will add acidity and richness to your dish. Turn up the heat to high while constantly stirring to make sure that all flavors are combined.

Step 5: Nestle Beef Red Wine Pot

After stirring in the wine, it’s time to add the beef back into the pan. Pour in ½ cup hot water and mix everything together before placing 1 small nestle beef red wine pot roast into the pan with the beef.

Cover with a tight lid or foil and bake in a preheated oven at **375

Substitutions and Variations

 A marriage of flavors: bold and robust Cabernet with tender and succulent roast beef.
A marriage of flavors: bold and robust Cabernet with tender and succulent roast beef.

This recipe is quite flexible and can be adjusted according to personal tastes or dietary restrictions. Here are some substitution and variation ideas:

– Wine: While cabernet sauvignon is the classic choice for this dish, you can use any good dry red wine that you like. Something like merlot, pinot noir, or shiraz would work well too. Just make sure it’s not too sweet or too acidic.

– Beef cut: If you can’t find chuck roast or beef tenderloin, you can use other cuts of beef that are suitable for slow cooking or roasting. For instance, beef brisket, rump roast, or sirloin tip roast would all be good choices.

– Cooking method: If you don’t have a slow cooker or don’t want to use it, you can make this recipe in the oven or on the stovetop. For oven roasting, preheat your oven to 350°F (175°C). Season your beef as directed and place it in a large roasting pan. Add the onion, garlic, shallot, thyme, and wine. Cover tightly with foil and roast for about 3 hours or until tender. For stovetop braising, use a heavy-bottomed pot with a lid. Brown your beef as directed and then add the onion, garlic, shallot, thyme, and wine. Bring the liquid to a boil, reduce to a simmer, cover the pot with a tight-fitting lid and let it simmer for about 2-3 hours till tender.

– Gluten-free: To make this recipe gluten-free, replace the all-purpose flour with a gluten-free flour blend such as rice flour or cornstarch.

– Vegetarian/Vegan: For those who don’t eat meat but still want to enjoy the flavors of this dish, try replacing the beef with sliced portobello mushrooms or tofu steaks. You can use vegetable broth instead of beef broth and leave out the wine.

– Spicier: If you want to add some heat to the dish, try adding a diced jalapeño pepper or a pinch of cayenne pepper to the onion-garlic mixture.

Get creative with this recipe and adjust it to suit your preferences.

Serving and Pairing

 Adding a splash of Cabernet to the roast adds a touch of sophistication and depth of flavor.
Adding a splash of Cabernet to the roast adds a touch of sophistication and depth of flavor.

Once your cabernet pot roast is tender and ready to serve, it’s important to pair it with the right flavors. Cabernet Sauvignon is a full-bodied wine with bold flavors of dark fruit and hints of spice. Therefore, it pairs best with hearty, rich, and flavorful dishes such as slow-cooked beef.

For the sides, roasted or mashed potatoes, carrots, onions, or any other root vegetables will work well for this dish. The wine sauce of this recipe is perfect to drizzle on top of the beef and mashed potatoes. The richness and the complexity of the dish make it a perfect choice for special occasions such as family dinners or holidays.

For the wine pairing, you should always choose a good dry red wine that complements the flavor profile of the Cabernet Sauvignon. Try something like a Bordeaux or Merlot from California. If you are looking for something special, you can opt for a bottle of Chateau Margaux or a red Burgundy when serving this dish at a fancy dinner party.

In addition to wine, any beer that has strong malt flavors like stout or brown ale could be paired with this roast recipe. A glass of port wine would also balance out the richness of the beef chuck roast.

Overall, serving this cabernet pot roast with its red wine sauce is an excellent way to impress your guests without spending hours in the kitchen. Dare to explore different options and find what works best for you!

Make-Ahead, Storing and Reheating

 This dish might make you swirl and sniff a glass of Cabernet just like you would with the roast beef.
This dish might make you swirl and sniff a glass of Cabernet just like you would with the roast beef.

The beauty of the Roast Beef Cabernet Recipe is that it can easily be made ahead of time and reheated with very little effort. In fact, I recommend making this dish a day in advance to allow the flavors to fully develop.

To store your wine-braised beef, simply transfer it into an air-tight container and refrigerate it for up to three days. The beef will only become more tender and flavorful as it sits in the rich red wine sauce.

When you’re ready to reheat your roast beef, there are a few different methods you can use. If you have a slow cooker or pressure cooker, you can simply add the beef and sauce back into the pot and cook on low heat until heated through.

If you don’t have a slow cooker or pressure cooker, you can reheat the beef in the oven. Simply preheat your oven to 350 degrees F (175 degrees C). Slice your roast beef and arrange it in a baking dish with some extra sauce. Cover the dish with foil and bake for 15-20 minutes, or until heated through.

No matter which method you choose, be sure to add some hot water or red wine before reheating to help thin out the sauce if it has thickened in the fridge. Just heat up the liquid on the stovetop or in the microwave, then pour it over your beef before reheating.

This Roast Beef Cabernet Recipe is truly versatile and delicious, making it perfect for make-ahead meals or last-minute dinner parties alike. Just make sure to save some for leftovers – if there are any!

Tips for Perfect Results

 The glaze made with Cabernet amplifies the roasted beef's richness and earthiness.
The glaze made with Cabernet amplifies the roasted beef’s richness and earthiness.

To ensure that your Roast Beef Cabernet comes out perfectly, here are a few tips:

First of all, choose the right cut of beef. A pot roast or chuck roast is great for slow cooking and can absorb the flavors of the wine and seasonings beautifully. If you’re looking for something a bit more tender, beef tenderloin or fillet mignon can also work well.

Next, make sure to season your beef generously with salt and pepper before cooking. This will enhance the flavor of the beef and create a delicious crust on the outside.

When searing your meat prior to cooking in the slow cooker or oven, use a heavy-bottomed pan and heat it up before adding the oil to get a nice brown crust on the beef.

If you’re using a slow cooker, be sure to cook it on low heat for at least 8 hours to achieve that melt-in-your-mouth tenderness. When cooking in the oven, aim for 20 minutes per 500g for medium-rare doneness.

For the wine sauce, use a good quality dry red wine such as Cabernet Sauvignon to ensure a rich and complex flavor profile. If you don’t have Cabernet Sauvignon on hand, opt for a similar full-bodied red wine instead.

When making the wine reduction, be patient! Let it simmer down until it coats the back of a spoon and reaches desired thickness.

Finally, be sure to let your roast rest for about 10-15 minutes before slicing into it to allow any juices to redistribute evenly throughout. Serve with your favorite sides and enjoy your deliciously savory Roast Beef Cabernet!


As we come to the final section of this roast beef cabernet recipe, it would be good to address some frequently asked questions that will likely pop up while cooking this dish. Here are some answers to these questions, which may assist you in achieving a perfect result.

Is Cabernet Sauvignon good for roast beef?

When it comes to pairing wine with roast beef, one should look for tannic red wines like Cabernet Sauvignon, Merlot, Shiraz, Malbec, and Barolo. For fattier cuts of beef like Prime Rib, wines with higher levels of tannin are ideal.

What wine is best for cooking roast beef?

If you’re preparing a beef roast, it’s best to choose full-bodied, dry wines like Merlot and Pinot Noir that have a rich color and bold tannins. Select a fresh bottle to retain its fruity flavor for the perfect pairing.

Can you cook with Cabernet Sauvignon?

One of the wine selections that I find quite popular among wine lovers is the Cabernet Sauvignon – this type of wine has a full-bodied taste that leaves a lasting impression. When it comes to cooking, Cabernet Sauvignon is an excellent choice for braising proteins, like ribs, as it adds an extra depth of flavor that elevates the dish to a whole new level. When braising, the meat softens while cooking while the flavors of the other ingredients become more pronounced. The result is a mouth-watering dish that is sure to please. Additionally, the braising liquid can be transformed into a glaze, complementing the dish for an all-around delicious experience.

What red wine is best for chuck roast?

For a perfect pairing with your pot roast, I’d recommend a dry red wine like Merlot or Cabernet Sauvignon. These wines not only enhance the flavors of the dish, but also make a great accompaniment to your meal.

How to cook roast beef so it’s pink?

To achieve a perfectly cooked, pink-in-the-middle meat that is medium rare or medium, it is recommended to cook it at a rate of 20 minutes per 500 grams for medium rare, or 25 minutes per 500 grams for medium. For best results, preheat the oven to 240°C and cook the meat for 20 minutes, then reduce the temperature to 180°C for the remaining time determined by the cooking rate formula.

Bottom Line

If you want a meal that’s perfect for a special occasion or just because you want to spoil yourself, then this roast beef Cabernet recipe is the way to go. The combination of the browning of the beef and the slow-cooking method makes the meat fork-tender and flavorful. It’s hard not to salivate when you smell the aroma of the dried thyme, onion, and garlic cloves simmering with premium red wine like Cabernet Sauvignon.

But what really sets this recipe apart is the wine sauce–it’s rich, bold, and indulgent. Every spoonful is a reminder that you’re treating yourself to something special. Choose a good dry red wine that can hold its own as a pairing partner to your beef roast–something like a Bordeaux or Merlot will do.

You have flexibility with this recipe to use different types of beef cuts such as chuck roast, pot roast, or even beef tenderloin. You can use slow-cooker or pressure-cooker methods depending on your preference or availability. With just some salt, pepper, and olive oil, plus a handful of ingredients from your pantry, you can transform a plain beef cut into an impressive dish that will surely impress your guests.

So go ahead and give it a try! This roast beef Cabernet recipe is undoubtedly worth trying if you believe in life’s simple pleasures which are good food and good wine. Don’t be afraid to experiment with variations and substitutions to make it work for your palate. Savor every bite, pair it with some good company and more good red wine, and enjoy every minute of it!

Roast Beef Cabernet

Roast Beef Cabernet Recipe

This is my favorite way to make roast beef. Quick and easy enough for everyday but delicious enough to prepare for special guests.
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Prep Time 15 mins
Cook Time 3 hrs
Course Main Course
Cuisine French
Calories 700 kcal


  • 3 -4 lbs english roast
  • sea salt
  • fresh ground black pepper
  • 1 tablespoon extra virgin olive oil
  • 1 shallot, chopped
  • 3 garlic cloves, chopped
  • 1 medium onion, sliced
  • 1 teaspoon dried thyme
  • 1 (10 1/2 ounce) can Campbell's French onion soup
  • 1 tablespoon beef base
  • 1 cup hot water
  • 1 cup cabernet sauvignon wine
  • 2 tablespoons kitchen bouquet browning sauce
  • 2 lbs fresh button mushrooms, optional but very tasty


  • Pre-heat oven to 375 degrees fahrenheit. Slice onion into thick slices and place in bottom of roasting pan, dutch oven or deep baking dish.
  • Season meat lightly with salt and generously with black pepper. Place olive oil in a large skillet and heat over medium high heat for 25 -30 seconds. Carefully place roast into skillet and sear for 3 minutes on each side. Remove roast from skillet and place on bed of sliced onions. Pour can of french onion soup into the hot skillet and stir with spatula to remove all the browned bits from bottom of skillet. Remove from heat and pour over roast. Stir beef base into hot water until it melts into the liquid. Pour over roast. Pour the Cabernet Sauvignon over the roast. Add kitchen bouquet to pot then sprinkle thyme, shallots and garlic evenly over roast.
  • Cover and place in preheated oven. Bake for 2 hours. Carefully turn roast over and add the mushrooms to the pan. Cover and return to oven. Reduce oven temperature to 325 degrees and continue cooking for 1 more hour or until tender. Adjust cooking time for smaller or larger cuts of meat.
  • To make a fantastic gravy pour broth and drippings into a sauce pot. Add 1/2 cup water and heat over medium high heat. Mix 1/4 cup cornstarch with enough cold water to make it pourable. Stir into heated broth and whisk constantly until thickened. Serve hot over roast beef and mashed potatoes.
  • * NOTE I use Better than Bouillon brand beef base. You can find it in the same row as the canned soups and bouillon cubes. It is in a small glass jar.

Add Your Own Notes


Serving: 400gCalories: 700kcalCarbohydrates: 12.3gProtein: 48.3gFat: 47.9gSaturated Fat: 18.5gCholesterol: 156.5mgSodium: 575.4mgFiber: 2.2gSugar: 4.7g
Keyword < 4 Hours, Meat, Roast Beef, Savory
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