Description
A beginner-friendly, foolproof slow cooker pot roast that uses red wine and minimal liquid to create tender, juicy beef and a rich, deep gravy without the risk of dryness.
Ingredients
Scale
- 3 to 4 pounds Chuck Roast
- 1 cup Red Wine (dry red like Cabernet Sauvignon, Merlot, or Pinot Noir)
- 1/2 cup Low-sodium Beef Broth
- 2 tablespoons Butter
- 6 cloves Garlic, minced
- 2 tablespoons Tomato Paste
- 1 tablespoon Worcestershire Sauce
- 1 teaspoon Dried Thyme
- 1 teaspoon Dried Rosemary
- 2 Bay Leaves
- 2 medium Yellow Onions, chopped
- 4 medium Carrots, cut into chunks
- 1.5 pounds Potatoes (Yukon Gold or Russet), cut into large chunks
- 1 teaspoon Garlic Powder
- 1 teaspoon Kosher Salt (or to taste)
- Freshly cracked Black Pepper (to taste)
Instructions
- Pat the chuck roast dry with paper towels and season generously with salt and pepper.
- Heat butter in a cast iron skillet over medium-high heat. Sear the roast for 3-4 minutes on each side until deeply browned. Remove meat and set aside.
- In the same skillet, sauté chopped onions for 2 minutes, scraping up browned bits. Add minced garlic and tomato paste; cook for 1 minute until fragrant.
- Pour in red wine and beef broth, scraping the bottom of the pan. Simmer for 1 minute to cook off alcohol.
- Pour the liquid mixture into the bottom of a 6-quart slow cooker. Add Worcestershire sauce, dried thyme, rosemary, garlic powder, and bay leaves; stir to combine.
- Place the seared roast on top of the liquid in the slow cooker. Arrange carrot and potato chunks around the meat. Pour any remaining juices from the plate over the meat.
- Cover and cook on LOW for 8-10 hours (or HIGH for 4-6 hours) until the meat is fork-tender.
- Remove meat and veggies to a platter. For thicker gravy, mix 2 tablespoons cornstarch with 2 tablespoons cold water and stir into the hot liquid. Cook on HIGH for 15-20 minutes to thicken.
- Slice the roast against the grain and serve with gravy and vegetables.
Notes
Do not skip the searing step as it creates a flavor foundation. Use a dry red wine that you enjoy drinking. If you don’t have wine, substitute with beef broth plus 1 tablespoon of balsamic vinegar. Let the meat rest for 10 minutes after removing from the slow cooker to redistribute juices. Leftovers freeze well for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 8 hours
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 slice of roast wit
- Calories: 450
- Sugar: 6
- Sodium: 600
- Fat: 22
- Saturated Fat: 8
- Carbohydrates: 25
- Fiber: 4
- Protein: 35
Keywords: slow cooker pot roast, chuck roast recipe, red wine pot roast, easy dinner, beginner friendly recipes, comfort food, fall recipes