Crock Pot Pot Roast with Red Wine
User Reviews
4.9
24 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
6 hrs
-
Total Time
6 hrs 15 mins
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Servings
6
-
Calories
596 kcal
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Course
Main Course
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Cuisine
American
Crock Pot Pot Roast with Red Wine
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This Slow Cooker Red Wine Pot Roast is full of warm flavors. Easy seasoning make this Pot Roast so juicy and moist that it melts in your mouth.
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Ingredients
- 3 lb chuck roast
- 1 Tbsp olive oil
- 2 tsp salt
- 1 tsp black pepper
- 2 tsp Italian seasoning
- 2 bay leaves
- 1 medium yellow onion peeled and cut into large pieces
- 1 Tbsp minced garlic
- 1 cup dry red wine
- 2 cups beef broth
- 2 tsp Worcestershire sauce
- 1 1/2 lb Yukon gold potatoes peeled and cut into large pieces
- 4 carrots peeled and cut into large pieces
- 2 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 2 Tbsp cold water
- 2 Tbsp cornstarch
- fresh parsley chopped
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Instructions
- Heat the olive oil in a large skillet over medium high heat.
- Pat the roast dry and then season the chuck roast with the salt, pepper and Italian seasoning.
- Brown the roast in the skillet. Cook it for 4-5 minutes per side. Set the roast aside and use approximately 1/2 cup of the red wine to deglaze the bottom of the skillet.
- Then add in the onions, carrots and potatoes to a crock pot. Then place the browned beef roast on top and pour the red wine from the skillet in the crock pot as well.
- Then add the minced garlic, remaining red wine, beef broth and Worcestershire sauce into the crock pot. Place the fresh herbs on top of the roast in the crock pot.
- Cover and cook on low for 6-8 hours or on high for 4-5 hours until the chuck roast is fork tender.
- Remove the bay leaves, rosemary and thyme from the crock pot.
- Remove the roast from the crock pot and shred. Then remove the vegetables from the crock pot as well.
- Remove the broth from the crock pot and strain it into a saucepan. Heat the broth over medium high heat and bring it to a low boil.
- In a small bowl, whisk together the cold water and cornstarch. Whisk this mixture into the saucepan. Continue to cook and whisk for 30-60 seconds until the sauce thickens.
- Serve the roast and vegetables topped with the gravy from the saucepan and topped with the fresh parsley. Enjoy!
Notes
- *Make sure to cut the carrots and onions into large pieces or they will get too soft in the crock pot.
- *You can cook this recipe on low or high but we prefer to cook this crock pot chuck roast recipe on low as the beef is more tender.
Nutrition Information
Show Details
Calories
596kcal
(30%)
Carbohydrates
31g
(10%)
Protein
48g
(96%)
Fat
29g
(45%)
Saturated Fat
12g
(60%)
Polyunsaturated Fat
2g
Monounsaturated Fat
15g
Trans Fat
2g
Cholesterol
156mg
(52%)
Sodium
1319mg
(55%)
Potassium
1467mg
(42%)
Fiber
4g
(16%)
Sugar
4g
(8%)
Vitamin A
6859IU
(137%)
Vitamin C
27mg
(30%)
Calcium
94mg
(9%)
Iron
6mg
(33%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 596 kcal
% Daily Value*
| Calories | 596kcal | 30% |
| Carbohydrates | 31g | 10% |
| Protein | 48g | 96% |
| Fat | 29g | 45% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 15g | 75% |
| Trans Fat | 2g | 100% |
| Cholesterol | 156mg | 52% |
| Sodium | 1319mg | 55% |
| Potassium | 1467mg | 31% |
| Fiber | 4g | 16% |
| Sugar | 4g | 8% |
| Vitamin A | 6859IU | 137% |
| Vitamin C | 27mg | 30% |
| Calcium | 94mg | 9% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
24 reviews
Excellent
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