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Crock Pot Pot Roast with Red Wine

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.

Prep Time
15 mins
Cook Time
6 hrs
Total Time
6 hrs 15 mins
Servings: 6
Calories: 596 kcal
Course: Main Course
Cuisine: American

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

Instructions

    Cup of Yum
  1. Heat the olive oil in a large skillet over medium high heat.
  2. Pat the roast dry and then season the chuck roast with the salt, pepper and Italian seasoning.
  3. 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.
  4. 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.
  5. 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.
  6. Cover and cook on low for 6-8 hours or on high for 4-5 hours until the chuck roast is fork tender.
  7. Remove the bay leaves, rosemary and thyme from the crock pot.
  8. Remove the roast from the crock pot and shred.  Then remove the vegetables from the crock pot as well.
  9. 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.
  10. 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.
  11. 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

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

% 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.