Slow Cooker Red Wine Pot Roast
User Reviews
5.0
27 reviews
Excellent
-
Prep Time
30 mins
-
Cook Time
8 hrs
-
Total Time
8 hrs 30 mins
-
Servings
8 servings
-
Calories
499 kcal
-
Course
Main Course
-
Cuisine
American
Slow Cooker Red Wine Pot Roast
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Slow Cooker Red Wine Pot Roast is impressive, satisfying, melts in your mouth, and seriously tastes gourmet.
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Ingredients
- 2 tablespoons canola oil
- 4- pound chuck roast boneless
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon ground black pepper
- 1 yellow onion diced
- 6 cloves garlic minced
- 1 teaspoon fresh thyme finely chopped
- 1 teaspoon fresh Rosemary finely chopped
- 1 teaspoon dried oregano
- 2 bay leaves
- 1 cup red wine
- 2 tablespoons Worcestershire sauce for non-alcoholic use broth or Dr. Pepper soda
- 1 1/2 cups beef broth low sodium
- 2 carrots chopped into 1-inch pieces
- 1 lb potatoes washed and cut into 1 inch thick pieces
- 3 sprigs fresh rosemary
- 3 sprigs fresh thyme
Cornstarch Slurry (optional):
- 2 tablespoons cornstarch
- 1/4 cup beef broth or red wine
Instructions
- Season the pot roast with salt and pepper.
- Place a large and heavy skillet over high heat and add canola oil.
- Once hot, add the pot roast and brown it on all sides, 3-5 minutes on each side. Should be nicely browned. Set aside.
- Add the diced onion to the same pan and cook for 1-2 minutes.
- Add the garlic, thyme, rosemary, oregano, stir and cook for 2 minutes.
- Add ½ cup of the wine and scrape the bottom of the pan very well.
- Transfer the mixture from the pan to the slow cooker. Add the rest of the wine, Worcestershire sauce, and broth. Stir to combine.
- Add the carrots and the potatoes in one layer.
- Add the browned beef, top with fresh rosemary, thyme, and bay leaves.
- Cover and cook on low for 6-8 hours or on high for 4-5 hours, or until fork-tender.
- Remove bay leaf, rosemary, and thyme before serving.
- To make the sauce into a glaze, strain the liquid out after it is done cooking and spoon off the fat and discard.
- Add the remaining sauce to a small pan, in a small bowl mix two tablespoons of cornstarch with ¼ cup beef broth or red wine, and add the slurry to the saucepan. Cook in a saucepan on medium heat until thickened, about 8-10 minutes.
- Garnish with fresh parsley and herbs when serving.
Nutrition Information
Show Details
Calories
499kcal
(25%)
Carbohydrates
7g
(2%)
Protein
44g
(88%)
Fat
30g
(46%)
Saturated Fat
12g
(60%)
Cholesterol
156mg
(52%)
Sodium
869mg
(36%)
Potassium
918mg
(26%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin A
2607IU
(52%)
Vitamin C
3mg
(3%)
Calcium
62mg
(6%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 499 kcal
% Daily Value*
| Calories | 499kcal | 25% |
| Carbohydrates | 7g | 2% |
| Protein | 44g | 88% |
| Fat | 30g | 46% |
| Saturated Fat | 12g | 60% |
| Cholesterol | 156mg | 52% |
| Sodium | 869mg | 36% |
| Potassium | 918mg | 20% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 2607IU | 52% |
| Vitamin C | 3mg | 3% |
| Calcium | 62mg | 6% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
27 reviews
Excellent
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