Slow Cooker Red Wine Pot Roast
User Reviews
5
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Prep Time
30 mins
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Cook Time
8 hrs
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Total Time
8 hrs 30 mins
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Servings
8 servings
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Calories
499 kcal
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Course
Main Course
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Cuisine
American
Slow Cooker Red Wine Pot Roast
Description
This Slow Cooker Red Wine Pot Roast recipe starts by seasoning and browning a 4-pound chuck roast to develop a flavorful crust. Onions, garlic, thyme, rosemary, and oregano deglaze with red wine in the same pan, capturing the browned bits' flavor. These aromatics, along with Worcestershire sauce, beef broth, chopped carrots, and potatoes, are transferred to a slow cooker along with the roast and fresh herb sprigs.
Cooked on low or high until fork-tender, the roast absorbs the wine and herb flavors while the vegetables soften. The resulting dish balances the richness of the beef with the wine's acidity and the herbs' freshness. The sauce can be thickened with a cornstarch slurry if desired, enhancing the meal's depth.
This pot roast suits a filling dinner, served with the cooked vegetables and sauce. It reheats well and can be adapted with non-alcoholic substitutions suggested in the notes.
Ingredients
- 2 tablespoons canola oil
- 4- pound chuck roast boneless
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon black pepper ground
- 1 yellow onion diced
- 6 cloves garlic minced
- 1 teaspoon thyme finely chopped, fresh
- 1 teaspoon rosemary finely chopped, fresh
- 1 teaspoon oregano dried
- 2 bay leaf
- 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 carrot chopped into 1-inch pieces
- 1 lb potato washed and cut into 1 inch thick pieces
- 3 rosemary sprigs, fresh
- 3 thyme sprigs, fresh
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 DetailsNutrition 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.
User Reviews
Overall Rating
5
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