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5.0 from 27 votes

Slow Cooker Red Wine Pot Roast

Slow Cooker Red Wine Pot Roast is impressive, satisfying, melts in your mouth, and seriously tastes gourmet.

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

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

    Cup of Yum
  1. Season the pot roast with salt and pepper.
  2. Place a large and heavy skillet over high heat and add canola oil.
  3. Once hot, add the pot roast and brown it on all sides, 3-5 minutes on each side. Should be nicely browned. Set aside.
  4. Add the diced onion to the same pan and cook for 1-2 minutes.
  5. Add the garlic, thyme, rosemary, oregano, stir and cook for 2 minutes.
  6. Add ½ cup of the wine and scrape the bottom of the pan very well.
  7. Transfer the mixture from the pan to the slow cooker. Add the rest of the wine, Worcestershire sauce, and broth. Stir to combine.
  8. Add the carrots and the potatoes in one layer.
  9. Add the browned beef, top with fresh rosemary, thyme, and bay leaves.
  10. Cover and cook on low for 6-8 hours or on high for 4-5 hours, or until fork-tender.
  11. Remove bay leaf, rosemary, and thyme before serving.
  12. To make the sauce into a glaze, strain the liquid out after it is done cooking and spoon off the fat and discard.
  13. 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.
  14. Garnish with fresh parsley and herbs when serving.

Nutrition Information

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

% 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.