There is something truly special about a Slow Cooker Pot Roast with Red Wine Recipe that fills your home with inviting aromas and delivers a tender, flavorful meal almost effortlessly. This classic comfort dish transforms a simple chuck roast into a luscious centerpiece by slowly simmering it with rich red wine and savory vegetables until every bite is melt-in-your-mouth perfect. Whether you’re cooking for a family dinner or a cozy weekend treat, this recipe promises a satisfying, hearty experience that warms both the body and soul.
Ingredients You’ll Need
This Slow Cooker Pot Roast with Red Wine Recipe relies on simple yet essential ingredients that each bring their own magic to the dish. From the earthy sweetness of carrots to the deep, robust flavor of red wine, every component is thoughtfully chosen to create a well-balanced, deeply satisfying pot roast.
- 3-5 pound boneless chuck roast: This cut is ideal for slow cooking because it becomes tender and juicy when cooked low and slow.
- 1 tablespoon olive oil: Adds a touch of richness and helps in browning the meat for extra flavor.
- 2 teaspoons Kosher salt: Essential for seasoning and enhancing all the natural flavors in the roast and vegetables.
- 1 teaspoon dried thyme: Brings a warm, herby note that beautifully complements the beef and wine.
- ½ cup red wine: Adds depth and richness to the broth, elevating the entire dish.
- 1 yellow onion, cut into wedges: Infuses the roast with subtle sweetness and a bit of bite.
- 1 pound carrots, peeled and cut into 2-inch chunks: Provide sweetness and body to the dish while soaking up the savory juices.
- 1 ½ pounds baby potatoes: Offer creamy texture and balance the robust flavors with their natural earthiness.
- 4 cloves garlic, minced: Adds pungency and depth to the broth that melds beautifully with the wine.
- 2 cups beef broth: The perfect flavorful base that keeps everything moist and succulent during cooking.
How to Make Slow Cooker Pot Roast with Red Wine Recipe
Step 1: Layer the Vegetables
Start by adding the cleaned carrots and baby potatoes to the bottom of your crockpot. This creates a veggie bed that will soak up the delicious juices from the roast, infusing them with flavor while also serving as a tender side once cooking is complete.
Step 2: Brown the Roast
Heat a cast-iron or large skillet to medium-high heat and add the olive oil. Sprinkle 1 teaspoon of Kosher salt onto the chuck roast, then sear it in the skillet for 3 to 5 minutes on each side. This browning develops complex flavors and locks in juices, making a big difference in the final dish. Once browned, transfer the roast on top of the vegetables in the crockpot.
Step 3: Sauté Onions and Deglaze with Red Wine
Add the onion wedges to the now-empty skillet and cook them for about a minute to soften slightly. Stir in the dried thyme, remaining salt, and pour in the red wine to deglaze, scraping up all those flavorful browned bits. Let this mixture simmer for 1 to 2 minutes to reduce slightly, then add minced garlic and cook for another 30 seconds.
Step 4: Add Broth and Pour Over Roast
Pour in the beef broth and let the entire mixture simmer for about 3 to 5 minutes to blend flavors and develop a rich sauce. Turn off the heat, then carefully pour this aromatic broth over the roast and vegetables in your slow cooker.
Step 5: Slow Cook to Perfection
Cover and cook on LOW for 6 to 8 hours, depending on your roast’s size. The magic of the slow cooker works here: tenderizing the meat until it pulls apart effortlessly, and allowing the flavors to meld in a delicious harmony.
Step 6: Serve the Roast
When your Slow Cooker Pot Roast with Red Wine Recipe finishes cooking, transfer the roast to a cutting board and gently pull it apart into tender chunks. Plate it with the perfectly cooked vegetables and generously spoon the rich sauce from the crockpot over everything for that ultimate comforting meal.
How to Serve Slow Cooker Pot Roast with Red Wine Recipe
Garnishes
A sprinkle of fresh parsley or chopped thyme adds a bright, herbal finish that enhances the rustic charm of this pot roast. A light grating of fresh black pepper can also add a bit of warmth and complexity just before serving.
Side Dishes
The beauty of this dish is that the baby potatoes and carrots are already included, but you can always add a fresh, crisp green salad or buttery dinner rolls to round out the meal. Creamy mashed potatoes or a simple buttered egg noodle would also complement the rich sauce and transform your dinner into a feast.
Creative Ways to Present
For a more elegant presentation, serve the pulled-apart beef over creamy polenta or alongside roasted root vegetables. You can also place a mound of fluffy mashed potatoes on the plate and ladle the sauce and beef over it, creating a cozy, layered look that invites digging in.
Make Ahead and Storage
Storing Leftovers
Store any leftover Slow Cooker Pot Roast with Red Wine Recipe in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen after a day, making leftovers perfect for a second-day meal.
Freezing
This pot roast freezes beautifully. Separate the meat and vegetables if possible, then store them with the sauce in freezer-safe containers or heavy-duty bags for up to 3 months. Be sure to label your containers so you can easily find this comforting dish later.
Reheating
Reheat your leftovers gently on the stove over low heat or in the microwave, adding a splash of beef broth or water if the sauce has thickened too much. This will help maintain that luscious, tender texture and prevent the meat from drying out.
FAQs
Can I use a different cut of beef for this recipe?
Absolutely! While chuck roast is ideal for slow cooking due to its marbling and tenderness, you can also use brisket or round roast. Just keep in mind cooking times might vary slightly to achieve that same tender pull-apart texture.
What type of red wine works best?
Choose a dry red wine like Cabernet Sauvignon, Merlot, or Pinot Noir for this recipe. Avoid cooking wines with additives or too much sweetness, as the wine’s depth should enhance, not overpower, the roast.
Can I make this recipe without red wine?
Yes, if you prefer to avoid alcohol, you can substitute the red wine with an equal amount of beef broth combined with a splash of balsamic vinegar or grape juice to maintain some acidity and complexity.
Do I have to brown the roast first?
Browning the roast is highly recommended because it creates a richer flavor and better texture, but in a pinch, you can skip this step. The slow cooking will still produce a delicious meal, just with a lighter crust on the meat.
How long can I cook this on high instead of low?
If you are short on time, you can cook the pot roast on HIGH for about 4 to 5 hours. Check the tenderness with a fork, as times can vary based on the size of your roast and your slow cooker model.
Final Thoughts
There is nothing quite like the joy of coming home to a Slow Cooker Pot Roast with Red Wine Recipe bubbling away, filling your kitchen with unforgettable aromas and serving up tender, flavorful comfort on a plate. With its simple ingredients and hands-off cooking, this dish truly brings together ease and elegance, making it one you’ll want to return to again and again. So grab your slow cooker and give it a try—you’ll be so glad you did!
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Slow Cooker Pot Roast with Red Wine Recipe
- Prep Time: 20 minutes
- Cook Time: 7 hours
- Total Time: 7 hours 20 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Description
This Slow Cooker Pot Roast with Red Wine is a comforting and hearty meal perfect for any day of the week. Tender, slow-cooked chuck roast infused with aromatic herbs, red wine, and garlic, paired with perfectly cooked carrots, baby potatoes, and onions. The red wine and beef broth create a rich, flavorful sauce that complements the melt-in-your-mouth meat, making this an effortless and delicious dinner.
Ingredients
Meat and Seasoning
- 3–5 pound boneless chuck roast
- 1 tablespoon olive oil
- 2 teaspoons Kosher salt (divided)
- 1 teaspoon dried thyme
Vegetables
- 1 yellow onion, cut into wedges
- 1 pound carrots, peeled and cut into 2-inch chunks
- 1 ½ pounds baby potatoes
- 4 cloves garlic, minced
Liquids
- ½ cup red wine
- 2 cups beef broth
Instructions
- Prepare Vegetables: Add the cleaned carrots and baby potatoes to the bottom of the crockpot, creating a base layer for the roast to sit on during cooking.
- Heat Skillet and Olive Oil: Heat a cast-iron or other large skillet over medium-high heat, then add the olive oil to the skillet and allow it to warm.
- Browns the Roast: Sprinkle 1 teaspoon of salt onto the chuck roast. Place the roast in the hot skillet and cook for 3 to 5 minutes per side to brown the outside on all sides. Once browned, transfer the roast to the crockpot on top of the vegetables.
- Cook Onions and Deglaze: Add the onion wedges to the same skillet and cook for about one minute. Then add dried thyme, remaining salt, and red wine. Deglaze the skillet by scraping up any browned bits, cooking for 1 to 2 minutes. Add minced garlic and cook for 30 seconds before adding the beef broth. Allow the mixture to simmer gently for 3 to 5 minutes, then remove from heat.
- Add Broth and Cook Slow: Pour the broth and wine mixture over the roast in the crockpot. Cover and cook on LOW for 6 to 8 hours, depending on the roast size, until the meat is tender and pulls apart easily.
- Serve: Once cooked, transfer the roast to a cutting board and gently pull apart with forks. Serve warm with the cooked vegetables and spoon the flavorful sauce from the crockpot over the top.
Notes
- Use a heavy-bottomed skillet for even browning.
- If you prefer a thicker sauce, you can remove some broth, reduce it on the stove, then add back to the crockpot.
- Let the roast rest for 10 minutes before pulling apart for better texture.
- Leftovers keep well refrigerated for up to 3 days and can be reheated gently on the stove or microwave.
- For a gluten-free version, ensure beef broth and wine do not contain gluten additives.
