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

Scale

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

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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.