Slow Cooker Pot Roast with Garlic & Red Wine
Whenever I need an impressive meal that doesn’t take hours to prepare, I can rely on my Slow Cooker Pot Roast, made with red wine and root vegetables. It takes me just 15 minutes to prep everything, after that the slow cooker works its magic, resulting in a festive, comforting meal that is ideal for cozy weeknights or elegant dinner parties.
My slow cooker pot roast is melt-in-the-mouth tender and full of rich flavor from the red wine and broth it is braised in. With carrots and potatoes, this dish is a complete meal in itself, so there is no need to prepare anything else. However, some buttery mashed potatoes and fluffy dinner rolls make excellent pairings. This is the kind of comfort meal that brings the family together, and with so many leftovers, I have plenty to make sandwiches for lunch the next day as well.
Table of contents
Each bite of this post-roast is a harmonious mixture of incredible flavor and texture. The beef has soaked up the savory red wine broth, becoming succulent and flavorful. I rely a lot on slow cooker meals to feed my family of four, and this one is incredibly satisfying and always a hit with everyone. I know I can dedicate a few minutes in the morning to preparing it so that I can have a wonderful home-cooked meal in the evening without any effort.
Why you will love this recipe
- A full meal all in one: There is no need to make anything else. This roast features potatoes and carrots, making it a complete and comforting meal for the whole family.
- The meat is falling apart: I love how tender the beef is, so it just falls apart. After being slow-cooked for many hours, the meat melts in your mouth, infused with aromatic herbs and red wine.
- Lots of leftovers: This recipe serves eight, so there is plenty left over for later, or pack it up and freeze it for future meals. It can be frozen for up to three months and reheats beautifully.
- Simple to make but classy: It may be simple enough for a weekday meal, but it is also fancy enough to serve at a festive dinner party. The rich wine flavor makes it so flavorful; I like to showcase it.
What you will need
- Chuck roast – I use a four-pound boneless chuck roast for my family, which serves eight, so we end up with lots of leftovers.
- Veggies – Red potatoes are waxy, so they retain their shape nicely when cooked for a long time in liquid. If they are large, I cut them in half. Otherwise, I cook them whole. Baby carrots cook well as long as they are not cut in half.
- Liquids – I prefer a dry, medium-bodied red wine, such as Merlot or Chianti, to complement the richness of the meat. I also use organic, low-sodium beef broth as a safe way to build a base for the gravy, free from pesticides, antibiotics, and excessive salt.
- Aromatics – I use eight garlic cloves in my pot roast, since I really love garlic and its savory flavor. Additionally, I add a white onion, cut into quarters, because it has a crispy flavor that adds a subtle onion taste as it cooks, without overpowering the other ingredients.
- Seasoning – I love garlic so much; I also add garlic powder to ensure the flavor is evenly dispersed throughout the gravy. The garlic cloves are suitable for imparting flavor, but the powder ensures that the whole dish gets an even amount of taste. The same as the onion powder. It dissolves into the liquid to ensure that the onion flavor is dispersed equally.
- Herbs – Dried rosemary to add hints of mint, lemon, pepper, and pine. Thyme also adds a herby taste with floral notes, including citrus, pepper, and a hint of sweetness. Bay leaves slowly release a complex depth of flavor that adds a rich background for the rest of the ingredients. The fresh thyme sprigs on top give the dish a grassy, earthy taste with hints of cloves.
How to make
Season: First, I season the meat with salt and pepper.
Sear: Then I sear it for three to five minutes on each side until golden brown.
Add it to the pot: Then, it is added to the pot with the potatoes, carrots, onions, garlic, onion powder, garlic powder, rosemary, bay leaves, and thyme. I pour in the wine and broth next.
Cook the meat: After giving it a gentle stir, I top it with the fresh thyme sprigs and replace the lid. Then, I cook it on low for six to eight hours, depending on the amount of meat I am cooking. If I am in a hurry, I cook it on high for four to five hours. If I am home, I turn the roast over halfway through the cooking process.
Garnish and serve: Finally, when it is done, I place the pot roast on a serving platter, garnish it with fresh thyme and parsley, and drizzle it with some broth.
Expert tip
How to keep the vegetables from being mushy
The main thing to remember when cooking pot roast in a slow cooker is to cook it on a low setting. That means cooking it on the lowest temperature possible. Not only does this benefit the meat, but it also keeps the carrots and potatoes from turning to mush. Since they are root vegetables, they are safe to cook for long periods, but only if cooked on a low setting.
If I am in a hurry and have to cook the roast on high, I adjust my game plan slightly. In this case, I would wait until the last few hours to add them. If I am not going to be home, I would put the carrots and potatoes on top of the roast, so they do not get as much heat as they usually do. Otherwise, I can cook the vegetables separately in a saucepan afterward, using the juices from the roast.
More tips to consider
- This pot roast is best cooked on low, as the collagen has more time to break down and melt.
- Do not overfill the slow cooker. It can be tempting to add more liquid to cover the meat, but resist the urge. Just use the amount stated in the recipe.
- Remember to sear the roast first. That is a crucial step to seal in the flavor, as well as to caramelize the meat’s surface. Searing the beef allows the juices to flow and enhances the flavors.
- Get the proper cut of beef. I always use a chuck roast because it has a lot of connective tissue that breaks down and turns into rich juices. Briskets and round roast will work too. The wrong cuts of beef will turn to mush or be too tough.
- Replace the red wine with beef broth if you would prefer not to use alcohol.
Recipe variations and add-ins:
- Pork roast: Instead of beef, I sometimes make this pot roast with pork. I like it this way too, and the cooking time is just the same.
- More veggies: I often add more vegetables, such as corn, peas, and green beans. But do not add them until the last hour of cooking.
- Cajun beef: To give my pot roast a Cajun flavor, I add two tablespoons of my Cajun seasoning to the broth.
- Sweet potatoes: For a different taste, I prefer using sweet potatoes instead of red potatoes. The kids love it this way.
- No wine: Rather than using wine, I often substitute it with my favorite beer or whiskey.
Serving suggestions:
When it’s time to serve it, I remove the roast and either shred it or slice it across the grain. I thicken the gravy using a cornstarch slurry and drizzle it over the beef and root vegetables. I like to add some bread to soak up the tasty red wine gravy. My buttery 30-minute dinner rolls are easy to make and are fluffy, soft, and delicious. When I serve this to the family, there are always leftovers for sandwiches the next day as well. If I have leftover rolls, I can make sliders. The kids love them, and I serve them with crispy sweet potato fries!
For serving a dinner party, I start with a salad, such as my simple yet elegant broccoli and cauliflower salad. It has fruit, nuts, cheese, and my homemade honey lemon poppy seed dressing. After the pot roast has been served and devoured, I bring out one of my unique pomegranate mousse brownies. These are one of a kind with silky smooth, luxurious pomegranate mousse on top of rich, gooey brownies. Topped with a dusting of cocoa powder, they are a hit with everyone who tastes them.
How to store leftovers:
- Refrigerate: Leftovers can be stored in an airtight container in the fridge for up to four days.
- Freezing: To save leftovers for longer, place them in a freezer-safe container, and they can be stored for up to three months.
- Defrost: Thaw overnight in the refrigerator for the best flavor.
- Reheating: Reheat leftovers in the oven at 350°F for 15 minutes. They can also be reheated in the microwave for one to two minutes, covered with a damp paper towel.
Frequently asked questions
The only way this can happen is if it has not been cooked long enough. The meat must be cooked to a specific temperature to break down the connective tissues. Once it reaches that temperature, the collagen (connective tissue) starts to melt and become soft and juicy. Otherwise, it is just tough and chewy.
If the meat is cooked too long, the fibers will contract and squeeze all the moisture out of the roast, leaving it dry and tough. This usually happens when it is cooked on high. That is why I strongly recommend cooking it on a low setting. Using the wrong cut of meat can also cause the roast to end up dry, as some cuts lack sufficient marbling (fat) to keep them juicy as they cook.
Having a chuck roast with plenty of marbling is good for tender and juicy meat. But getting a cut of beef with too much fat is another story. If the roast has a lot of extra fat on the outside, trim it off. Just leave the marbled fat inside the cut of meat. The outside fat is not necessary for keeping the roast tender and juicy. Searing it first will also help eliminate excess fat.
There was probably just too much fat or liquid from the vegetables. To thicken the gravy, make a cornstarch slurry. Mix two tablespoons of cornstarch with two tablespoons of cold broth, stirring until the cornstarch dissolves. Then, add it to the pot and stir it in, letting it heat for another 30 minutes until it thickens.
More Slow Cooker recipes:
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Slow Cooker Pot Roast with Red Wine
Ingredients
- 3 tablespoons olive oil
- Kosher salt and ground black pepper
- 4 pound beef chuck roast
- 8 medium-small red potatoes cut in half
- 2 cups baby carrots
- 8 cloves garlic
- 2 onions quartered
- 4 bay leaves
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- ½ tablespoon dried rosemary
- ½ tablespoon dried thyme
- ½ tablespoon kosher salt
- ½ tablespoon ground black pepper
- 1 cup red wine
- 2 1/2 cups low-sodium beef broth
- 5 sprigs fresh thyme
Garnish:
- Fresh thyme
- ¼ cup fresh parsley chopped
Instructions
- Pour olive oil into a large, heavy-duty pot with a lid. Season the beef roast with salt and pepper on both sides. Sear the roast in the pot for about 2-3 minutes on each side until it is golden brown. Once done, transfer the meat to the slow cooker.
- Add the remaining ingredients to the slow cooker: potatoes, carrots, onions, garlic, bay leaves, garlic powder, onion powder, dried rosemary, dried thyme, salt, and pepper. Add the beef broth and the wine. You can replace the wine with beef broth in this recipe.
- Stir gently, top with fresh thyme, and cook on low for 6-8 hours or on high for 4-5 hours. I recommend cooking it on low.
- For optimal results, I recommend turning the beef roast halfway through the cooking process.
- Once finished, place the pot roast on a large plate. Garnish it with fresh thyme and parsley, then drizzle with some of the broth. Save the remaining broth to store any leftovers.
- To thicken the gravy, strain it through a mesh strainer into a saucepan over medium heat. Dissolve one tablespoon of cornstarch in two tablespoons of water and add it to the gravy. Stir until it thickens. If necessary, you can add more cornstarch slurry to reach your desired consistency.
- The pot roast can be served with mashed potatoes or paired with a variety of vegetables. Enjoy!
Notes
How to keep the vegetables from being mushy
The main thing to remember when cooking pot roast in a slow cooker is to cook it on a low setting. That means cooking it on the lowest temperature possible. Not only does this benefit the meat, but it also keeps the carrots and potatoes from turning to mush. Since they are root vegetables, they are safe to cook for long periods, but only if cooked on a low setting. If I am in a hurry and have to cook the roast on high, I adjust my game plan slightly. In this case, I would wait until the last few hours to add them. If I am not going to be home, I would put the carrots and potatoes on top of the roast, so they do not get as much heat as they usually do. Otherwise, I can cook the vegetables separately in a saucepan afterward, using the juices from the roast.More tips to consider
- This pot roast is best cooked on low, as the collagen has more time to break down and melt.
- Do not overfill the slow cooker. It can be tempting to add more liquid to cover the meat, but resist the urge. Just use the amount stated in the recipe.
- Remember to sear the roast first. That is a crucial step to seal in the flavor, as well as to caramelize the meat’s surface. Searing the beef allows the juices to flow and enhances the flavors.
- Get the proper cut of beef. I always use a chuck roast because it has a lot of connective tissue that breaks down and turns into rich juices. Briskets and round roast will work too. The wrong cuts of beef will turn to mush or be too tough.
- Replace the red wine with beef broth if you would prefer not to use alcohol.