Slow Cooker Pot Roast {with Red Wine}

Slow Cooker Pot Roast made with red wine is easy to make and delicious, packed with meat and veggies. A perfectly tender and fall apart recipe for any occasion!

By using the Slow Cooker for this meal, the meat will come out extremely tender and juicy, and among the best, you can have! Our other favorite Crockpot recipes are French Dip Sandwich, Slow Cooker Brown Sugar Ham with Orange Glaze and Asian Short Ribs.

Slow Cooker Pot Roast Recipe

Slow Cooker Pot Roast is one of the easiest meals you can prepare. It will leave everyone satisfied and happy because the meat will be extremely juicy and tender. Also, the veggies will turn out delicious and compliment the meat nicely. The Slow Cooker Pot Roast is bursting with flavor from the beef broth and red wine to carrots add just the right amount of sweetness. The beef is juicy and tender from all the hours of slow cooking, and it is infused with all the amazing flavors from the broth.

This is comfort food at its best! I love making this recipe for Easter, or Christmas. Also, it is super easy to prepare. All you need is 15 minutes of preparation for a delicious and tender meal! 

Why You’ll Love This Slow Cooker Pot Roast Recipe?

• Very easy to make with minimal prep work.
• A hearty and delicious meal that can be served as a weeknight dinner.
• The dish is packed with amazing flavors and protein.
• You will have delicious leftovers the next day.

What cut of meat is pot roast?

Pot roast is a big, tough beef cut that is usually fairly inexpensive. This is the perfect cut to utilize and cook in the crockpot over a longer period of time. Simply add some herbs, veggies, and broth to it, and you will end up with fall-apart tender meat. 

How to make Slow Cooker pot roast?

For exact ingredient measures and step-by-step instructions, please follow the recipe card below. However, the general steps are as follows:

1. Sear the roast
   This step is optional, but searing the meat will lock in some flavors, making this dish even tastier. So if you have an extra 5-10 minutes, we highly recommend this step. 
2. Add the ingredients to the crockpot
   Add the rest of your ingredients to the pot, including potatoes, carrots, and broth. Also, don’t add too much stock to the mixture because the meat will release enough of its own juices. So, you do not want to overdo it. 
3. Cook
   Stir the ingredients gently, top with fresh thyme and cook on low for 6-8 hours or on high for 4-5 hours.
4. Serve
   Enjoy it warm over some mashed potatoes. 

Can you refrigerate the beef from the slow cooker?

Yes. After cooking the meat, store it in a large airtight container in the fridge. Make sure that the beef is at least partially covered by the sauce, so it doesn’t dry out. Store for up to 3-4 days.

More Slow Cooker recipes:

• Pineapple Pork Loin
• Kalua Pork
• Brown Sugar Garlic Chicken
• Chicken and Rice
• Corned Beef with Cabbage
• London Broil

Slow Cooker Pot Roast with Red Wine Recipe Tips:

• Use quality meat such as grass-fed or organic meat.
• I use a chuck roast cut since it has more fat, so it will be more tender and juicy. If you prefer less fat, I recommend using round roast beef. The round roast will be a little drier, you will have to shred the meat and let it in the slow cooker for another hour to absorb all the juices.
• Don’t shy away from using carrots, because they will add a sweet taste that balances that rich and hearty meal.
• Brown your beef – it will improve the texture and taste and also will lock in all the delicious flavors.
• Use low sodium beef broth, you don’t want to end up with a salty pot roast.
• The wine can be replaced with beef broth if you want to skip it.
• You can also add some chopped celery if you prefer.

Tools/Ingredients used to make this recipe:

• Crockpot – very reasonable prices and definitely a kitchen must-have if you are busy.
• Dried Rosemary – a kitchen staple, especially if you are into slow cooker recipes, also can be found in the Spice department of most grocery stores, goes along with beef and other types of meat.
• Dried Thyme – I like to have dried thyme on hand for many recipes, including different rubs and marinades, it adds a nice flavor.
• Garlic Powder – no recipe in my house is made without garlic unless we are talking about cake. Garlic powder is versatile and it will add a lot of flavor to your main dishes.
• Onion Powder – great to have on hand to season main dishes and also to make meat rubs.
• Beef Broth – I always use organic in recipes, it also adds a tone of flavor.

Slow Cooker Pot Roast with Red Wine

Slow Cooker Pot Roast made with red wine is easy to make and delicious, packed with meat and veggies, that is perfect for any occasion.

4.75 from 4 votes

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Course: Main Course

Cuisine: American

Keyword: Slow Cooker Pot Roast

Prep Time: 20 minutes minutes

Cook Time: 8 hours hours

Total Time: 8 hours hours 20 minutes minutes

Servings: 8 servings

Calories: 699kcal

Author: Catalina Castravet

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
• 2 cups red wine*
• 2 cups beef broth
• 5 sprigs fresh thyme

Garnish:

• Fresh thyme
• ¼ cup fresh parsley chopped

US Customary - Metric

Instructions

• Add olive oil to a large heavy duty pot that has a lid. Salt and pepper the beef on both sides of the roast, then sear it for about 2-3 minutes on each side until golden brown. Transfer the meat to the slow cooker.
• Add the rest of the 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.
• For optimal results, I like to turn the beef roast on the other side mid-cooking.
• Once done, place pot roast on a large plate, garnish with fresh thyme and parsley, drizzle with some of the broth. Save the broth to store leftovers in it.
• The pot roast can be served with mashed potatoes or just with the veggies!
• Enjoy!

Notes

*You can replace the wine with beef broth in this recipe.

Nutrition

Serving: 0g | Calories: 699kcal | Carbohydrates: 42g | Protein: 49g | Fat: 32g | Saturated Fat: 12g | Cholesterol: 156mg | Sodium: 912mg | Potassium: 1982mg | Fiber: 5g | Sugar: 5g | Vitamin A: 4655IU | Vitamin C: 25mg | Calcium: 101mg | Iron: 7.7mg