Slow Cooker Pot Roast with Red Wine

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Slow Cooker Pot Roast made with red wine is such an easy and delicious meal, hearty and packed with meat and veggies it is perfect for any occasion.

Slow Cooker Pot Roast with Wine is one of the most easy meals you can prepare, made with juicy meat and lots of veggies it will leave everyone satisfied and happy. The Slow Cooker Pot Roast is bursting with flavor from the beef broth and red wine, the carrots add just the right amount of sweetness. The beef is juicy and tender from all the hours of slow cooking and its infused with all the amazing flavors from the broth. This is comfort food at it’s best! I like to make this recipe for Easter, everyone loves it!

Tips to make the perfect Slow Cooker Pot Roast with Red Wine:

• Use grass-fed, organic stew meat if possible, grass-fed meet tends to be extra tender, which is perfect in this recipe
• Don’t shy away from using carrots, they 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
• Store the pot toast in a large airtight container in the fridge, make sure that the liquid covers at least partially all the ingredients so they don’t dry out
• The wine can be replaced with beef broth if you want to skip it
• You can also add 1-2 cups of chopped celery, I prefer to skip it, as it may overpower the sweetness from the carrots, which I like in this recipe

Love Slow Cooker Recipes? I have some delicious ones! Check them here:

1. Corned Beef Sandwiches – put that leftover corned beef to good use.
2. Slow Cooker French Dip Sandwich – perfect for a party or game night.
3. Slow Cooker Brown Sugar Ham with Orange Glaze – made with lots of fresh orange zest, this ham is full of flavor.
4. Slow Cooker Pot Roast with Red Wine – RED WINE, need I say more?
5. Slow Cooker Asian Short Ribs – so tender, they fall of the bone!
6. Slow Cooker Sesame Chicken – budget friendly and delicious.

Tools/ingredients I used to make the Slow Cooker Pot Roast with Red Wine:

• Crockpot – very reasonably 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.

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4.5 from 2 votes

Servings: 5

Slow Cooker Pot Roast with Red Wine

Prep Time:

20 mins

Cook Time:

8 hrs

Total Time:

8 hrs 20 mins

Slow Cooker Pot Roast made with red wine is such an easy and delicious meal, hearty and packed with meat and veggies it is perfect for any occasion.

Ingredients

• 3 tablespoons olive oil
• Kosher salt and ground black pepper
• One 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

Instructions

1. 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.
2. 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.
3. Stir gently, top with fresh thyme and cook on low for 8-10 times or on high for 5 hours.
4. For optimal results, I like to turn the beef roast on the other side mid-cooking.
5. 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.
6. The pot roast can be served with mashed potatoes or just with the veggies!
7. Enjoy!

Recipe Notes

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

Author: Catalina Castravet

Course: Main Course

Cuisine: American

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