Slow Cooker Red Wine Pot Roast with Red Wine Glaze

When I need an immersive meal that requires low effort from my part, I make this phenomenal Slow Cooker Red Wine Pot Roast. The difference from other recipes is that I don’t just pour the wine into the crockpot; I lightly cook it while deglazing the pan, and once the meal is done, I transform the broth into a red wine glaze that turns the entire meal into something seriously satisfying and gourmet.

Because this is such a hands-off recipe, I have time to just rest, or if I am making it for a special occasion, I can focus on the sides. Since my oven is free, I usually opt to make this easy, garlicky roasted asparagus and buttery mashed potatoes. For dessert, this No-Bake Chocolate Pie makes the perfect sweet finish, and it can be made a day or two in advance.

Slow Cooker Red Wine Pot Roast is simple, rustic food at its finest. Prepare to fall in love with the succulent beef and hearty veggies, all drenched with a complex red wine gravy flavored with herbs. And the smell that fills the house as it cooks – it’s almost as wonderful as the dish itself! Old-fashioned as it is, this dish also tastes luxuriously gooey like something you’d get served at a restaurant. That’s why it’s also one of my go-to recipes when I’m having company over. Finally, you can make so many gorgeous meals out of the leftovers, too! It’s a beautiful, delicious dish sure to become a favorite among your family and guests.

Why you will love this recipe 

• Because it is easy: I love slow cooker recipes because they are low-maintenance and delicious. In this one, the wine also helps tenderize and flavor the beef even more. All I have to do is sear the beef, saute the aromatics, and let everything simmer on low in the crockpot.
• No need for sides: I don’t have to worry about making side dishes either. This recipe has big chunks of carrots and potatoes to serve with the meat. 
• Leftovers are great for other recipes: I can make succulent roast beef sandwiches for lunch the next day or a pot of delicious beef chili. If you’ve never used roast beef for chili before, you have to try it!
• The sauce is incredible: The rich and tangy red wine sauce makes this roast a memorable meal that wins everyone over. Whether I am having a dinner party or just a weeknight family supper, everybody loves this decadent dish. 

What you will need

• Meat: I use an organic grass-fed boneless chuck roast with plenty of marbled fat for flavor and juiciness. I use canola oil to brown the meat because it has a high smoke point and mild flavor.
• Vegetables: Diced yellow onions provide a sweet, mild flavor that develops over a long cooking time. Minced garlic is perfect for the slow cooker because the small pieces cook down in the wine, making the sauce thick and creating a vibrant, caramelized taste. I chop my carrots into large chunks, so they don’t get mushy when cooked in liquid for a long time. The same with the potatoes. I like to use waxy potatoes, so they hold their shape. Russets are too starchy and will turn soft.
• Wet ingredients: For the wine, I prefer Cabernet Sauvignon for my roast, but any red wine you like to drink is fine, because it will be the main flavor. Beef broth is the main ingredient in the liquid, so be sure to get the good stuff. However, I highly recommend getting low-sodium broth. I also add Worcestershire sauce to beef up the beefy flavor and complement the red wine.
• Seasonings: In addition to salt and pepper to taste, I also use finely chopped fresh thyme for its minty flavor, finely chopped fresh rosemary for a bit of piney flavor, and dried oregano for rustic depth. Bay leaves add an herbal flavor with notes of pepper and pine. Fresh rosemary and thyme sprigs are also added on top to enhance the flavor as it cooks.

How to prepare

Season and brown the meat: First, I pat the meat dry and season it with salt and pepper while I heat the skillet and add canola oil. When the oil is sizzling, I brown the meat on all sides, about 4 to 5 minutes on each side, before setting it aside.

Sauté the succulents: Now, I saute the onion in the same pan for 1 to 2 minutes before adding the garlic, oregano, rosemary, and thyme. I stir and cook for another 2 minutes, then add ½ cup of wine and scrape the bottom of the pan.

Add it to the pot: I pour the mixture into the slow cooker, making sure to scrape all the bits from the bottom of the pan before stirring in the rest of the wine, broth, and Worcestershire sauce. 

Cook the roast: I place the carrots and potatoes in a single layer, then add the roast, with the fresh rosemary, thyme, and bay leaves on top. I cover and cook on Low for 6 to 8 hours or on High for 4 to 5 hours, just until fork-tender. Afterward, I remove the thyme, rosemary, and bay leaves, then remove the meat to serve. 

Make the wine glaze: To make the glaze, I strain out the liquid and spoon off the fat. Then I pour it into a saucepan and mix 2 tablespoons of cornstarch with ¼ cup of broth, letting the cornstarch dissolve before adding it to the pan. I cook this over medium heat until it has thickened, which usually takes about 8 to 10 minutes. 

Rest and serve: Finally, I let the meat rest for 10 to 15 minutes before serving it.

Expert tip

The best cut of meat for pot roast

I insist on using chuck roast for my pot roast because it has marbling throughout the entire piece, and that gives it all-over juiciness and flavor. This makes it melt in your mouth and fall apart when you try to pick it up with a fork. It also has a deep, rich flavor. Brisket is my second choice. It is also full of flavor and turns out nicely tender and juicy. I suggest using the point rather than the flat for the fattier, more flavorful, and moist meat. Finally, bottom round is a cheap, lean cut that works well when cooked low and slow. 

More tips to consider:

• Sear the beef first. It caramelizes the roast and adds extra flavor. The Maillard reaction is an important step in making this roast taste incredible.
• It is best to cook this roast on low, so the collagen has more time to break down. The more it melts, the better it melts in your mouth.
• Be sure to only use the required amount of liquid. It may be tempting to add more, but it does not make the meat juicier. 
• Let the roast rest for at least 10 minutes before serving it so the juices have time to reabsorb before slicing. 
• Choose a wine that is good enough to drink; great dry reds like Cabernet Sauvignon or Merlot are terrific choices for this recipe.

Recipe variations and add-ins:

• Pork roast: This is also a delicious recipe. Using a pork loin, this can be cooked for the same amount of time with the same ingredients.
• Different vegetables: Instead of carrots and potatoes, I sometimes use broccoli and cauliflower, or sweet potatoes and zucchini. Or add vegetables like green beans, peas, and corn. But don’t add these more delicate vegetables until the last hour of cooking.
• No wine: Instead of wine, sometimes I use my favorite whiskey or lager. Try this recipe for beer pot roast that is incredibly juicy and tender. 
• Spicy roast: For a spicier pot roast, I add some red pepper flakes or cayenne pepper. Sometimes I even add some chopped poblano peppers.
• Virgin pot roast: For those who cannot have alcohol or do not like the taste, I just use more beef broth and a tablespoon of red wine vinegar. To keep the flavor, try non-alcoholic red wine.

Serving suggestions:

Although this hearty pot roast does not need any more side dishes, I still usually make something. The carrots and potatoes are good, but I like to have something extra. This mac and cheese casserole is a mixture of bacon, several kinds of gooey cheese, and buttery cracker crumbs on top. It is a favorite here in our home. This gluten-free mac and cheese is also delicious, and you cannot even tell that it’s gluten-free. The sauce is velvety-smooth, rich, and creamy, with 3 kinds of cheese.

I also like to serve this with rice because I pour some of the gravy over it. This coconut rice soaks up the tangy, rich sauce and adds a bit of lime zest and sweetness. The mixture is surprisingly scrumptious. Beef with a hint of lime and coconut is actually delicious. My Amish potato rolls are also a great way to soak up this gravy. For dessert, I make something special, like chocolate crème brûlée or fudgy chocolate cake.

How to store leftovers:

• Refrigerate: I can store leftovers in an airtight container for 4 to 5 days in the fridge.   
• Freezing: To freeze, I put leftovers in a freezer bag where they can stay for several months.   
• Defrost: Before serving, I thaw leftovers in the fridge overnight.
• Reheating: I reheat leftovers in the oven for 10 to 15 minutes at 350 degrees F or in the microwave for 60 to 90 seconds. 

Frequently asked questions

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