One of the best things about recipes like this slow cooker pot roast with red wine is how simple they are to prepare. Also, since it cooks slowly all day long, it’s a nice dish to prep in the morning. Then, when you get home later, the incredible aroma in the air will definitely make your mouth water!
Bursting with wonderful flavours, this crockpot roast with hearty beef, fresh veggies, merlot, fresh herbs and more, is so good. It makes a robust and filling dinner and you’ll definitely want a second bowl.
Red Wine Pot Roast Ingredients
You’ll need a good-sized chuck roast to make this slow cooker pot roast with red wine, so try and get one that’s at least 3 pounds.
Potatoes, carrots, celery, onion, and garlic round out the recipe and add nutrients as well as different textures. I like to use petite red potatoes because they are bite-sized and the red colour looks pretty. Alternatively you could use large ones and just roughly chop them.
More ideas for different vegetables in this red wine pot roast include parsnips, rutabaga or pumpkin, so mix and match if you like.
Even more wonderful flavour comes from beef broth, red wine (merlot or similar) and fresh rosemary and thyme. The only other ingredients you need are salt, pepper, flour, and oil.
How to Make Slow Cooker Pot Roast with Red Wine
Prepare the vegetables and add them to your slow cooker. Coat the chuck roast with seasoned flour and then sear it in oil in a frying pan to brown it all over. Don’t skip this step because browning the meat gives it a lovely, rich flavour.
Put the meat on top of the veggies in the crockpot. Now you can fry the chopped shallot, onion and garlic in the same pan you used for the chuck roast. Add the merlot and cook for 10 minutes, then pour this mixture into the crockpot.
Add the broth and fresh herbs and cook for 8 hours on low. Pick out and discard the herb sprigs then shred the meat. Transfer the liquid from the crockpot into a pan and whisk in some flour. Bring it to a boil then let it simmer and thicken for a few minutes.
Serve the crockpot roast meat and veggies with the gravy poured over. I like to sprinkle over some minced fresh herbs, for added colour.
Serving Ideas for the Crockpot Roast
You can serve the slow cooker pot roast with red wine just as it is, since you have meat, potatoes and vegetables in there.
If you want to add something, you can’t go wrong with some buttered crusty bread. It’s also great for making sure you mop up every last bit of the gravy since you won’t want to miss a drop!
And if you love this crockpot roast and want to try something similar, why not try this beef bourguignon recipe next? It’s made with red wine, mushrooms and bacon – yum!
Best Red Wine for Cooking Roast Beef
You’ll see the recipe calls for merlot, but you can use another kind of red wine in the recipe if you prefer. Cabernet sauvignon would work and it’s also nice to pair with the finished red wine pot roast. You can also use something lighter, such as pinot noir, or try a shiraz or burgundy if you prefer.
Not a fan of wine? You can also leave it out of the recipe and just use a little extra broth in its place. Another idea would be a non-alcoholic red wine or even red grape juice as long as it’s not sweetened.
Slow Cooker Pot Roast with Red Wine FAQs
Yes you can, and if you do it’ll take about 4 hours instead of the 8 hours it takes on low.
Keep leftovers in a sealed container in the refrigerator and use them up within 4 days max. Another idea is to freeze leftovers in heavy-duty freezer bags or sealed containers. Thaw the leftovers overnight in the refrigerator.
This slow cooker pot roast with red wine reheats really well and tastes just as good the second time around. It’s easy to warm up in the microwave or you can warm it up in a pan on the stove.
The easiest way to cut the carbs would be to use rutabaga in place of the potatoes. You could also use a little xanthan gum instead of the flour.
Slow Cooker Pot Roast with Red Wine Recipe
Slow Cooker Pot Roast with Red Wine
- 4 Pounds chuck roast
- 2 Teaspoons pepper fresh cracked
- 2 Teaspoons coarse sea salt
- 2 Tablespoons all purpose flour
- 2 Tablespoons extra virgin olive oil
- 2 Pounds red potatoes petite
- 4 carrots
- 3 Stalks celery
- 1 white onion sliced
- 1 shallot minced
- 5 Cloves garlic roughly chopped
- 3 ½ Cups beef broth
- 1 Cup red wine merlot
- 3 Sprigs thyme
- 2 Sprigs Rosemary
- ⅓ Cup all purpose flour
- Preheat a frying pan over high heat.
- Prepare the vegetables. Slice the potatoes into 4ths and cut the celery and carrots into thin 2” strips. Place into the slow cooker.
- Pat the roast dry using a paper towel.
- In a small bowl or ramekin, combine 2 tablespoons flour, salt, and pepper. Coat all sides of the meat.
- Add olive oil to the pan. Carefully add the roast and sear for 2 minutes per side.
- Next, place the roast onto the bed of vegetables in the slow cooker.
- Return the pan to heat and leave the drippings inside. Lower heat to medium setting.
- Mince the shallot, roughly chop the garlic, and slice onions into ¼” strips.
- Add 1 tbsp olive oil to the pan followed by the shallot, onions, and garlic. Cook for 5-7 minutes to soften.
- Pour the red wine into the pan and stir. Cook for 10 minutes to reduce, then add to the slow cooker.
- Pour beef broth along the sides of the roast. Add thyme and Rosemary sprigs . Cover and cook on low for 8 hours. (Or high for 4) (wrap herbs in a cheesecloth for less mess)
- Remove and discard herbs.
- Transfer the roast from the slow cooker into a large mixing bowl. Shred into 1 tot 2” pieces.
- Remove the vegetables from the slow cooker and set aside.
- Pour the liquid from the slow cooker into a saucepan over medium high heat.
- Whisk in the flour and bring to a boil. Lower the heat and cook until thickened, about 5 minutes.
- Serve roast alongside the vegetables and drizzle with gravy. Garnish with fresh herbs.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
The perfect dish for cool-weather evenings, this slow cooker pot roast with wine is both easy to prepare and delicious to eat. A crockpot roast can be left to cook all day while you’re out, and it’ll be perfectly done by the time you get home from work.
Yum! Craving roast and this was delicious
Can’t wait to try this recipe!! Thank you for sharing!