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There’s something magical about a slow cooker pot roast with red wine—it transforms simple ingredients into a melt-in-your-mouth masterpiece. As it simmers away, your kitchen fills with the deep, rich aroma of tender beef, hearty veggies, and a luscious red wine sauce. It’s the kind of meal that feels like a warm hug after a long day, perfect for lazy Sundays or impressing dinner guests with minimal effort. Just set it, forget it, and get ready to savor every bite—preferably with an extra glass of wine on the side!

A plate of crockpot roast topped with gravy, surrounded by carrots and potatoes, garnished with parsley and complemented by rosemary sprigs.

Bursting with wonderful flavors, this crockpot roast with hearty beef, fresh veggies, red wine, fresh herbs and more, is so good. You’ll want a second bowl for sure!

If you love these bold flavors, also try ground beef stroganoff, this Italian beef stew, or perhaps classic beef Bourguignon.

A crockpot roast brimming with shredded beef, carrots, and potatoes, all elegantly garnished with fresh herbs. Nearby sits a small bowl of rich gravy.

Why You’ll Love It

So delicious: The vibrant, robust flavors in this slow cooker pot roast are going to wow everyone at the dinner table. It’s so good.
Easy to prepare: As this is a crockpot dish, once you’ve seared the beef there isn’t much more to do apart from adding the ingredients to a slow cooker and waiting.
A hearty meal: This hearty recipe is sure to satisfy even the hungriest belly!
Dairy-free: There’s no dairy in this recipe and, if you use gluten-free flour, it’s a gluten-free dish as well.

A plate of chuck roast, slow-cooked with red wine, features shredded beef, carrots, potatoes, and celery. It's topped with rich gravy and garnished with chopped parsley.

Red Wine Pot Roast Ingredients

A complete list of ingredients and amounts can be found in the recipe card below.

Chuck roast: 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.
Vegetables: 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.
Red wine: The best red wine for pot roast is merlot but you can use any red wine in this recipe.
Garlic and shallot: To add delicious savory flavors.
Fresh herbs: Thyme and rosemary work perfectly in this dish.
All-purpose flour: To thicken up the sauce and to coat the beef for a nice sear.

Ingredients for slow cooker pot roast with red wine include raw beef, carrots, potatoes, celery, onion, garlic, flour, herbs, broth, oil, seasoning, merlot, and shallot—artfully arranged on a wooden surface.

How to Make Crockpot Pot Roast with Red Wine

For more detailed instructions with weights and measurements, jump to the printable recipe card.

Prepare the vegetables: Peel and chop the vegetables and add them to your slow cooker.
Sear the pot roast: Coat the chuck roast with seasoned flour and then sear it in oil in a frying pan to brown it all over. Put the meat on top of the veggies in the crockpot.
Fry the aromatics: Now you can fry the chopped shallot, onion and garlic in the same pan you used for the chuck roast.
Deglaze the pan with red wine: Add the merlot and cook for 10 minutes, then pour this mixture into the crockpot.
Add broth and slow cook: Add the broth and fresh herbs and cook for 8 hours on low or until the meat is tender.
Shred the beef: Pick out and discard the herb sprigs then shred the meat.
Thicken it up: 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.
Garnish and serve: Serve the crockpot roast meat and veggies with the gravy poured over. I like to sprinkle over some minced fresh herbs, for added color.

Close-up of a crockpot roast featuring slow-cooked shredded beef, carrots, potatoes, and herbs, delicately garnished with fresh parsley.

Substitutions and Variations

Gluten-free version: Use gluten-free flour instead of wheat flour for a gluten-free result.
Vegetables: Feel free to add more veggies. More ideas for different vegetables in this red wine pot roast include parsnips, rutabaga or pumpkin, so mix and match if you like.
Merlot wine: 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.

Close-up of tender chuck roast shredded in creamy brown gravy, garnished with chopped herbs.

Serving Suggestions

Appetizers: Begin your meal with pumpkin and apple soup or jalapeno cheese pigs in blankets.
Side dishes: You can’t go wrong with some buttered crusty bread on the side. 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!
Desserts: Finish your meal with peanut butter jam cookies or strawberry tiramisu.

Close-up of shredded beef pot roast topped with savory gravy and garnished with chopped herbs, with visible carrots in the background—this slow cooker creation is elevated by a hint of merlot.

How to Store Pot Roast

Store: Keep leftovers in a sealed container in the refrigerator and use them up within 4 days.
Freeze: Another idea is to freeze leftovers in heavy-duty freezer bags or sealed containers.
Thaw: Thaw the leftovers overnight in the refrigerator.
Reheat: 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.

Close-up of tender shredded beef, possibly a Crockpot roast, topped with rich gravy and garnished with chopped parsley, alongside visible pieces of carrot and celery.

Top Tips

Sear the beef first: Don’t skip this step because browning the meat gives it a lovely, rich flavor.
Deglazing the pan: The red one helps deglaze the pan (scrape up any stuck-on bits which are full of flavor) and also adds flavor. Deglazing properly will take about 10 minutes.
Leave the herb sprigs whole: Since you’re going to pick out and discard the herbs before serving, leave them on the sprigs so this is easier to do.

Close-up of slow cooker pot roast with shredded beef garnished with chopped herbs, served on a black plate with rosemary sprigs in the foreground.

Slow Cooker Pot Roast FAQs

Can you cook this on high instead of low?

Yes you can, and if you do it’ll take about 4 hours instead of the 8 hours it takes on low.

Is there a low carb version of red wine pot roast?

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.

A plate of chuck roast, slow-cooked with red wine, features shredded beef, carrots, potatoes, and celery. It's topped with rich gravy and garnished with chopped parsley.

Best Crockpot Red Wine Pot Roast Recipe

A plate of tender chuck roast with rich gravy is beautifully surrounded by carrots, potatoes, and sprigs of rosemary.
Print
5 from 35 votes

Slow Cooker Pot Roast with Red Wine

By: Bella Bucchiotti
Tender slow cooker pot roast with red wine, herbs, and veggies for a rich, comforting meal that practically cooks itself.
Prep Time: 20 minutes
Cook Time: 8 hours 10 minutes
Total Time: 8 hours 30 minutes
Servings: 9

Equipment

Ingredients 

  • 4 Pounds chuck roast
  • 2 Teaspoons sea salt, coarse
  • 2 Teaspoons black pepper, fresh cracked
  • ⅓ Cup + 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

Instructions 

  • Preheat a skillet over a high heat.
  • Prepare the vegetables. Slice the potatoes into quarters and cut the celery and carrots into thin 2-inch strips. Add them to the slow cooker.
  • Pat the roast dry using a paper towel.
  • In a small bowl or ramekin, combine 2 tablespoons of the flour with some 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, put the meat on top of the 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 cut the onions into ¼-inch strips.
  • Add a tablespoon of olive oil to the pan followed by the shallot, onions and garlic. Cook for 5 to 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.
  • Remove and discard herbs.
  • Transfer the roast from the slow cooker into a large mixing bowl. Shred into 1 or 2-inch 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 ⅓ cup of 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.

Notes

Sear the beef first: Don’t skip this step because browning the meat gives it a lovely, rich flavor.
Deglazing the pan: The red one helps deglaze the pan (scrape up any stuck-on bits which are full of flavor) and also adds flavor. Deglazing properly will take about 10 minutes.
Leave the herb sprigs whole: Since you’re going to pick out and discard the herbs before serving, leave them on the sprigs so this is easier to do. Alternatively, you can put them in a cheesecloth first and then just remove the whole thing.

Nutrition

Calories: 557kcal | Carbohydrates: 32g | Protein: 43g | Fat: 27g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 139mg | Sodium: 1095mg | Potassium: 1403mg | Fiber: 5g | Sugar: 9g | Vitamin A: 24007IU | Vitamin C: 24mg | Calcium: 106mg | Iron: 6mg
Like this recipe? Rate and comment below!
Ingredients for slow cooker pot roast with red wine include raw beef, carrots, potatoes, celery, onion, garlic, flour, herbs, broth, oil, seasoning, merlot, and shallot—artfully arranged on a wooden surface.
Raw chuck roast covered in flour rests on a metal baking tray atop a wooden surface, ready for transformation into a slow cooker pot roast with red wine.
Wooden cutting board with sliced carrots, a knife beside it. Nearby bowls hold more carrot sticks, chopped garlic, and minced shallots on a wooden surface—perfect prep for a Slow Cooker Pot Roast with Red Wine.
A seasoned chuck roast is searing in a black skillet set on a wooden table, accompanied by a green and white cloth, evoking the flavors of a red wine pot roast.
Slow cooker with beef brisket topped with sliced red onions and crushed garlic cloves, on a wooden table, infused with the rich flavors of merlot.
Savor a delectable red wine pot roast with shredded beef, carrots, potatoes, and celery, all slow-cooked to perfection in a black crockpot on a wooden surface.

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.

Other Recipes to Try

A crockpot roast with shredded meat, red potatoes, carrots, and celery in a black pot. Text overlay reads, "Slow Cooker Pot Roast with Red Wine.
Close-up of Crockpot roast with a rich red wine sauce, garnished with parsley. Text overlay reads, "Slow Cooker Chuck Roast with Red Wine" and "xoxoBella.com.
Bella Bucchiotti

Bella Bucchiotti is a Canadian-based syndicated food, travel, and lifestyle writer, photographer, and creator at xoxoBella. She founded xoxoBella in 2015, where she shares her love for food, dogs, sustainability, fitness, crafts, outdoor adventures, travel, and philanthropy to encourage others to run the extra mile, try new recipes, visit unfamiliar places, and stand for a cause. Bella creates stress-free and family-friendly recipes for weeknight dinners and festive feasts.

 

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Recipe Rating




5 from 35 votes (28 ratings without comment)

8 Comments

  3. 5 stars
    The taste was so luxury and my husband loved this recipe so much! I will make this again soon! ❤️

    Reply

  6. 5 stars
    Yum, this was so good. I made it last Sunday and left it slow cooking while we went out. You should have smelled the kitchen when we got back! This came out really perfect and I’m sure I’ll be making it again soon. I cooked mine on high but I expect it would come out just as good given longer on a low setting.

    Reply