Slow Cooker Pot Roast with Red Wine

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

5 from 35 votes

Slow Cooker Pot Roast with Red Wine

Tender slow cooker pot roast with red wine, herbs, and veggies for a rich, comforting meal that practically cooks itself.

Prep Time20

Cook Time8 10

Total Time8 30

Course: Main Course, Meals

Cuisine: American

Keyword: beef, slow cooker

Servings:

Author: Bella Bucchiotti

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

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