Crock Pot Pot Roast with Red Wine

A plate of Slow Cooker Red Wine Pot Roast with shredded beef, large chunks of potatoes, carrots, onions, and rich gravy, garnished with chopped parsley.

4.88 from 8 votes

Crock Pot Pot Roast with Red Wine

This Slow Cooker Red Wine Pot Roast is full of warm flavors. Easy seasoning make this Pot Roast so juicy and moist that it melts in your mouth.

Prep Time15

Cook Time6

Total Time6 15

Course: Main Course

Cuisine: American

Servings:

Author: Carrie Barnard

Cost: $29.43, $4.91 per Serving

Ingredients

3 lb Chuck Roast
1 Tbsp Olive Oil
2 tsp Salt
1 tsp Black Pepper
2 tsp Italian Seasoning
2 Bay Leaves
1 Medium Yellow Onion peeled and cut into large pieces
1 Tbsp Minced Garlic
1 cup Dry Red Wine
2 cups Beef Broth
2 tsp Worcestershire sauce
1 ½ lb Yukon Gold Potatoes peeled and cut into large pieces
4 Carrots peeled and cut into large pieces
2 Sprigs Fresh Thyme
2 Sprigs Fresh Rosemary
2 Tbsp Cold Water
2 Tbsp Cornstarch
Fresh Parsley chopped

Instructions

Heat 1 tablespoon olive oil in a large skillet over medium-high heat.
Pat the 3 pound chuck roast dry with paper towels. Season all sides with 2 teaspoons salt, 1 teaspoon black pepper, and 2 teaspoons Italian seasoning.
Brown the chuck roast in the skillet for 4 to 5 minutes per side until well seared. Remove the roast from the skillet and set aside.
Pour approximately ½ cup dry red wine into the skillet to deglaze the pan, scraping up the browned bits from the bottom.
Place 1 medium yellow onion cut into large pieces, 4 peeled and chopped carrots, and 1½ pounds Yukon Gold potatoes into the bottom of the crock pot.
Place the browned chuck roast on top of the vegetables.
Pour the wine mixture from the skillet into the crock pot. Add 1 tablespoon minced garlic, the remaining ½ cup red wine, 2 cups beef broth, and 2 teaspoons Worcestershire sauce.
Add 2 bay leaves, 2 sprigs fresh thyme, and 2 sprigs fresh rosemary on top of the roast.
Cover and cook on low for 6 to 8 hours or on high for 4 to 5 hours until the roast is fork tender.
Remove and discard the bay leaves, thyme sprigs, and rosemary sprigs.
Remove the roast and shred it with two forks. Remove the vegetables and set aside.
Strain the broth from the crock pot into a saucepan and heat over medium-high heat until lightly boiling.
In a small bowl, whisk together 2 tablespoons cold water and 2 tablespoons cornstarch until smooth.
Whisk the cornstarch mixture into the saucepan and cook for 30 to 60 seconds until the gravy thickens.
Serve the shredded roast and vegetables topped with the gravy and garnish with fresh chopped parsley.

Notes

*Make sure to cut the carrots and onions into large pieces or they will get too soft in the crock pot.

*You can cook this recipe on low or high but we prefer to cook this crock pot chuck roast recipe on low as the beef is more tender.

Nutrition