Description
Tender, juicy, and bursting with rich flavors—this Slow Cooker Pot Roast Wine recipe takes your classic pot roast to gourmet status. Red wine deepens the flavor, creating a luxurious, melt-in-your-mouth meal that’s easy enough for weeknights yet elegant enough for special occasions.
Ingredients
Scale
- 3 lbs beef chuck roast
- 1 tsp salt
- 1/2 tsp freshly ground black pepper
- 1 tbsp olive oil
- 1 large yellow onion, chopped
- 3 cloves garlic, minced
- 1 cup dry red wine (Cabernet Sauvignon or Merlot)
- 2 cups low-sodium beef broth
- 1 bay leaf
- 2 large carrots, chopped
- 2 russet potatoes, cubed
- Fresh parsley, chopped (for garnish)
Instructions
- Season: Pat roast dry and season all sides with salt and pepper.
- Sear: In a skillet, heat olive oil over medium-high. Sear roast 2–3 minutes per side until browned.
- Aromatics: Transfer roast to slow cooker. In the same skillet, sauté onions for 2 minutes, add garlic, and cook 30 seconds more.
- Deglaze: Pour wine into the skillet, scraping up brown bits. Reduce by half, about 2–3 minutes.
- Assemble: Pour the wine mixture over roast. Add beef broth and bay leaf.
- Slow Cook: Cover and cook on low for 6–8 hours or high for 3–4 hours until fork-tender.
- Add Vegetables: During the last 2 hours (on low) or 1 hour (on high), add carrots and potatoes.
- Serve: Shred roast, mix gently with vegetables, and garnish with fresh parsley.
Notes
For a non-alcoholic version, replace wine with additional beef broth mixed with 1 tbsp balsamic vinegar. Store leftovers up to 4 days in the fridge or 3 months in the freezer. The flavor deepens beautifully after a day.
- Prep Time: 20 minutes
- Cook Time: 6-8 hours (low) or 3-4 hours (high)
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 420
- Sugar: 3g
- Sodium: 720mg
- Fat: 18g
- Saturated Fat: 7g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 45g
- Cholesterol: 0mg