Red Wine Braised Slow Cooker Pot Roast
A comforting, melt-in-your-mouth beef roast simmered in a rich red wine and herb gravy.
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Ingredients
- 3 lbs Beef Chuck Roast
- 1 cup Dry Red Wine (Cabernet or Merlot)
- 1 cup Beef Broth
- 1 large Yellow Onion, quartered
- 4 large Carrots, cut into 2-inch chunks
- 1 lb Yukon Gold Potatoes, halved
- 4 cloves Garlic, minced
- 2 tbsp Tomato Paste
- 2 sprigs Fresh Rosemary
- 3 sprigs Fresh Thyme
- 2 tbsp Olive Oil
- 1 to taste Salt and Black Pepper
Instructions
- 1
Generously season the beef chuck roast on all sides with salt and black pepper.
- 2
Heat olive oil in a large skillet over medium-high heat and sear the roast until browned on all sides, about 3-4 minutes per side.
- 3
Place the seared roast into the slow cooker and surround it with onions, carrots, and potatoes.
- 4
In the same skillet used for the meat, whisk together the red wine, beef broth, tomato paste, and minced garlic, scraping up any browned bits from the pan.
- 5
Pour the liquid mixture over the roast and vegetables in the slow cooker.
- 6
Lay the rosemary and thyme sprigs on top of the meat.
- 7
Cover and cook on Low for 8-10 hours or on High for 5-6 hours until the beef is fork-tender.
- 8
Remove the herb sprigs, shred the meat slightly, and serve with the juices spooned over the top.
Nutrition per Serving
485
Calories
42g
Protein
22g
Carbs
24g
Fat
4g
Fiber
5g
Sugar
620mg
Sodium
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