Name: Slow Cooker Pot Roast with Red Wine
Prep time: 15 min
Cook time: 6 h
Total time: 6 h 15 min
Cuisine: American
Ingredients: 3 tablespoons olive oil; Kosher salt and ground black pepper; 4 pound beef chuck roast; 8 medium-small red potatoes (cut in half); 2 cups baby carrots; 8 cloves garlic; 2 onions (quartered); 4 bay leaves; 1 tablespoon garlic powder; 1 tablespoon onion powder; ½ tablespoon dried rosemary; ½ tablespoon dried thyme; ½ tablespoon kosher salt; ½ tablespoon ground black pepper; 1 cup red wine; 2 ½ cups low-sodium beef broth; 5 sprigs fresh thyme; ¼ cup fresh parsley (chopped)

Description

A heartwarming and flavorful Slow Cooker Pot Roast with Red Wine, perfect for family gatherings and cozy dinners.

Ingredients

Scale

3 tablespoons olive oil
Kosher salt and ground black pepper
4 pound beef chuck roast
8 medium-small red potatoes (cut in half)
2 cups baby carrots
8 cloves garlic
2 onions (quartered)
4 bay leaves
1 tablespoon garlic powder
1 tablespoon onion powder
½ tablespoon dried rosemary
½ tablespoon dried thyme
½ tablespoon kosher salt
½ tablespoon ground black pepper
1 cup red wine
2 ½ cups low-sodium beef broth
5 sprigs fresh thyme
¼ cup fresh parsley (chopped)

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Instructions

Sear the Meat: Pour olive oil into a large, heavy-duty pot and heat it over medium-high heat. Season the beef chuck roast generously with kosher salt and ground black pepper on both sides. Sear the roast in the pot for about 2-3 minutes on each side until it turns golden brown.
Transfer to Slow Cooker: Carefully transfer the seared roast to the slow cooker.
Add Vegetables and Seasonings: In the slow cooker, add the halved red potatoes, baby carrots, quartered onions, and whole garlic cloves. Introduce the bay leaves, garlic powder, onion powder, dried rosemary, dried thyme, salt, and pepper.
Pour in Liquids: Add the beef broth and red wine (or substitute), ensuring that the roast sits comfortably amidst the vegetables. Give a gentle stir to combine the ingredients.
Cook Low and Slow: Top everything with fresh thyme and set your slow cooker to low for 6-8 hours or high for 4-5 hours.
Midway Check: If convenient, turn the beef roast halfway through the cooking time.
Serve and Garnish: Once the cooking time ends, carefully remove the pot roast and place it on a large plate. Garnish it with fresh parsley and thyme.
Thicken the Gravy: For a delightful gravy, strain the broth through a mesh strainer into a saucepan over medium heat and stir in a slurry of cornstarch and water.
Enjoy: Serve with creamy mashed potatoes or alongside an array of roasted veggies.

Notes

Make-ahead tips include prepping vegetables in advance. For an oven method, cook at 300°F for 3-4 hours.

Nutrition

Serving Size: 1 serving
Calories: 400
Sugar: 3g
Sodium: 600mg
Fat: 15g
Saturated Fat: 5g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 4g
Protein: 40g
Cholesterol: 90mg