Description
A hearty and comforting slow cooker pot roast infused with the rich flavors of red wine and aromatic herbs.
Ingredients
Scale
- 2 tablespoons canola oil
- 4 pounds chuck roast (boneless)
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon ground black pepper
- 1 medium yellow onion (diced)
- 6 cloves garlic (minced)
- 1 teaspoon fresh thyme (finely chopped)
- 1 teaspoon fresh rosemary (finely chopped)
- 1 teaspoon dried oregano
- 2 bay leaves
- 1 cup red wine
- 2 tablespoons Worcestershire sauce
- 1 1/2 cups beef broth (low sodium)
- 2 medium carrots (chopped into 1-inch pieces)
- 1 lb potatoes (washed and cut into 1-inch thick pieces)
- 3 sprigs fresh rosemary
- 3 sprigs fresh thyme
- 2 tablespoons cornstarch
- 1/4 cup beef broth (or red wine)
Instructions
- Season the pot roast with kosher salt and black pepper.
- Sear the meat in a heavy skillet over high heat, browning each side for 3-5 minutes.
- Sauté the diced onion in the same skillet for 1-2 minutes, then add minced garlic, thyme, rosemary, and oregano. Cook for 2 minutes.
- Deglaze the pan with half a cup of red wine, scraping up the flavorful bits.
- Combine the pan mixture in the slow cooker with remaining red wine, Worcestershire sauce, and beef broth.
- Layer the chopped carrots and potatoes in the slow cooker.
- Add the browned beef on top along with fresh herbs and bay leaves.
- Cook on low for 6-8 hours or high for 4-5 hours until fork-tender.
- Strain the sauce after cooking and thicken with cornstarch slurry for glaze.
- Serve the roast sliced, drizzled with glaze, garnished with fresh herbs.
Notes
For best results, sear the roast for added flavor and let it rest before slicing. This dish can be made a day in advance for enhanced flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 425
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 100mg