Drunken Garlic Crock Pot Roast
Elevate your comfort food game with this irresistible Drunken Garlic Crock Pot Roast, a slow-cooked masterpiece that’s as rich in flavor as it is easy to prepare. Featuring tender beef chuck roast infused with bold notes of dry red wine, garlic, and aromatic herbs like thyme and rosemary, this dish is a true classic with a gourmet twist. The roast is seared to golden perfection before simmering alongside hearty vegetables—baby potatoes, carrots, and celery—in a deeply flavorful sauce made with beef broth, tomato paste, and Worcestershire. With just 20 minutes of prep time and the slow cooker doing all the work, this melt-in-your-mouth pot roast is perfect for weeknight dinners or cozy gatherings. Serve it with a ladle of the luscious sauce for a meal that’s sure to impress. Keywords: crock pot roast, drunken garlic roast, red wine pot roast, slow cooker beef, easy slow cooker recipes.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 3 lbs Beef chuck roast
- 1 tsp Salt
- 1 tsp Black pepper
- 2 tbsp Olive oil
- 1 Yellow onion
- 3 Carrots
- 2 Celery stalks
- 6 Garlic cloves
- 1.5 cups Dry red wine
- 1 cup Beef broth
- 2 tbsp Tomato paste
- 1 tsp Thyme (fresh or dried)
- 1 tsp Rosemary (fresh or dried)
- 1 tbsp Worcestershire sauce
- 12 Baby potatoes
Instructions
Season the beef chuck roast on all sides with salt and black pepper.
Heat the olive oil in a large skillet over medium-high heat. Once hot, sear the roast for about 2-3 minutes per side until browned. Remove and set aside.
Peel and roughly chop the onion. Peel the carrots and cut them into large chunks. Slice the celery stalks into 2-inch pieces. Mince 4 of the garlic cloves and leave the remaining 2 whole.
In the same skillet, add the onion, carrots, and celery. Sauté for 3-4 minutes until they begin to soften, then stir in the minced garlic and cook for another minute until fragrant.
Transfer the seared roast and sautéed vegetables to the crock pot.
In a medium bowl, whisk together the red wine, beef broth, tomato paste, thyme, rosemary, Worcestershire sauce, and the 2 whole garlic cloves. Pour the mixture over the roast in the crock pot.
Add the baby potatoes around the roast, ensuring they are partially submerged in the liquid.
Cover the crock pot and cook on LOW for 8 hours (or HIGH for 4 hours) until the roast is tender and easily pulls apart with a fork.
Once done, remove the roast from the crock pot and let it rest for 10 minutes. Slice or shred the roast as desired.
Serve the roast with the vegetables and potatoes, spooning the flavorful wine sauce over the top for extra richness. Enjoy!
Nutrition Facts
Calories |
4597 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 301.8 g | 387% | |
| Saturated Fat | 113.7 g | 568% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 1021 mg | 340% | |
| Sodium | 4581 mg | 199% | |
| Total Carbohydrate | 157.5 g | 57% | |
| Dietary Fiber | 20.0 g | 71% | |
| Total Sugars | 29.2 g | ||
| Protein | 265.8 g | 532% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 454 mg | 35% | |
| Iron | 45.1 mg | 251% | |
| Potassium | 8213 mg | 175% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
