Meat Potatoes Red Cabernet Crock Pot Recipe
Sink into the rich, comforting flavors of this Meat Potatoes Red Cabernet Crock Pot Recipe, a slow-cooked masterpiece that transforms humble ingredients into a gourmet feast. Perfectly seared beef chuck roast is paired with tender russet potatoes, sweet carrots, and aromatic garlic for a hearty base, while a luxurious sauce made with red cabernet wine, tomato paste, and a medley of herbs adds depth and elegance. This one-pot wonder simmers to perfection in your crock pot, filling your home with enticing aromas as the meat becomes irresistibly tender and the vegetables soak up all the savory juices. With minimal prep and effortless cooking, this recipe is a cozy, make-ahead dinner option ideal for busy weeknights or impressing guests. Serve this rustic dish in generous bowls and savor its rich, wine-infused goodness—comfort food elevated to a whole new level!
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Recipe Information
Ingredients
- 2 pounds beef chuck roast
- 4 medium russet potatoes
- 3 large carrots
- 1 large yellow onion
- 4 cloves garlic cloves
- 1 cup red cabernet wine
- 1.5 cups beef broth
- 2 tablespoons tomato paste
- 2 tablespoons olive oil
- 1 teaspoon thyme
- 1 teaspoon rosemary
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons all-purpose flour
Instructions
Peel and cut the potatoes into large chunks. Wash, peel, and slice the carrots into thick rounds. Peel and roughly chop the onion. Mince the garlic cloves.
Heat the olive oil in a large skillet over medium-high heat. Season the beef chuck roast with salt and black pepper on all sides.
Sear the beef in the skillet for 2-3 minutes per side until browned. Remove and place in the crock pot.
In the same skillet, add the chopped onion and minced garlic. Saute for 2 minutes until fragrant. Stir in the tomato paste and cook for an additional minute.
Deglaze the skillet by pouring in the red cabernet wine. Use a wooden spoon to scrape up any browned bits from the bottom of the pan. Let the wine simmer for 2-3 minutes.
In a small bowl, whisk the all-purpose flour with 1/4 cup of the beef broth until smooth. Add this mixture to the skillet along with the remaining beef broth, thyme, and rosemary. Stir well and bring to a gentle simmer.
Add the potato chunks and carrot slices to the crock pot on top of the seared beef. Pour the sauce mixture from the skillet over the beef and vegetables, ensuring everything is evenly coated.
Cover the crock pot with its lid, set to low heat, and cook for 8 hours (or on high heat for 4-5 hours) until the beef is fork-tender and the vegetables are soft.
Once finished, taste and adjust seasoning with additional salt and pepper if needed. Serve warm in bowls, with the beef sliced or shredded, and enjoy!
Nutrition Facts
Calories |
3670 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 211.3 g | 271% | |
| Saturated Fat | 77.5 g | 388% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 680 mg | 227% | |
| Sodium | 4529 mg | 197% | |
| Total Carbohydrate | 216.6 g | 79% | |
| Dietary Fiber | 23.5 g | 84% | |
| Total Sugars | 30.3 g | ||
| Protein | 195.2 g | 390% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 412 mg | 32% | |
| Iron | 37.5 mg | 208% | |
| Potassium | 8157 mg | 174% | |
*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.
