Merlot Pot Roast Crock Pot
Savor the rich, comforting flavors of this Merlot Pot Roast Crock Pot recipe, a slow-cooked masterpiece perfect for hearty family dinners or special occasions. Tender beef chuck roast is seared to perfection, then simmered in a luxurious blend of Merlot wine, beef broth, and tomato paste, enhanced with aromatic herbs like rosemary and thyme. Accompanied by a medley of carrots, celery, and russet potatoes, this one-pot wonder delivers melt-in-your-mouth texture and exceptional depth of flavor. With just 20 minutes of prep before your slow cooker takes over, this dish combines convenience with gourmet appeal. Serve this savory pot roast with its luscious sauce for a comforting, crowd-pleasing meal that's as elegant as it is effortless. Keywords: Merlot pot roast, crock pot recipe, slow-cooked beef, easy comfort food, wine-braised roast.
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Recipe Information
Ingredients
- 3 pounds Beef chuck roast
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 2 tablespoons Olive oil
- 1 large Yellow onion, diced
- 4 cloves Garlic, minced
- 4 medium Carrots, peeled and cut into chunks
- 2 stalks Celery, cut into chunks
- 4 medium Russet potatoes, peeled and quartered
- 1.5 cups Merlot wine
- 1 cup Beef broth
- 2 tablespoons Tomato paste
- 1.5 tablespoons Worcestershire sauce
- 2 sprigs Rosemary, fresh
- 3 sprigs Thyme, fresh
- 2 Bay leaves
Instructions
Season the beef chuck roast on both sides with salt and black pepper.
Heat the olive oil in a large skillet over medium-high heat. Sear the roast for 3-4 minutes on each side or until browned. Remove the roast and set it aside.
In the same skillet, sauté the diced onion for 2-3 minutes until softened. Add the minced garlic and cook for an additional minute, being careful not to burn it.
Transfer the seared roast to the crock pot and arrange the carrots, celery, and potatoes around it.
In a medium bowl, whisk together the Merlot wine, beef broth, tomato paste, and Worcestershire sauce. Pour the mixture over the roast and vegetables in the crock pot.
Add the fresh rosemary, thyme, and bay leaves to the pot, nestling them into the liquid.
Cover the crock pot with the lid and cook on low heat for 8 hours or until the roast is fork-tender and the vegetables are fully cooked.
Remove the bay leaves and herb sprigs before serving. Spoon some of the cooking liquid over the roast and vegetables for added flavor.
Serve hot and enjoy!
Nutrition Facts
Calories |
797 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.2 g | 64% | |
| Saturated Fat | 19.0 g | 95% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 158 mg | 53% | |
| Sodium | 1040 mg | 45% | |
| Total Carbohydrate | 33.5 g | 12% | |
| Dietary Fiber | 5.0 g | 18% | |
| Total Sugars | 6.1 g | ||
| Protein | 45.2 g | 90% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 87 mg | 7% | |
| Iron | 7.8 mg | 43% | |
| Potassium | 1536 mg | 33% | |
*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.
