Red Wine Crock Pot Roast
Transform your next dinner into a gourmet feast with this flavorful Red Wine Crock Pot Roast! This hearty, slow-cooked masterpiece features a tender 3-pound beef chuck roast, perfectly seasoned and seared to lock in its rich flavor. Infused with the robust essence of dry red wine, beef broth, and savory Worcestershire sauce, this dish is simmered with a medley of carrots, celery, baby potatoes, and aromatic herbs like fresh rosemary and thyme. The result? A melt-in-your-mouth roast paired with a deeply flavorful, silky red wine gravy. With just 15 minutes of prep time, the crock pot does all the work, making this the ideal recipe for busy weeknights or cozy Sunday dinners. Serve it up and impress your family with a meal that tastes straight out of a fine dining kitchen!
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Recipe Information
Ingredients
- 3 lbs beef chuck roast
- 2 tsp salt
- 1 tsp black pepper
- 2 tbsp olive oil
- 1 yellow onion, diced
- 4 carrots, peeled and cut into chunks
- 3 celery stalks, chopped
- 4 garlic cloves, minced
- 1 cup dry red wine (such as Cabernet Sauvignon)
- 2 cups beef broth
- 2 tbsp tomato paste
- 2 tbsp Worcestershire sauce
- 2 fresh rosemary sprigs
- 4 fresh thyme sprigs
- 1.5 lbs baby potatoes
Instructions
Season the beef chuck roast with salt and black pepper on all sides.
Heat the olive oil in a large skillet over medium-high heat. Sear the roast on all sides until browned, about 4-5 minutes per side. Transfer the roast to the crock pot.
In the same skillet, add the diced onions, carrots, celery, and minced garlic. Sauté for 5 minutes until the vegetables begin to soften.
Add the red wine to the skillet and scrape up any browned bits from the bottom of the pan. Let it simmer for 2 minutes to reduce slightly.
Stir in the beef broth, tomato paste, and Worcestershire sauce. Pour this mixture over the roast in the crock pot.
Add the rosemary sprigs, thyme sprigs, and baby potatoes to the crock pot, arranging them around the roast.
Cover with the lid and cook on low for 8 hours (or high for 4-5 hours), until the beef is fork-tender and the vegetables are cooked through.
Once fully cooked, remove the sprigs of rosemary and thyme. Taste the sauce and adjust seasoning with additional salt or pepper, if needed.
Slice the roast and serve with the vegetables and red wine gravy spooned over the top.
Nutrition Facts
Calories |
4724 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 303.0 g | 388% | |
| Saturated Fat | 114.3 g | 572% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1021 mg | 340% | |
| Sodium | 8330 mg | 362% | |
| Total Carbohydrate | 201.8 g | 73% | |
| Dietary Fiber | 29.8 g | 106% | |
| Total Sugars | 41.9 g | ||
| Protein | 274.0 g | 548% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 642 mg | 49% | |
| Iron | 48.4 mg | 269% | |
| Potassium | 9974 mg | 212% | |
*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.
