Slow Cooked Pot Roast with Wine
Delight your senses with this Slow Cooked Pot Roast with Wine, a hearty and comforting dish perfect for cozy gatherings or weeknight indulgence. This recipe features a tender, fall-apart chuck roast slow-cooked to perfection in a rich, savory broth infused with red wine, beef stock, and aromatic herbs like thyme, rosemary, and bay leaves. A medley of caramelized onions, carrots, celery, and garlic enhances the depth of flavor, while potatoes added during the final hours soak up the luscious juices. With just 20 minutes of prep and a long, slow cook, this pot roast becomes a kitchen masterpiece with minimal effort. Ideal for fans of slow cooker recipes, this dish pairs perfectly with crusty bread to mop up every mouthwatering drop of the wine-infused sauce.
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Recipe Information
Ingredients
- 4 pounds Chuck roast
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 2 tablespoons Olive oil
- 1 large Yellow onion
- 4 medium Carrots
- 3 medium Celery stalks
- 4 small Garlic cloves
- 2 tablespoons Tomato paste
- 1 cup Red wine
- 3 cups Beef stock
- 6 sprigs Thyme
- 3 sprigs Rosemary
- 2 leaves Bay leaves
- 4 medium Potatoes
Instructions
Season the chuck roast on all sides with salt and black pepper. Pat the seasoning firmly to ensure it sticks.
Heat olive oil in a large skillet or Dutch oven over medium-high heat until shimmering.
Sear the chuck roast for 3-4 minutes per side until golden brown and crusty. Remove the roast and set it aside.
Peel and roughly chop the yellow onion. Chop the carrots, celery, and garlic for even cooking.
In the same pan, sauté the onions, carrots, celery, and garlic for 5-7 minutes until softened and fragrant.
Add the tomato paste to the pan. Stir to coat the vegetables, allowing it to cook for 1-2 minutes until lightly caramelized.
Deglaze the pan with red wine, scraping up any browned bits from the bottom. Simmer for 2 minutes to reduce slightly.
Transfer the vegetables and wine mixture to a slow cooker. Place the seared roast on top.
Add beef stock to the slow cooker to almost cover the roast.
Tuck the thyme, rosemary, and bay leaves around the roast. Cover with the slow cooker lid.
Set the slow cooker to low heat and cook for 8 hours or until the roast is tender and easily pulls apart with a fork.
About 2 hours before the cooking time ends, peel and chop the potatoes into large chunks and add them to the slow cooker.
Once done, remove the thyme, rosemary, and bay leaves. Shred the roast slightly in the pot if desired.
Serve the pot roast with the cooked vegetables and a drizzle of the flavorful cooking liquid.
Nutrition Facts
Calories |
887 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.4 g | 58% | |
| Saturated Fat | 18.3 g | 92% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 278 mg | 93% | |
| Sodium | 2298 mg | 100% | |
| Total Carbohydrate | 30.5 g | 11% | |
| Dietary Fiber | 4.1 g | 15% | |
| Total Sugars | 4.7 g | ||
| Protein | 83.4 g | 167% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 98 mg | 8% | |
| Iron | 11.5 mg | 64% | |
| Potassium | 1734 mg | 37% | |
*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.
