Spicy Wine Roast for Slow Cookers
Indulge in the rich, bold flavors of this Spicy Wine Roast for Slow Cookers, a perfect recipe for cozy gatherings or a hearty family dinner. Featuring tender, slow-cooked beef chuck roast infused with a medley of warming spices, dry red wine, and aromatic herbs like thyme and rosemary, this dish takes comfort food to the next level. Vegetables such as carrots, celery, and onion add earthy sweetness, while a touch of crushed red pepper flakes brings a delightful kick to every bite. With just 20 minutes of prep and the magic of a slow cooker, this melt-in-your-mouth roast is bathed in a luxurious, savory wine sauce that’s perfect for pairing with mashed potatoes, crusty bread, or even a side of rice. Whether you’re hosting a dinner party or simply craving a no-fuss yet flavorsome meal, this slow cooker recipe is guaranteed to impress.
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Recipe Information
Ingredients
- 3 pounds beef chuck roast
- 2 tablespoons olive oil
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 0.5 teaspoon crushed red pepper flakes
- 1 yellow onion, diced
- 3 carrots, peeled and cut into chunks
- 2 celery stalks, chopped
- 4 garlic cloves, minced
- 1 cup dry red wine
- 2 cups beef broth
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 bay leaf
Instructions
Season the beef chuck roast with salt, black pepper, paprika, garlic powder, and crushed red pepper flakes on all sides.
Heat olive oil in a large skillet over medium-high heat. Sear the beef roast for 3-4 minutes per side until browned. Remove from heat and set aside.
Place the diced onion, carrots, celery, and minced garlic in the bottom of the slow cooker.
Lay the seared beef roast on top of the vegetables in the slow cooker.
In a medium bowl, whisk together the red wine, beef broth, tomato paste, dried thyme, and dried rosemary until well combined.
Pour the wine mixture over the beef roast in the slow cooker. Add the bay leaf to the slow cooker.
Cover and cook on low heat for 8 hours or until the beef is tender and easily shreds with a fork.
Remove the bay leaf before serving.
Serve the roast with the vegetables and a ladle of the rich wine sauce. Optionally, garnish with freshly chopped parsley for added color.
Nutrition Facts
Calories |
692 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.4 g | 65% | |
| Saturated Fat | 19.0 g | 95% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 159 mg | 53% | |
| Sodium | 1147 mg | 50% | |
| Total Carbohydrate | 11.6 g | 4% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 4.6 g | ||
| Protein | 43.5 g | 87% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 79 mg | 6% | |
| Iron | 6.5 mg | 36% | |
| Potassium | 1059 mg | 23% | |
*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.
