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–+ servings

Slow Cooker Pot Roast

Slow Cooker Pot Roast with red wine is the perfect comfort food for colder nights or when trying to keep a hot kitchen cool.
Katie Chase
Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes

Equipment

  • slow cooker 6 quart or larger
  • 10-inch skillet or larger
  • knife
  • cutting board
  • tongs or meat claws

Ingredients

  • 3 pound beef chuck roast (23.91)
  • 1.5 teaspoon garlic powder (0.33)
  • 1 teaspoon salt (0.03)
  • .5 teaspoon pepper (0.01)
  • 2 Tablespoons olive oil (0.21)
  • 1 pounds carrots (0.98) sliced into 1 inch rounds
  • 1.5 pounds baby Yukon gold potatoes (3.48) halved or quartered based on size
  • 1 yellow onion (0.78) large
  • 1.5 cups red wine (1.99) dark
  • 32 ounces beef broth (1.37)
  • 2 bay leaves (0.27)
  • 2 Tablespoons Worcestershire sauce (0.10)
  • 2 Tablespoons fresh herbs (1.98) rosemary and thyme as available, minced or whole and then removed
  • 2 Tablespoons cornstarch (0.05)

Instructions

  • Pat the meat with a paper towel to remove any excess moisture. Cover the dried meat fully with seasonings and flour if desired.*
  • Sear the meat in a skillet over medium-high heat, on all sides with olive oil (about 15 minutes).
  • Transfer the meat to the slow cooker. Saute the onions (5 minutes) and fresh garlic (1 minute if using).
  • Deglaze the pan with wine. Allow to reduce for 2 minutes.
  • Add the potatoes, carrots, red wine mixture, beef broth, Worcestershire sauce, bay leaves, and fresh herbs to the slow cooker around the meat.
  • Cover and cook on low for 8 hours or until internal temperature is 195F and meat is shreddable with a fork.
  • Remove about 1 cup of liquid and add cornstarch (if using). Whisk well and return to the slow cooker. Mix well and serve with fresh herbs.

Notes

The flour will make for a thicker liquid base, more like a gravy. Omit flour for an au jus style liquid base.
Serve with bread or side salad to feed a larger crowd.