Go Back
Print
Slow Cooker Red Wine Pot Roast

Slow Cooker Red Wine Pot Roast

Pot roast slow cooked to tender juicy perfection in a red wine sauce.

Course Main, Main Course
Prep Time 15 minutes
Cook Time 8 hours 20 minutes
Total Time 8 hours 35 minutes
Servings 8
Author Heather H. of Kitchen Concoctions: www.kitchen-concoctions.com

Ingredients

  • 2 tablespoons canola or grapeseed oil
  • 1 (2-3 pound) boneless beef round, shoulder roast or chuck roast, trimmed of excess fat
  • 1 teaspoon each kosher salt and freshly ground black pepper
  • 2 shallots, or 1 small red onion, diced, diced
  • 2 stalks celery, sliced
  • 2 large carrots, peeled and sliced
  • 2 garlic cloves, minced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1 1/8 cups dry red wine, divided
  • 2 tablespoons cornstarch

Instructions

  1. Heat oil in a large skillet over high heat. Season chuck roast on all sides with salt and black pepper. Add roast to skillet and sear until golden brown, browning well on all sides, about 3-4 minutes per side.
  2. Transfer browned roast to slow cooker. Add shallots, celery, carrots, garlic, thyme and oregano to slow cooker. Pour 1 cup red wine over roast and vegetables. Cover and cook on low for 8-9 hours or on high for 5-6 hours.
  3. Once meat starts to fall apart, remove roast from slow cooker and pull it apart with two forks.
  4. Meanwhile, transfer the red wine cooking liquid and vegetables to a small saucepan. Heat red wine sauce to medium-high heat and cook for 2-3 minutes. 
  5. In a small bowl whisk together cornstarch and remaining 1/8 cup (2 tablespoons) red wine to form slurry. Stir slurry into red wine sauce and cook for an additional 3-4 minutes or until thickened. Serve red wine gravy as is or transfer to a blender and blend until smooth, if desired.

  6. Serve pot roast with red wine gravy.

Recipe Notes

Serving Suggestion: Serve over a bed of Roasted Garlic Mashed Potatoes and with a side Green Bean Salad with Cranberries, Walnuts and Feta or Braised Peas and Green Onions.

Recipe inspired by and adapted from Whatever Happened to Sunday Dinner?