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Red Wine Pot Roast

Print Recipe
Prep Time 25 minutes
Cook Time 8 hours
Total Time 8 hours 25 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 3-4 lb beef chuck roast
  • 2 tbsp vegetable oil
  • 1 1/2 tsp salt
  • 1 tsp black pepper
  • 1 large onion sliced
  • 4 cloves garlic minced
  • 1 1/2 cups dry red wine
  • 1 cup beef broth
  • 2 tbsp tomato paste
  • 1 tbsp Worcestershire sauce
  • 4 sprigs fresh thyme
  • 2 sprigs fresh rosemary
  • 3 bay leaves
  • 1 lb baby carrots
  • 1 lb baby potatoes halved

Method
 

  1. Pat the roast dry and season all sides with salt and pepper.
  2. Heat oil in a heavy skillet over high heat and sear the roast until a dark crust forms on all sides, about 4 minutes per side.
  3. Place sliced onion, baby carrots, and halved potatoes in the slow cooker.
  4. Set the seared roast on top of the vegetables and sprinkle with minced garlic.
  5. In a measuring cup, combine red wine, beef broth, tomato paste, and Worcestershire sauce, stirring until smooth.
  6. Pour the wine mixture over the roast and tuck the fresh thyme, rosemary, and bay leaves into the liquid.
  7. Cover and cook on low for 8-9 hours until the meat shreds easily with a fork.
  8. Remove herb sprigs and bay leaves, then serve the roast with vegetables and the rich wine sauce spooned over top.