Make this Braised Pot Roast recipe for a warm and hearty meal! Perfect for a family dinner, this dish includes onions, potatoes, and carrots for nutrition and red wine for a rich and comforting flavor.
Your house will smell amazing as it cooks to tender perfection in the slow cooker. You'll love the simplified version of this classic dish that makes it super easy and super delicious!
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🩵 About This Recipe
This incredible braised chuck roast comes together in your slow cooker in just a couple of easy steps for a super easy dinner! Perfect for holidays and special meals, this is a crowd-pleaser every time.
It features filling potatoes and carrots and super tender beef. Cooked in red wine and beef broth, this dish is packed with savory and satisfying flavor but doesn't require hours in the kitchen.
If you love recipes like this, I also recommend my Beef Rump Roast or these Crock Pot Pork Chops!
🧂 Gather Your Ingredients
- onion - adds savory sweetness and depth of flavor.
- baby potatoes - you can also use full size potatoes and cut them into smaller pieces, but baby potatoes require less slicing.
- chuck roast - I usually go for a 3-pound roast. Make sure it will fit in your slow cooker!
- salt and pepper - seasons the meat and vegetables to enhance the flavor.
- Italian seasoning - brings an herby, aromatic note that complements the beef.
- baby carrots - add natural sweetness, nutrition, and a pop of color.
- red wine - a nice bold red wine will add lots of flavor and keep the roast super tender.
- beef broth - provides moisture for braising and a flavorful base for the sauce.
🔪 Let's Make Braised Pot Roast!
(Or click here to jump right to the recipe card with measurements!)
Chop Veggies
Slice the onion into thin strips and cut the baby potatoes in half or in quarters, depending on their size.
Season Roast
Add the chuck roast to the slow cooker and season all over with salt, pepper, and Italian seasoning.
Slow Cook
Top the roast with potatoes, carrots, and onions, then add the wine and beef broth. Cover and cook on low for 8 hours or on high for 4 to 5 hours.
💡 Expert Tips and Tricks
- You can save time on prep with this recipe by slicing the potatoes and onions ahead of time and storing in the fridge overnight.
- Brown the roast in a skillet for a few minutes before adding to the slow cooker. This will give it a nice outer crust and lots of extra flavor!
- A roast is technically fully cooked at an internal temperature of around 145 degrees F, but for a super tender result, you'll want to aim for closer to 200 degrees F. Use a meat thermometer to check for the internal temp and eliminate guess work!
❔ FAQs
Braising refers to cooking something with both dry and moist heat. This roast can first be seared in a skillet, and then it's cooked for several hours in a combination of wine and broth for a super tender and flavorful result!
A chuck roast is usually my go-to for this recipe, but you could also choose something like bottom round roast or brisket.
Typically, a roast is cooked in the oven while a pot roast is slowly simmered in liquid for a more tender meat that melts in your mouth.
📝 Substitutions and Variations
- You can use additional beef broth instead of the wine if you want to avoid cooking with alcohol. Just be aware that all of the actual alcohol cooks out of the wine and it's just used for flavor!
- Fresh rosemary, thyme, or other herbs are great for pops of refreshing flavor.
- Use the cooking liquid to make a gravy for this pot roast. Take a half cup of the cooking liquid and stir in a tablespoon of cornstarch, then return to the slow cooker and heat for 10 to 15 minutes to thicken.
- If you want even more veggies in your roast, some good choices are parsnips, mushrooms, artichokes, and beets.
Kristin's Kitchen Tip
Be sure to use a fork to check that the roast is nice and tender before you finish cooking it!
🥡 Storage and Reheating
If you have leftovers, transfer to an airtight container and store in the fridge for 3 to 4 days. Reheat smaller portions in the microwave or cook in a saucepan with a splash of broth and/or wine to prevent drying out.
You can freeze the meat and vegetables for up to 3 months or so. Just thaw overnight in the fridge before reheating.
Keep It Handy
Don't have time for this braised pot roast recipe right now? Click on or tap the heart icon on the BOTTOM RIGHT of the screen to save it for later!
🍴 What To Serve With This Dish
This has all the makings of a full meal in one recipe, but if you want to add sides, I suggest a nice crusty bread like my Slow Cooker Olive Bread. You could also add a steamed veggie on the side or serve with a light salad.
😋 More Slow Cooker Recipes You'll Love
- Slow Cooker Turkey Legs - Cooked in a homemade sauce, these turkey legs are perfect for a holiday dinner or special occasion.
- Crock Pot Chicken Cacciatore - Pair chicken and vegetables with a bold red sauce for an all-in-one meal.
- Crockpot Beef Stroganoff - The whole family will love this rustic dish, perfect to serve over your favorite noodles.
- Slow Cooker Smothered Chicken - This amazing recipe from Butter Your Biscuit results in savory and tender chicken in a flavorful gravy!
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Red Wine Pot Roast
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📋 Recipe Card
Braised Pot Roast in the Slow Cooker
Ingredients
- 1 medium onion
- 1 pound baby potatoes
- 3 pounds chuck roast
- 1 teaspoon salt
- 1 teaspoons pepper
- 1 tablespoon Italian seasoning
- 2 cups baby carrots
- 1 cup red wine
- 1 cup beef broth
Instructions
- Peel and slice the onion. Wash the baby potatoes and cut them in half (no need to peel them).1 medium onion, 1 pound baby potatoes
- Place the roast in the slow cooker and season it with the salt, pepper, and Italian seasoning.3 pounds chuck roast, 1 teaspoon salt, 1 teaspoons pepper, 1 tablespoon Italian seasoning
- Add the slice onion, potato halves, and the carrots around and on top of the roast. Pour the red wine and beef broth into the slow cooker.2 cups baby carrots, 1 cup red wine, 1 cup beef broth
- Cover and cook on low 8 hours or high for 4-5 hours, until the roast is fork-tender.
Notes
Prep Tips:
- Cut the potatoes and slice the onion the night before and store them in airtight containers in the fridge to save time in the morning.
- This is totally optional, but for an extra-tasty roast, brown it in a skillet for a few minutes before placing it in the slow cooker.
Variation Suggestions:
- Use additional beef broth instead of the red wine if you prefer not to cook with alcohol.
- Add a few sprigs of fresh rosemary or thyme for extra flavor.
- Mushrooms or parsnips are also good vegetables to add, if desired.
- You can use a different cut of beef such as bottom round or brisket, however you may need to adjust the cook time.
Serving Suggestions:
- Serve the pot roast and vegetables with crusty bread or over mashed potatoes to soak up the flavorful juices.
- Garnish with fresh chopped parsley or sprigs of thyme for a pop of color.
- To make a gravy, right before serving, remove about ½ cup of liquid from the slow cooker, stir in 1 tablespoon cornstarch, and return it to the slow cooker. Cook on high about 15 minutes to thicken. (Alternatively, transfer the slow cooker liquid to a sauce pan and perform the same process except simmer over medium high heat instead of cooking in the slow cooker on high.)
Storage Info For Leftovers:
- Store any leftovers in an airtight container in the fridge for up to 4 days.
- Reheat in the microwave or in a saucepan over low heat with a splash of broth to keep it moist.
- Freeze leftovers (meat and vegetables) for up to 3 months; thaw in the refrigerator before reheating.
Video
Nutrition
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.
Update Notes: This post was originally published in January 2017, and was republished with tips, step by step photos, and a recipe change in August 2025.
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Happy cooking!
Chas Greener says
This looks delicious and we'll have to give it a try. Thanks for sharing.
Helen at the Lazy Gastronome says
Looks utterly wonderful!! Thanks for sharing at the What's for Dinner Party - hope your week is fantastic!