Braised Pot Roast in the Slow Cooker

5 from 3 votes

This amazing red wine pot roast recipe results in a warm and hearty meal perfect for any family dinner!

Prep Time15

Cook Time8

Total Time8 15

Servings:

Author: Kristin

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.

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.

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.

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.)

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.