Slow Cooker Chuck Roast with Red Wine and Vegetables
This hearty pot roast transforms an affordable chuck roast into tender, fall-apart beef through slow cooking with red wine, herbs, and vegetables. The dish features classic comfort food flavors with aromatic thyme and rosemary, while potatoes and carrots cook alongside the meat to absorb the rich, wine-enhanced broth. Perfect for family dinners or Sunday meals, this one-pot wonder requires minimal hands-on time but delivers maximum flavor. The final gravy, made from the cooking liquid, ties everything together for a complete, satisfying meal that's ideal for cooler weather.
Ingredients
- 3 lb Chuck Roast
- 1 Tbsp Olive Oil
- 2 tsp Salt
- 1 tsp Black Pepper
- 2 tsp Italian Seasoning
- 2 Bay Leaves
- 1 Medium Yellow Onion, peeled and cut into large pieces
- 1 Tbsp Minced Garlic
- 1 cup Dry Red Wine
- 2 cups Beef Broth
- 2 tsp Worcestershire sauce
- 1 ½ lb Yukon Gold Potatoes, peeled and cut into large pieces
- 4 Carrots, peeled and cut into large pieces
- 2 Sprigs Fresh Thyme
- 2 Sprigs Fresh Rosemary
- 2 Tbsp Cold Water
- 2 Tbsp Cornstarch
- Fresh Parsley, chopped
Instructions
- 1
Heat olive oil in large skillet over medium high heat
- 2
Pat roast dry and season with salt, pepper and Italian seasoning
- 3
Brown roast in skillet for 4-5 minutes per side
- 4
Set roast aside and deglaze skillet with half cup red wine
- 5
Add onions, carrots and potatoes to crock pot
- 6
Place browned roast on top and pour deglazed wine into crock pot
- 7
Add minced garlic, remaining red wine, beef broth and Worcestershire sauce
- 8
Place fresh herbs on top of roast
- 9
Cover and cook on low for 6-8 hours or high for 4-5 hours until fork tender
- 10
Remove bay leaves, rosemary and thyme
- 11
Remove roast and shred
- 12
Remove vegetables from crock pot
- 13
Strain broth into saucepan and heat over medium high heat to low boil
- 14
Whisk cold water and cornstarch in small bowl
- 15
Whisk cornstarch mixture into saucepan
- 16
Cook and whisk for 30-60 seconds until sauce thickens
- 17
Serve roast and vegetables topped with gravy and fresh parsley
Tips
Pat the roast completely dry before seasoning to ensure proper browning and flavor development
Reserve some cooking liquid before thickening to thin gravy if it becomes too thick
Let the finished roast rest for 10 minutes before shredding for easier handling and better texture
Good to Know
Refrigerate leftovers for up to 4 days in airtight container
Can be assembled night before and refrigerated, add 30 minutes to cooking time
Serve hot with the cooking gravy and fresh herbs
Common Mistakes
Don't skip browning the roast to avoid bland flavor
Don't lift the lid frequently to avoid extending cooking time
Don't rush the cooking time to avoid tough meat
Substitutions
FAQ
Can I use a different cut of beef?
Yes, beef brisket or bottom round work well with similar cooking times, though chuck roast gives the best texture and flavor for pot roast.
What if I don't have red wine?
Replace with equal amount of beef broth or grape juice mixed with a tablespoon of vinegar for similar depth of flavor.
How long will leftovers keep?
Properly stored leftovers will keep in the refrigerator for up to 4 days or can be frozen for up to 3 months.