This Slow Cooker Red Wine Pot Roast is comfort food at its best, perfect for a chilly winter day.
Today, a group of bloggers and I are throwing a Surprise Virtual Baby Shower for the very talented Alyssa from Everyday Maven! Alyssa’s blog features clean, mostly paleo recipes. I met Alyssa a few years ago at BlogHer Food in Seattle and she is super sweet. She’s having her second boy (yah – another mom of boys!) and we know how busy she’s going to be, so, we put together a collection of clean eating recipes (gluten-free and grain-free) that we think will keep Alyssa and her family well fed while giving her time to take care of her newborn baby. Thanks to Faith and Liz for organizing this fun celebration!
I think this Slow Cooker Red Wine Pot Roast will come in handy because it cooks long and slow in the slow cooker and reheats beautifully. Any leftovers can also be made into a hearty stew or soup. I make this pot roast about once a year, usually when the weather just starts to turn cooler. It’s one of those comfort meals that somehow just feels like we’re officially hunkering down for the winter.
There’s a local farmer that sells pasture-raised meat that I trust and he’s never disappointed me. He told me this piece of chuck meat would fall apart when cooked. He was right.
I actually ripped the original recipe (which was for short ribs) out of a magazine years ago – it was part of an ad for Forest Glen wine, and was apparently served as part of their 10th Anniversary Wine Tasting Dinner. I remember the first time I made the recipe, I used a whole bottle of wine as the recipe stated, which seemed like such an indulgence. So, now, I “cheat” and buy boxed wine. It’s not really cheating because box wine is actually pretty good these days, but it’s so much cheaper.
For more Healthy Slow Cooker Recipes, CLICK HERE.
Be sure to check out what everyone made for Alyssa’s virtual baby shower and hop over to Everyday Maven to wish her the best!
Slow Cooker Red Wine Pot Roast from Jeanette’s Healthy Living
Slow Cooker Beef and Bacon Stew from girlichef
Lemon Pepper Chicken with Arugula from Virtually Homemade
Roast Chicken Ratatouille from An Edible Mosaic
Arugula Chimichurri over Roasted or Grilled Salmon from Karista’s Kitchen
Spiced Honey Nut and Seed Snack Mix from Fake Food Free
Charred Brussel Sprout, Bacon, and Toasted Sesame Guacamole from Baker by Nature
Quick and Easy Cucumber Bites, Three Ways from Hip Foodie Mom
- One 3½ - 4 pound chuck roast
- salt and fresh ground black pepper
- 2 tablespoons olive oil
- 1 large onion, sliced
- 3 carrots, cut up
- 2 celery stalks, cut up
- 8 ounces mushrooms, cut up
- 6 garlic cloves, chopped
- 2 tablespoons tomato paste
- 3 cups red wine
- 8 cups beef or chicken stock
- 2 sprigs fresh thyme
- 1 bay leaf
- 2 tablespoons cornstarch mixed with 4 tablespoons water
- fresh parsley, chopped
- Season chuck roast all over with salt and pepper.
- Heat oil in a large skillet and brown all sides of the chuck roast well. Remove roast to a plate and add onion, carrots, celery, mushrooms and garlic. Saute on medium heat until fragrant, about 5-7 minutes. Add tomato paste and mix in; cook for a few minutes. Add red wine, bring to a boil, then reduce heat to medium-low and reduce wine by three quarters. Add stock, thyme and bay leaf and bring to a boil. Transfer sauce and vegetables to slow cooker; place roast on top, pressing down to submerge in liquid as much as possible. Cook on high for 4-5 hours until fork tender. To make sauce, remove 4 cups of sauce to saucepan; bring to a boil; stir in cornstarch/water mixture and cook until thickened, just a few minutes. Slice pot roast and serve with vegetables and gravy.