Slow Cooker Red Wine Pot Roast

Course Main Course
Prep Time 15 minutes
Cook Time 5 hours
Total Time 5 hours 15 minutes
Servings 10
Calories 472 kcal


  • 4 pounds 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 cloves garlic 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


  1. Season chuck roast all over with salt and pepper.
  2. 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. 
  3. 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. 

  4. To make gravy, 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.

Nutrition Facts
Slow Cooker Red Wine Pot Roast
Amount Per Serving
Calories 472 Calories from Fat 216
% Daily Value*
Total Fat 24g 37%
Saturated Fat 9g 45%
Cholesterol 125mg 42%
Sodium 252mg 11%
Potassium 1063mg 30%
Total Carbohydrates 10g 3%
Dietary Fiber 1g 4%
Sugars 3g
Protein 39g 78%
Vitamin A 63.3%
Vitamin C 4.7%
Calcium 6%
Iron 26.8%
* Percent Daily Values are based on a 2000 calorie diet.