This Slow Cooker Red Wine Pot Roast is comfort food at its best, perfect for a chilly winter day. I make this pot roast at least once every winter and it has become our favorite pot roast recipe. In fact, this has become one of the most popular recipes on my blog.
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. This slow cooker red wine pot roast was nice and tender when it was done.
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.
Watch this video to see how easy this Slow Cooker Red Wine Pot Roast recipe is to make:
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!
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!
Fried Egg Topped Curried Sweet Potatoes from A Beautiful Bite
Chocolate Orange Protein Smoothie from The Lemon Bowl
Spaghetti Squash Hash from Eats Well With Others
Hearty Garbanzo Soup from Sweet Life Bake
Pumpkin White Bean Soup from Blue Kale Road
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
Slow Cooker Red Wine Pot Roast
- 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
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 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.
Liz @ The Lemon Bowl says
This looks so juicy and good! My boys would love this so much!! Thanks so much for participating!!
Roger Hinds says
Awesome Recipe! Possibly the best pot roast gravy I’ve made yet. Thick, flavorful, earthy and rich; all the things this dish is supposed to be.
Thanks Roger! This is our family favorite – so happy you enjoyed it too!
Faith (An Edible Mosaic) says
This looks amazing, Jeanette! I love pot roast and your version looks really delicious with red wine and fresh herbs – I will definitely be trying this! Thank you so much for participating in Alyssa’s virtual shower! xo
Heather // girlichef says
Mmmm…just look at these photos makes me feel all warm and fuzzy inside – comfort food!
I can never get enough new ideas for the slow cooker! This sounds and looks delicious!
Alice @ Hip Foodie Mom says
Jeanette!! love love love this Slow Cooker Red Wine Pot Roast!!! oh my gawd looks so good and love that you got the beef from a local farmer!!
Annemarie (Real Food Real Deals) says
This looks fantastic! My family would love this. Thanks for the great recipe.
Deanna Segrave-Daly (@tspbasil) says
Great recipe for the week during the hustle and bustle of the holidays for sure!
Angie@Angie's Recipes says
This looks so tender and packed with flavours, Jeanette.
Jeanette this is a lovely and delicious looking slow cooked roast! Great for a new baby in the house but also for the busy holiday season. Wishing you the happiest of Holidays! Karista
Elizabeth @ Enjoy Every Bite says
Yum this looks delicious! I always love an amazing pot roast!
Alyssa (Everyday Maven) says
Jeanette this is the perfect new baby meal – filling, easy, full of flavor, can be made in the slow cooker and will yield leftovers! Thank you so much for participating in the shower and for all of the kind words. I am truly touched by all of the love and feel so grateful to be part of such a loving community! xoxo Alyssa
Liz@Virtually Homemade says
This looks super delicious and comforting! Perfect for an easy dinner on a chilly evening. So fun doing the baby shower with you 🙂
Rebecca @ Strength and Sunshine says
I love cooking with wine! It gives so much depth in flavor!
Vianney Rodriguez says
WOWIE!! I need this in my life, delish!
Arman @ thebigmansworld says
Saw this on facebook and it looks just as epic here! I love slow cooked meats but have yet to delve into cooking it with wine!
Sonali- The Foodie Physician says
Amazing! This is the epitome of comfort food for me!!
Gwen @simplyhealthyfamily says
I’m loving this recipe for pot roast! Sounds like a wonderful cold weather supper.
Was delicious. I cooked it on low all day…I thought it had a lot of stock left in the pot after we ate the beef so I bought some beef stew meat and a bag of frozen veggies and made a beef stew with the sauce.
Leah, so glad you enjoyed this recipe – this is an old recipe I’ve been making for years – love how you used up all the extra sauce.
Leslie Fairchild says
Do you really need all 8 cups of stock? Seems like a lot compared to other pot roast recipes.
You can probably get away with less liquid. 8 cups is enough to just cover the roast.
Do you need more than a 6qt slow cooker for this recipe?
I believe mine is a 6 quart slow cooker
HI Jeanette – Made this, this weekend. It was delicious. I will make it again. Thank you for the great recipe. I am now a subscriber. Kathy
Hi Kathy, so glad you enjoyed this recipe. Thanks so much for trying it and letting me how it turned out…and thank you for signing up for my newsletter. Hope you continue to enjoy the recipes!
Do the veggies get soggy, leaving them in for that long?
The veggies are soft, so if you want them firmer, I would add them later in the cooking process.
how long will it take for the wine to reduce?
I think it takes about 5-8 minutes.
This may be a silly question, would it be ok to prep it one night before? I know it has to be seared, so I wasn’t sure if it would mess anything up.
Hi Michelle, you can prep everything ahead of time. Searing adds extra flavor to the pot roast.
Veronica Cervantes says
Is making the reduction/stock mix the night before is ok too? I have this in my crock pot now. I made it this morning but the mix took a little longer than expected, and it took more supervision, so I think I over cooked the reduction while trying to get ready for work.
If the sauce seems too concentrated, just dilute it a little to taste.
I will be making this pot roast for sure. I love doing slow cooker recipes and this one looks delicious.
Hi Lynda – I hope you enjoy this recipe. My family has enjoyed this for years.
This recipe was absolutely delicious. I have been searching for the perfect pot roast that was flavourful, but still moist, and this one goes above and beyond! I also got to try the new technique of wine reduction and feels it really adds flavour. I used a 6.99 red blend and it was perfect. I’m saving this recipe for a long time.
Kayla, thanks so much for trying this recipe and letting me know how it turned out. So happy you enjoyed this recipe – it’s our family’s favorite pot roast recipe.
I’m making this today, I got beef broth instead of stock by accident. Does broth change the recipe?
That should work fine – just check the seasoning as broth may be saltier