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Slow Cooker Pot Roast with Red Wine Recipe

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This recipe for Slow Cooker Pot Roast with Red Wine is from The Ryan Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 tablespoons olive oil
Kosher salt and ground black pepper
4 pound beef chuck roast
8 medium-small red potatoes cut in half
2 cups baby carrots
8 cloves garlic
2 onions quartered
4 bay leaves
1 tablespoon garlic powder
1 tablespoon onion powder
½ tablespoon dried rosemary
½ tablespoon dried thyme
½ tablespoon kosher salt
½ tablespoon ground black pepper
2 cups red wine*
2 cups beef broth
5 sprigs fresh thyme

Garnish:
Fresh thyme
¼ cup fresh parsley chopped
Directions:
Directions:
Add olive oil to a large heavy duty pot that has a lid. Salt and pepper the beef on both sides of the roast, then sear it for about 2-3 minutes on each side until golden brown. Transfer the meat to the slow cooker.
Add the rest of the ingredients to the slow cooker: potatoes, carrots, onions, garlic, bay leaves, garlic powder, onion powder, dried rosemary, dried thyme, salt and pepper. Add the beef broth and the wine. You can replace the wine with beef broth in this recipe.

Stir gently, top with fresh thyme and cook on low for 8-10 times or on high for 5 hours.
For optimal results, I like to turn the beef roast on the other side mid-cooking.
Once done, place pot roast on a large plate, garnish with fresh thyme and parsley, drizzle with some of the broth. Save the broth to store leftovers in it.
The pot roast can be served with mashed potatoes or just with the veggies!
Enjoy!
Recipe Notes
*You can replace the wine with beef broth in this recipe.
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
8 hrs 20 mins

 

 

 

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