Slow Cooker Pot Roast Red Wine Recipe

Calendar icon Published: Jan 28th 2022 by Chigoziri Nwachuku
Clock icon Last updated: Dec 17th 2024
Read time: 2 mins
Cuisine:
American
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This recipe, developed through the collective effort of at least 6 experts, underwent meticulous research and testing for over 3 months. Learn more about our process in the art and science behind our recipes or read how we use AI responsibly. This post may contain affiliate links. Read our Disclosure Policy.
Nutrition Disclosure
Front shot of Slow Cooker Pot Roast Red Wine in a serving plate

Are you feeling the winter blues? Cheer up with this Slow Cooker Pot Roast Red Wine. This pot roast contains tender, melt-in-your-mouth beef chuck and a medley of tasty veggies. So it's comfort food that's good for you too. It's also low in carbs so that it won't spike your blood sugars. Serve with cauliflower mash or creamy mashed potatoes.

#Diabetic Friendly #Gluten Free #Ketogenic #Paleo #Comfort Food #Healthy Dinners #Beef #Vegetables #Skillet #Slow Cooker
Author: Chigoziri Nwachuku
Average: 5 (4 votes)
Total rating includes sum of all comments and anonymous votes.

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Time & Serves

Prep Time
25 mins
Cook Time
300 mins
Total Time
325 mins
Serves
8 persons

Ingredients

  •  3 lbs Beef Chuck Roast

  • 1/2 teaspoon Salt

  • 1/2 teaspoon Pepper

  • 2 tablespoons Butter

  • 1 Onion, diced

  • 1 Green Bell Pepper, thinly sliced

  • 6 ounces Mushrooms, sliced

  • 1 cup Frozen Peas

  • 4 cloves Garlic, chopped

  • 2 tablespoons Tomato Paste

  • 1 Tomato, chopped

  • 2 cups Red Wine

  • 6 cups Beef Stock

  • 2 sprigs Fresh Thyme

  • 1 Bay Leaf

  • Fresh Parsley (for garnish)

Instructions

Season beef chuck roast with salt and pepper.

In a large skillet over medium heat, add butter. 

Once hot, add beef chuck roast and brown for about 2 to 3 minutes on each side. Transfer to a plate.

Add onions, green bell peppers, mushrooms, peas, and garlic to the skillet. Sauté for about 5 to 7 minutes.

Add tomato paste and chopped tomato, mixing well—Cook for about 5 minutes.  

Add the red wine, and bring to a boil. Then lower heat to medium-low and allow red wine to reduce by three-quarters.

Add beef stock, fresh thyme, and bay leaf, bringing to a boil.

Transfer vegetable and sauce mixture to a slow cooker. Put the beef chuck on the top, roast, and cook on high for about 4 to 5 hours.

Put in a serving plate, topping with fresh parsley.

Nutrition Disclosure

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Author:
Nutritional Recipe Writer

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Chigoziri Nwachuku
Author:
Nutritional Recipe Writer

More posts by Chigoziri Nwachuku

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