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Red Wine Slow Cooker Pot Roast

Red Wine Slow Cooker Pot Roast is the perfect weeknight meal, especially when it starts to get a little chilly. If you’re into melt in your mouth beef with simply seasoned veggies and an amazing red wine gravy, I have you covered.
Course Main Course
Cuisine American
Prep Time 20 minutes
Cook Time 8 hours
Servings 6 servings
Calories 609kcal
Author Lauren


  • 1 (3-4 pound) boneless beef chuck roast
  • Kosher salt and course ground black pepper
  • 1 tablespoon olive oil
  • 2 tablespoons butter
  • 1 medium yellow onion roughly chopped
  • 2 tablespoons all purpose flour
  • ¾ cup dry red wine
  • 1 ½ cups beef stock
  • 2 tablespoons tomato paste
  • 2 cloves garlic minced
  • 2 pounds small Yukon gold potatoes
  • 2 cups baby carrots
  • 14-16 ounces whole white mushrooms
  • 6 sprigs fresh thyme
  • 1 bay leaf


  • Season the beef with 2 teaspoons salt and 1 teaspoon black pepper, adjusting for your taste preference and the size of the meat.
  • Heat olive oil in a large skillet over medium heat. Once the oil is hot, add the beef to the skillet and brown all sides for about 3 minutes per side.Once all sides of the meat are browned, remove from the head and set aside.
  • With the same skillet on medium heat, melt the butter. Once the butter is melted, add the onions. Cook over medium heat until translucent (about 4 minutes).
  • Reduce the heat to low and sprinkle flour over the onions and stir to coat. Slowly pour in red wine to deglaze the pan.Scrape any leftover brown bits from the sides of the pan. Add stock, tomato paste, and garlic, whisk until smooth and thickened, about 2 minutes.
  • Arrange the potatoes, carrots, mushrooms, onion, thyme and bay leaf into a 6-qt slow cooker. Pour the broth mixture over the veggies and then top with beef. Cover and cook on low heat for 7-8 hours on high, or until meat is fork-tender.
  • Using a slotted spoon, remove potatoes, carrots, and mushrooms from the slow cooker. On a seperate plate or cutting board, use two forks to tear the beef into smaller pieces and discard any extra fat. Cover with aluminum foil.
  • Strain the rest of the juices through a mesh sieve into a 2 qt. saucepan over medium heat. Throw away the solids left in the sieve. Bring the sauce to a boil and reduce to a simmer. Continute to simmer and stir occassionally until it reduces to about half of its original volume, around 15 minutes.
  • Serve the beef and veggies together and pour 2-3 tablespoons go the sauce over the top and enjoy!


  • Arrange the veggies in the bottom of the crockpot container. Brown the meat and make the sauce as instructed. Once the meat has cooled to room temp, place it over the veggies and put the lid on the container. Pour the sauce in an airtight container and refrigerate both containers overnight (I wouldn't go past the 24-hour mark). In the morning, just pour the sauce over the top and arrange the bay leaf and thyme around the meat and turn the slow cooker on high.


Calories: 609kcal | Carbohydrates: 37g | Protein: 37g | Fat: 33g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 14g | Cholesterol: 117mg | Sodium: 1083mg | Potassium: 1167mg | Fiber: 2g | Sugar: 3g | Vitamin A: 74IU | Vitamin C: 59mg | Calcium: 21mg | Iron: 55mg