Slow Cooker Red Wine Pot Roast Recipe

This Slow Cooker Red Wine Pot Roast is full of warm flavors. Easy seasoning make this Pot Roast so juicy and moist that it melts in your mouth.

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Slow Cooker Red Wine Pot Roast Recipe:

Pot Roast is one of my favorite meals to make in the slow cooker. The Pot Roast turns our tender, juicy and full of flavor. But our roast to make on a cold fall days is Crockpot Pot Roast with Red Wine. It is the best comfort food.

This Slow Cooker Pot Roast with Red Wine is made with potatoes, carrots and easy fresh seasoning. But adding in the Red Wine glaze takes your pot roast to the next level. Succulent flavors all made right in your slow cooker.

Serve this Red Wine Pot Roast for a Sunday night meal or serve to your guest. It is perfect either way and leftovers are even better. Make sure to serve with a side of Homemade Rolls to get every last drop of the red wine glaze.

Can I use Red Wine Vinegar instead of Red Wine in Pot Roast?

We like using red wine vinegar with many different recipes. We have used it as a marinade for grilled meats and to make salad dressing. But substituting red wine vinegar for red wine for your pot roast is not recommended.

Red wine vinegar isn’t as sweet and has a acidic flavor that stays on the pot roast. I would recommend purchasing red wine for this recipe.

Ingredients: 

• Chuck Roast 
• Olive Oil 
• Salt 
• Black Pepper 
• Italian Seasoning 
• Bay Leaves 
• Medium Yellow Onion, peeled and cut into large pieces
• Minced Garlic 
• Dry Red Wine  
• Beef Broth 
• Worcestershire sauce 
• Yukon Gold Potatoes, peeled and cut into large pieces 
• Carrots, peeled and cut into large pieces 
• Fresh Thyme 
• Fresh Rosemary 
• Cold Water 
• Cornstarch 
• Fresh Parsley, chopped 

How to Make Red Wine Pot Roast in Crock Pot: 

• Heat Oil – Heat the olive oil in a large skillet over medium high heat. 
• Season Roast – Pat the roast dry and then season the chuck roast with the salt, pepper and Italian seasoning.  
• Sear the Roast – Brown the roast in the skillet.  Cook it for 4-5 minutes per side. Set the roast aside and use approximately ½ cup of the red wine to deglaze the bottom of the skillet.  
• Add vegetables and add the beef to slow cooker – Then add in the onions, carrots and potatoes to a crock pot.  Then place the browned beef roast on top and pour the red wine from the skillet in the crock pot as well.  
• Add seasoning – Then add the minced garlic, remaining red wine, beef broth and Worcestershire sauce into the crock pot.  Place the fresh herbs on top of the roast in the crock pot.  
• Cook Pot Roast – Cover and cook on low for 6-8 hours or on high for 4-5 hours until the chuck roast is fork tender.  

• Remove the fresh ingredients – Remove the bay leaves, rosemary and thyme from the crock pot. 
• Shred Pot Roast – Remove the roast from the crock pot and shred.  Then remove the vegetables from the crock pot as well. 
• Boil Broth in Sauce Pan – Remove the broth from the crock pot and strain it into a saucepan.  Heat the broth over medium high heat and bring it to a low boil.   
• Make Cornstarch Slurry – In a small bowl, whisk together the cold water and cornstarch. Whisk this mixture into the saucepan and reduce the heat.  Continue to cook and whisk for 30-60 seconds until the sauce thickens. 
• Serve and Enjoy – Serve the roast and vegetables topped with the gravy from the saucepan and topped with the fresh parsley.  Enjoy! 

Which is the Best Red Wine for Cooking?

When choosing the best red wine for cooking, if it is good enough to drink it is perfect for cooking with. We like to think of this recipe as a special occasion roast and so we purchase quality red wine because of the flavoring.

We recommend Pinto noir or Cabernet Sauvignon as our top choices. Since you only need a cup for this recipe, there will be plenty leftover for a glass with your dinner.

What to Serve with Roast:

This pot roast recipe includes the roasted potatoes and the carrots in the slow cooker. But you can easily add one of these sides for a complete meal.

• Homemade Dinner Rolls – We love serving these easy dinner rolls to give every last drop of the red wine glaze.
• Mashed Potatoes – My kids prefer mashed potatoes over roasted potatoes when I make Roast. With this easy recipe, it doesn’t take much time to make them.
• Mac and Cheese – This mac and cheese is an easy side to serve with this red wine pot roast recipe. It cheesy, creamy and so delicious.
• Pot Roast Side – For even more pot roast sides, check out our favorites here.

Crockpot Pot Roast Tips:

• Cut Vegetables – Make sure to cut the carrots and onions into large pieces or they will get too soft in the crock pot.  
• Cook on Low – You can cook this recipe on low or high but we prefer to cook this crock pot chuck roast recipe on low as the beef is more tender.
• Shred Roast – If we have leftovers, we like to take the shredded roast and top our salad the next day or make a roast sandwich.
• Keep Lid Closed – Keep lid close on the slow cooker. There is no need to stir the ingredients. If you open the lid the steam escapes which takes longer to cook the roast.
• Don’t use Flour for the Gravy – I have found that cornstarch instead of flour works best to make the gravy for this roast. Cornstarch is flavorless so it thickens without changing the flavor of the droppings from the crock pot.
• Instant Pot – For a quicker option, you can make this pot roast recipe in the instant pot.

Recipe Variations:

• Carrots – You can use baby carrots or peel and cut large carrots. I like using baby carrots as you can just dump the package in the slow cooker.
• Potatoes – I used gold potatoes in this recipe, but you can use russet potatoes or use what you have. We have even used red potatoes and they turned out so good.
• Onion Soup Mix – To skip some of the seasoning, you can easily add in a packet of onion soup mix.
• Garlic – We used minced garlic in this recipe, but you use garlic cloves or garlic powder if you prefer.

How Long do Leftovers Keep:

If you store you leftover roast properly, it will last about 3 to 4 days. Place the leftovers in air tight container in the refrigerator. I like to store in individual containers so it is an easy lunch the next day.

Print Recipe here for Crock Pot Pot Roast with Red Wine:

Review Pin Print

Crock Pot Pot Roast with Red Wine

4.88 from 8 votes

This Slow Cooker Red Wine Pot Roast is full of warm flavors. Easy seasoning make this Pot Roast so juicy and moist that it melts in your mouth.

Prep Time 15 minutes mins

Cook Time 6 hours hrs

Total Time 6 hours hrs 15 minutes mins

Servings 6

Cuisine American

Course Main Course

Calories 596

Author Carrie Barnard

Ingredients

1x2x3x

• ▢ 3 lb Chuck Roast
• ▢ 1 Tbsp Olive Oil
• ▢ 2 tsp Salt
• ▢ 1 tsp Black Pepper
• ▢ 2 tsp Italian Seasoning
• ▢ 2 Bay Leaves
• ▢ 1 Medium Yellow Onion peeled and cut into large pieces
• ▢ 1 Tbsp Minced Garlic
• ▢ 1 cup Dry Red Wine
• ▢ 2 cups Beef Broth
• ▢ 2 tsp Worcestershire sauce
• ▢ 1 1/2 lb Yukon Gold Potatoes peeled and cut into large pieces
• ▢ 4 Carrots peeled and cut into large pieces
• ▢ 2 Sprigs Fresh Thyme
• ▢ 2 Sprigs Fresh Rosemary
• ▢ 2 Tbsp Cold Water
• ▢ 2 Tbsp Cornstarch
• ▢ Fresh Parsley chopped

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Instructions

• Heat the olive oil in a large skillet over medium high heat.
• Pat the roast dry and then season the chuck roast with the salt, pepper and Italian seasoning.
• Brown the roast in the skillet.  Cook it for 4-5 minutes per side. Set the roast aside and use approximately ½ cup of the red wine to deglaze the bottom of the skillet.
• Then add in the onions, carrots and potatoes to a crock pot.  Then place the browned beef roast on top and pour the red wine from the skillet in the crock pot as well.
• Then add the minced garlic, remaining red wine, beef broth and Worcestershire sauce into the crock pot.  Place the fresh herbs on top of the roast in the crock pot.
• Cover and cook on low for 6-8 hours or on high for 4-5 hours until the chuck roast is fork tender.
• Remove the bay leaves, rosemary and thyme from the crock pot.
• Remove the roast from the crock pot and shred.  Then remove the vegetables from the crock pot as well.
• Remove the broth from the crock pot and strain it into a saucepan.  Heat the broth over medium high heat and bring it to a low boil.
• In a small bowl, whisk together the cold water and cornstarch. Whisk this mixture into the saucepan.  Continue to cook and whisk for 30-60 seconds until the sauce thickens.
• Serve the roast and vegetables topped with the gravy from the saucepan and topped with the fresh parsley.  Enjoy!

Recipe Notes

*Make sure to cut the carrots and onions into large pieces or they will get too soft in the crock pot.  

*You can cook this recipe on low or high but we prefer to cook this crock pot chuck roast recipe on low as the beef is more tender.

Nutrition Facts

Calories 596kcal, Carbohydrates 31g, Protein 48g, Fat 29g, Saturated Fat 12g, Polyunsaturated Fat 2g, Monounsaturated Fat 15g, Trans Fat 2g, Cholesterol 156mg, Sodium 1319mg, Potassium 1467mg, Fiber 4g, Sugar 4g, Vitamin A 6859IU, Vitamin C 27mg, Calcium 94mg, Iron 6mg

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