Slow Cooker Pot Roast with Red Wine Gravy
Ingredients
- 3-4 lb beef chuck roast
- 1 onion chopped
- 4 cloves garlic minced
- 2 cups beef broth
- 1 cup red wine
- 2 tbsp tomato paste
- 2 tbsp Worcestershire sauce
- 2 tbsp olive oil
- 2 tsp dried thyme
- 2 tsp dried rosemary
- Salt and pepper to taste
- 2 tbsp cornstarch
- 2 tbsp cold water
Instructions
- Heat olive oil in a large skillet over medium-high heat. Season the beef roast with salt and pepper, and sear on all sides until browned. Transfer the roast to a slow cooker.
- In the same skillet, sauté the onion and garlic until softened. Add the tomato paste, Worcestershire sauce, thyme, and rosemary, and stir to combine.
- Pour the beef broth and red wine into the skillet, and bring to a simmer. Pour the mixture over the roast in the slow cooker.
- Cover the slow cooker and cook on low for 8-10 hours, or until the beef is tender and falls apart easily.
- Remove the roast from the slow cooker and transfer to a serving platter. Cover with foil to keep warm.
- In a small bowl, whisk together the cornstarch and cold water until smooth. Pour the liquid from the slow cooker into a saucepan, and bring to a boil. Whisk in the cornstarch mixture, and cook for 1-2 minutes until the gravy thickens.
- Serve the pot roast with the red wine gravy, and your choice of sides such as mashed potatoes, roasted vegetables, or crusty bread. Enjoy!
When it comes to pot roast, this Slow Cooker Pot Roast with Red Wine Gravy recipe is a winner. It’s easy to make, packed with flavor, and perfect for feeding a crowd.
To start, you’ll need a beef chuck roast, which is a great cut for slow cooking. Sear the roast in a skillet to give it a nice crust, then transfer it to a slow cooker. In the same skillet, sauté onions and garlic until softened, then add tomato paste, Worcestershire sauce, thyme, and rosemary. Pour in beef broth and red wine, and bring to a simmer. Pour the mixture over the roast in the slow cooker, cover, and cook on low for 8-10 hours.
When the roast is tender and falls apart easily, remove it from the slow cooker and transfer it to a serving platter. Cover it with foil to keep it warm while you make the gravy. Whisk together cornstarch and cold water until smooth, then pour the liquid from the slow cooker into a saucepan and bring to a boil. Whisk in the cornstarch mixture and cook for 1-2 minutes until the gravy thickens.
Serve the pot roast with the red wine gravy and your choice of sides. Mashed potatoes, roasted vegetables, or crusty bread are all great options. This Slow Cooker Pot Roast with Red Wine Gravy is a comforting and delicious meal that’s perfect for any occasion. Give it a try and see for yourself!