Slow Cooker Pot Roast with Red Wine Gravy
This slow cooker pot roast with red wine gravy is a hearty and flavorful meal that is perfect for a cozy dinner at home. The beef chuck roast is seared and then slow-cooked with onions, garlic, beef broth, red wine, tomato paste, Worcestershire sauce, thyme, and rosemary until it is tender and falls apart easily. The red wine gravy is made by thickening the cooking liquid with cornstarch, and it adds a rich and savory flavor to the dish. Serve the pot roast with your favorite sides for a comforting and satisfying meal.
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!