Most people hear pot roast and think boring old slow cooked chuck roast with carrots and onions like Grammy used to make. But why can’t we elevate this cut of beef and make it something with a greater depth of flavor and elegant notes. This slow cooked Red Wine Pot Roast is going to really fancy up your next family supper.
Cooking with wine can be tricky – especially when you might not be a wine drinker. One of the neat rules of thumb for picking a wine to cook with – never cook with a wine that you would not or could not drink on its own. The reason for this because cooking wine concentrates the flavor. So if you don’t like it when you drink it, you won’t like it when you cook for it. I used a cabaret sauvigoin but if you prefer a pinot noir, use that.
You definitely want to turn the cooking liquid as a gravy after the meat is done slow cooking. So much extra flavor to drizzle on top of the pot roast (and mashed taters if you like). A simple roux added to the leftover red wine sauce makes for a velvety gravy.
As I mentioned, mashed potatoes makes an excellent side for this pot roast with gravy. Salt, pepper, butter, heavy cream and boiled russet potatoes (I like to leave the skin on). A real meat and potatoes kind of meal.
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Now Let’s Get Cookin’!
Red Wine Pot Roast
- 1 Slow Cooker at least 6 quart
- 4-5 lb Chuck Roast bone in
- 2 cups Red Wine
- 2 cups Beef Broth
- ¼ cup Worcestershire Sauce
- 12 oz Tomato Paste
- ¼ cup Dijon Mustard
- 3 Garlic Cloves Minced
- 1 tbsp Dried Minced Onion
- 1 tbsp Dried Thyme
- 1 tsp Salt
- 1 tsp Pepper
- 4 tbsp Butter
- 4 tbsp Flour
- In a bowl, combine red wine, beef broth, worcestershire sauce, tomato paste, dijon mustard, garlic, onion, thyme, salt and pepper.
- Place chuck roast in slow cooker. Pour red wine mixture over top. Secure lid and cook for 8 hours on low.
- Remove roast from slow cooker and let rest on cutting board while making the gravy. *Do not discard any of the juice
- In a sauce pan over medium heat, add butter. Once melted, whisk in flour. Let cook for 2 minutes. Then add 4 cups of juices from the slow cooker, one cup at a time, whisking together each time.
- Once rested, cut pot roast into slices and serve with gravy over top.
Estelle Forrest self-published this cookbook after a lot of playing around in the kitchen. You can purchase your own copy here:
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