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Cozy Slow Cooker Pot Roast Recipe with Red Wine Gravy and Root Vegetables

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A comforting slow cooker pot roast with tender beef, rich red wine gravy, and melt-in-your-mouth root vegetables. Perfect for stress-free, cozy dinners with minimal prep.

Ingredients

Scale
  • 3 to 4 lbs beef chuck roast, trimmed of excess fat
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons olive oil
  • 1 large onion, sliced
  • 4 cloves garlic, minced
  • 4 medium carrots, peeled and cut into chunks
  • 3 medium parsnips, peeled and cut into chunks (optional)
  • 3 medium potatoes, peeled and cut into chunks (Yukon Gold recommended)
  • 1 cup dry red wine (Cabernet Sauvignon or Merlot)
  • 2 cups beef broth (homemade or low-sodium store-bought)
  • 2 tablespoons tomato paste
  • 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)
  • 1 tablespoon balsamic vinegar
  • 2 tablespoons all-purpose flour (or cornstarch for gluten-free)

Instructions

  1. Pat the chuck roast dry with paper towels and season all sides generously with salt and pepper.
  2. Heat olive oil in a large skillet over medium-high heat until shimmering. Sear the roast for 4-5 minutes per side until a deep brown crust forms. Remove and set aside.
  3. Peel and cut carrots, parsnips, and potatoes into chunks. Slice the onion and mince garlic. Scatter the vegetables evenly in the bottom of the slow cooker.
  4. Place the seared roast on top of the vegetables. Add sliced onion and minced garlic around the roast.
  5. In a medium bowl, whisk together red wine, beef broth, tomato paste, thyme, and balsamic vinegar. Pour over the roast and vegetables, ensuring liquid comes about halfway up the roast.
  6. Cover and cook on low for 7 to 8 hours or on high for about 4 hours until the roast is fork-tender and vegetables are soft but not mushy.
  7. Transfer meat and vegetables to a serving platter and cover loosely with foil to keep warm.
  8. Pour cooking liquid into a saucepan. Mix flour with a few tablespoons of cold water to create a slurry. Bring liquid to a simmer and whisk in slurry gradually until gravy thickens. Adjust salt and pepper to taste.
  9. Slice the pot roast against the grain, serve with root vegetables, and ladle red wine gravy over everything. Enjoy immediately.

Notes

Searing the meat adds rich flavor and a beautiful crust. Use cornstarch instead of flour for gluten-free gravy. Let leftovers rest overnight for deeper flavor. Avoid lifting the slow cooker lid during cooking to maintain heat. For richer gravy, add a pat of butter at the end.

Nutrition

Keywords: pot roast, slow cooker, red wine gravy, root vegetables, comfort food, easy dinner, beef chuck roast

Find it online: https://freshforkful.com/cozy-slow-cooker-pot-roast-recipe-with-red-wine-gravy-and-root-vegetables/