A rich red wine sauce takes pot roast to a new level! Grandma’s classic cooks up meltingly tender in this simple slow-cooker recipe. Try it paired with mashed potatoes for a hearty Sunday supper that’s sure to please the meat-and-potato people in your life. Delicious with Glazed Baby Carrots with Fresh Dill, shown here.
4-5 pound boneless chuck roast, fat trimmed
1 Tablespoon kosher salt
1 teaspoon black pepper
3 cups red wine (such as Cabernet), plus 1 Tablespoon to finish sauce
1 small bunch parsley
8 sprigs fresh thyme
1 bay leaf
6 slices bacon
1 cup chopped onion
1/2 cup chopped carrot
1/2 cup chopped celery
1 Tablespoon minced garlic
1 Tablespoon tomato paste
3 Tablespoons flour
2 cups beef stock
- Season roast on all sides with salt and pepper and let rest at room temperature while you prepare other ingredients.
- Pour 3 cups wine into a small sauce pan and bring to a boil. Cook for 10-15 minutes or until reduced to about 1 ½ cups. Keep warm.
- Cook bacon in a large Dutch oven until crispy. Remove to a paper towel-lined plate and crumble.
- With heat on medium-high, sear roast on all sides in hot bacon fat until well browned (4-5 minutes per side). Remove to a plate.
- Pour off all but 1 TB fat from Dutch oven. Add onion, carrot, and celery and cook for 7-10 minutes, stirring often, until softened. Add garlic and tomato paste and cook for 1 minute. Add flour and stir to combine. Add reduced wine and stir to loosen any browned bits from bottom of Dutch oven.
- Transfer mixture to slow cooker. Add beef stock and crumbled bacon and combine well. Tie parsley, thyme, and bay leaf with kitchen twine and add to slow cooker. Place browned roast in slow cooker and cook on low for 8-9 hours or until meat is tender and pulls apart easily with a fork.
- Remove meat from braising liquid to a serving platter or carving board and tent with foil to keep warm. Strain braising liquid through a colander or sieve into a medium saucepan. Skim fat off the surface of liquid. Bring to a boil and reduce until slightly thickened (~10-15 minutes). Stir in 1 TB reserved wine and season with salt and pepper to taste. Slice or shred meat and serve with red wine sauce spooned over the top and/or served on the side.
If your slow cooker has a sear/brown setting (or a stovetop safe insert) you can skip the Dutch oven steps in this recipe and use your slow cooker insert instead.
Tip: Be patient when browning the pot roast – this step gives the final dish a rich meaty flavor and beautiful color. Let the roast sit undisturbed for several minutes in hot bacon fat before checking each side for browning.
Pot roast can be made up to 2 days before serving but will reheat best if stored sliced, in prepared red wine sauce.
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