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Classic Slow Cooker Pot Roast Recipe with Rich Red Wine Gravy Made Easy

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A hearty and comforting slow cooker pot roast infused with rich red wine gravy, perfect for busy weeknights or lazy weekends. The meat is fork-tender and the gravy is silky and flavorful.

Ingredients

Scale
  • 3 to 4 pounds beef chuck roast, well-marbled for tenderness
  • Salt and freshly ground black pepper, to season the meat generously
  • 2 tablespoons olive oil, for searing the roast
  • 2 medium yellow onions, sliced thickly
  • 4 large carrots, cut into chunks
  • 3 celery stalks, cut into large pieces
  • 4 garlic cloves, smashed but whole
  • 2 cups low sodium beef broth
  • 1 cup dry red wine (Cabernet Sauvignon or Merlot recommended)
  • 2 tablespoons tomato paste
  • 4 sprigs fresh thyme
  • 2 bay leaves
  • 2 tablespoons all-purpose flour (or cornstarch/gluten-free flour for gluten-free option)

Instructions

  1. Pat the chuck roast dry with paper towels. Generously season all sides with salt and freshly ground black pepper. (Approx. 5 minutes)
  2. Heat olive oil in a large skillet or Dutch oven over medium-high heat until shimmering. Add the roast and sear each side for about 4 to 5 minutes until deeply browned. (Approx. 15 minutes)
  3. While the roast is searing, slice onions thickly, chop carrots and celery into large chunks, and smash the garlic cloves. (Approx. 10 minutes)
  4. Remove the roast and set aside. Pour the red wine into the hot skillet, scraping up all the browned bits with a wooden spoon. Let the wine simmer for 2 to 3 minutes to reduce slightly. (Approx. 5 minutes)
  5. Place the onions, carrots, celery, and garlic in the bottom of the slow cooker. Set the seared roast on top. Add the beef broth, tomato paste, thyme sprigs, and bay leaves. Pour the reduced red wine over everything. (Approx. 5 minutes)
  6. Cover and cook on low for 8 to 10 hours or on high for 5 to 6 hours until the meat is fork-tender and vegetables are soft but not mushy. (Hands-off time)
  7. Carefully remove the roast and vegetables from the slow cooker and keep warm. Strain the cooking liquid into a saucepan, discarding the herbs. In a small bowl, whisk together the flour with a few tablespoons of cold water to make a slurry. Bring the liquid to a gentle boil, whisk in the slurry, and cook for 3 to 5 minutes until thickened. Season to taste with salt and pepper. (Approx. 10 minutes)
  8. Slice or shred the roast, arrange on a platter with the vegetables, and drizzle generously with the rich red wine gravy. (Approx. 5 minutes)

Notes

For best texture, choose a chuck roast with good marbling. Searing the roast is essential for flavor. Use low sodium beef broth to control saltiness. For gluten-free, substitute flour with cornstarch or gluten-free flour blend. Let the roast rest 10 minutes before slicing. If gravy is too thin, simmer longer before adding slurry. You can prep the roast and vegetables the night before for convenience.

Nutrition

Keywords: slow cooker pot roast, beef pot roast, red wine gravy, comfort food, easy dinner, slow cooker recipe, classic pot roast

Find it online: https://prismtaste.com/classic-slow-cooker-pot-roast-recipe-with-rich-red-wine-gravy-made-easy/