Slow Cooker Pot Roast with Gravy

This slow cooker pot roast with gravy is an easy and comforting meal. The combination of tender beef, aromatic vegetables, and a rich red wine gravy creates a flavorful, hearty meal. A quick sear to the chuck roast adds layers of flavor then the crock pot does all the work.

The vegetables and herbs add flavor to the gravy, and the red wine adds a deep richness. Serve this fall-apart pot roast with Ranch mashed potatoes or buttery cornbread for a filling meal.

I don’t know about you, but sometimes I need to take a break from new and trendy foods and go back to the classics. Something comforting. Timeless. A meal that comes with a hundred memories. 

I’m talking about pot roast. Savory, tender, melt-in-your-mouth beef dinner that reminds you of mom’s home cooking.

This slow cooker red wine pot roast will bring you home with its rich, flavorful gravy and tender, fall-apart beef.

Cuts of Beef that Work for this Recipe:

• Chuck roast. The classic cut for a slow cooker pot roast. Chuck roast has great marbling and is incredibly tender when cooked in the slow cooker. (We used this cut in our Dutch oven pot roast).
• Bottom round or Top round. These cuts are leaner and less tender than a chuck roast but the long slow cooking process in this recipe makes them ‘fork-tender’.
• Brisket. This cut has a lot of connective tissue that needs a long slow cooking process to break down. This recipe is ideal for a brisket.
• Tri-tip. This is another inexpensive cut of meat that is rich in flavor. Typically, we cook a tri-tip in the oven or on the grill but it does very well in the slow cooker. We also enjoy tri-tip in the Instant Pot.

Ingredients

Here is a list of the ingredients you will need for the best slow cooker pot roast with gravy. Scroll down to the printable recipe card for all the details. 

• Chuck roast
• Salt and pepper
• Veggies. We used onions, carrots, and potatoes.
• Herbs for amazing flavor: garlic, thyme, rosemary, bay leaves.
• Red wine.
• Dijon mustard.
• Worcestershire sauce.
• Beef broth.
• Corn starch. Corn starch will thicken the gravy.

Recipe Highlights

Here are the highlights for making the best slow cooker pot roast with gravy. Make sure to scroll all the way down for the printable recipe card.

Step 1: Brown the roast first for the best flavor.

The roast needs a little loving before it goes into the slow cooker.

1. Pat the roast dry and tie it with twine. This is an optional step but if you tie the roast, it will hold it together and help it cook more evenly.
2. Sear the beef in a skillet until all sides turn a deep, rich brown color. Don’t skip this step; it makes all the difference. Searing the meat will build flavor and a lovely crust on the roast.

Step 2: Load the slow cooker.

1. Add the seared chuck roast to the bottom of the slow cooker then pile the veggies on top.
2. Next, combine all the rest of the ingredients except for the cornstarch and pour it on top of the veggies.
3. Turn on the slow cooker.

Step 3: Make the Red Wine Gravy.

1. Transfer the meat and veggies to a platter and cover them with.
2. Pour all the juices back into a saucepan and reduce it down to 2 cups.
3. Combine the cornstarch and water, then whisk it into the sauce to make gravy. Serve the tender pot roast with some Texas Toast garlic bread to sop up the juices.

Frequently Asked Questions

Tips for Success:

• Brown the roast. I mentioned this earlier, but I can’t tell you enough just how much of a difference this makes. A good sear will seal in the flavor and give the meat a delicious crust.
• Pat the roast dry. Before you sear the roast, make sure you pat it dry. If it is wet, it will only steam and you won’t get a nice brown crust.
• Test the roast to see if it is done. Use a fork to see if the meat shreds off easily. If you choose a leaner cut of meat, it may need to cook a little longer.
• Place the vegetables on top of the meat. This recipe takes a long time to cook. If you add the vegetables to the bottom of the slow cooker, they will break down and get mushy.

This red wine slow cooker pot roast is the perfect way to enjoy a classic comfort meal with an extra layer of flavor. The wine gives the roast a rich, earthy flavor and creates a delicious gravy. You will have a fantastic dinner with just a few simple ingredients and some time in the slow cooker. 

More Great Recipes You Will Love:

This roast chicken with Freekah stuffing makes a great Sunday dinner. Freekah is a delicious change from ordinary bread stuffings and it is worth trying.

This vegetable beef soup is loaded with flavor. It is rich, meaty, and perfectly filling to make a main meal. All you need is a chunk of sourdough bread and a salad.

Corned beef and cabbage isn’t just for St. Patricks Day. It makes a delicious and economical meal for any day of the year. The leftovers make a great sandwich as well.

More Crockpot Dinners

• Slow cooker coq au vin
• slow cooker tri tip
• crockpot coq au vin
• slow cooker beef barley soup
• slow cooker sirloin tip
• crockpot turkey chili
• 19 Favorite Family Crockpot Meals

Red Wine Slow Cooker Pot Roast with Gravy

This red wine slow cooker pot roast is an easy and comforting meal. The combination of tender beef, aromatic vegetables, and a rich red wine gravy creates a flavorful, hearty meal.

4.82 from 11 votes

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Prep Time: 20 minutes minutes

Cook Time: 8 hours hours

Total Time: 8 hours hours 20 minutes minutes

Servings: 8 to 10 servings

Calories: 631kcal

Author: Pat Nyswonger

Ingredients

• 4- pound beef chuck roast
• 1 teaspoon salt
• ½ teaspoon black pepper
• 2 tablespoons vegetable oil
• 2 medium onions quartered (or 2 cups whole pearl onions)
• 1-½ pounds carrots cut into 2-inch chunks
• 2 pounds small Yukon gold potatoes
• 4 garlic cloves finely chopped
• ½ cup dry red wine
• 2 tablespoons Dijon mustard
• 4 tablespoons Worcestershire sauce
• 1-½ cups beef broth
• 1 sprig fresh thyme
• 2 tablespoons chopped fresh rosemary
• 1 dried bay leaf
• 2 tablespoons cornstarch mixed with 2 tablespoons cold water

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Instructions

Prep and Sear the Beef:

• Wipe the chuck roast dry with paper towels.  Sprinkle both sides of the roast with salt and pepper.
• Heat the oil in a large skillet set over medium-high heat. Sear the beef to a deep brown on all sides, turning to sear the edges.  Be patient, you want a rich, dark crust, and it will take 6 to 8 minutes.  
• Transfer the beef to a 6-quart slow cooker and add the onions, carrots, potatoes, and garlic.

Cook the Pot Roast with Veggies:

• In a medium bow,l whisk together the wine, Dijon mustard, Worcestershire sauce, and beef broth. Pour the mixture over the vegetables and beef. 
• Add the thyme, rosemary, and bay leaf.  Cover the slow cooker and set the temperature to LOW for 8-9 hours.  Alternatively, set the temperature to HIGH and cook for 5-6 hours.
• Remove the beef and vegetables to a serving platter and cover them with foil. 

Make the Gravy:

• Pour the liquid from the slow cooker into a saucepan. Spoon off and discard any fat that settles on top. Bring the liquid to a boil, then reduce it to a simmer. Let it simmer until it is reduced to 2 cups.
• Combine the cornstarch with the cold water in a bowl. Whisk ½ cup of the hot liquid into the cornstarch, then slowly whisk it into the hot juices in the saucepan.  Cook until slightly thickened. Transfer the gravy to a serving pitcher and serve with the pot roast.

Notes

• The ratio of cornstarch to liquid is 1 tablespoon per cup which will make a thin to medium gravy.  Increase the cornstarch to 2 tablespoons cornstarch to 1 cup liquid for a thicker gravy.
• If you prefer to use flour to thicken the gravy, the ratio is 2 tablespoons per cup for a thin gravy and 4 tablespoons for a thicker gravy.

Nutrition

Serving: 1 | Calories: 631kcal | Carbohydrates: 38g | Protein: 49g | Fat: 31g | Saturated Fat: 12g | Polyunsaturated Fat: 17g | Trans Fat: 2g | Cholesterol: 151mg | Sodium: 742mg | Fiber: 6g | Sugar: 9g

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