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.
Servings: 8 to 10 servings
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
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
