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Pix of sauce pouring over a serving of pot roast and vegetables

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
Cook Time: 8 hours
Total Time: 8 hours 20 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

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