Pot Roast with Red Wine Sauce


Pot Roast with Red Wine Sauce

Prep Time: 20 Mins Cooking Time: 1 Hour 5 Mins Total Time: 1 Hour 25 Mins


  • 1 (4 1/2-pound) boneless beef chuck roast, tied
  • Salt
  • Pepper
  • 1 teaspoon(s) vegetable oil
  • 1 pound(s) carrots
  • 1 pound(s) frozen pearl onions
  • 3 clove(s) garlic, pressed through a garlic press
  • 1/2 teaspoon(s) dried thyme
  • 1 cup(s) dry red wine
  • 1 can(s) (28-ounce) no-salt-added tomatoes, diced and drained
  • 1 bay leaf
  • Fresh flat-leaf parsley leaves, chopped, for garnish


  1. With paper towels, pat beef dry; season with 1/4 teaspoon each salt and black pepper.
  2. In 12-inch skillet, heat oil on medium-high. Add beef and cook 10 to 13 minutes, turning to brown all sides. Transfer to 6-quart slow cooker bowl.
  3. While beef browns, peel carrots and cut into 2-inch chunks. Transfer to slow cooker bowl.
  4. To same skillet, add onions, garlic, and thyme. Cook 2 minutes or until golden, stirring often. Add wine; cook 3 minutes, stirring and scraping up browned bits. Transfer to slow cooker bowl, along with tomatoes and bay leaf; cover with lid and cook on low 10 hours.
  5. Transfer beef to cutting board; discard strings. Cut off one-third of beef; transfer to container along with one-third of vegetables. Refrigerate up to 3 days. Transfer remaining vegetables to serving platter; discard bay leaf.
  6. Transfer cooking liquid from slow cooker bowl to 8-cup liquid measuring cup; discard fat. Pour one-third of liquid into container; refrigerate up to 3 days.
  7. Slice meat across grain and arrange on serving platter with vegetables. Pour remaining cooking liquid over all. Garnish with parsley.