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Easy Slow Cooker Pot Roast Wine Recipe for Tender Beef Dinners

Tender, juicy, and infused with rich red wine flavor, this Slow Cooker Pot Roast Wine recipe transforms a simple chuck roast into a restaurant-worthy comfort meal. Perfect for busy weeknights or family dinners, this wine-braised pot roast delivers melt-in-your-mouth results with minimal effort.
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Prep Time 15 minutes
Servings: 6 –8 servings
Course: Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

  • 3 lbs beef chuck roast
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tbsp olive oil
  • 1 large onion chopped
  • 3 cloves garlic minced
  • 1 cup dry red wine Cabernet Sauvignon or Merlot
  • 2 cups beef broth
  • 1 bay leaf
  • 2 carrots chopped
  • 2 potatoes chopped
  • Fresh parsley for garnish

Method
 

  1. Season the chuck roast with salt and black pepper, rubbing evenly for full coverage.
  2. Heat olive oil in a skillet over medium-high heat and sear the roast for 2–3 minutes per side until browned.
  3. Transfer roast to a slow cooker. In the same skillet, sauté onion and garlic for 2 minutes until fragrant.
  4. Deglaze the skillet with red wine, scraping browned bits, then pour the mixture over the roast.
  5. Add beef broth and bay leaf to the slow cooker. Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours.
  6. In the last 2 hours (LOW) or last hour (HIGH), add carrots and potatoes. Continue cooking until tender.
  7. Remove bay leaf, shred beef with forks, stir with veggies, and garnish with parsley before serving.

Notes

Use a full-bodied red wine like Cabernet or Merlot for deep flavor. Add vegetables later in the cooking process to prevent them from becoming too soft. For alcohol-free, substitute red wine with grape juice or additional broth.