There is something truly magical about a meal that simmers slowly, filling your home with the cozy scent of tender meat and hearty vegetables. The Slow Cooker Pot Roast with Vegetables and Red Wine Gravy Recipe is exactly that kind of dish — a comforting classic that brings out the best of every ingredient. Imagine a succulent chuck roast, perfectly seasoned and browned, nestled among vibrant carrots, onions, and potatoes, all infused with rich flavors from red wine and fresh herbs. This recipe promises not only incredible taste but also an unbeatable ease of preparation that makes dinner feel like a special occasion every time.
Ingredients You’ll Need
Getting these ingredients together is super straightforward, yet each one plays a crucial role in creating the taste, texture, and color that make this pot roast unforgettable. From fresh herbs to the rich red wine, everything harmonizes to build depth and warmth.
- 2 cups beef broth (divided): Provides the savory base that keeps the roast juicy and flavorful throughout cooking.
- 2 tbsp canola oil: Perfect for searing the meat and vegetables to achieve that beautiful, caramelized crust.
- 2 tbsp unsalted butter (¼ stick): Adds richness and helps deepen the flavor during the searing process.
- 2 medium yellow onions (halved): Bring natural sweetness and caramelize delightfully when browned.
- 6 carrots (peeled and halved lengthwise): Their vibrant color and gentle sweetness balance the savory elements.
- 1 (3-4 lbs.) chuck roast (trimmed of excess fat): The star of the dish — chuck roast is ideal for slow cooking with its marbling and tenderness.
- 1½ tsp kosher salt: Essential for seasoning the meat and coaxing out all the flavors.
- 1 tsp ground black pepper: Adds a subtle kick and depth to the seasoning.
- ½ tsp smoked paprika: Introduces a gentle smokiness that elevates the pot roast beautifully.
- 1 cup red wine: Brings acidity and richness, enhancing both the meat and the gravy.
- 1 tbsp Worcestershire sauce: Adds a complex umami note that rounds out the flavors.
- 1 bay leaf: Infuses herbal and earthy aroma during the long cooking process.
- 2 sprigs fresh rosemary: Offers a piney, fragrant lift that pairs perfectly with beef.
- 3 sprigs fresh thyme: Delivers subtle, savory notes throughout the dish.
- 6 Yukon Gold or yellow potatoes (quartered): Creamy and tender, they soak up the delicious cooking liquids.
- 4 carrots (peeled and cut into 2″ chunks): Added later for a freshly cooked vegetable texture.
- 2 yellow onions (peeled and cut into 1″ wedges): These add another layer of sweetness and texture to the final dish.
- Chopped fresh parsley: Brightens the dish with a fresh herbal finish when garnished.
How to Make Slow Cooker Pot Roast with Vegetables and Red Wine Gravy Recipe
Step 1: Prepare the Slow Cooker and Vegetables
Start by spraying the inside of your slow cooker with nonstick spray and pour in 1 cup of beef broth. Turn the slow cooker to HIGH and cover to warm it up while you prep everything else. This little step ensures a bit of steam and liquid are ready to begin the cooking process perfectly.
Step 2: Season the Chuck Roast
Generously sprinkle kosher salt, black pepper, and smoked paprika all over the chuck roast. These simple seasonings are the foundation of the Slow Cooker Pot Roast with Vegetables and Red Wine Gravy Recipe’s irresistible flavor. Don’t be shy with the salt and spices — they’ll seep into the meat for that perfect savory punch.
Step 3: Sear the Vegetables
Heat a large skillet over medium heat and add your canola oil and butter. Toss in the halved onions and carrots, and sear each side until beautifully browned. This caramelization process starts forming the deep, sweet flavors you’ll love in the finished dish. Once done, transfer these veggies into the warming slow cooker.
Step 4: Brown the Roast
In the same skillet, place your seasoned roast and press down to ensure a good sear. Cook for about 4-6 minutes on each side until you get a gorgeous browned crust. This step locks in the juices and builds the meat’s flavor layers. Once browned, nestle the roast right on top of your seared vegetables in the slow cooker.
Step 5: Adjust the Slow Cooker Settings
Turn the slow cooker temperature down to LOW. This gentle setting is what allows the roast to become fork-tender while blending all the flavors beautifully over the coming hours.
Step 6: Add the Liquids and Herbs
Pour in the remaining 1 cup of beef broth along with the red wine and Worcestershire sauce. Toss in the bay leaf, rosemary, and thyme sprigs too. These fragrant herbs and liquids will mingle through the roast and vegetables, creating that luscious, richly layered red wine gravy you’ll be dreaming of.
Step 7: Let It Cook Slowly
Cover the slow cooker and cook the roast for 4 hours. This slow, steady braise begins breaking down the meat’s fibers, resulting in a tender, juicy pot roast bursting with flavor.
Step 8: Add the Additional Vegetables
After 4 hours, carefully add the quartered potatoes, carrot chunks, and onion wedges right over the roast. Cover again and continue cooking for another 3-4 hours or until both the meat and vegetables are fork-tender and ready to melt in your mouth.
Step 9: Remove the Roast and Vegetables
Gently remove the cooked vegetables from the top of the roast, followed by the roast itself. Place everything in a warm covered dish or set it in a low oven to keep warm while you prepare the gravy.
Step 10: Make the Red Wine Gravy
Use a hand blender to puree the remaining vegetable and beef juices in the slow cooker. This thickened, flavorful sauce is the heart of the Slow Cooker Pot Roast with Vegetables and Red Wine Gravy Recipe’s finish. If you don’t have a hand blender, a stand blender works well—just be very careful handling the hot liquid.
Step 11: Portion and Plate
Separate the roast into large, tender chunks. If you have a deep serving platter, pour some of the luscious red wine gravy onto it, then arrange the beef chunks and the roasted vegetables over the top. The gravy seeps into everything, making each bite heavenly.
Step 12: Garnish and Serve
Sprinkle chopped fresh parsley over the platter for a vibrant, fresh contrast that brightens both color and flavor. Serve the remaining gravy on the side so everyone can ladle on their perfect amount.
How to Serve Slow Cooker Pot Roast with Vegetables and Red Wine Gravy Recipe
Garnishes
Chopped fresh parsley is a simple but essential garnish to this dish. It adds a touch of vibrant color and a refreshing herbal note that cuts through the richness of the gravy and meat, making every bite more delightful.
Side Dishes
This pot roast sings with just the vegetables and gravy, but if you want to expand the feast, creamy mashed potatoes, rustic crusty bread, or even a fresh green salad are fantastic companions. They soak up the delicious gravy and balance the hearty flavors with some texture contrast.
Creative Ways to Present
For a showstopping presentation, serve the beef and vegetables in a large rustic wooden board or a deep cast-iron dish right at the table. Pour the red wine gravy over everything generously and allow guests to serve themselves family-style. It encourages sharing and adds a cozy, communal vibe to your meal.
Make Ahead and Storage
Storing Leftovers
Once cooled, store your leftover pot roast and vegetables in airtight containers in the refrigerator. They will stay fresh for 3 to 4 days and taste even better as the flavors continue to meld overnight.
Freezing
This recipe freezes wonderfully! Portion the meat, vegetables, and gravy separately into freezer-safe containers or bags. Frozen portions can keep up to 3 months. Thaw overnight in the fridge before reheating for best texture and flavor.
Reheating
Slow and gentle is the key to reheating your pot roast leftovers. Warm them in a covered pan over low heat or in the microwave with a splash of broth or water to prevent drying out. This keeps everything tender and juicy, just like when freshly made.
FAQs
Can I use a different cut of beef for this pot roast?
While chuck roast is ideal because of its marbling and tenderness when slow-cooked, you can use other cuts like brisket or rump roast. Just keep in mind that cooking times may vary slightly to achieve perfect tenderness.
Is red wine necessary in the recipe?
Red wine adds acidity and depth to the gravy that complements the beef beautifully, but if you prefer to avoid alcohol, you can substitute with extra beef broth and a splash of balsamic vinegar or grape juice for some sweetness and complexity.
What if I don’t have fresh herbs? Can I use dried?
Yes, dried rosemary and thyme can be used; just reduce the quantity to about one-third of the fresh amount since dried herbs are more concentrated. Add them earlier in the cooking process so their flavors have time to develop.
How do I know when the pot roast is done?
The roast is perfectly done when a fork slides easily into the meat and it pulls apart with little resistance. The vegetables will also be tender at this point, indicating everything is ready to enjoy.
Can I cook this pot roast on high instead of low?
Cooking on HIGH can be faster but risks drying out the roast or not developing deep flavors. Low and slow is the best method for tender, flavorful results, but if short on time, you can cook on HIGH for about 6-7 hours, checking for tenderness often.
Final Thoughts
The Slow Cooker Pot Roast with Vegetables and Red Wine Gravy Recipe is one of those wonderful dishes that feels like a warm hug after a busy day. The combination of tender meat, rich gravy, and perfectly cooked vegetables makes it an absolute winner any time you bring it to the table. Give it a try—you might just find your new favorite comfort meal that’s as easy to prepare as it is delicious to enjoy.
