Slow Cooker Red Wine Pot Roast Recipe | Yummly

Slow Cooker Red Wine Pot Roast

Sicili Pierce Bray: "It was the best pot roast I’ve ever made" Read More
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  • 4 pounds chuck roast
  • salt
  • fresh ground black pepper
  • 2 tablespoons olive oil
  • 1 onion (large, sliced)
  • 3 carrots (cut up)
  • 2 celery stalks (cut up)
  • 8 ounces mushrooms (cut up)
  • 6 cloves garlic (chopped)
  • 2 tablespoons tomato paste
  • 3 cups red wine
  • 8 cups beef stock
  • 2 sprigs fresh thyme
  • 1 bay leaf
  • 2 tablespoons cornstarch (mixed with 4 tablespoons water)
  • fresh parsley (chopped)
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    NutritionView More

    Sodium64% DV1540mg
    Fat135% DV88g
    Protein194% DV99g
    Carbs9% DV26g
    Fiber12% DV3g
    Calories1450Calories from Fat790
    Total Fat88g135%
    Saturated Fat33g165%
    Trans Fat
    Calories from Fat790
    Total Carbohydrate26g9%
    Dietary Fiber3g12%
    Vitamin A160%
    Vitamin C20%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.


    Sicili Pierce Bray a month ago
    It was the best pot roast I’ve ever made
    Connie Cummings 7 months ago
    Not very impressed. The roast was good but the sauce was flat and no flavor! I don’t c how because the ingredients sounded great. I won’t make this again, the time it took to prepare and the cooking time , totally not worth it. Very disappointed...,.
    Donna Alexandrowicz 7 months ago
    It’s in the slow cooker now, with OUT the veggies. In order to reduce the wine by 3/4, took almost 30 minutes as my veggies were cooking in it! I removed the veggies from the wine to finish the reduction. Now that my veggies are tender I will not add them to the slow cooker until the end. So there goes all the onion and garlic flavor that should be cooking with the meat. Also the proportions seem off. 2 little celery stalks, 3 carrots, & 2 sprigs of thyme for 4 lbs of meat? The meat weight seems excessive too. I had a 1..5lb roast thawed which would have been PLENTY. But thawed another to be closer to the 4 lbs. I will never make this recipe again, especially if I lose 2 prime venison roasts. Oh & the 15 prep time, YAH RIGHT! Who writes these recipes?? ~One angry cook
    Vivian T. 7 months ago
    Delicious. Season and sear the roast and place it on top of sliced onions and carrots in the crock pot. Deglaze the sear pan with the wine, add the additional veggies and seasonings, add the stock, simmer on medium for 10 minutes and pour the contents on top of the roast and cook in the crock pot until beef is tender.
    Derrick Gibson 7 months ago
    Would definitely make this again — a huge winner on the dinner table
    Kate 7 months ago
    Really yummy, I didn’t have time to make it in the crock pot so I did it in a Dutch oven at 350 degrees for 3.5 hours. I stead of a skillet, I did all the searing and veggie prep cooking in the Dutch oven with a few generous Tbs of olive oil, I also found the need to deglaze the pot after searing the meat and did that with 1/4 C red wine before adding another Tbs olive oil and cooking the veg in that. Following the rest of the directions generally, I did 6 cups stock instead of 8 but kept in the whole bottle of wine (not a mistake at all!), I added two bay leaves because mine were small, and I omitted the thyme because I’d just moved it inside for the winter and I didn’t want to shock it more...other than that, the recipe as written is perfect and if you are able to get it started early enough I recommend following it to the letter (I will do crock pot next time!) because it is delicious! All three kids ate it, mushrooms and all...which is not common in our house, but I think the gravy made the whole thing for everyone. P.S. my boyfriend is still in the kitchen dipping leftovers into the gravy quietly instead of washing up, so that’s a sure sign it’s a hit. Enjoy!
    Todd Lemas 7 months ago
    Turned out amazing! I did it put the mushrooms in due my wife and kids don’t like! What ever! Still very tasty unlike other pot roasts I have in the past. Will make this again! Thanks!
    Blanchette Reopell 7 months ago
    I would use less beef stock. All the liquid didn’t fit in a 5 qt crockpot. The flavor was good. I needed to add more flour to the gravy (I use Wondra flour instead of cornstarch). I omitted the mushrooms because my family doesn’t like them.
    Brittney Baker a year ago
    So yummy would make again!

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