The Story of a Sunday Roast
This pot roast recipe feels like a hug. It reminds me of my own grandma’s kitchen. She made a version every Sunday. The whole house would smell like home.
I still laugh at that. I was about ten. I tried to make it myself. I forgot the lid on the slow cooker! The roast took forever. Now I always double-check. Do you have a funny kitchen mistake story? I’d love to hear it.
Why We Brown the Meat First
I know. It feels like an extra step. But please do not skip it. Browning the roast in a hot pan is the secret. It locks in the juices. It also makes little tasty bits in the pan.
Those bits are flavor gold. We scrape them up with the red wine. This matters so much. It gives the whole dish a deep, rich taste. Doesn’t that smell amazing when you do it?
Let’s Talk About the Red Wine
You might not drink wine. That is okay. The wine here is for cooking. The alcohol cooks away. What is left is a wonderful flavor. It makes the beef taste special.
Fun fact: The acid in the wine helps make the meat tender. It is like a little kitchen helper. Have you ever cooked with wine before? What did you make?
The Magic of Waiting
This is the best part. You put everything in the pot. Then you walk away. For hours. The slow cooker does all the work. The meat gets so soft. It just falls apart.
This slow cooking matters. It turns a tough piece of meat into something tender. It teaches us patience. Good food cannot be rushed. What is your favorite “set it and forget it” meal?
Serving Your Masterpiece
When it is done, be gentle. The meat will be very soft. I use two forks to pull it apart. Then I put it on a big platter. I pile the carrots and potatoes all around.
The sauce in the pot is your gravy. You can thicken it if you like. I sometimes do. But it is delicious just as it is. Pour it right over everything. Then just watch everyone smile.
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless chuck roast | 3-5 pound | |
| Olive oil | 1 tablespoon | |
| Kosher salt | 2 teaspoons | |
| Dried thyme | 1 teaspoon | |
| Red wine | ½ cup | |
| Yellow onion | 1 | cut into wedges |
| Carrots | 1 pound | peeled and cut into 2-inch chunks |
| Baby potatoes | 1 ½ pounds | |
| Garlic | 4 cloves | minced |
| Beef broth | 2 cups |
My Cozy Red Wine Pot Roast Story
Hello, my dear! Come sit. Let me tell you about my favorite crockpot roast. This recipe reminds me of Sunday dinners. The whole house would smell amazing for hours. My grandson calls it “magic meat” because it just falls apart. I still laugh at that. The red wine makes it special, but don’t worry. The alcohol cooks away, leaving a rich, cozy flavor. It’s like a warm hug in a bowl. Perfect for a busy day. You just let the slow cooker do its thing.
Here is how we make our magic. Get your ingredients ready first. It makes everything easier. I like to peel my carrots while the skillet heats up. Doesn’t that smell amazing when it starts to sizzle? Now, follow these steps with me.
- Step 1: Place your carrots and potatoes in the crockpot. They will cook in the delicious juices. This keeps them from getting mushy. I use baby potatoes so I don’t have to chop them. My hands thank me for that. (A hard-learned tip: bigger carrot chunks stay nicer. They won’t disappear into the sauce!).
- Step 2: Now, brown your meat in a hot skillet. This seals in the flavor. Just a few minutes on each side. It should look nice and golden. This step is worth it, I promise. It makes the roast taste deeper and richer. Do you know why we brown the meat first? Share below!
- Step 3: Put the browned roast on top of the veggies. Then, cook the onions in that same skillet. You want them just a little soft. Now, pour in your red wine. It will sizzle and steam. Scrape up all those tasty brown bits from the pan. Those bits are flavor gold!
- Step 4: Add your garlic and beef broth to the skillet. Let it get just a little bubbly. Then carefully pour it all over the waiting roast. The onions can sit right on top. Now, put the lid on. Let the slow cooker work for 6 to 8 hours. You will know it’s done when the meat pulls apart with a fork.
- Step 5: Time to eat! Move the roast to a cutting board. Gently pull it apart. Serve it with the soft vegetables and all that wonderful juice. For a thicker gravy, mix a little cornstarch with water. Simmer the juice in a pan until it thickens. It’s so good over mashed potatoes, too.
Cook Time: 6–8 hours
Total Time: 6 hours 20 minutes
Yield: 6 servings
Category: Dinner
Three Fun Twists to Try
This recipe is like a good friend. It’s happy to change things up. Here are some of my favorite ways to play with it. Each one gives a whole new feeling to your dinner table.
- Mushroom Magic: Swap the beef for big portobello mushrooms. Use vegetable broth instead. It becomes a hearty, earthy feast.
- Spicy Southwest: Add a chopped jalapeño with the onions. Use a smoky paprika instead of thyme. It will warm you right up.
- Autumn Apple: In the fall, add apple chunks with the potatoes. Use a hard cider instead of red wine. It tastes like the season.
Which one would you try first? Comment below!
My Favorite Ways to Serve It
This roast makes its own wonderful meal. But I love adding a little something extra. A simple side can make it feel like a celebration. For a fresh crunch, I serve it with a crisp green salad. Buttered egg noodles are another favorite in our house. They soak up the sauce beautifully.
What to drink? For the grown-ups, a glass of the same red wine you cooked with is lovely. It just feels right. For everyone, a sparkling apple cider in a fancy glass makes it special. Which would you choose tonight?
Keeping Your Pot Roast Cozy for Later
This roast makes a wonderful leftover. Let it cool completely first. Then store it in a sealed container in the fridge. It will stay happy for 3 to 4 days. You can also freeze it for up to 3 months. I freeze the meat and gravy together in a tub.
Reheating is simple. Use the microwave for a single plate. For the whole batch, use a pot on the stove. Add a splash of broth or water. Heat it gently until it’s steaming. This keeps the meat from drying out.
I remember my first big batch. I froze portions in old yogurt containers. My grandson found one months later. He thought it was a tasty surprise! Batch cooking saves busy nights. It turns one afternoon of work into many easy meals. Have you ever tried storing it this way? Share below!
Simple Fixes for Common Pot Roast Hiccups
Is your roast tough? It just needs more time. Let it cook longer on low. The meat should pull apart easily. Is the gravy too thin? Use the cornstarch slurry trick. It thickens it right up. I once forgot the salt in the skillet. The whole dish tasted flat. Seasoning each step builds flavor.
Are your vegetables mushy? Try putting them under the roast. The meat protects them a bit. You can also add them halfway through cooking. Getting a good sear on the meat matters. It creates deep, rich flavor in your sauce. Fixing small problems builds your cooking confidence. You learn what to do next time. Which of these problems have you run into before?
Your Pot Roast Questions, Answered
Q: Is this recipe gluten-free? A: Yes, if you use a gluten-free broth and cornstarch.
Q: Can I make it ahead? A: Absolutely! Do all the browning steps the night before. Store everything in the fridge. Start the crockpot in the morning.
Q: What if I don’t have red wine? A: Use more beef broth instead. It will still be delicious.
Q: Can I double the recipe? A: Only if your crockpot is very big. The roast needs space to cook properly.
Q: Any optional tips? A: A fun fact: adding a tablespoon of tomato paste with the garlic gives a nice richness. Which tip will you try first?
From My Kitchen to Yours
I hope this recipe brings warmth to your table. It is a hug in a bowl. The smell filling your house is the best part. I love hearing your stories. Did your family enjoy it? Did you add your own twist?
Share your cooking adventure with me. Have you tried this recipe? Tag us on Pinterest! You can find me there sharing more kitchen comfort. Thank you for cooking with me today.
Happy cooking!
—Anna Whitmore.
Crockpot Pot Roast made with Red Wine – The Schmidty Wife: Red Wine Crockpot Pot Roast Recipe
Description
Tender, fall-apart Crockpot Pot Roast infused with rich red wine. An easy, comforting dinner recipe perfect for busy weeknights.
Ingredients
Instructions
- Start by adding the cleaned and cut carrots as well as the baby potatoes to the bottom of the crockpot.
- Heat a cast-iron or other large skillet to medium-high heat. Let it get hot. Add the olive oil to the skillet.
- Sprinkle 1 teaspoon of the kosher salt all over the chuck roast. Add the chuck roast to the hot oiled skillet and cook about 3 to 5 minutes per side until the outside is browned on all sides. Transfer the chuck roast to the crockpot on top of the vegetables.
- Add the onions to the skillet cook tossing about 1 minute.
- Add the dried thyme, remaining salt, and red wine to the skillet and deglaze the skillet, cooking 1 to 2 minutes making sure you are scraping up all the beef bits from the bottom of the skillet.
- Add the minced garlic and cook 30 seconds. Add the beef broth, cook about 3 to 5 minute or until a slight steaming simmer starts. Remove from heat.
- Carefully (it is hot) add the broth mixture over top to roast. Let the onions sit on top of the roast.
- Cover and cook on LOW 6 to 8 hours depending on the size of your roast. The roast should pull apart easily when done. If it still seems tough the roast probably needs more time.
- To serve transfer the roast to a cutting board and gently pull apart. Serve with the vegetables and the sauce from the crockpot.
Notes
- Optional: If you want a thicker gravy for serving remove all the vegetables from the crockpot and transfer the liquid to a sauce pan. Make a slurry of 2 tablespoons cornstarch and 2 tablespoons water. Add to the liquid and bring to a simmer over medium heat on the stovetop. Cook down until thickened, should take just a few minutes. Remove from heat to serve with the rest of the meal.
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