Slow Cooker Red Wine Beef Pot Roast

Name: Slow Cooker Red Wine Beef Pot Roast
Prep time: 20 min
Cook time: 480 min
Total time: 510 min
Yield: 6 servings
Cuisine: Quebecois
Ingredients: 1.5 kg beef chuck roast (trimmed of excess fat); 2 tbsp olive oil; 2 carrots (peeled and sliced); 2 celery stalks (sliced); 1 onion (chopped); 4 cloves garlic (minced); 1 cup dry red wine; 2 cups beef broth; 2 tbsp tomato paste; 1 tsp dried thyme; 1 tsp dried rosemary; 1 tsp salt (or to taste); 1/2 tsp black pepper (freshly ground)

510 min 6 servings Easy

All Recipes

Slow Cooker Red Wine Beef Pot Roast

A tender and flavourful beef pot roast cooked low and slow with red wine and aromatic herbs in a slow cooker.

Prep

20 min

Cook

480 min

Total

510 min

Servings

Difficulty

Easy

Slow Cooker Red Wine Beef Pot Roast, or 'boeuf au vin rouge à la mijoteuse rôti de palette', is a classic dish that brings warmth and comfort to the dinner table. This dish is perfect for chilly days when you want a hearty meal without spending hours in the kitchen. By using a slow cooker, the beef becomes incredibly tender as it simmers gently in a rich, aromatic sauce of red wine, vegetables, and herbs. This method allows the flavours to meld beautifully, creating a delicious and satisfying meal that's sure to impress.

Ingredients

Servings

For the Beef and Vegetables

For the Sauce

Instructions

Prepare the Beef

Pat the beef chuck roast dry with paper towels. Season with salt and pepper on all sides.

Pro tip: Drying the beef helps it brown better.

Brown the Beef

Heat olive oil in a large skillet over medium-high heat. Add the beef and brown on all sides, about 4-5 minutes per side. Transfer to a slow cooker.

Pro tip: Browning adds depth of flavour to the dish.

Sauté Vegetables

In the same skillet, add carrots, celery, onion, and garlic. Sauté for 5 minutes until softened. Transfer vegetables to the slow cooker.

Prepare the Sauce

In a bowl, mix red wine, beef broth, tomato paste, thyme, rosemary, salt, and pepper. Pour over the beef and vegetables in the slow cooker.

Pro tip: Use a good quality dry red wine for best results.

Cook the Beef

Cover and cook on low for 8 hours, or until the beef is tender and easily shreds with a fork.

Pro tip: For a faster option, cook on high for 4-5 hours.

Rest and Serve

Remove the beef from the slow cooker and let it rest for 10 minutes before slicing. Serve with the vegetables and sauce.

Pro tip: Resting helps retain the beef's juices.

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Tips & Tricks

<ul><li>Choose a well-marbled beef chuck roast for maximum flavour and tenderness.</li><li>Brown the roast before adding to the slow cooker for added depth of flavour.</li><li>Use a good quality dry red wine for the best results.</li><li>Let the cooked roast rest before slicing to retain juices.</li></ul>

Serving Suggestions

Serve this delectable pot roast with mashed potatoes or crusty bread to soak up the delicious sauce. Pair it with a green salad or steamed vegetables for a complete meal. This dish can be made ahead of time and stored in the refrigerator for up to three days. Reheat gently on the stove or in the microwave, ensuring the beef reaches an internal temperature of 165°F (74°C) for safety. It's also freezer-friendly for longer storage.