This is the second time I’ve posted a recipe involving red wine and the slow cooker. I guess I am drawn to certain flavors. Well, and wine.
The first one I am talking about is the red wine brisket I made back in September. Now while it was very delicious, this red wine pot roast was way, way better.
I assume that is because chuck roast is a fattier piece of meat than brisket and hence that adds an extra layer of flavor. But this was just so moist and tender. The vegetables were cooked so perfectly and infused with the flavor of the wine, seasonings and meat. Mmm. I am definitely looking forward to having leftovers tonight.
Slow Cooker Red Wine Pot Roast
2-3 lbs chuck roast (I didn’t trim mine, but you can if you want)
1/2 lb baby carrots, whole
1 to 1 1/2 lbs red potatoes, cut in to chunks
1 large onion, cut in to wedges
1 cup of wine (I used Barefoot Cabernet Sauvignon)
1 package of pot roast seasoning (or feel free to us whatever spices you want)
1) Preheat a skillet to medium high heat. Add a teaspoon of oil. Season the roast on both sides with salt and pepper. Brown the roast on both sides for about 3 to 4 minutes.
2) Place the roast in bottom of the slow cooker and top with the chopped veggies. Mix the wine and seasonings together and pour over the meat and veggies.
3) Cooking on low for 8 hours or high for 4. The meat should be falling apart when finished and the veggies should be fork tender.