Slow Cooker Pot Roast with Vegetables and Red Wine Recipe

If you’re craving a cozy, melt-in-your-mouth dinner, you’ll want to try my Slow Cooker Pot Roast with Vegetables and Red Wine Recipe. This recipe is the kind of comfort food that fills your kitchen with incredible aromas and your belly with pure happiness. Whether you’re new to slow cooking or a seasoned pro, you’ll find that this recipe delivers a juicy, flavorful roast surrounded by tender vegetables and a rich, luscious red wine sauce that’ll have everyone asking for seconds. Trust me, it’s a fan-freaking-tastic meal you’ll love to make again and again.

this Recipe

Ingredients You’ll Need

All these ingredients work together to give you that classic pot roast experience with a lovely twist from the red wine. When shopping, go for fresh veggies and a good quality red wine you’d enjoy sipping — it really makes a difference in the final taste.

• Cornstarch: Helps create a beautiful coating on the roast for a flavorful crust.
• Kosher salt: Essential for seasoning – don’t skimp on this!
• Freshly ground black pepper: Adds a subtle heat and complements the meat.
• Beef roast (eye round, top round, or chuck): I tend to use chuck for its marbling, which keeps the meat juicy.
• Olive oil: For searing the roast—this locks in all those tasty juices.
• Beef broth or stock: Builds that comforting, savory base for your pot roast.
• Balsamic vinegar: Adds a bit of tang and depth you’ll notice in every bite.
• Tomato paste: Concentrates flavor and enriches the sauce beautifully.
• Onion: Quartered for slow roasting; I like to use a sweet onion for a nice balance.
• Garlic cloves: Smash them to release the flavor without overwhelming the dish.
• Dry red wine: Merlot or Zinfandel work great – this really elevates the sauce complexity.
• Carrots: Baby carrots or regular carrots cut into fingers both work perfectly here.
• Fresh rosemary (or dried): One sprig goes a long way to infuse earthy aroma.
• Mushrooms: Cremini or baby bella mushrooms add earthiness and texture.
• Frozen peas: Added at the end for a pop of color and sweetness without overcooking.

Variations

I love how flexible this Slow Cooker Pot Roast with Vegetables and Red Wine Recipe is. Over the years, I’ve tried a few twists to keep things interesting, so don’t be afraid to make it your own.

• Using different cuts of beef: I’ve used chuck roast when I want extra tenderness and eye round when I prefer a leaner option.
• Vegetable swaps: Sometimes I throw in parsnips or potatoes instead of carrots for a different texture and flavor.
• Herb variations: If you don’t have rosemary, thyme works beautifully as a fragrant alternative.
• Make it gluten-free: Just swap cornstarch with arrowroot powder or omit it for a slightly thinner gravy.

How to Make Slow Cooker Pot Roast with Vegetables and Red Wine Recipe

Step 1: Prep and Coat the Roast

The first step is all about building flavor from the start. Mix cornstarch with kosher salt and black pepper in a shallow dish. Roll your beef roast around in this mixture so it’s evenly coated — this creates a lovely crust when you sear it. Save the extra cornstarch mixture; you’ll add some of it later to thicken the sauce. This little trick helps lock in juices and sets you up for that signature pot roast texture we all adore.

Step 2: Sear the Roast for Flavor

Heat olive oil in a heavy pan over medium-high heat. When it’s shimmering, sear the beef for about 2-3 minutes on each side until you get that gorgeous brown crust—don’t rush this part! This browning is where the magic happens, developing deep, savory flavors. Once seared, transfer the roast to your slow cooker.

Step 3: Deglaze and Build the Sauce

While the roast is searing, toss your reserved cornstarch mixture, beef broth, balsamic vinegar, and tomato paste into the slow cooker. Stir to dissolve the tomato paste and combine flavors. Next, add the onions to the now-empty pan and sauté them for 2-3 minutes until soft, then add garlic and cook for an extra minute. Pour in the wine, scraping up those browned bits with a wooden spoon – this pan sauce is pure gold! Pour everything into the slow cooker over your roast.

Step 4: Add Your Vegetables and Herbs

Arrange your carrots and a sprig of rosemary around the roast. These will slowly infuse their flavor throughout the cooking process. Cover and set your slow cooker to low for 6-8 hours. The long cooking time tenderizes the meat beautifully and allows the veggies to soak up those savory juices.

Step 5: Finish with Mushrooms and Peas

When the cooking time is just about up, add the mushrooms and peas to the slow cooker for the last 30 minutes. This way, they stay tender yet retain some texture and freshness, rounding out the dish perfectly. Once done, remove the meat and vegetables, slice or shred your roast, and don’t forget to strain or ladle the cooking liquid into a bowl for a luscious gravy.

How to Serve Slow Cooker Pot Roast with Vegetables and Red Wine Recipe

Garnishes

I usually sprinkle a bit of fresh chopped parsley or thyme leaves on top before serving. It brightens all those rich flavors and adds a pop of fresh green color, making the plate really inviting.

Side Dishes

My go-to sides are creamy mashed potatoes or buttery egg noodles, which soak up all that fabulous red wine gravy. Sometimes I’ll serve it alongside crusty bread for sopping up every last drop.

Creative Ways to Present

For special occasions, I’ve arranged the sliced roast over a bed of mashed potatoes with roasted vegetables around the edge, drizzled with a little extra gravy and garnished with rosemary sprigs. It really impresses guests and turns a homestyle meal into something memorable.

Make Ahead and Storage

Storing Leftovers

I store leftovers in airtight containers in the fridge. The meat stays juicy and the veggies keep their texture for up to 3-4 days. It’s also perfect for quick lunches or reheated dinners when you’re pressed for time.

Freezing

This recipe freezes really well. I usually freeze the meat and veggies together, but I keep the gravy separate to avoid it thickening too much. Just thaw overnight in the fridge before reheating, and it tastes almost as good as fresh.

Reheating

Reheat gently in a covered pan over low heat or in the microwave with a little splash of broth to loosen the gravy. This helps keep the meat tender and the sauce silky without drying out.

FAQs

Final Thoughts

This Slow Cooker Pot Roast with Vegetables and Red Wine Recipe holds a special place in my recipe rotation because it’s both comforting and surprisingly easy to pull off. Whether you’re feeding a family or just want a hearty meal that’ll warm you up on a chilly day, this pot roast hits all the right notes. Give it a try—you’ll love the way the tender meat, savory sauce, and tender veggies come together as one delicious, unforgettable dish. And hey, don’t be surprised if it becomes your new favorite comfort food too!

Print