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Slow Cooked Red Wine Pot Roast

So much flavor is developed through slow cooking (and red wine - LOL) as evidneced by this one pot meal - Slow Cooked Red Wine Pot Roast.

Course dinner
Cuisine beef, dinner, Gluten free, slow cooking
Keyword Beef, comfort food, dinner, gluten free, one pot meal, Red wine, slow cooking
Prep Time 10 minutes
Cook Time 3 hours
Total Time 3 hours 10 minutes
Servings 8 people
Author Feed Your Soul Too

Ingredients

  • 3.5 Lbs Chuck roast
  • 1 Tbsp Salt
  • 1 Tbsp Black Pepper
  • 3 Stalks Celery
  • 3 Whole Carrots
  • 1 Whole Yellow onion sliced
  • 1/2 Bottle Red wine (Cabernet)
  • 2 Cups Chicken stock
  • 15 Ounces Tomato Sauce
  • 8 Sprigs fresh Thyme
  • 2 Tsp Olive oil

Instructions

  1. Begin by heating the oil on high heat in a Dutch oven. Add the pot roast and sear on each side for 5 minutes. Remove from Dutch oven and set aside.

    Add in the mirepoix, celery, carrots and onions. Saute for 4 - 5 minutes. Pour in the wine and reduce by half. Add in the stock and tomato sauce and return the pot roast to the Dutch oven. The liquid should come up a good halfway up the pot roast. Top with the fresh thyme. Bring to a boil and reduce to a simmer.

    Cover the pot with a lid and simmer for 3 hours. Remove from pot and let rest for 5 - 10 minutes.

    Serve and enjoy!