Herb-Infused Red Wine Pot Roast

Savor the robust flavors of this Herb-Infused Red Wine Pot Roast. Perfect for family gatherings, this slow-cooked masterpiece features a tender beef roast simmered in a rich red wine sauce with aromatic herbs, offering an exquisite taste experience.

Prep time: 15 minutes
Cook time: 8 hours
Serves: 6

Ingredients

3 lb beef chuck roast

2 tbsp olive oil

1 tsp salt

1/2 tsp black pepper

1 large onion, sliced

3 cloves garlic, minced

1 cup red wine

2 cups beef broth

2 tbsp tomato paste

2 tbsp Worcestershire sauce

1 tsp dried thyme

1 tsp dried rosemary

3 carrots, chopped

2 stalks celery, chopped

1 lb baby potatoes, halved

Instructions

1. Season the beef chuck roast with salt and black pepper.

2. Heat olive oil in a large skillet over medium-high heat. Sear the beef on all sides until browned, about 5 minutes per side.

3. Transfer the beef to a slow cooker.

4. In the same skillet, sauté the onions and garlic until fragrant, about 3 minutes.

5. Pour in the red wine, scraping the bottom of the skillet to deglaze. Bring to a simmer and cook for 2 minutes.

6. Stir in the beef broth, tomato paste, Worcestershire sauce, thyme, and rosemary. Mix well.

7. Pour the sauce over the beef in the slow cooker.

8. Add the carrots, celery, and baby potatoes around the beef.

9. Cover and cook on low for 8 hours or until the beef is tender.

10. Serve hot, garnished with fresh herbs if desired.

Storage

Store the pot roast in an airtight container in the refrigerator for up to 3 days.

Reheating

Reheat gently on the stovetop over low heat until warmed through or in the microwave for 2-3 minutes.

Scan for cooking tips & leave a review!

itsonly.recipes/view/herb-infused-red-wine-pot-roast

This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.