Slow Cooker Red Wine-Marinated Pot Roast

Name: Slow Cooker Red Wine-Marinated Pot Roast
Prep time: 30 min
Cook time: 8 h 42 min
Total time: 9 h 12 min
Yield: 6 servings
Cuisine: French
Ingredients: 3½ lb (1590 g) boneless beef chuck roast, trimmed of thick exterior fat, left whole; 2 cups (480 ml) dry red wine; 4 cloves (20 g) garlic cloves, smashed and peeled; 8 sprigs (10 g) fresh thyme sprigs, whole; 2 leaves (1 g) dried bay leaves; 1 tsp (3 g) whole black peppercorns, lightly crushed; 1 Tbsp (15 g) Dijon mustard; 2 tsp (8 g) kosher salt, plus more to taste at the end; 1 tsp (2 g) freshly ground black pepper; 2 Tbsp (30 ml) olive oil; 2 large (600 g) large yellow onions, halved and sliced into ½-inch (1.25 cm) half-moons; 2 Tbsp (32 g) tomato paste; 1 cup (240 ml) low-sodium beef broth; 1 lb (450 g) carrots, peeled and cut into 2-inch (5 cm) chunks; 1 lb (450 g) baby Yukon Gold potatoes, scrubbed and halved (quartered if larger than 2 inches / 5 cm); 2 Tbsp (16 g) cornstarch; 3 Tbsp (45 ml) cold water; 2 Tbsp (8 g) fresh flat-leaf parsley, finely chopped (optional)

From the MyKitchenBank Kitchen

A French-inspired pot roast: chuck roast soaks overnight in dry red wine with thyme, garlic and bay, is seared, then slow cooks with sweet onions, carrots and potatoes until fork-tender. The reduced marinade becomes a glossy, deeply savory sauce.

Prep: 30 min
Cook: 8 hr 42 min
Wait: 8 hr 15 min
Total: 17 hr 27 min
Makes: 1 roast with vegetables and about 2½ cups sauce (6 servings)

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Ingredients

6 servings

For the marinade and roast
3½ lb (1590 g) boneless beef chuck roast, trimmed of thick exterior fat, left whole
2 cups (480 ml) dry red wine
4 cloves (20 g) garlic cloves, smashed and peeled
8 sprigs (10 g) fresh thyme sprigs, whole
2 leaves (1 g) dried bay leaves
1 tsp (3 g) whole black peppercorns, lightly crushed
1 Tbsp (15 g) Dijon mustard
2 tsp (8 g) kosher salt, plus more to taste at the end
1 tsp (2 g) freshly ground black pepper
For the slow cooker
2 Tbsp (30 ml) olive oil
2 large (600 g) large yellow onions, halved and sliced into ½-inch (1.25 cm) half-moons
2 Tbsp (32 g) tomato paste
1 cup (240 ml) low-sodium beef broth
1 lb (450 g) carrots, peeled and cut into 2-inch (5 cm) chunks
1 lb (450 g) baby Yukon Gold potatoes, scrubbed and halved (quartered if larger than 2 inches / 5 cm)
For the sauce and serving
2 Tbsp (16 g) cornstarch
3 Tbsp (45 ml) cold water
2 Tbsp (8 g) fresh flat-leaf parsley, finely chopped (optional)

Equipment (7)

6-quart (5.7 L) or larger slow cooker
Gallon-size (3.8 L) zip-top bag set in a dish, or a lidded non-reactive glass dish
12-inch (30 cm) heavy skillet
Fine-mesh strainer
Instant-read thermometer
2-quart (2 L) saucepan
Chef's knife and cutting board

Steps

Before you start

Start the day before: the roast needs 8 to 12 hours in the marinade in the refrigerator. Plan to start the slow cooker by mid-morning for an evening dinner.
Choose a dry red wine you would drink, such as Cabernet Sauvignon, Merlot or a Côtes du Rhône. Avoid 'cooking wine,' which is salty and harsh.
Check that your slow cooker holds at least 6 quarts (5.7 L) so the roast fits and the lid closes flat.
Slow cookers vary. Start checking the roast for tenderness at 7½ hours on Low.

1
Marinate the roast
- In a gallon zip-top bag set in a dish (or a lidded glass dish), combine the red wine, smashed garlic, thyme sprigs, bay leaves, crushed peppercorns and Dijon.
- Add the chuck roast and turn to coat; the wine should come at least halfway up the roast.
- Seal and refrigerate 8 to 12 hours, turning the roast once about halfway through.
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Ready when: Surface of the meat looks deep purple-red and the marinade smells of wine and herbs
Tip: Use a non-reactive container (glass, plastic or a bag), not aluminum, which reacts with wine.
2
Strain, dry and season
- Set a strainer over a bowl and pour in the marinade; reserve the liquid.
- Pick out the thyme sprigs and bay leaves and set them aside; discard the garlic and peppercorns.
- Lift the roast onto a plate and pat it very dry with paper towels on all sides.
- Season all over with the salt and black pepper.
- Slice the onions and cut the carrots and potatoes while the roast sits.
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Ready when: The surface of the roast feels tacky-dry, not wet
Tip: A wet roast steams instead of browning, so dry it thoroughly.
3
Sear the roast
- Heat the olive oil in a 12-inch skillet over medium-high heat until it shimmers.
- Lay in the roast and sear without moving it for 3 to 4 minutes per side, including the ends, until a deep brown crust forms, about 12 to 14 minutes total.
- Transfer to the slow cooker insert, leaving drippings in the skillet.
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Ready when: All sides are deeply browned and release easily from the pan
Tip: If the roast sticks, wait another 30 seconds; it releases when the crust has formed.
4
Brown onions and paste
- Reduce the heat to medium.
- Add the sliced onions to the skillet with the drippings and cook, stirring often, 6 to 7 minutes until softened and lightly golden.
- Stir in the tomato paste and cook 1 minute more until it darkens to brick red.
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Ready when: Onions are soft with golden edges and the tomato paste smells sweet and toasty
Tip: Lower the heat if the browned bits on the pan start to blacken.
5
Reduce the marinade
- Pour the reserved marinade into the skillet and raise the heat to medium-high.
- Scrape up all the browned bits with a wooden spoon.
- Bring to a boil and cook 10 to 12 minutes, stirring occasionally, until reduced by about half to roughly 1 cup (240 ml).
- Stir in the beef broth and remove from the heat.
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Ready when: Liquid is syrupy and reaches about halfway down the original level; the sharp alcohol smell is gone
Tip: Boiling the marinade also makes it safe to use after it has touched raw beef.
6
Load the slow cooker
- Scatter the carrots and potatoes around the roast in the slow cooker.
- Spoon the onion and wine mixture over everything.
- Tuck the reserved thyme sprigs and bay leaves alongside the roast.
- Cover with the lid.
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Tip: Keep the vegetables in large pieces so they hold their shape over the long cook.
7
Slow cook until tenderOven 205°F / 95°C
- Cook on Low for 8 to 9 hours without lifting the lid.
- The roast is ready when a fork twists easily into the meat and it begins to shred, and an instant-read thermometer reads 195 to 205°F (90 to 96°C).
- If it still feels tight, cook 30 to 60 minutes more.
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Ready when: Fork slides in with no resistance and the meat pulls apart; internal temperature 195–205°F (90–96°C)
Tip: Each lid lift adds about 15 to 20 minutes of cooking time.
8
Rest the roast
- Using two large spatulas, move the roast to a cutting board or rimmed platter and tent with foil.
- Lift out the carrots and potatoes with a slotted spoon and arrange them on a serving platter.
- Let the roast rest 15 minutes.
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Ready when: The roast is cool enough to handle and no longer steaming heavily
Tip: The roast may fall apart as you lift it; that is a sign of perfect tenderness.
9
Thicken the sauce
- Strain the cooking liquid through a fine-mesh strainer into a 2-quart saucepan, pressing on the onions; discard the thyme stems and bay leaves.
- Skim off the fat from the surface with a spoon.
- Bring to a boil over medium-high heat.
- Stir the cornstarch and cold water into a smooth slurry, whisk it into the boiling sauce and cook 1 to 2 minutes.
- Taste and add more salt if needed.
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Ready when: Sauce coats the back of a spoon and a finger drawn across it leaves a clean line
Tip: Always mix cornstarch with cold water first; adding it directly to hot liquid causes lumps.
10
Slice and serve
- Cut the roast against the grain into thick slices or large chunks.
- Arrange with the carrots and potatoes, spoon the sauce over the top and sprinkle with chopped parsley.

Good to know

Tips

Do not skip the searing step; the browned crust and fond give the sauce its depth.
Cook on Low rather than High; a long, gentle cook gives more tender chuck than a fast one.
Reduce the marinade before adding it; raw, unreduced wine can taste sharp after slow cooking.
For a richer sauce, whisk 1 Tbsp cold butter into the finished sauce off the heat.

Make ahead

Marinate the roast up to 12 hours ahead. The finished roast and sauce can be made 2 days ahead; store together and reheat gently. Flavor improves overnight.

Storage & reheating

Room temperature: no more than 2 hours. Refrigerator: up to 4 days in an airtight container with sauce. Freezer: up to 3 months (potatoes soften, so freeze beef and sauce only). Reheat covered in a 300°F (150°C) oven or in a covered pan over low heat until steaming hot, 165°F (74°C).

Substitutions

dry red wine → Additional beef broth plus 2 Tbsp red wine vinegar. Alcohol-free; the flavor will be less complex, and the marinade will still tenderize lightly.
boneless beef chuck roast → Bone-in beef short ribs or beef brisket flat. Keep the same weight; brisket may need 1 additional hour.
baby Yukon Gold potatoes → Parsnips or celery root in 2-inch chunks. Use the same weight; they hold shape well and add sweetness.
cornstarch → 2 Tbsp all-purpose flour mixed with 3 Tbsp cold water. Boil 2 to 3 minutes to cook out the raw flour taste.