September 21, 2012

Slow-Cooked Pot Roast with Red Wine & Rosemary

It doesn't get much better than a hearty pot roast after a long, hard day of work on a chilly evening.  Unwind while you dig into this savory dish.  Yum!

  • 2 lb boneless chuck roast 
  • 2 tbsp olive oil 
  • 3 large carrots, peeled and cut into bite-sized pieces
  • 4 to 6 medium potatoes, peeled and cut into bite-sized pieces
  • 1/2 c onion, chopped
  • 2 cloves garlic, minced
  • 1 c red wine
  • 1 c beef broth
  • 1 tbsp Worcestershire sauce
  • 1 tbsp fresh rosemary, chopped
  • 1/2 tsp dried basil
  • 1/4 tsp dried marjoram 
  • 1 cinnamon stick
  • Salt, to taste
  • Pepper, to taste 

Place the carrots, potatoes and onions in the bottom of the slow cooker and season with salt and pepper.  Add the rosemary, basil, marjoram and cinnamon stick.  Pour the beef broth and Worcestershire sauce over the vegetables.

Heat the olive oil in a large skillet over medium-high heat.  Season the chuck roast generously with salt and pepper.  Place the chuck roast into the hot skillet and brown on both sides, about 4 minutes.  Place the roast in the slow cooker on top of the vegetables.  Deglaze the pan by pouring the red wine in the hot skillet and scraping up the brown bits from the bottom.  Allow the wine to reduce by half in the skillet.  Add the garlic to the skillet, stirring and cooking for 30 seconds longer.  Remove the skillet from the heat.  Pour the contents of the skillet over the beef in the slow cooker.

Cover and cook on low for 8 to 10 hours, or on high for 4 to 5 hours.  Remove the cinnamon stick.

Season with salt and pepper, to taste.



  1. This looks amaaaazing. I wanted to make your recipe for thanksgiving & was wondering if it would also work with tri tip roast? I couldnt find a chuck roast at the store I was at...

  2. Anonymous, thank you! It would work with tri tip, yes. Happy (early) Thanksgiving!

  3. Thank you so much! Same to you(:


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