Make this Braised Pot Roast for a warm, hearty family meal. Loaded with onions, potatoes, and carrots, and braised in red wine and beef broth, this slow-cooker pot roast delivers rich, comforting flavor with minimal effort.
The roast cooks low and slow until fork-tender, filling your home with an irresistible aroma. This simplified version of a classic pot roast is easy to prepare and perfect for holidays or weeknight dinners.
🩵 About This Recipe
This braised chuck roast comes together in the slow cooker in a few simple steps for an easy, crowd-pleasing dinner. It’s ideal for holidays or any time you want a comforting one-pot meal.
Potatoes and carrots cook alongside the beef, which becomes melt-in-your-mouth tender after braising in red wine and beef broth. The sauce is savory and well-rounded without requiring hours of active cooking.
🧂 Gather Your Ingredients
- 1 medium onion – adds savory sweetness.
- 1 pound baby potatoes – halve or quarter larger potatoes.
- 3 pounds chuck roast – adjust size to fit your slow cooker.
- 1 teaspoon salt and 1 teaspoon pepper – to season.
- 1 tablespoon Italian seasoning – or other dried herbs.
- 2 cups baby carrots – for sweetness and color.
- 1 cup red wine – a bold red adds depth and helps tenderize.
- 1 cup beef broth – provides braising liquid and flavor.
🔪 Let’s Make Braised Pot Roast!
Chop Veggies
Peel and slice the onion. Wash the baby potatoes and cut them in half (or quarters if large).
Season Roast
Place the chuck roast in the slow cooker and season all over with salt, pepper, and Italian seasoning. For more flavor, you can sear the roast in a hot skillet for a few minutes before adding it.
Slow Cook
Arrange the onions, potato halves, and carrots around and on top of the roast. Pour in the red wine and beef broth. Cover and cook on low for 8 hours or on high for 4–5 hours, until the meat is fork-tender.
💡 Expert Tips and Tricks
- Prep vegetables the night before to save time in the morning.
- Searing the roast before slow cooking adds a deeper, caramelized flavor.
- For very tender, shreddable meat aim for an internal temperature near 200°F; use a meat thermometer to check doneness.
❔ FAQs
Braising combines dry heat (searing) with slow cooking in liquid. After an optional sear, the roast cooks slowly in wine and broth until tender and flavorful.
Chuck roast is a popular choice for pot roast thanks to its marbling and flavor. Bottom round or brisket also work, though cook times may vary.
A roast is often roasted in an oven, while a pot roast is braised in liquid (on the stovetop, oven, or slow cooker) until it becomes very tender.
Did You Know?
Using a slow cooker typically uses less energy than an oven, making it an efficient choice for long, low-temperature cooking like braised pot roast.
📝 Substitutions and Variations
- Substitute extra beef broth for the red wine if you prefer to avoid alcohol; the wine primarily adds depth of flavor.
- Fresh herbs like rosemary or thyme add bright, savory notes.
- Make a gravy with ½ cup of cooking liquid and 1 tablespoon cornstarch, whisked smooth and heated until thickened.
- Add parsnips, mushrooms, or beets for more variety in the vegetables.
Kristin’s Kitchen Tip
Use a fork to check that the roast is tender before finishing—if it pulls apart easily, it’s done.
🥡 Storage and Reheating
Store leftovers in an airtight container in the refrigerator for 3–4 days. Reheat portions in the microwave or gently simmer in a saucepan with a splash of broth or wine to keep the meat moist.
Freeze cooked meat and vegetables for up to 3 months; thaw overnight in the refrigerator before reheating.
🍴 What To Serve With This Dish
The pot roast and vegetables make a complete meal on their own. For extra comfort serve with crusty bread or mashed potatoes to soak up the juices, or add a simple green salad or steamed vegetables on the side.
Red Wine Pot Roast
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📋 Recipe Card
Braised Pot Roast in the Slow Cooker
Ingredients
- 1 medium onion
- 1 pound baby potatoes
- 3 pounds chuck roast
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 tablespoon Italian seasoning
- 2 cups baby carrots
- 1 cup red wine
- 1 cup beef broth
Instructions
- Peel and slice the onion. Wash and halve the baby potatoes.
- Place the roast in the slow cooker and season all over with salt, pepper, and Italian seasoning. Optional: sear the roast first for extra color and flavor.
- Add the sliced onion, potato halves, and carrots around and on top of the roast. Pour in the red wine and beef broth.
- Cover and cook on low for 8 hours or on high for 4–5 hours, until the roast is fork-tender. Remove and slice or shred to serve.
Notes
Prep Tips:
- Chop the potatoes and onion the night before to speed up morning prep.
- Searing the roast before slow cooking is optional but adds extra flavor.
Variations:
- Use extra beef broth instead of wine if you prefer no alcohol.
- Add fresh rosemary or thyme, or swap in mushrooms or parsnips.
Serving:
- Serve with crusty bread or mashed potatoes and garnish with fresh parsley or thyme.
- To make gravy, whisk 1 tablespoon cornstarch into ½ cup cooking liquid and heat until thickened.
Storage:
- Refrigerate leftovers in an airtight container for up to 4 days.
- Freeze meat and vegetables for up to 3 months; thaw before reheating.
Nutrition
Calories: 529 kcal | Carbohydrates: 20 g | Protein: 46 g | Fat: 26 g
Nutritional information is an estimate and may vary based on ingredients and portion sizes.
Update Notes: This post was originally published in January 2017 and updated with tips, step-by-step photos, and recipe changes in August 2025.
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