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Slow Cooker Pot Roast with Root Vegetables and Red Wine Gravy Recipe

ByLily
Jump to Recipe·5 from 9 reviews

If you’ve ever wanted that melt-in-your-mouth, perfectly tender pot roast that practically falls apart with a fork, I’ve got just the recipe for you. This Slow Cooker Pot Roast with Root Vegetables and Red Wine Gravy Recipe is the ultimate comfort food that simmers slowly to bring out rich flavors and a luscious gravy that’s hard to beat. Whether you’re making dinner for a cozy family night or impressing guests with minimal effort, this recipe hits all the right notes—trust me, it’s fan-freaking-tastic and I’m excited to share it with you.

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Why This Recipe Works

  • Low and Slow Cooking: Using a slow cooker for hours creates tender, juicy beef that melts in your mouth without any fuss.
  • Root Vegetables Magic: The carrots, potatoes, and onions soak up all those meaty flavors during cooking, making every bite extra hearty.
  • Red Wine Gravy: The red wine and herbs transform the cooking liquid into a rich, savory sauce that ties the dish together perfectly.
  • Minimal Hands-On Time: You just set it, forget it, and come back to an incredible meal—great for busy weeknights or special occasions.
Slow Cooker Pot Roast with Root Vegetables and Red Wine Gravy, hearty beef stew, slow cooker beef recipes, comfort food dinner ideas, easy pot roast recipes - A white plate with blue floral patterns holds a layered dish: the bottom layer is golden-yellow chunks of boiled potatoes scattered around the middle and sides; the next layer is bright orange carrot pieces placed mostly along one side; and the top layer is a large pile of shredded, brown cooked meat glistening with sauce, sprinkled with small green herb bits. Two golden serving utensils with open handles rest on the left side of the plate. The plate is on a dark wood surface with a white and black checkered cloth nearby, and a slice of pie with a light brown crust and creamy filling is partly visible to the right. photo taken with an iphone --ar 2:3 --v 7 this …

Ingredients & Why They Work

This Slow Cooker Pot Roast with Root Vegetables and Red Wine Gravy Recipe relies on classic ingredients that work in harmony to build deep, homey flavor. Each plays a crucial role, from the sear on the beef that locks in juices to the fresh herbs that brighten the dish. When shopping, look for fresh root veggies and a good quality chuck roast with a bit of marbling; that fat makes all the difference.

Slow Cooker Pot Roast with Root Vegetables and Red Wine Gravy, hearty beef stew, slow cooker beef recipes, comfort food dinner ideas, easy pot roast recipes - Flat lay of a large, raw chuck roast with rich, marbled red and white textures, surrounded by bright orange carrots peeled and halved lengthwise, smooth golden Yukon Gold potatoes quartered, and pale yellow onion halves and wedges showing their soft, layered interior; fresh, green rosemary and thyme sprigs with delicate leaves add contrast, alongside a single glossy dark green bay leaf; a small glass of deep ruby red wine glistens nearby, complemented by a sprinkle of coarse kosher salt crystals and warm red smoked paprika powder scattered softly; all ingredients are beautifully arranged with natural spacing and slight overlaps, placed on white marbled surface, photo taken with an iphone --ar 2:3 --v 7
  • Beef Broth: Adds savory depth and keeps the meat moist as it cooks low and slow.
  • Canola Oil & Unsalted Butter: The combo helps get a beautiful sear on your meat and veggies, adding layers of flavor.
  • Yellow Onions & Carrots: Classic root veggies that caramelize nicely and infuse sweetness.
  • Chuck Roast: Ideal cut for slow cooking—tough at first but turns tender and juicy as it cooks.
  • Kosher Salt & Black Pepper: Simple seasoning essentials to enhance natural flavors.
  • Smoked Paprika: A little smoky warmth that rounds out the taste without overpowering.
  • Red Wine: Adds acidity and richness, balancing the meat’s fattiness and creating lush gravy.
  • Worcestershire Sauce: Umami booster that enhances the savory notes of the roast.
  • Bay Leaf, Rosemary & Thyme: Fresh herbs bring aromatic herbal notes that make the gravy sing.
  • Yukon Gold Potatoes: Waxy and creamy, they hold shape well in slow cooking.
  • Additional Carrots & Yellow Onions: More veggies add texture, color, and flavor to the final dish.
  • Chopped Parsley: Fresh garnish that adds a pop of color and freshness on top.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I’ve enjoyed tweaking this recipe depending on the season and my mood. The great thing about this Slow Cooker Pot Roast with Root Vegetables and Red Wine Gravy Recipe is how adaptable it is—feel free to swap in your favorite root veggies or herbs. Making it your own keeps the recipe fresh and fun every time you cook it.

  • Variation: I love adding parsnips or turnips to the root vegetable mix during winter for an earthier flavor—try them out if you’re feeling adventurous!
  • Dietary Adjustment: For a gluten-free version, ensure your Worcestershire sauce is GF and skip any thickeners if you add them later.
  • Make It Spicy: If you like a little kick, sprinkle in some crushed red pepper flakes before slow cooking—it adds a subtle warmth that’s delightful.

Step-by-Step: How I Make Slow Cooker Pot Roast with Root Vegetables and Red Wine Gravy Recipe

Step 1: Prep and Preheat Your Slow Cooker

Start by spraying the inside of your slow cooker with some nonstick spray, then pour in 1 cup of beef broth to keep everything flavorful and moist. Set your slow cooker to HIGH to warm it up while you prep the vegetables and the roast. This little step helps you avoid any chill when you add your ingredients, so nothing slows down the cooking process.

Step 2: Sear Those Vegetables

Heat a large skillet over medium heat, then add the canola oil and butter. This combo gives a beautiful golden crust to your veggies. Toss in the halved onions and carrots, then sear until they develop a nice brown color on all sides—this brings out natural sweetness and adds a depth that’s impossible to skip. Then transfer them straight into your slow cooker.

Step 3: Season & Brown the Chuck Roast

Now, generously season your chuck roast with kosher salt, freshly ground black pepper, and smoked paprika. I never skimp on the paprika because it adds a lovely smoky undertone. Place the roast into the hot skillet and press it down to brown the first side—this usually takes about 4 to 6 minutes. Flip it and repeat on the other side until it has that rich brown crust that seals in juices and flavor. Once browned, nestle the roast on top of the vegetables in your slow cooker.

Step 4: Add Liquids, Herbs, and Slow Cook

Reduce the slow cooker temperature to LOW—it’s time to let things gently simmer. Pour in the remaining cup of beef broth, the red wine, Worcestershire sauce, and toss in the bay leaf, rosemary sprigs, and thyme. Cover and cook for 4 hours. This slow braise is where all the magic happens, tenderizing the meat and building flavor.

Step 5: Add the Additional Root Vegetables

After those first four hours, top the roast with quartered Yukon Gold potatoes, extra carrots, and onion wedges. Cover again and cook for an additional 3 to 4 hours, or until everything is fork-tender. The vegetables will soak up all those amazing juices and become perfectly soft without turning to mush.

Step 6: Make the Luscious Red Wine Gravy

Once the roast and vegetables are done, remove them carefully and keep warm in a covered dish. To make the rich, velvety gravy, use a hand blender to puree the remaining vegetables and the beef juices in the slow cooker. If you don’t have an immersion blender, carefully transfer the liquid and vegetables to a traditional blender (go slow with the hot liquid!). The result is a thick, flavorful sauce that’ll have you dipping bread right from the pot.

Step 7: Serve and Enjoy

Slice or shred the beef into large chunks, arrange them on a deep platter, and pour some of that gorgeous red wine gravy over everything. Scatter the tender root veggies around, and finish with a sprinkle of fresh chopped parsley for a bright, herby contrast. You’re ready to gather ’round and dig in!

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Tips from My Kitchen

  • Don’t Skip Searing: Taking time to brown both the veggies and beef adds so much flavor—it’s worth the extra five minutes.
  • Use Fresh Herbs: I always use fresh rosemary and thyme—it makes a noticeable difference compared to dried.
  • Be Patient: Even though it takes hours, low and slow is the only way to get that perfect tenderness and flavor.
  • Avoid Overcrowding the Potatoes: Adding the potatoes and extra veggies later prevents them from getting mushy.

How to Serve Slow Cooker Pot Roast with Root Vegetables and Red Wine Gravy Recipe

Slow Cooker Pot Roast with Root Vegetables and Red Wine Gravy, hearty beef stew, slow cooker beef recipes, comfort food dinner ideas, easy pot roast recipes - A white plate with a blue rim holds a hearty meal featuring three main layers: golden brown pieces of cooked beef in the center topped with chopped green herbs, tender yellow baby potatoes scattered around the beef, and bright orange carrot sticks positioned near the back. A golden brown sauce with a smooth texture lightly covers parts of the beef and potatoes. A silver fork rests on the plate's edge. In the background, there is a white marbled surface with a blurred white plate containing more beef and potatoes, and a white saucepan with brown sauce on the left side. The overall scene has warm, natural lighting. photo taken with an iphone --ar 2:3 --v 7

Garnishes

I always reach for fresh chopped parsley as a garnish because it adds a clean, herbal brightness to cut through the richness. Sometimes I’ll also sprinkle a little cracked black pepper on top just before serving to add a bit of texture and extra flavor pop. It’s little touches like that which make the whole meal feel special.

Side Dishes

This pot roast pairs beautifully with a simple green bean almondine, steamed broccoli, or a crisp salad to lighten the meal. On a chillier day, creamy mashed potatoes or buttery dinner rolls soak up that red wine gravy like a dream, making your plate feel like a warm hug from the inside out.

Creative Ways to Present

For special occasions, I like to serve this roast family-style on a large wooden board or rustic platter with the vegetables scattered around in a casual, inviting way. Adding a few sprigs of rosemary or thyme on top not only looks gorgeous but fills the air with that amazing aroma as you bring the dish to the table. It’s simple but makes a fantastic impression.

Make Ahead and Storage

Storing Leftovers

Once cooled, I store leftover pot roast and vegetables in an airtight container in the fridge. The flavors deepen overnight, so leftovers actually taste even better the next day. I keep the gravy separately if possible to avoid the meat getting soggy.

Freezing

This recipe freezes wonderfully! I portion out the meat, vegetables, and gravy into freezer-safe containers. When you’re ready, thaw overnight in the fridge and reheat gently. It’s a lifesaver for busy weeks when you want a cozy meal with zero hassle.

Reheating

To reheat, I prefer warming leftovers in a skillet or saucepan over medium-low heat with a splash of beef broth or water to keep everything moist. Gently stirring helps keep the meat tender. Microwaving works too, but go low and slow to avoid drying out your delicious roast.

FAQs

  1. Can I use a different cut of beef for this Slow Cooker Pot Roast with Root Vegetables and Red Wine Gravy Recipe?

    Chuck roast is the best choice because it becomes tender and flavorful with slow cooking. However, you can also use brisket or round roast, though they might yield slightly different textures—just adjust cooking times as needed.

  2. What should I do if I don’t have red wine?

    If you don’t have red wine on hand, substituting with extra beef broth and a splash of balsamic vinegar works well to replicate some of the acidity and depth red wine adds to the gravy.

  3. How long can I keep the leftovers?

    Leftovers stored properly in the fridge should be good for up to 4 days. Beyond that, it’s best to freeze any portions you won’t eat to maintain freshness.

  4. Can I make this Slow Cooker Pot Roast with Root Vegetables and Red Wine Gravy Recipe in an Instant Pot?

    Yes! You can adapt this recipe to the Instant Pot by searing the meat and veggies using the sauté function, then pressure cooking the roast for about 60-75 minutes with natural release. Add the additional root vegetables after the first cooking stage and cook on sauté or steam for another 10-15 minutes until tender.

Final Thoughts

Honestly, this Slow Cooker Pot Roast with Root Vegetables and Red Wine Gravy Recipe has become a staple in my kitchen for so many reasons—it’s comforting, flavorful, and relatively hands-off, which is a win-win in my book. It’s one of those meals that brings people to the table, warms up the chilly evenings, and fills the house with incredible aromas. If you’re looking for that perfect recipe to rely on again and again, give this one a try—you’ll be so glad you did!

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Slow Cooker Pot Roast with Root Vegetables and Red Wine Gravy Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 9 reviews
  • Author: Lily
  • Prep Time: 20 minutes
  • Cook Time: 8 hours
  • Total Time: 8 hours 20 minutes
  • Yield: 8 servings
  • Category: Main Course
  • Method: Slow Cooking
  • Cuisine: American
Print Recipe

Description

This Slow Cooker Pot Roast is a hearty and comforting meal featuring a tender chuck roast cooked low and slow with aromatic herbs, vegetables, and rich beef broth. Enhanced with red wine and Worcestershire sauce, the roast becomes infused with deep flavors and melts in your mouth. Additional root vegetables such as potatoes, carrots, and onions finish the dish for a classic family-friendly meal with a delicious homemade gravy.

Ingredients

For the Roast

  • 2 cups beef broth, divided
  • 2 tablespoons canola oil
  • 2 tablespoons unsalted butter (¼ stick)
  • 2 medium yellow onions, halved
  • 6 carrots, peeled and halved lengthwise
  • 1 (3-4 pound) chuck roast, trimmed of excess fat
  • 1½ teaspoons kosher salt
  • 1 teaspoon ground black pepper
  • ½ teaspoon smoked paprika
  • 1 cup red wine
  • 1 tablespoon Worcestershire sauce
  • 1 bay leaf
  • 2 sprigs fresh rosemary
  • 3 sprigs fresh thyme

For Additional Root Vegetables

  • 6 Yukon Gold or yellow potatoes, quartered
  • 4 carrots, peeled and cut into 2-inch chunks
  • 2 yellow onions, peeled and cut into 1-inch wedges

For Garnish

  • Chopped fresh parsley

Instructions

  1. Prepare crockpot and broth: Spray the inside of the crock with nonstick spray and add 1 cup of beef broth. Set the slow cooker to HIGH heat, cover and allow to heat while you prep the vegetables and beef.
  2. Sear vegetables: Heat a large skillet over medium heat and add canola oil and unsalted butter. Add the halved onions and carrots to the skillet and cook until seared and browned on all sides. Transfer these vegetables to the slow cooker.
  3. Season and brown the roast: Generously season the chuck roast with kosher salt, ground black pepper, and smoked paprika. Using the same skillet, sear the roast on the bottom side for 4-6 minutes until beautifully browned. Flip and sear the other side the same way. Once browned, place the roast on top of the vegetables in the slow cooker.
  4. Add liquids and herbs: Reduce the slow cooker temperature to LOW. Add the remaining 1 cup beef broth, red wine, Worcestershire sauce, bay leaf, rosemary sprigs, and thyme sprigs to the slow cooker. Cover and cook for 4 hours.
  5. Add additional vegetables: After 4 hours, add the quartered potatoes, additional carrots, and onion wedges over the roast. Cover and continue cooking for an additional 4 hours or until the roast and vegetables are fork-tender.
  6. Remove and keep warm: Carefully remove the vegetables and then the roast from the slow cooker. Keep them warm in a covered dish placed in a low oven while preparing the gravy.
  7. Prepare the gravy: Use a hand or immersion blender to puree the remaining vegetables and beef juices in the slow cooker until smooth. You may alternatively use a stand blender, taking care with the hot ingredients.
  8. Serve: Separate the beef into large chunks. Arrange the beef and cooked vegetables on a deep platter, pouring some of the prepared gravy over. Garnish with chopped fresh parsley and serve with extra gravy on the side.

Notes

  • Trim excess fat from the chuck roast to avoid greasy juices.
  • For deeper flavor, brown vegetables and roast well.
  • If you don’t have red wine, use additional beef broth or grape juice as a substitute.
  • Use a warm oven to keep the roast and vegetables hot while preparing the gravy.
  • Leftover gravy can be refrigerated and reheated for great flavor later.
  • Adjust seasoning at the end if desired, adding salt or pepper to taste.

Nutrition

  • Serving Size: 1 serving
  • Calories: 450 kcal
  • Sugar: 6 g
  • Sodium: 550 mg
  • Fat: 20 g
  • Saturated Fat: 7 g
  • Unsaturated Fat: 11 g
  • Trans Fat: 0 g
  • Carbohydrates: 25 g
  • Fiber: 4 g
  • Protein: 38 g
  • Cholesterol: 110 mg

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