Pot Roast with Red Wine Sauce

Name: Pot Roast with Red Wine Sauce
Prep time: 20 min
Total time: 10 h 25 min
Yield: 6
Ingredients: 1 boneless beef chuck roast; salt; pepper; 1 tsp. vegetable oil; 1 lb. carrots; 1 lb. frozen pearl onions; 3 clove garlic; 1/2 tsp. dried thyme; 1 c. dry red wine; 1 can no-salt-added tomatoes; 1 bay leaf; fresh flat-leaf parsley leaves

By The Good Housekeeping Test KitchenPublished: Aug 30, 2011

Yields:

Prep Time:

20 mins

Total Time:

10 hrs 25 mins

Cal/Serv:

515

Jump to recipe

Classic French flavors like thyme, pearl onions, and red wine season this easy slow-cooker meal. Use the leftovers to make Pot Roast Chili.

Advertisement - Continue Reading Below

Ingredients

1 boneless beef chuck roast
salt
pepper
1 tsp. vegetable oil
1 lb. carrots
1 lb. frozen pearl onions
3 clove garlic
1/2 tsp. dried thyme
1 cup dry red wine
1 can no-salt-added tomatoes
1 bay leaf
fresh flat-leaf parsley leaves

Directions

1. Step 1With paper towels, pat beef dry; season with 1/4 teaspoon each salt and black pepper.
2. Step 2In 12-inch skillet, heat oil on medium-high. Add beef and cook 10 to 13 minutes, turning to brown all sides. Transfer to 6-quart slow cooker bowl.
3. Step 3While beef browns, peel carrots and cut into 2-inch chunks. Transfer to slow cooker bowl.
4. Step 4To same skillet, add onions, garlic, and thyme. Cook 2 minutes or until golden, stirring often. Add wine; cook 3 minutes, stirring and scraping up browned bits. Transfer to slow cooker bowl, along with tomatoes and bay leaf; cover with lid and cook on low 10 hours.
5. Step 5Transfer beef to cutting board; discard strings. Cut off one-third of beef; transfer to container along with one-third of vegetables. Refrigerate up to 3 days. Transfer remaining vegetables to serving platter; discard bay leaf.
6. Step 6Transfer cooking liquid from slow cooker bowl to 8-cup liquid measuring cup; discard fat. Pour one-third of liquid into container; refrigerate up to 3 days.
7. Step 7Slice meat across grain and arrange on serving platter with vegetables. Pour remaining cooking liquid over all. Garnish with parsley.