Savory Slow Cooker Pot Roast Recipe with Red Wine

This savory slow cooker pot roast recipe is the ultimate comfort food! The red wine, balsamic vinegar, herbs and spices tenderize the meat so that it becomes fork tender. Serve with Crusty Italian Bread. This dish will pair well with Cabernet Sauvignon, Merlot, Syrah, Pinot Noir, Zinfandel and Dry Red Blends.

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Serves: 4

INGREDIENTS

For the Roast Marinade:

1/3 cup Extra Virgin Olive Oil

2 Tablespoons Aged Balsamic Vinegar

2 teaspoons Chunky Garlic Paste (or 2 cloves fresh chopped garlic)

1 teaspoon Basil Paste (can substitute with Pesto if desired)

½ teaspoon Sea Salt

½ teaspoon Coarse Black Pepper

½ teaspoon Dried Crushed Red Pepper Flakes

2 teaspoons Dried Italian Herbs

1 teaspoon Dried Rubbed Sage

For the Pot:

2 ½ - 3 Lb. Boneless Bottom Round Roast

3 Whole Bay Leaves

1 3”- 4” Cube Aged Parmesan Cheese

3 Cups Petite Red Potatoes (any large ones can be halved)

2 Cups Peeled Carrots approximately cut into 3 to 4-inch pieces

1 Cup Chopped Onion

2 ½ Cups Beef Consommé

1 Cup Dry Red Wine

DIRECTIONS

In a small bowl, whisk together the olive oil, vinegar, garlic, basil paste, sea salt, black pepper, crushed red pepper flakes, Italian herbs and rubbed sage.

Generously baste the mixture onto all sides of the meat. Do not discard any unused mixture.

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Set the roast aside to rest while preparing the vegetables and broth.

In a 4-6 Quart Slow Cooker, add the Beef Consommé and Wine. Add the Chopped Onion. Use a Wooden Spoon to blend together.

Place the cube of Parmesan Cheese in the bottom center of the pot.

Place the Roast in the Center of the pot on top of the parmesan cheese cube.

Brush any remaining marinade on the top of the meat. Add the 3 Bay Leaves to the top of the meat.

Arrange the Potatoes around the Roast.

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Arrange the Carrots around the Roast and on Top of the Potatoes.

Cover the Slow Cooker and Set on High for 6 Hours or until the Meat is Fork Tender and the Vegetables are cooked through.

Remove the 3 Bay Leaves and Discard.

Serve the Roast and Vegetables on a platter. Add some of the liquid from the pot to make gravy (optional).

Salt and Pepper to taste if desired.

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Leftovers can be stored in a container in the refrigerator for up to 3 days.

Looking for a Slow Cooker? Check out our recommendations here.

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