Best Slow Cooker Pot Roast With Malbec Red Wine Recipes

SLOW COOKER POT ROAST WITH RED WINE

Slow Cooker Pot Roast with Red Wine image

Slow Cooker Pot Roast made with red wine is easy to make and delicious, packed with meat and veggies, that is perfect for any occasion.

Provided by Catalina Castravet

Time 8h20m

Number Of Ingredients 19

Ingredients

3 tablespoons olive oil
Kosher salt and ground black pepper
4 pound beef chuck roast
8 medium-small red potatoes (cut in half)
2 cups baby carrots
8 cloves garlic
2 onions (quartered)
4 bay leaves
1 tablespoon garlic powder
1 tablespoon onion powder
½ tablespoon dried rosemary
½ tablespoon dried thyme
½ tablespoon kosher salt
½ tablespoon ground black pepper
2 cups red wine*
2 cups beef broth
5 sprigs fresh thyme
Fresh thyme
¼ cup fresh parsley (chopped)

Steps:

Add olive oil to a large heavy duty pot that has a lid. Salt and pepper the beef on both sides of the roast, then sear it for about 2-3 minutes on each side until golden brown. Transfer the meat to the slow cooker.
Add the rest of the ingredients to the slow cooker: potatoes, carrots, onions, garlic, bay leaves, garlic powder, onion powder, dried rosemary, dried thyme, salt and pepper. Add the beef broth and the wine. You can replace the wine with beef broth in this recipe.
Stir gently, top with fresh thyme and cook on low for 6-8 hours or on high for 4-5 hours.
For optimal results, I like to turn the beef roast on the other side mid-cooking.
Once done, place pot roast on a large plate, garnish with fresh thyme and parsley, drizzle with some of the broth. Save the broth to store leftovers in it.
The pot roast can be served with mashed potatoes or just with the veggies!
Enjoy!

Nutrition Facts : Calories 699 kcal, Carbohydrate 42 g, Protein 49 g, Fat 32 g, SaturatedFat 12 g, Cholesterol 156 mg, Sodium 912 mg, Fiber 5 g, Sugar 5 g, ServingSize 1 serving

SLOW COOKER POT ROAST WITH MALBEC (RED WINE)

Slow Cooker Pot Roast with Malbec (Red Wine) image

I love the convenience of the slow cooker but I do not care for the sodium content by using cream of mushroom soup etc. Sadly many of today's recipes call for the can of soup. I have tried many recipes over the years and adjusted them and this is the result. Please do use the wine, most of the alcohol dissipates with the cooking.

Provided by Alex Storm

Categories Main Dish Recipes Beef Pot Roast Recipes

Time 5h20m

Yield 6

Number Of Ingredients 9

Ingredients

2 tablespoons Montreal steak seasoning
1 tablespoon salt
1 tablespoon dried thyme
1 tablespoon dried rosemary
1 (2 1/2 pound) beef roast, or more to taste
1 (1 ounce) packet dry au jus mix
1 (1 ounce) package French onion soup mix
1 cup water
1 cup Malbec red wine

Steps:

Combine steak seasoning, salt, thyme, and rosemary together in a bowl; rub onto the roast.
Heat a large skillet over medium-high heat and place roast in skillet; cook until roast is browned on all sides, about 10 minutes.
Place the roast in the slow cooker and add au jus mix and onion soup mix. Pour water and Malbec over roast.
Cook on High for 5 hours (or cook in Low for 8 to 9 hours).

Nutrition Facts : Calories 350 calories, Carbohydrate 8.5 g, Cholesterol 86.1 mg, Fat 21.1 g, Fiber 0.9 g, Protein 22.7 g, SaturatedFat 8.4 g, Sodium 3076.2 mg, Sugar 0.5 g

SLOW COOKER POT ROAST

Slow Cooker Pot Roast image

A hunk of beef slowly braised in red wine, herbs and garlic makes for a classic pot roast that's also easily customizable: Add the root vegetables and herbs you like best. The tough chuck roast needs about eight (or more) hours in a slow cooker to become fork tender, but the vegetables are better with a shorter cook time, so add them about four hours after the start. (If this is impossible because you'll be gone all day, you can add the vegetables in the morning; just make sure you cut them into large chunks and know that the vegetables will be quite soft.) Optional quick-pickled onions add welcome bright flavor and make this simple dish feel special.

Provided by Sarah DiGregorio

Categories dinner, meat, roasts, main course

Time 8h30m

Yield 6 servings

Number Of Ingredients 15

Ingredients

4 pounds beef chuck roast, cut into 3 chunks
Kosher salt and black pepper
2 tablespoons vegetable oil
7 ounces frozen pearl onions (or 1 yellow or red onion, peeled and cut into wedges)
6 garlic cloves, smashed and peeled
1 1/2 cups dry red wine
1 tablespoon red wine vinegar
5 fresh woody herb sprigs, such as thyme, sage or rosemary (or 1 teaspoon dried thyme, sage or rosemary)
1 to 1 1/2 pounds peeled root vegetables, such as a mix of carrots and parsnips, cut into 2-inch chunks
2 tablespoons unsalted butter, at room temperature (optional)
2 tablespoons flour (optional)
1 cup red wine vinegar
2 tablespoons granulated sugar
7 ounces frozen pearl onions (or 1 yellow or red onion, peeled and thinly sliced)
Kosher salt

Steps:

Season the beef generously all over with about 1 heaping tablespoon salt. Heat the oil in a large skillet over medium-high. Add one chunk of the beef and sear on one side, undisturbed, until deeply browned, 5 minutes. Using tongs, remove the first chunk and place it in a 6- to 8-quart slow cooker. Repeat with the second and third pieces, searing one side and then placing the beef in the slow cooker. (You can certainly brown more than one side of each chunk, but one side is enough to build flavor without spending too much time on this step.)
Add the pearl onions and garlic to the skillet. Season lightly with salt and generously with pepper and cook, stirring, until just softened, 3 minutes. Pour in the red wine, vinegar and 1/2 cup water. Scrape up the browned bits with a wooden spoon or spatula and let the mixture come to a bubble. Tip the mixture into the slow cooker, and add the herbs. Cover and cook on low for 4 hours.
Make the pickled onions, if desired: Bring the vinegar and the sugar to a boil in a small saucepan over high. Add the pearl onions and a generous pinch of salt. Cook, stirring, to dissolve the sugar and warm the onions through, about 1 minute, then remove from heat. Set aside at room temperature to pickle until ready to serve, at least 1 hour. (Ideally, make the pickled onions in the morning, when you prep the dish. You could even make them up to 5 days ahead and store them in a sealed container in the refrigerator.)
Uncover the slow cooker, flip the pieces of beef with tongs, and add the root vegetables, pushing them under the liquid. Cover and cook on low until the beef and vegetables are both very tender, an additional 4 to 5 hours. Check to see if the meat is tender by testing it with a fork; it should be juicy and flavorful, and pull apart easily. If the meat is not yet tender, cover and cook another 1 to 2 hours. (The amount of time can depend upon the leanness or fattiness of your cut, or how hot your slow cooker runs.) Using tongs and a slotted spoon, remove the beef and vegetables to a serving platter. Break the beef into large chunks to serve. Drizzle some cooking liquid over the top of the beef and vegetables, and top with drained pickled onions to serve. Discard the remaining cooking liquid or strain it, refrigerate it, discard the fat and freeze the remaining liquid as beef stock.
If you'd prefer a thicker gravy, strain the cooking liquid into a medium pot and bring it to a boil over medium-high heat. Meanwhile, combine the butter and flour in a small bowl and knead it together with your fingers until it is uniform, almost like a dough. Once the liquid is boiling, drop the butter-flour mixture into the pot, whisking well to combine. Let it bubble until it is lightly thickened, about 5 minutes, then drizzle some gravy over the pot roast and vegetables, and top with the drained, pickled onions. Serve extra gravy on the side.