Red Wine Slow Cooker Pot Roast (with roasted veggies)
Looking for a hearty winter warmer? This Red Wine Pot Roast cooked in a slow cooker is easy to make. Throw all the ingredients in your crock pot in the morning and you'll have a satisfying, home cooked meal when you get home from work. Pre-chop the veggies the night before or that morning, and you can throw them on a sheet pan to serve along-side the roast.
- 2 1/2-3 pounds beef chuck roast
- 1/2 sweet onion, sliced
- 2-3 garlic cloves
- 1/2 cup organic beef broth
- 1/2 cup red wine (I used a Willamentte Valley Pinot Noir)
- 4 sprigs rosemary
- 4-6 sprigs thyme
- 1 tsp marjoram (dried)
- 1 tsp sea salt
- 1 tsp freshly ground black pepper
- 1/2 lb heirloom fingerling potatoes, washed and diced
- 1 - 1/2 cup heirloom carrots, washed, peeled, and chopped into bite-sized pieces
- 1-2 cups chopped brussel sprouts
- 8-10 asparagus stalks, chopped into bite-sized pieces
For the Roast
Combine all the dried spices in a small bowl. Stir to combine and set aside. Place the roast in the bottom of a crockpot. Sprinkle the spices all over the roast, turning to coat thoroughly. Top the roast with the onions, garlic, herb springs and pour the wine and broth into the bottom of the pot.
Cook on low for 8-10 hours or until the meat is falling apart. When the meat is done cooking, shred gently and then toss in the juices to keep it moist.
For the Veggies
- Toss all veggies in olive oil, salt and pepper.
- Arrange on foil or parchment covered sheet pan so veggies are spread out (you may need 2 pans).
- Bake at 375 for 35-45 mins or until tender when stuck with fork (for potatoes, asparagus and carrots) and golden brown on edges (for Brussel sprouts).