Juicy Slow-Cooked Pot Roast With Red Wine Recipe

Are you in search of a hearty and delicious meal that is easy to make? Look no further than this slow-cooked pot roast with wine recipe. This dish is perfect for a Sunday family dinner or for impressing guests with your culinary skills.

The combination of flavorful chuck roast, red wine, and diced tomatoes will make your mouth water. The tender meat falls apart easily, thanks to the slow cooking process. And don’t worry, the alcohol will cook off so that children and tee-tottlers can enjoy it too.

So why settle for a boring dinner when you could have this delectable pot roast? With only a few simple ingredients and a trusty slow cooker, you can create a delicious meal that will satisfy even the most discerning palates. So, let’s gather our ingredients and get ready to cook up something amazing!

Why You’ll Love This Recipe

Are you searching for the perfect dinner recipe to impress your family and guests? Look no further than this slow-cooked pot roast with wine recipe. I guarantee it will be a hit, and here’s why.

First of all, there’s nothing quite like the aroma of a pot roast simmering away in your kitchen. The combination of garlic cloves, red wine vinegar, port wine, diced tomatoes, onion, olive oil, and other spices creates an irresistible fragrance that will entice even the pickiest eaters.

But the real secret to this recipe is in the meat itself. Using a high-quality pot roast or chuck roast, cooked low and slow in red wine and beef broth until tender, results in a melt-in-your-mouth texture that simply cannot be beat.

And let’s not forget about the wine! The addition of red wine to the cooking process not only adds depth of flavor but also helps to tenderize the meat. Plus, if you’re anything like me, you’ll enjoy sipping on a glass while prepping and cooking this dish.

Finally, this recipe is incredibly versatile. You can substitute or add your favorite vegetables to make it your own, such as potatoes and carrots for a classic hearty pot roast flavor. Or try adding mushroom soup or tomato paste for a richer stew-like dish. The possibilities are endless!

In conclusion, if you want to impress your guests with a flavorful and succulent main course, give this slow-cooked pot roast with wine recipe a try. I promise you won’t regret it!

Ingredient List

Here are the ingredients needed to make this delicious slow-cooked pot roast with red wine recipe:

• 1 (3-4 lbs) pot roast or chuck roast
• 1 onion, diced
• 3 garlic cloves, minced
• 2-3 potatoes, peeled and cut into chunks
• 2-3 carrots, peeled and cut into chunks
• 1 can (14.5 oz) diced tomatoes
• ½ cup red wine
• ½ cup beef broth
• 2 tbsp olive oil
• 2 tbsp flour
• Salt and pepper to taste

For the red wine sauce:

• 2 cups red wine
• 1 cup beef broth
• 1 cup diced onion
• 1 can (6 oz.) tomato paste
• 2 cloves garlic, minced
• Kosher salt and freshly ground black pepper to taste

You can also substitute the red wine with port wine or red wine vinegar for a more tangy flavor.

The Recipe How-To

Step 1: Preparing the Pot Roast

To start with this dish, you need to gather all the ingredients including 3-4 pound pot roast or chuck roast, salt, pepper, and ¼ cup flour. Sprinkle salt, pepper and flour over the pot roast to season it properly.

Step 2: Browning

Heat 2 tablespoons of olive oil in a large skillet over high heat. When the skillet is hot enough, add the pot roast and cook until it turns brown on all sides.

Step 3: Putting Everything Together

Once the pot roast is seared to perfection, transfer it into a slow cooker pot. On the bottom of the pan, add one diced onion, four cloves of minced garlic and one can of diced tomatoes.

Step 4: Pouring in the Red Wine

Add a ½ cup of red wine vinegar , followed by two cups of red wine, such as port wine or your favorite red wine. Be sure to scrape off any brown bits at the bottom of the pan before pouring them into the slow cooker pot.

Step 5: Cooking Time

Close the lid of your slow cooker and cook on high for about 6-8 hours, or on low for about 4-5 hours. The cooking time ultimately depends on how tender and yummy you want it to be.

Step 6: Adding Vegetables (Optional)

Forty-five minutes before serving time, add vegetables such as potatoes, carrots, or mushrooms. If you choose to add potatoes and carrots, chop them into bite-sized pieces so they cook evenly with the meat.

Voila! You now have a tender and flavorful Wine Pot Roast ready to be served for dinner.

Substitutions and Variations

If you want to make a few changes to this recipe, here are a few suggestions. While the original recipe calls for red wine as the primary flavoring ingredient in the pot roast, you can also use other types of wine such as port wine or red wine vinegar to add some acidity to the dish.

For those who want to reduce the amount of alcohol used in this recipe, there is an easy fix: replace the red wine with beef broth and ½ cup of red wine vinegar or one cup of diced tomatoes. This substitution will still give your dish that rich, tangy flavor without any additional alcohol content.

Another variation is to add some bay leaves and thyme when cooking your pot roast. These herbs will add complexity and depth to the dish while enhancing its fragrance. For some extra heartiness, try adding diced potatoes and chopped carrots during the final hour of cooking; they will absorb all of the delicious flavor from the wine sauce and leave you with a mouthwatering concoction.

Finally, if you don’t have a slow cooker, you can also make this recipe in a dutch oven on low heat in your oven (about 300°F) or even on your stove top, ensuring that your pot roast will turn out tender and flavorful no matter how it’s made.

Serving and Pairing

Serving and pairing are essential components of any great meal – and this slow-cooked pot roast with red wine is no exception. The rich, tender meat and flavorful vegetables create a hearty and delicious dinner that’s perfect for family meals, special occasions or entertaining.

To serve the pot roast, slice the meat into thick slabs, about 1 ½ inches thick. Place the slices on individual plates or on a large serving platter. Spoon plenty of the delicious sauce over the meat, making sure to include some of the tender vegetables – they’re just as tasty as the roast! A simple garnish, such as chopped parsley or fresh rosemary adds color and flavor to this classic dish.

Now it’s time to choose your wine pairing! For this dish, we recommend sticking with bold red wines that can stand up to the robust flavors of the dish. Of course, you can’t go wrong with serving a glass of red wine in addition to the recipe used in cooking the pot roast – perhaps a well-rounded bottle of port or a red blend.

Slow-Cooked Pot Roast pairs perfectly with full-bodied red wines such as Cabernet Sauvignon, Malbec or Zinfandel. These wines offer balanced fruitiness that complements the earthy flavors of this dish without overpowering it.

In addition to wine, there are many side dishes that complement this pot roast recipe well – roasted potatoes seasoned with rosemary, steamed green beans, grilled corn and carrots are all great choices that will balance out the richness of the beef.

Overall, these serving and pairing tips will help elevate your slow-cooked pot roast with red wine into an unforgettable experience for you and your guests!

Make-Ahead, Storing and Reheating

This slow-cooked pot roast recipe is perfect for make-ahead meals! Once you’re done cooking, let the wine pot roast cool completely before storing it in an airtight container in your fridge. It will stay fresh for up to four days. Make sure to reheat thoroughly before serving! You can reheat it on the stove, but I prefer using the oven because it keeps the meat more tender. Simply place the leftover pot roast in a baking dish with a little bit of beef broth and loosely cover it with foil. Heat the oven to 350°F (175°C) and bake for about 20 minutes or until heated through.

If you want to make this recipe ahead of time, do not add the vegetables when cooking. Instead, store everything separately and then reheat them when you’re ready to serve. This will prevent the veggies from getting too mushy or falling apart.

If you have leftovers that you don’t plan on eating within four days, you can freeze them for later. Allow the pot roast to cool before dividing it into portions and storing each portion in an airtight container or freezer bag. Frozen pot roast will last for up to three months.

When you’re ready to reheat frozen pot roast, take it out of the freezer and let it thaw overnight in your fridge. Then follow the same reheating instructions as above. Note that when you freeze and thaw the meat, its texture may change slightly, so don’t expect it to be as tender as when it was freshly cooked.

Thanks to its make-ahead possibilities and easy storage options, this wine pot roast recipe is perfect for meal prep or busy nights when you still crave something comforting and wholesome but don’t have a lot of time to cook from scratch.

Tips for Perfect Results

When it comes to cooking the perfect slow-cooked pot roast with wine recipe, it’s essential to follow a few tips and tricks to ensure the best possible results. Here are some useful tips that I have learned through my years of cooking experience.

First, make sure to sear the pot roast before placing it in the slow cooker. Searing adds a rich flavor to the dish by caramelizing the meat’s natural sugars, making it tender and juicy once cooked. It’s best to use a large skillet over high heat with a tablespoon of olive oil. Sprinkle some kosher salt and black pepper on both sides of the pot roast before searing for two to three minutes per side.

Next, don’t overcrowd the slow cooker pot roast. It’s best to use a cooker that is at least 3 to 5 quarts in size for this recipe. Adding too much liquid or ingredients can create steam instead of browning, which may cause your pot roast to become tough and dry.

Third, choose a good quality red wine that complements the flavors of your pot roast. A full-bodied wine like a Cabernet Sauvignon or Merlot adds richness and depth to this dish. Be sure not to use too much alcohol, as it can overpower the flavors of the other ingredients or cause the meat to toughen when cooked for extended periods.

Fourth, cooking time is essential. Slow cooking over low heat for 6-8 hours or until tender is key when creating a mouthwatering pot roast rendition of red wine sauce-based stew recipe. Be careful not to overcook your roast; extended cooking times break down muscle fibers, resulting in dry and unappetizing meat.

Last but not least, let your slow-cooked pot roast rest before serving. Removing it from heat should be done with care because if you don’t wait long enough between taking it out of cookery and cutting its seal open, its juices will escape, and meat will become dry. It’s best to let the roast sit for at least 10-15 minutes before cutting to allow the juices to redistribute, moistening the meat evenly.

By following these tips above, you can ensure a perfect and flavor-packed wine pot roast every time!

FAQ

Now that you have all the information you need to make this delicious slow-cooked pot roast with wine recipe, let’s tackle some frequently asked questions. These FAQs will provide helpful answers to common questions you may have as you make your own version of this meaty dish. So, read on and let’s get cooking!

Is it OK to put wine in the slow cooker?

It is permissible to add wine to a slow cooker. Rest assured, any alcohol content present in the wine will evaporate well before consuming the finished dish. Furthermore, the red wine sauce will be even less alcoholic after it’s cooked down.

What wine is best for cooking pot roast?

For a delicious addition to your pot roast recipe, a dry red wine such as Merlot or Cabernet Sauvignon is an excellent choice. Moreover, it complements the flavors of the meal perfectly and is guaranteed to be a good company to the dinner table as well.

Does the alcohol in wine cook off in a crockpot?

When using a slow cooker, it’s important to consider the impact of adding red wine to your recipe. The lower cooking temperatures in the slow cooker don’t give alcohol the chance to burn off, potentially resulting in an overpowering boozy taste. To prevent this, consider browning the meat in a separate pan and deglazing it with wine on the stovetop before adding it to the slow cooker. This will impart the flavor of the wine into your dish without overwhelming it with alcohol.

How long does it take for alcohol to cook off in a slow cooker?

It was found in a study conducted in the United States in 1992 that in order for the majority of alcohol to be eliminated from food, it should be cooked for approximately three hours.

Bottom Line

Now that you know how to make a delicious slow-cooked pot roast with wine, it’s time to put your cooking skills to the test. With the perfect combination of red wine, garlic cloves and chuck roast, this recipe is sure to impress your guests at your next dinner party.

Don’t forget to experiment with different variations and substitutions to find the perfect pot roast recipe that suits your taste buds. Whether you’re using a slow cooker or a Dutch oven, this recipe will be a hit amongst your family and friends.

So why not treat yourself and indulge in some mouthwatering slow-cooked pot roast with wine tonight? Trust me, you won’t regret it.

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