Slow Cooker Red Wine Braised Pot Roast

There’s no better way to spend a rainy day than to fill your house with the wonderful aroma of a slow cooked Red Wine Braised Pot Roast! Let’s do this!

In fact, this pot roast is so good, you may find yourself rubbing it all over your chest…

“and he rubbed the pot roast all over his chest”

Warren Zevon from his song “Exciteable Boy”

Servings – 4

Cook/Prep Time – About 6 1/2 hours


  • 1 1/2 pounds Chuck Roast
  • 1 can beef broth (14 oz)
  • 1 cup Chianti (or your favorite red wine)
  • 1/2 – 14 oz can petite diced tomatoes
  • 1 tbsp olive oil
  • 1 tbsp tomato paste
  • 2 bay leaves
  • 2 cloves garlic, peeled
  • 2 bay leaves
  • 1 tbsp Worcestershire sauce
  • 1 tbsp soy sauce
  • 1 medium sweet onion
  • 3 medium carrots
  • 2 ribs celery
  • 8 small honey gold potatoes
  • onion powder
  • 1 tbsp cornstarch (optional)
  • salt
  • pepper

Season the chuck roast with salt, pepper and onion powder. Turn a cast iron skillet on medium heat. Add the olive oil to the skillet, let it heat up and brown the chuck roast on all sides until golden brown.

After the beef has browned, turn the slow cooker on high and add the beef, red wine, beef broth, tomato paste, diced tomatoes, garlic cloves, Worcestershire sauce, bay leaves and soy sauce. Place lid on the slower cooker and cook for 3 1/2 hours.

While the pot roast is cooking , peel the onion and carrots and wash all of the vegetables. Halve the potatoes. Cut the onion celery and carrots into chunks. Place the veggie in a bowl and cover them with cold water.

After cooking on high for 3 1/2 hours, turn the slow cooker to low and add the veggies. Taste the rich broth and add more salt and pepper to taste if necessary. Let it simmer on low for another 2 1/2 hours.

At this point, the vegetables will be soft, and the beef will be fall apart tender and ready to eat. Now if you want to thicken the broth a little to add a little body, dissolve the cornstarch in 1/4 cup of water , remove the beef and stir the cornstarch mixture into the broth until thickened. Remove and discard the bay leaves. Time to eat!


Suggested for your listening pleasure while preparing this dish…

“Exciteable Boy” by the late Warren Zevon from his third album “Exciteable Boy” released in January 1978 which also features his massive hit “Wherewolves of London”

“Well, he went down to dinner in his Sunday best

Exciteable boy, they all said

And he rubbed the pot roast all over his chest

Exciteable boy, they all said

Well, he’s just an excitable boy

“Let it Rain” and “Bottle of Red Wine” by Eric Clapton from his 1970 debut studio album “Eric Clapton”

For recipes like this one calling for just a tablespoon of tomato paste, I like to use the squeeze tube instead of opening a 6 oz. can. You can get a tube from Amazon by clicking the picture below….

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Husband, Father, Grandfather, foodie. I have worked in various capacities of food service for 50 years. Baker, cook, manager, restaurant owner, personal chef and food sales / consulting. Recently retired. I love to cook and photograph food. My other hobbies include organic gardening, fishing, bicycling, reading, music and golf.

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