Slow Cooker Pot Roast


Kylie had asked if I could make a roast this week. She said “Mom, can you make that meat that you make in the slow cooker … the one that you add an entire bottle of wine to?” “Why, yes, of course, I can!” It’s not often that Kylie has a request for something she’d like for dinner … other than when I ask her what she’d like for a certain occasion.

I love the smell of a roast cooking when there is a bottle of Cabernet Sauvignon cooking along with it. The smell just warms the entire house with a comfort that can hardly be described, you just have to try it and you’ll see what I mean.


(I couldn’t have said it better myself! Thank you, Julia Child, for your wonderful words of
wisdom. If Julia said it in the kitchen, it must be true!)

I started by browning a 2-1/2 pound boneless beef chuck roast in olive oil and butter. I have a slow cooker that has an insert that can be used as a dutch oven on the cooktop and then placed back into the slow cooker once you’ve browned your meat, vegetables, etc. I highly recommend this slow cooker! It is one of my favorite kitchen appliances. Dennis bought this for me for Christmas a couple years ago and I use it so very often – especially at this time of year. Fall and winter are wonderful times to use the slow cooker. The brand I have is the All-Clad – Dennis purchased it at Williams-Sonoma. I’ve noticed that this slow cooker is usually on sale during the holiday season.


Before I put my roast into the slow cooker insert to brown, I sprinkled each side with kosher salt and pepper. I also sprinkled flour over both sides of my roast, to create a nice crust to the meat.


I removed the roast from the slow cooker and set it on a plate to rest while I sautéd my vegetables.


While the meat was browning, I used that time to peel and cut my carrots, slice an onion and cut my celery. I also removed the stems of 32 ounces of large white mushrooms and cut them in half.

I added another tablespoon of olive oil to the slow cooker insert before adding my onion, carrots and celery (leaves included), along with another teaspoon of kosher salt and half teaspoon of pepper. I let the onion, carrots and celery cook for 5 minutes.


Next, I added three russet potatoes that I had cut into chunks, leaving the skin on. I wanted this to be a rustic, non-fussy roast … besides, there are a lot of nutrients in the skins.  On top of the potatoes I added the mushrooms.

Once the potatoes and mushrooms were added, I poured in 1 cup of chicken broth and a half bottle of Cabernet Sauvignon.


I then added the meat back into the slow cooker and placed a head of garlic that I had peeled and smashed on top of the meat.


On top of that, I added a 32 ounce can of unsalted crushed plum tomatoes and 1 tablespoon of  tomato paste, mixing the paste into the crushed tomatoes. One tablespoon of Italian Seasoning was added to the tomatoes.


On the very top, I placed two sprigs of rosemary.

Note 1: If you don’t have a slow cooker with an insert you can place directly on the cooktop, use a Dutch oven. You can then transfer everything to a slow cooker to finish the cooking process once the onion, carrots and celery have sautéd.

Note 2: I actually do use an entire bottle of wine when I make this recipe. In my recipe, however, I mention to use 2 cups. If you use the entire bottle, you will have a lot of liquid. I reduced the amount of wine in the written recipe, so you wouldn’t have so much liquid. I just use a slotted spoon to remove the vegetables from the slow cooker, so the liquid doesn’t bother me. I’d rather have the extra flavor. So, feel free to use the entire bottle … it only adds to the flavor. Plus, if you serve this over noodles (and eliminate the potatoes, it will make a great sauce).


  • 1 2-1/2 pound boneless beef chuck roast
  • 2 teaspoons kosher salt, plus 2 teaspoons
  • 1 teaspoon pepper, plus 1 teaspoon
  • 2 tablespoons olive oil, plus 1 tablespoon
  • 1 tablespoon Italian seasoning
  • 1-1/2 tablespoons butter
  • 1 small yellow onion, sliced into quarter rounds
  • 6 carrots, peeled and cut into two inch chunks (on a diagonal … for no other reason than it’s prettier)
  • 1 bunch celery, cut into two inch chunks (add the celery leaves to the pot)
  • 32 ounces large white mushrooms, stems removed and mushrooms halved
  • 3 russet potatoes, cut into chunks (skin on)
  • 1 head garlic, peeled and smashed
  • 1 32-ounce can unsalted, crushed plum tomatoes
  • 1 cups chicken broth
  • 2 cups Cabernet Sauvignon
  • 1 tablespoon tomato paste
  • 2 sprigs rosemary


  1. Melt 2 tablespoons olive oil and butter in slow cooker insert.
  2. Sprinkle 1 teaspoon kosher salt, 1/2 teaspoon pepper and 1 tablespoon flour to each side of meat.
  3. Brown for 5 minutes per side.
  4. Remove from slow cooker and set aside.
  5. Add 1 tablespoon olive oil to cooker insert.
  6. Place onion, carrots and celery, along with 2 teaspoons kosher salt and 1 teaspoon pepper in cooker and sauté for 5 minutes.
  7. At this point, if you are using a Dutch oven, transfer the vegetables to your slow cooker.
  8. Place potatoes and mushrooms on top of onion, carrots and celery in slow cooker.
  9. Pour chicken broth and wine into slow cooker.
  10. Place meat back into slow cooker.
  11. Place smashed garlic on top of meat.
  12. Pour plum tomatoes and spoon tomato paste over meat, along with Italian seasoning. Stir.
  13. Place sprigs of rosemary on top and put lid on slow cooker.
  14. Set to cook for 4 hours on high or 8 hours on low.


Until next time, Kris



2 Comments Add yours

  1. Jen says:

    Looks amazing, Kris!

    Liked by 1 person

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s