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Slow Cooker Beef Pot Roast with Red Wine and Mushrooms

Slow cooker beef pot roast cooks low and slow with dry red wine, cremini mushrooms, and tender vegetables. The chuck roast pulls apart easily with a fork and is served with its savory cooking liquid.
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Prep Time 15 minutes
Cook Time 8 hours 30 minutes
Resting time 10 minutes
Total Time 8 hours 55 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

  • 1 yellow onion large, cut into 1-inch wedges
  • 4 carrots medium, cut into 2-inch pieces
  • 1 tbsp olive oil
  • 3.5 lb boneless beef chuck roast to 4 lb, excess fat trimmed
  • 1.5 tsp kosher salt
  • 0.5 tsp black pepper
  • 4 cloves garlic minced
  • 2 tbsp tomato paste
  • 1 cup dry red wine
  • 1 cup beef broth
  • 1 tbsp Worcestershire sauce
  • 1 tsp dried thyme
  • 1 bay leaf
  • 8 oz cremini mushrooms halved if large

Equipment

  • 1 6-quart slow cooker
  • 1 12-inch skillet

Method
 

  1. Put the onion and carrots in the bottom of a 6-quart slow cooker.
  2. Heat the olive oil in a 12-inch skillet over medium-high heat.
  3. Pat the roast dry and season it all over with the salt and pepper.
  4. Sear the roast on all sides, about 8 to 10 minutes total.
  5. Transfer the roast to the slow cooker.
  6. Reduce the heat to medium, add the garlic and tomato paste to the skillet, and cook, stirring, for 30 seconds.
  7. Pour in the red wine, scraping up the browned bits, and simmer for 2 minutes.
  8. Stir in the beef broth, Worcestershire sauce, and thyme.
  9. Pour the mixture over the roast and add the bay leaf.
  10. Cover and cook on LOW for 8 to 9 hours or HIGH for 4 to 5 hours.
  11. Add the mushrooms during the last 1 1/2 to 2 hours on LOW or the last hour on HIGH.
  12. Cook until the roast pulls apart easily with a fork.
  13. Transfer the roast to a cutting board, discard the bay leaf, and let the meat rest for 10 minutes.
  14. Slice or shred the roast and serve with the vegetables and cooking liquid.

Notes

For the most flavor, sear the roast on all sides before slow cooking. Refrigerate leftovers for 3 to 4 days or freeze them; use gluten-free Worcestershire sauce and beef broth for a gluten-free version.