Slow Cooker Pot Roast with Red Wine

Slow cooker pot roast with red wine is here. Shredded is great served as sliders or on top of a bed of mashed potatoes. You can thicken drippings for a delicious gravy too. We used defrosted here but you could even make this as a slow cooker frozen roast dish in in the same amount of time.

How Long to Cook Pot Roast in Crockpot

Typically you’re looking at 8 hours. Yes we do have a lot a lot of Crockpot recipes on our site. Why? Because that is the way I grew up as my mom and dad both worked full time. It was a way she could make a home cooked meal even though she was gone, the pot did all the work. 😉

When it comes to large thick chunks of beef there really isn’t any way better than low and slow. A close second is making our Instant Pot frozen roast when I’m really in a pinch but overall this is better hands down. It really needs time to soak in all those flavors and break down the connective tissues especially if it’s shredded beef you want.

Eye of Round Roast in Slow Cooker

If you wanted to make this with more of a thick sauce I would follow our slow cooker roast beef and gravy instructions. Alternatively you can just substitute a packet of dry gravy mix instead of the onion soup mix to thicken the liquids up in the pot without thickening it at the end.

You really just throw it all in, a dump and go meal is what we are talking about here. This time we’re using beef, not Pot Roast Chicken. As far as cuts of beef goes you do want a bit of fat if you have the choice. Now you could use a bit of olive oil in a pan to sear the outside if you wanted to slice when done, we skipped that step.

Ours you see here was a bit leaner than I normally choose but that is what was available at the time, we have to be flexible at times. You’ll use;

Ingredients

• 3 lb chuck roast 
  • or Eye of Round Roast Slow Cooker style, a bit of fat is nicer
• 2 yellow onions sliced
  • could throw in chunks of potatoes and carrots too
• 1 c beef broth
• 1/2 cup red wine
• Worcestershire sauce
• 1 tbsp minced garlic
• 1 packet onion soup mix

1/2 c cooking or cabernet sauvignon red wine or use half and half broth and wine is enough. 2 tbsp cornstarch would be necessary if you wanted to thicken sauce at the end. If adding a packet of dry gravy mix with soup mix you can skip this. Total comfort food.

You really could use this same method to make slow cooker pork roast. In that case we didn’t cook quite as long just because I wanted to slice it instead of shred. If you wanted to do that as well you just decrease the cook time. Depends on how you want to serve it really. You just;

How to Cook Pot Roast in a Slow Cooker with Gravy

• Prepare slow cooker with nonstick cooking spray. Place half the onions into the bottom of the slow cooker. Place the roast into the bottom of the slow cooker. Over the roast, pour the beef broth, red wine, and worcestershire sauce.
• Sprinkle the top of the roast with garlic, onion soup mix, pinch of salt and black pepper.
• Place the remaining onions over the roast.
• Cover the slow cooker and cook on low for 8 hours or until the roast is fork tender.
• If roast is frozen cook on high for 6 hours. If a thicker brown onion gravy is desired, ladle 2 tablespoons of the broth from the slow cooker and mix with the cornstarch.
• Pour the cornstarch slurry back into the slow cooker and stir around the roast. Cover and cook on low for 30 additional minutes.
• Remove the roast from the slow cooker and slice thinly. Serve with the onions and au jus.

We have discussed how to cook a roast of all kinds here. Of all the methods I will say that cook low and slow cook is just so good and easy.

Now how do you shred when done right? First off if it is quite touch to pull apart when you stick two forks into the center it needs more time. With that said once you are ready to break it apart into smaller pieces like you see here you just;

How to Shred Beef with 2 Forks

1. Let It rest once the beef is cooked, remove it from the heat source and let it rest for a few minutes. This allows the juices to redistribute within the meat, making it more succulent and easier to shred.
2. Place the cooked beef on a clean cutting board or a large plate. You’ll need two forks for this method.
3. Hold one fork in each hand. Use one fork to hold the meat in place, and use the tines of the other fork to gently pull and tear the meat apart. Pull in the direction of the grain (the natural muscle fibers) to achieve long, shredded pieces.
4. Continue pulling and tearing the meat until you have the desired amount of shredded beef. If you encounter any particularly tough or fatty sections, you can set them aside or discard them.

How to Shred Beef With a Stand Mixer

1. Allow the meat to rest just as it did in steps above
2. Cut the cooked beef into manageable chunks that will fit in the bowl of your stand mixer.
3. Attach the paddle attachment to your stand mixer. Place the chunks of beef in the bowl.
4. Turn on the stand mixer to its lowest setting and let it run for a short period, just until the beef starts to shred. Be careful not to overmix, as you want to retain some texture.
5. Stop the mixer and check the consistency of the shredded beef. If it’s not as finely shredded as you’d like, mix for a bit longer. If you prefer larger shreds, avoid over-mixing.

Remember that the method you choose may depend on the quantity of beef you’re shredding and your personal preference. Once it is shredded, you can use it in a variety of dishes from sandwiches and wraps to tacos and rice bowls.