Slow Cooker Pot Roast Recipe
Slow cooker pot roast with red wine shredded is great served as sliders or on top of a bed of mashed potatoes. Thicken drippings for gravy too.
Servings: 6
Equipment
- 1 slow cooker
Ingredients
- 3 lb chuck roast or eye of round, a bit of fat is nicer
- 2 small onions sliced
- 1.5 cup beef broth
- 1/2 cup red wine or use half and half broth and wine
- 1 tbsp worcestershire sauce
- 1 tbsp minced garlic
- 1 packet onion soup mix
- 2 tbsp cornstarch if you want to thicken sauce at the end
Instructions
- 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 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.
Video
Nutrition
Serving: 2oz | Calories: 476kcal | Carbohydrates: 11g | Protein: 45g | Fat: 26g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 2g | Cholesterol: 156mg | Sodium: 982mg | Potassium: 935mg | Fiber: 1g | Sugar: 2g | Vitamin A: 34IU | Vitamin C: 3mg | Calcium: 65mg | Iron: 5mg