Slow Cooker Anyday: Red Wine Pot Roast

2011 June 17

by Emily Hill

Today’s slow cooker recipe came via email, which is almost as exciting as getting a handwritten letter via snail mail! Apparently Cooper Elling has a must-crockpot pot roast recipe and couldn’t wait to share it with you. Enjoy!

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MMMmmmMMM Pot Roast
by Cooper Elling

No website that talks about the wonders of the slow cooker is complete without talking about pot roast. Like most other slow cooker recipes, it’s simple, easy and delicious. I really like to eat red meat out of a slow cooker because the recipes utilize the delicious bigger cuts of meat, inexpensive vegetables and turns out absolutely fantastically.

I’m a vegetable lover and a red wine lover so when I make pot roast I use a bunch of both. When I head to the store I grab a nice 3- to 4-pound chuck roast and then a variety of vegetables. I pick up potatoes, yams, carrots, celery, onions, mushrooms and garlic —plenty of garlic. Grab a house red on your way out and you’re ready to roll.

Photo by jamailac, shared via Flickr.

Ingredients
1 sweet onion
3 potatoes
2 yams
6 carrots
6 celery
Quart mushrooms
5 cloves garlic
2 tablespoons olive oil
1 bottle red wine*

Prep all your vegetables by cutting everything into healthy sized pieces. Don’t worry about taking the time to cut all of your vegetables into nice even pieces, just healthy delicious-looking chunks. Dice about 300 cloves of garlic…okay, maybe 4 or 5 will do.

Salt and pepper the meat, and I even like to spring a touch of flour on both sides to aid in the browning process. Set your skillet on medium-high, add 1 to 2 tablespoons of olive oil and sear both sides of the meat for 3-4 minutes. I like to toss in a bit of the garlic in the final few minutes to really bring out the flavor before transferring all of that goodness to the slow cooker.

In the slow cooker, lay a bed of onions on the bottom; put the meat and garlic on top and pile in everything else after that. Add a cup of red wine. Set your slow cooker for about 8 hours and be prepared to come home to the best smelling house ever and one of the most delicious meals in a while. I really love this meal in the winter and serve it with a fresh salad and the delicious rosemary ciabatta bread I buy at the local grocery store.

As for ingredients, I’m a “toss it in as I go” type of person and this is that type of recipe. These are great guidelines but modify for preference and feel free to ditch the mushrooms, celery and yams—it will still be delicious. I just love tons of veggies slow cooked in meat juice goodness.

* You need something to drink with dinner after you use 1 cup in the recipe!

About the Author
Cooper Elling is passionate about food, fitness and blogging. When he’s not working out, he writes about Sono Bello, hacky sacks, cooking and a myriad of other topics.

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11 Responses Post a comment

Kristina P. permalink

June 17, 2011

I do love pot roast, but I don’t like cooked carrots so I leave them out!

[Reply]
Emily Reply:
June 17th, 2011 at 11:58 am
I’m not a fan of cooked carrots either, so I leave them out too!

[Reply]