After a long days work, it’s always nice to come through the door to the aroma of this dish and know that dinner is done. Nothing better than the feel good vibes of a slow cooked dinner and the self appreciation you have by thinking ahead. Slow cooker meals have been a once a week thing in my house this fall. I am really loving the easy dinner hour and stress free drive home from work and school knowing that dinner is ready whenever we are!
For this Wine Braised Pot Roast, we will do just a little initial prep work, then set it and let it go, low and slow.
TIP:Peel and cut the carrots and dice the onion (or buy pre-diced onion) the night before. After the initial slicing and dicing, it takes about 10 minutes to put this together before your leave your kitchen for the day. For cooking time, it’s about 6 hours on low or 3-4 hours on high.
Because this calls for a lot of meat, it’s a two-fer. You can get two dinners for the price of one. The fats from the pot roast and leftovers made for a fantastic beef and vegetable lentil soup using a can of store-bought Amy’s lentil soup as a short cut! Some extra chicken broth and frozen peas paired well with the leftovers in that soup!
What makes this one hardly homemade?
The pot roast itself is homemade, but I’m putting this over some yummy store-bought mashed potatoes to save some time.
Trader Joe’s has them in frozen foods, and Bob Evans’ mashed potatoes are the best eva!
Either a slow-cooker and a skillet, or a pressure cooker that can slow cook and saute (Instant Pot or something of the sort).
Wine Braised Pot Roast (slow-cooked)
The lovely aroma of this dish will fill your home with all the feel good vibes that a slow-cooked, ready when you are, elegant and delicious dinner like this one has to offer.
- 2 Tbsp olive oil
- 3.5 pound chuck roast
- Sea salt
- 3 cups dry red wine
- 1 can diced tomatoes in juice
- 1 package sliced button mushrooms
- 5 loose carrots (peeled and halved)
- 1 medium onion (finely chopped)
- 4 garlic cloves, peeled
- 6 fresh parsley sprigs
- 2 bay leaves
- Store-bought mashed potatoes or make your own!
- Step 1 If using a pressure cooker that can slow cook, like an Instant Pot or something like it, set it to saute mode and heat up the olive oil. Give the chuck roast a generous sprinkle of salt on all sides. Sear the meat for about a minute on each side.
- Step 2 If using a slow cooker, sear the meat on all sides in a frying pan with the oil, and then transfer to the slow cooker.
- Step 3 Add the remaining ingredients to the slow cooker (up to mashed potatoes).
- Step 4 Change mode to slow cook, cover, and set it on low for 6-7 hours and high for 3-4 hours, or until it’s done.
- Step 5 Serve over mashed potatoes.
This recipe was adapted from bon appetit.
Did you like it? Will you make this again?
Thanks for trying it! It means the world to me that you are here. Please let your people know about Hardly Homemade, and share this recipe, if you can.