Tender slow cooker pot roast braised in red wine and beef broth with root vegetables. A flavorful and comforting classic beef dinner.

3 lb beef chuck roast

2 cups beef broth

1 cup red wine

4 carrots, peeled and chopped

3 potatoes, quartered

2 onions, sliced

3 cloves garlic, minced

2 tbsp olive oil

1 tbsp flour

1 tbsp butter

1 tsp salt

1/2 tsp black pepper

1 sprig rosemary

1 sprig thyme

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1. Season beef with salt and pepper.

2. Heat olive oil in skillet and sear beef until browned on all sides.

3. Transfer to slow cooker with vegetables, garlic, herbs, wine, and broth.

4. Cover and cook on low for 8 hours or until beef is tender.

5. Remove meat and vegetables; strain liquid.

6. In saucepan, make a roux with butter and flour.

7. Gradually whisk in strained liquid to form gravy.

8. Serve beef with vegetables and drizzle with gravy.

Use a good-quality red wine for best flavor.

Don’t skip searing—it locks in flavor and color.

Let the roast rest before slicing.

Tastes even better the next day.