Slow-Cooked Arm Roast with Red Wine and Fresh Herbs

This Slow-Cooked Arm Roast with Red Wine and Fresh Herbs features tender beef steeped in a robust wine sauce with aromatic herbs. Perfect for a hearty meal, it’s a simple recipe that blends rich, savory flavors into a nutritious dish with minimal effort.

Why You’ll Love This Recipe

This arm roast with red wine and fresh herbs is a nutritious, hearty dinner option that transforms tender beef steeped in a robust wine sauce with aromatic herbs into a flavorful delight, perfect for a satisfying meal. Easy to prepare with hands-off cooking, it’s packed with protein, vitamins, and taste. Versatile—serve with mashed potatoes or veggies—this recipe offers a delicious and wholesome indulgence.

Recipe Tips and Tricks

• Sear the Roast: Enhances flavor and texture.
• Use Fresh Herbs: Adds better taste and aroma.
• Cook on Low: Ensures fall-apart tenderness.
• Stir Occasionally: Ensures even cooking.
• Check Doneness: Meat should shred easily.
• Avoid Overfilling: Leaves room for juices to blend.
• Serve Warm: Maximizes the savory appeal.
• Thicken Sauce if Desired: Add a slurry if too thin.
• Rest Before Serving: Allows flavors to meld.
• Adjust Seasoning: Taste and tweak salt to preference.

Yield: 8 servings

Slow-Cooked Arm Roast with Red Wine and Fresh Herbs

Print

Tender wine herb beef roast, savory slow cooker meal.

Prep Time 15 minutes

Cook Time 10 hours

Additional Time 10 minutes

Total Time 10 hours 25 minutes

Ingredients

• 1 cup low-sodium beef broth
• 1 cup red wine
• 1 large onion
• 1 tbsp chopped parsley
• 1 tbsp olive oil
• 1 tsp fresh rosemary
• 1 tsp fresh thyme
• 1 tsp salt
• 3 lbs beef arm roast
• 4 cloves garlic, minced

Instructions

1. Prep the Roast: Season beef arm roast with salt and pepper.
2. Sear the Roast: Heat olive oil in a skillet over medium-high heat. Sear roast for 3-4 minutes per side until browned. Transfer to slow cooker.
3. Chop the Veggies: Slice onion and mince garlic.
4. Combine Ingredients: Place onion and garlic around the roast in the slow cooker. Add red wine, beef broth, rosemary, and thyme.
5. Season the Dish: Stir to mix the ingredients evenly around the roast.
6. Set the Slow Cooker: Cover and cook on low for 8-10 hours until meat is tender.
7. Check Doneness: Ensure the roast shreds easily with a fork.
8. Shred the Meat: Remove roast, shred with two forks, and return to the slow cooker. Stir to coat with juices.
9. Rest the Roast: Let the mixture sit for 10 minutes with the lid off to thicken slightly.
10. Serve and Enjoy: Sprinkle with chopped parsley and serve warm, savoring this savory, wine-infused delight!

Notes

• Sear roast first for flavor; use fresh herbs for aroma.
• Stir occasionally for even cooking; check seasoning to taste.
• Store leftovers promptly to maintain freshness; reheat gently to preserve moisture.
• This recipe can be adapted for gluten-free diets with appropriate swaps.

Nutrition Information

Yield

8

Serving Size

1
Amount Per Serving Calories 492Total Fat 30gSaturated Fat 12gTrans Fat 1gUnsaturated Fat 15gCholesterol 148mgSodium 440mgCarbohydrates 3gFiber 0gSugar 1gProtein 45g

The recipes and nutritional information on Crock Pot Meal are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Ingredients Notes

• Beef Arm Roast (3 lbs): For rich, tender texture.
• Red Wine (1 cup): Dry, for depth of flavor.
• Beef Broth (1 cup): Low-sodium, for base.
• Garlic (4 cloves): Minced for depth.
• Rosemary (1 tsp): Fresh, for earthy flavor.
• Thyme (1 tsp): Fresh, for warmth.
• Olive Oil (1 tbsp): For searing roast.
• Onion (1 large): Sliced for aroma.
• Salt (1 tsp): Enhances flavor; adjust to taste.
• Parsley (1 tbsp): Chopped, for garnish.

Variations and Substitutions

• Meat Swap: Use chuck roast or brisket.
• Wine Swap: Replace with beef broth for non-alcoholic version.
• Broth Swap: Use chicken broth for variety.
• Herb Swap: Replace rosemary with oregano.
• Oil Swap: Use avocado oil or omit.
• Garlic Swap: Use garlic powder if fresh isn’t available.
• Onion Swap: Use shallots for milder flavor.
• Low-Sodium: Reduce or skip salt based on broth.

Storage Options

• Refrigerator: Store in an airtight container for up to 4 days; reheat on stovetop.
• Freezer: Freeze in portions for up to 3 months; thaw in fridge.
• Reheating: Warm on low heat with a splash of water.

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