Name: Slow Cooker Red Wine Braised Beef Roast
Prep time: 15 min
Cook time: 8 h
Total time: 8 h 15 min
Yield: 8
Cuisine: American
Ingredients: 3 lb chuck roast; 1 cup red wine; 1 cup beef broth; 3 garlic cloves; 1 teaspoon dried thyme; ½ teaspoon salt; ½ teaspoon black pepper; 1 tablespoon olive oil

Indulge in a luxurious, tender beef roast braised with red wine in your crockpot! Chuck roast slow-cooks with rich wine, garlic, and herbs, creating a deeply flavorful, melt-in-your-mouth dish. Perfect for special dinners or cozy nights, this recipe delivers sophistication with minimal effort.

Recipe Tips and Tricks

Sear the roast for a caramelized crust—locks in flavor!
Use a dry red wine like Cabernet or Merlot—depth matters.

Crush garlic cloves to boost aroma—don’t skip this step.
Add broth and wine just to cover halfway—keeps it juicy, not soupy.
Skim fat from juices after cooking—makes a cleaner sauce.

Why You’ll Love This Recipe

You’re going to fall head over heels for this slow cooker red wine braised beef roast—it’s a crockpot masterpiece that’ll make you feel like a gourmet chef! This recipe is pure bliss: toss everything into the slow cooker, let it simmer all day, and come home to a tender, succulent roast bathed in a rich, wine-infused sauce that’s downright heavenly. The chuck roast melts into fork-tender perfection, soaking up the bold red wine, savory broth, and fragrant herbs for a dish that’s both elegant and comforting. It’s a low-effort wonder that turns any night into a special occasion—perfect for impressing guests or treating yourself without the fuss. You’ll love how it fills your home with mouthwatering aromas and delivers a meal that’s pure, luxurious satisfaction!

Yield: Serves 8

Slow Cooker Red Wine Braised Beef Roast

Slow cooker red wine braised beef roast—a tender, rich dish with bold flavor.

Prep Time 15 minutes

Cook Time 8 hours

Total Time 8 hours 15 minutes

Ingredients

3 lb chuck roast

1 cup red wine
1 cup beef broth
3 garlic cloves

1 teaspoon dried thyme
½ teaspoon salt
½ teaspoon black pepper

1 tablespoon olive oil

Instructions

Gather Your Ingredients: Alright, let’s dive into some wine-braised goodness! Grab your chuck roast, red wine, beef broth, garlic cloves, dried thyme, salt, black pepper, and olive oil. Set out your crockpot, a cutting board, a sharp knife, a skillet (optional), tongs, and a measuring cup—everything you need for this rich, cozy dish!
Prep the Garlic: Take your 3 garlic cloves—peel off the papery skins with your fingers, then place them on the cutting board. Give each clove a gentle smash with the flat of your knife to crush it slightly—this releases that deep, garlicky aroma. Set them aside—flavor bombs ready to roll!

Season the Roast: Grab your 2-3 lb chuck roast—pat it dry with paper towels to remove any moisture. Sprinkle ½ teaspoon of salt and ½ teaspoon of black pepper evenly over both sides, rubbing it in with your hands to coat it well. This beefy star is ready for its wine-soaked journey!
Sear the Roast (Optional): Heat a skillet over medium-high—add 1 tablespoon of olive oil and let it shimmer for 30 seconds. Place the seasoned roast in the hot pan and sear for 3-4 minutes per side until it’s golden brown, flipping with tongs. This caramelizes the outside for extra flavor—skip it if you’re short on time!
Set Up the Crockpot: Open your crockpot—use a liner if you’ve got one for easy cleanup. Place the seared (or raw) chuck roast right in the center of the pot—let it sit there, ready to soak up all that red wine and herb magic we’re about to pour in!

Add the Garlic: Take your crushed garlic cloves—scatter them around the roast, tucking a couple under it if you can. These little nuggets will soften and infuse the beef with that bold, braised flavor—get them cozy in there for maximum impact!
Sprinkle the Thyme: Measure out 1 teaspoon of dried thyme—sprinkle it evenly over the roast and around the garlic, letting it settle into the mix. This earthy herb is your ticket to that classic braised taste—pat it down gently with your fingers to wake up the aroma!
Pour the Wine and Broth: Measure out 1 cup of red wine and 1 cup of beef broth in a liquid measuring cup—pour the wine first, slowly around the sides of the roast, then follow with the broth. Stop when it reaches halfway up the meat—just enough to braise it into juicy perfection!

Cook It Slow: Secure the lid on your crockpot—make sure it’s tight! Set it to low for 8 hours (for melt-in-your-mouth tenderness) or high for 4-5 hours if you’re in a rush. Let it simmer away—go enjoy your day while the wine and herbs work their charm!
Serve and Savor: When it’s done, lift the lid—inhale that rich, winey aroma! Use tongs to transfer the roast to a platter—it should be super tender. Spoon the garlic and juices over it, shred with two forks if you like, and serve—dig in and enjoy the luxurious, braised bliss!

Notes

Rest 10-15 minutes before shredding for juicier beef—patience is key!

Skim fat from juices after cooking for a smoother sauce—optional but nice.
Use a 4-6 quart crockpot for the best fit and flavor infusion.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 446Total Fat 28gSaturated Fat 11gTrans Fat 2gUnsaturated Fat 15gCholesterol 141mgSodium 375mgCarbohydrates 1gFiber 0gSugar 0gProtein 42g

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

Chuck Roast: A 2-3 lb chuck roast is ideal—marbled for richness and perfect for slow braising into tender bliss.
Red Wine: One cup of dry red wine (e.g., Cabernet Sauvignon, Merlot) adds depth and complexity—choose a wine you’d drink.

Beef Broth: One cup of low-sodium beef broth balances the wine—keeps it savory and moist.
Garlic: Three cloves of fresh garlic bring bold, aromatic flavor—essential for that braised vibe.
Dried Thyme: One teaspoon of dried thyme adds earthy warmth—pairs beautifully with beef and wine.

Salt: Half a teaspoon enhances all flavors—adjust to taste after cooking.
Black Pepper: Half a teaspoon adds a subtle kick—freshly ground is best.
Olive Oil: One tablespoon for searing—optional but adds a golden crust.

Variations and Substitutions

Swap chuck roast for short ribs or brisket—adjust time for different cuts.
Replace red wine with pomegranate juice or more broth—still rich, minus alcohol.
Sub garlic with 1 tsp garlic powder—works if fresh isn’t handy.

Use rosemary, oregano, or bay leaves instead of thyme—mix up the herb profile!
Add carrots, onions, or mushrooms for a heartier meal—chop and layer them in.

Storage Options

Store leftovers in an airtight container in the fridge for up to 4 days—reheat with a splash of broth to keep it moist. Freeze in freezer-safe bags or containers for up to 3 months—thaw overnight in the fridge and warm gently. Perfect for meal prep or future cozy dinners!