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RECIPE
11 INGREDIENTS 7 STEPS 8hr 10min

Red Wine Slow Cooker Roast

Savory and a little tangy, this roast is perfectly cooked and tender. The recipe has an Italian feel to it but is still an All-American hearty meal. The mixture of the pickled pepper juice and the red wine give the meat a lot of flavor. Plus the acidity also helps tenderize the meat, making it perfectly moist.
Red Wine Slow Cooker Roast Recipe | SideChef
Savory and a little tangy, this roast is perfectly cooked and tender. The recipe has an Italian feel to it but is still an All-American hearty meal. The mixture of the pickled pepper juice and the red wine give the meat a lot of flavor. Plus the acidity also helps tenderize the meat, making it perfectly moist.
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Buy This Cook That shares recipes, products, and ideas with busy families. Our favorites are Southern classics with a twist.
https://buythiscookthat.com/
8hr 10min
Total Time
$3.88
Cost Per Serving

Ingredients

Servings
8
US / METRIC
4 lb
Boneless Chuck Roast
2 Tbsp
Dry Italian Salad Dressing Mix
12
Baby Potatoes , washed, halved
2
Onions , peeled
10
Pickled Peppers
1/2 tsp
Garlic , minced
or Garlic Powder
1 tsp
1 cup
Dry Red Wine
2 Tbsp
or Bacon Grease
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Nutrition Per Serving

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CALORIES
563
FAT
29.3 g
PROTEIN
46.7 g
CARBS
22.5 g

Cooking Instructions

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Step 1
Place the Boneless Chuck Roast (4 lb) in the bottom of a slow cooker. Sprinkle the Dry Italian Salad Dressing Mix (2 Tbsp) evenly over the roast.
Step 2
Place the Baby Potatoes (12) , Onions (2) , cut into wedges, and Pickled Peppers (10) on top of the roast. Sprinkle the Garlic (1/2 tsp) , Salt (1 tsp) , and Ground Black Pepper (1/2 tsp) over the top.
Step 3
Pour 1/2 cup of the juice from the pickled peppers over the meat and vegetables. Follow with pouring the Dry Red Wine (1 cup) over the top.
Step 4
Cover and cook on low for about 8 hours. Cooking times will vary based on the size of your roast, whether it was thawed or frozen, and the size and heat of your slow cooker. Please adjust time accordingly.
Step 5
In a small skillet or saucepan, melt the Butter (2 Tbsp) over medium-high heat. Whisk in the All-Purpose Flour (2 Tbsp) and cook until smooth and bubbly.
Step 6
Slowly pour in the red wine cooking broth from the roast. Stir until smooth, reduce heat, and simmer until it reaches the desired thickness.
Step 7
Serve the red wine gravy over the roast and vegetables. Enjoy!
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Nutrition Per Serving
Calories
563
% Daily Value*
Fat
29.3 g
38%
Saturated Fat
13.4 g
67%
Trans Fat
1.6 g
--
Cholesterol
164.6 mg
55%
Carbohydrates
22.5 g
8%
Fiber
2.4 g
9%
Sugars
3.1 g
--
Protein
46.7 g
93%
Sodium
1270.1 mg
55%
Vitamin D
0.2 µg
1%
Calcium
74.7 mg
6%
Iron
6.0 mg
33%
Potassium
893.6 mg
19%
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