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SideChef
Recipes
American
Red Wine Slow Cooker Roast
Recipe

11 INGREDIENTS • 7 STEPS • 8HRS 10MINS

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.
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Red Wine Slow Cooker Roast
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Buy This Cook That shares recipes, products, and ideas with busy families. Our favorites are Southern classics with a twist.
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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.
8HRS 10MINS
Total Time
$3.88
Cost Per Serving
Ingredients
Servings
8
US / Metric
Boneless Chuck Roast
4 lb
Boneless Chuck Roast
Dry Italian Salad Dressing Mix
2 Tbsp
Dry Italian Salad Dressing Mix
Baby Potato
12
Baby Potatoes, washed, halved
Onion
2
Onions, peeled
Pickled Peppers
10
Pickled Peppers
Garlic
1/2 tsp
Garlic, minced
or Garlic Powder
Salt
1 tsp
Salt
Ground Black Pepper
1/2 tsp
Ground Black Pepper
Dry Red Wine
1 cup
Dry Red Wine
Butter
2 Tbsp
Butter
or Bacon Grease
All-Purpose Flour
2 Tbsp
All-Purpose Flour
Nutrition Per Serving
VIEW ALL
Calories
563
Fat
29.3 g
Protein
46.7 g
Carbs
22.5 g
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Red Wine Slow Cooker Roast
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Buy This Cook That
Buy This Cook That shares recipes, products, and ideas with busy families. Our favorites are Southern classics with a twist.
https://buythiscookthat.com/
Cooking InstructionsHide images
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 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 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!
step 7 Serve the red wine gravy over the roast and vegetables. Enjoy!
Tags
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American
Lunch
Slow Cooker
Shellfish-Free
Dinner
Italian
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