Slow Cooker Pot Roast Wine (Printable Version)

# What You Need:

→ Main ingredients

01 - 3 lbs beef chuck roast
02 - 1 tsp salt
03 - 1/2 tsp black pepper
04 - 1 tbsp olive oil
05 - 1 large onion, chopped
06 - 3 cloves garlic, minced
07 - 1 cup dry red wine (like Cabernet Sauvignon or Merlot)
08 - 2 cups beef broth
09 - 1 bay leaf
10 - 2 carrots, chopped
11 - 2 potatoes, chopped
12 - Fresh parsley for garnish

# Steps to Follow:

01 - Generously season the beef chuck roast with salt and black pepper.
02 - Heat olive oil in a large skillet over medium-high heat. Sear the roast for 2-3 minutes per side until deeply browned.
03 - Transfer the roast to the slow cooker. Add the chopped onion and minced garlic to the skillet, cooking for 2 minutes until softened.
04 - Pour the red wine into the skillet to deglaze, scraping up any browned bits. Pour the mixture over the roast in the slow cooker.
05 - Add the beef broth and bay leaf to the slow cooker. Cover and cook on low for 6-8 hours, or on high for 3-4 hours.
06 - Add the chopped carrots and potatoes to the slow cooker during the last 2 hours of cooking (on low) or the last hour (on high).
07 - Shred the meat, stir in the cooked vegetables, and garnish with fresh parsley before serving.

# Additional Notes:

01 - Deglazing the pan with red wine enhances the depth of flavor in the sauce.
02 - Root vegetables such as carrots and potatoes offer a hearty, seasonal touch.

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