Crock Pot Pot Roast w/ Red Wine Gravy

Megan Hampton

By
@GourmetMommy

This is a little recipe I played around with and made my own. It's a huge hit in my house, as well as an extended family favorite!

***Disclaimer - 99% of the dishes represented by the photographs are shot with a Pro SLR camera and owned by me. The appearance of the dishes are an accurate result of my recipes, and are usually taken immediately after the dish is completed. Please feel free to use my photos as a guide in achieving perfect results when you make the dishes, as well as share any changes you might have made to the recipe to personalize it, as I might be interested in giving it a try!


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Comments:

Serves:

4-6

Prep:

15 Min

Cook:

8 Hr

Ingredients

3 lb
beef chuck roast
olive oil
salt
pepper
2 Tbsp
minced garlic
6-8 medium
red potatoes (cut into quarters)
1
white onion
1 small
bag baby carrots
1 c
fresh sliced mushrooms
1 c
cherry coke
2 pkg
lipton onion soup mix
2 c
sweet red wine (i use lambrusco)
4 Tbsp
cornstarch
1/4 c
water

Directions Step-By-Step

1
Coat Chuck roast with Olive oil on both sides. Season with salt and pepper to your liking. Rub garlic on both sides of each piece of meat, rubbing in salt and pepper with it.





Add Cherry Coke to bottom of crock pot. Add half of the bag of carrots on the bottom. Add and arrange meat evenly in crock pot. Sprinkle 1 1/2 packets of Onion soup mix over the meat, reserving the rest to finish the top. Add Potatoes, Mushrooms, Onion, and remaining carrots. Pour Red Wine all over the top. Set Crock Pot on low and cook for 8-10 hours. About halfway through, add more salt and pepper if desired. 20 minutes before serving, add mixture of Cornstarch/flour and water (mixed well) to crock pot, and stir. Juice will thicken into a thin gravy.

About this Recipe