Name: Red Wine Braised Sunday Beef Roast
Prep time: 25 min
Cook time: 8 h 30 min
Total time: 8 h 55 min
Yield: 2
Ingredients: 1.5 pounds chuck roast, trimmed of excess fat; 1 teaspoon kosher salt; 0.5 teaspoon black pepper; 1 tablespoon olive oil; 2 medium shallots, thinly sliced; 2 garlic cloves, minced; 1 cup dry red wine such as Cabernet Sauvignon; 0.5 cup beef broth; 2 bay leaves; 1 teaspoon fresh thyme leaves; 1 tablespoon tomato paste; 1 tablespoon all-purpose flour; 1 pound rainbow carrots, peeled and trimmed; 1 tablespoon olive oil; 1 tablespoon honey; 1 tablespoon unsalted butter; 0.25 teaspoon salt; 0.25 teaspoon black pepper; 1 pound Yukon Gold potatoes, peeled and cut into 1.5-inch chunks; 3 garlic cloves, peeled; 3 tablespoons unsalted butter; 0.25 cup whole milk, warmed; 0.5 teaspoon kosher salt; Chopped fresh parsley for garnish

Description

A chuck roast simmers low and slow in the crock pot with red wine, shallots, and bay leaves for deep, luxurious flavor and fork-tender texture perfect for celebrations. Slice and serve with a glossy wine reduction sauce for dramatic tableside flair. Pair with buttery garlic mashed potatoes and honey-glazed rainbow carrots to elevate the meal in roughly 8-9 hours.

Cultural Background

This dish draws from French braising traditions like those in Boeuf Bourguignon, where red wine tenderizes tough cuts of beef over long, slow cooking. Slow cooker adaptations became popular in mid-20th century America as a convenient way to create Sunday roasts reminiscent of European pot roasts. Bay leaves and shallots echo Mediterranean and French influences in flavor layering for celebratory meals.

Recipe Info

PREP TIME: 25 minutes
COOK TIME: 8 hours 30 minutes
TOTAL TIME: 8 hours 55 minutes
SERVINGS: 2
DIFFICULTY: Medium

Ingredients

1.5 pounds chuck roast, trimmed of excess fat
1 teaspoon kosher salt
0.5 teaspoon black pepper
1 tablespoon olive oil
2 medium shallots, thinly sliced
2 garlic cloves, minced
1 cup dry red wine such as Cabernet Sauvignon
0.5 cup beef broth
2 bay leaves
1 teaspoon fresh thyme leaves
1 tablespoon tomato paste
1 tablespoon all-purpose flour
1 pound rainbow carrots, peeled and trimmed
1 tablespoon olive oil
1 tablespoon honey
1 tablespoon unsalted butter
0.25 teaspoon salt
0.25 teaspoon black pepper
1 pound Yukon Gold potatoes, peeled and cut into 1.5-inch chunks
3 garlic cloves, peeled
3 tablespoons unsalted butter
0.25 cup whole milk, warmed
0.5 teaspoon kosher salt
Chopped fresh parsley for garnish

Instructions

Pat the chuck roast dry with paper towels and season all over with 1 teaspoon kosher salt and 0.5 teaspoon black pepper. Heat 1 tablespoon olive oil in a large skillet over medium-high heat and sear the roast for 3-4 minutes per side until deeply browned; transfer to a 4-6 quart crock pot.
In the same skillet, reduce heat to medium and cook sliced shallots for 4-5 minutes until softened and lightly caramelized, then add minced garlic and cook 1 minute more; stir in tomato paste and flour and cook 1 minute.
Deglaze the skillet with red wine, scraping up browned bits, then add beef broth, bay leaves, and thyme; bring to a simmer and pour the mixture over the roast in the crock pot.
Cover and cook on low for 8 hours until the roast is fork-tender and reaches an internal temperature of 195-205°F.
While the roast cooks, prepare the sides: Preheat oven to 425°F. Toss rainbow carrots with 1 tablespoon olive oil, honey, 1 tablespoon butter (melted), 0.25 teaspoon salt, and 0.25 teaspoon pepper; spread on a baking sheet and roast for 25-30 minutes until tender and glazed, stirring once.
For the mashed potatoes, place potatoes and 3 garlic cloves in a pot, cover with cold water, add a pinch of salt, and boil for 12-15 minutes until fork-tender; drain well.
Mash the potatoes and garlic with 3 tablespoons butter, warmed milk, and 0.5 teaspoon salt until creamy and smooth, adjusting milk for desired consistency.
Remove the roast from the crock pot, strain the cooking liquid into a saucepan, discard solids, and simmer the sauce over medium heat for 5-8 minutes until reduced to a glossy consistency; taste and adjust seasoning.
Slice the rested roast against the grain into thick portions, plate with mashed potatoes and roasted carrots, drizzle with wine reduction sauce, and garnish with chopped parsley.

Tips

- Sear the roast thoroughly before slow cooking to develop deep Maillard flavors that enhance the final dish.
- Avoid lifting the crock pot lid during cooking as it releases heat and extends the time needed for tenderness.
- Substitute shallots with one small onion if unavailable, or use a non-alcoholic red wine alternative like grape juice with a splash of vinegar for similar acidity.

Nutrition

Calories: 920
Protein: 68g
Carbs: 72g
Fat: 42g