Slow Cooker Pot Roast With Wine and Tomatoes

Written by
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes articles in her 20 years as a food writer.
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Diana Rattray
Updated 12/10/19
Pot Roast With Wine and Tomatoes
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  • Total: 8 hrs 15 mins
  • Prep: 15 mins
  • Cook: 8 hrs
  • Yield: 6 Servings
Nutritional Guidelines (per serving)
911 Calories
49g Fat
25g Carbs
86g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 6 Servings
Amount per serving
Calories 911
% Daily Value*
Total Fat 49g 63%
Saturated Fat 18g 89%
Cholesterol 261mg 87%
Sodium 493mg 21%
Total Carbohydrate 25g 9%
Dietary Fiber 3g 11%
Protein 86g
Calcium 126mg 10%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This pot roast is a snap to prepare in your slow cooker, and tomatoes and red wine make it flavorful.

Ingredients

  • 1 lean chuck roast (about 3 to 4 pounds)
  • Salt (to taste)
  • Pepper (to taste)
  • 3 tablespoons flour
  • 2 tablespoons olive oil
  • 1 medium sweet onion (coarsely chopped or sliced)
  • 1 (14.5 ounces) can tomatoes (diced)
  • 1/2 cup port wine or red wine
  • 2 tablespoons red wine vinegar
  • 3 cloves garlic (finely minced)

Steps to Make It

  1. Gather the ingredients.

  2. Sprinkle roast with salt and pepper; coat with the flour.

  3. In a large skillet, heat olive oil over medium-high heat. Sear the roast on all sides; transfer to the slow cooker insert.

  4. Add onions to the skillet and cook, stirring, until lightly browned. Combine the remaining ingredients and add to the onions. Cook, stirring, until the mixture is simmering.

  5. Pour over the roast in the crockery insert.

  6. Cover and cook on HIGH for 1 hour.

  7. Reduce heat to LOW and cook for 7 to 9 hours longer. Or, continue cooking on HIGH for about 4 to 5 hours longer.

  8. Transfer the roast to a serving platter.

  9. Put juices in a saucepan and simmer for about 5 to 10 minutes to reduce liquids and concentrate flavor.

  10. Serve and enjoy!

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