Red Wine Pot Roast

Haley Doran is the social media marketing associate at Simon & Schuster. A Broadway lover, book worm, want-to-be coffee connoisseur and proud shih tzu owner, she's always ready for her next adventure.

Dig in to this unforgettably delicious and easy recipe. The Red Wine Pot Roast from SLOW COOKER FAVORITES BEEF is the perfect meal for your weekly family dinner. Allow the roast and vegetables to cook on low while you’re at work, running errands or reading a good book.

1 ⁄3 cup red wine
1 ⁄2 cup water
4 medium red potatoes, quartered
3 medium carrots, cut into thirds
2 fennel bulbs, quartered
2 medium rutabagas, peeled and quartered
1 large onion, peeled and sliced
4 cloves garlic, peeled and sliced
1 (11 ⁄2-pound) lean top round roast, trimmed of fat
1 ⁄2 teaspoon salt
1 ⁄2 teaspoon freshly ground black pepper

1. Pour the wine and water into a greased 4-quart slow cooker. Add the potatoes, carrots, fennel, rutabagas, onion, and garlic. Stir.

Slow Cooker Favorites Beef

Slow Cooker Favorites Beef

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  • Get Slow Cooker Favorites Beef
  • Get Slow Cooker Favorites Beef

2. Add the roast. Sprinkle with salt and pepper. Cook on low for 8 hours.

3. Remove and slice the beef. Use a slotted spoon to serve the vegetables. Discard the cooking liquid.

Don’t forget about dessert! Try our favorite chocolate chip cookie recipe.

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