This recipe is delicious. Savory and a little tangy…the meat is perfectly cooked and tender. Red Wine Slow Cooker Roast with red baby potatoes, onions and pickled peppers. This recipe has an Italian feel to it, and is still an All-American hearty meal.
Throw everything in the crock pot or slow cooker in the morning, and come home to dinner. Already done.
Amazing what you can do with a little pickled pepper juice and Pinot Noir.
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Red Wine Slow Cooker Roast with Baby Red Potatoes, Onions, and Peppers
My husband LOVES pot roast. And let’s be honest, it is one of the easiest and most delicious meals you can make for your family. You can prepare slow cooker roast so many ways, and this was the first time I had tried cooking a pot roast with red wine. I’m so glad I did.
First, we started with about a 5-pound chuck roast. You can use a rump roast, arm roast, whatever you have. (This probably would also be a great way to cook a pork roast, but reduce the cooking time.)
After digging through the pantry, I found some dried Italian dressing mix. Perfect for use as a seasoning. It has all of the spices and flavors already in it that are perfect for this red wine slow cooker roast.
We topped the roast with halved baby red potatoes, wedges of white onion, and about a cup of whole pickled peppers. The peppers really give the meal a lot of flavor without adding any extra fat.
Time to add the Red Red Wine to our Red Wine Slow Cooker Roast
I recommend using a mild pepper, although if you like it spicy, feel free to use something hotter. We used some of our home-canned pickled banana peppers.
Once the roast and veggies are in place, pour the pickled pepper juice and a good dry red wine over everything.
I would recommend a good quality dry wine, like a Cabernet Sauvignon or a Shiraz.
You could also use Pinot Noir or a Merlot for this Red Wine Slow Cooker Roast recipe. Just keep it dry.
The mixture of the pickled pepper juice and the red wine give the meat a lot of flavor. Plus the acidity also helps tenderize the meat, making it perfectly moist.
Red wine also has a nice earthy flavor that goes very well with the red wine slow cooker roast and potatoes.
We cooked ours in our crock pot for 4 hours on high, and 2 hours on low. If you are going to be away all day, you can turn it on low for 8 hours.
(*Note, we started our Red Wine Slow Cooker Roast from a frozen chuck roast. Cooking times will vary based on the size of your roast, whether it is raw or frozen, and the heat of your slow cooker. Adjust as necessary.)
See our recipe below, we have also included a Red Wine Pan Gravy to go with this meal.
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- 4 to 6 pound chuck roast
- 12 baby potatoes, washed and halved
- 2 large onions, peeled and cut into wedges
- 10 to 12 mild pickled peppers (banana peppers, pepperocini, etc) (about 1 cup)
- 1 cup dry red wine
- 1/2 cup pickled pepper juice
- 2 TB dry Italian dressing mix
- 1 tsp salt
- 1/2 tsp minced garlic or garlic powder
- 1/2 tsp black pepper
- 1 cup of the red wine cooking liquid from the roast
- 2 TB beef fat, bacon grease or butter
- 2 TB all purpose flour
In a slow cooker, place the chuck roast in the bottom. Sprinkle the Italian dressing mix evenly over the roast.
Place the halved baby potatoes, onions wedges, and pickled peppers on top of the roast. Sprinkle the garlic, salt and pepper over the top.
Pour the pickled pepper juice over the meat and vegetables. Follow with pouring the dry red wine over the top.
Cover and cook on low for about 8 hours. (*Note, cooking times will vary based on the size of your roast, whether it was thawed or frozen, and the size and heat of your slow cooker. Please adjust time accordingly.)
In a small skillet or sauce pan, melt the grease or butter over medium high heat. Whisk in the flour and cook until smooth and bubbly.
Slowly pour in the red wine cooking broth from the roast. Stir until smooth, reduce heat and simmer until it reaches the desired thickness. Serve over the roast and vegetables.