Pot Roast is a staple in our home and this is one of my favorite ways to make it.
A chuck or shoulder roast is usually what people choose for a pot roast, though I’ve used other roasts as well. Chuck and shoulder roasts need to be slow roasted, as they tend to be a bit tough, but high on flavor. This is my recipe for a great tasting, fall apart roast that will leave you coming back for more, every time.
Beef Pot Roast in Red Wine Sauce
- 1 2-3 pound Beef Chuck or Shoulder Roast
- 2 tablespoons olive oil
- 2 tablespoons whole wheat or gluten free flour mix
- 1 1/2 cups red cooking wine
- 1 tsp dried thyme
- Salt and Pepper to taste
Heat a skillet over medium-high heat and add olive oil. Sear all sides of pot roast (2-3 minutes a side) until browned on all sides. Place in crock pot. Add flour to skillet, forming a paste with oil in the pan. Slowly whisk in red wine and spices. Cook until sauce is slightly thickened, about 5 minutes. Pour sauce over roast and cover. Cook on low 4-6 hours, until roast is tender. Serve with potatoes and the vegetable of your choice.
Prep time: 15 minutes
Cook time: 4-6 hours