Slow Cooker Pot Roast with Malbec Red Wine

Indulge in the rich flavors of this Slow Cooker Pot Roast with Malbec Red Wine. The tender beef roast cooked with aromatic vegetables and infused with the boldness of Malbec wine creates a comforting and satisfying dish. The slow cooker allows the flavors to meld together while you go about your day. Serve this melt-in-your-mouth pot roast with creamy mashed potatoes and steamed vegetables for a complete meal. Perfect for family dinners or special occasions, this recipe will become a staple in your household.

Ingredients

• 3-4 pounds beef chuck roast
• 2 tablespoons olive oil
• 1 onion, sliced
• 4 cloves garlic, minced
• 3 carrots, peeled and chopped into chunks
• 2 celery stalks, chopped
• 1 cup Malbec red wine
• 1 cup beef broth
• 2 tablespoons tomato paste
• 2 bay leaves
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and black pepper to taste

Directions

1. Season the beef chuck roast generously with salt and black pepper.
2. Heat olive oil in a large skillet over medium-high heat.
3. Sear the roast on all sides until browned. Transfer the roast to the slow cooker.
4. In the same skillet, sauté the onion, garlic, carrots, and celery for a few minutes until slightly softened.
5. Add the Malbec red wine to the skillet and scrape any browned bits from the bottom.
6. Pour the wine mixture over the roast in the slow cooker.
7. In a separate bowl, whisk together beef broth, tomato paste, dried thyme, dried rosemary, salt, and black pepper.
8. Pour the mixture over the roast in the slow cooker.
9. Add the bay leaves to the slow cooker.
10. Cover and cook on low heat for 8-10 hours or on high heat for 4-6 hours, until the beef is fork-tender.
11. Once cooked, remove the roast from the slow cooker and let it rest for a few minutes.
12. Skim off any excess fat from the cooking liquid in the slow cooker.
13. Optional: If desired, strain the cooking liquid and simmer on the stovetop until reduced and thickened.
14. Slice the pot roast and serve with the cooking liquid as a sauce.

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