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Classic Pot Roast with Red Wine, Carrots and Celery

Classic Pot Roast with Red Wine, Carrots and Celery

Prep time 1 hour, 20 minutes
Cook time 4 hours
Ready in 5 hours, 20 minutes
Makes 8 servings


  • 3 lb Angus Beef Chuck Roast
  • 2 onions, chopped
  • 2 dried bay leaves
  • 3 sprigs fresh rosemary
  • 1 (750 ml) bottle hearty red wine, such as Chianti
  • 1 lb carrots
  • 4 stalks celery
  • 2 tablespoons butter
  • 2 tablespoons olive oil


1. Season beef with salt (in moderation) and freshly ground black pepper. Place in a large bowl with the onions, bay leaves and rosemary. Pour over the wine. Let the beef marinate, covered, in the refrigerator for at least 1 hour, or overnight.
2. Cut the carrots and celery into thick slices. Heat the butter and oil in a large saucepan and sauté the vegetables until soft, about 5 min. Add the meat and 2 cups of the marinade (discard the rest). Bring to a boil.
3. Transfer to a slow cooker. Cook for 4 hours on high, or until meat is extremely tender.
4. Remove the meat from the slow cooker and place on a cutting board. Cover with foil. Remove the bay leaves and rosemary sprigs. Using a hand blender, purée the vegetables and liquid until you get a smooth sauce. Slice the meat and toss with the sauce.


594 calories, 40g fat, 16g saturated fat, 129mg cholesterol, 201mg sodium, 11g carbohydrate, 2g fiber, 5g sugar, 30g protein