Home - Recipes - Classic Pot Roast with Red Wine Carrots and Celery

Classic Pot Roast with Red Wine Carrots and Celery

This is the perfect dish to make in a slow cooker and it will fill your house with a wonderful aroma as it cooks. The flavorful sauce is thickened with pureed vegetables rather than flour. Serve with mashed potatoes or egg noodles.

Serves 8
Ready in 440 mins
Prep time 20 mins
Cooking time 420 mins
505 calories per serving


> 3 lbs Nature's Promise® Angus Beef Chuck Roast
> 2 onions
> 2 dried bay leaves
> 3 sprigs fresh rosemary
> 1 (750 ml) bottle hearty red wine, such as a Chianti
> 1 lb carrots
> 4 stalks celery
> 2 tbsp butter
> 2 tbsp olive oil


Season beef with salt 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.
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, vegetables, and 2 cups of the marinade (discard the rest) to the slow cooker and cook on High for about 6 hours..
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.


This pot roast is even better made a day or two in advance. Store covered in the refrigerator. Reheat slowly over low heat.

Search and shop our 5,000+ recipes

Popular articles

Search and shop our 5,000+ recipes

Enter your ZIP code to find a store near you