Slow Cooker Pot Roast with Malbec (Red Wine)

Ingredients and Weight:

• 3-4 lbs chuck roast, trimmed of excess fat
• 1 large onion, chopped
• 3 carrots, peeled and chopped
• 3 celery stalks, chopped
• 3 cloves garlic, minced
• 1 cup Malbec red wine
• 2 cups beef broth
• 1 tablespoon Worcestershire sauce
• 1 tablespoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper to taste

Preparation Time:

15 minutes

Cooking Time:

8-10 hours on low in a slow cooker

Difficulty Level:

2 (moderate)

Preparation Method Steps:

1. Season the roast generously with salt and pepper.
2. Heat a large skillet over medium heat. Sear the roast on all sides until browned.
3. Transfer the roast to a slow cooker.
4. Add the onion, carrots, celery, garlic, wine, beef broth, Worcestershire sauce, thyme, and rosemary to the slow cooker.
5. Season with additional salt and pepper to taste.
6. Cover and cook on low for 8-10 hours, or until the roast is tender and falls apart easily.
7. Remove the roast from the slow cooker and shred or slice it.
8. Serve with the vegetables and sauce from the slow cooker.

Nutritional Information:

Per serving (1/8 of recipe):

• Calories: 350
• Fat: 15g
• Cholesterol: 80mg
• Sodium: 600mg
• Carbohydrates: 20g
• Protein: 30g

Dish Characteristics:

• Tender, flavorful pot roast with a rich red wine sauce
• Hearty and comforting dish suitable for cold weather
• Complements American taste preferences for meat and vegetables
• Easily customizable with additional vegetables or spices

User Comments:

• "This pot roast is absolutely delicious! The meat is fall-off-the-bone tender and the sauce is divine."
• "I love the combination of flavors in this dish. The red wine adds a depth of richness that is simply wonderful."
• "This is a perfect recipe for entertaining guests. It's easy to make and everyone always loves it."

Special Precautions and Tips:

• Use a heavy-bottomed skillet to sear the roast to prevent it from sticking.
• Trim any excess fat from the roast to reduce calories and fat content.
• If the sauce is too thin, simmer it in a saucepan for a few minutes to reduce it.
• Serve the pot roast with mashed potatoes or egg noodles for a classic combination.