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Red Wine and Rosemary Pot Roast

Make a delicious and easy slow cooker pot roast in just a few easy steps with this recipe for Red Wine and Rosemary Pot Roast. This is the best pot roast recipe with red wine and rosemary that you'll ever make. Hearty meals are great for dinner, especially during the winter, which is why you'll absolutely love this recipe. Just add some of your favorite vegetables and a side of fluffy mashed potatoes, and you'll have a meal that screams, "homemade comfort." This is also a wonderful meal to prepare for a special occasion because the red wine and rosemary-infused marinade really elevates it to a restaurant-quality meal.


*Recipe calls for plastic slow cooker liner bag, but it is not necessary unless you plan on cooking two meals together in the slow cooker in separate liner bags.



Slow Cooker Time LOW7 hr

Cooking MethodSlow Cooker


  • 1 pound chuck roast (from cutting a two-pound chuck roast in half, lengthwise)
  • salt and freshly ground pepper, to taste
  • 10 baby carrots, sliced
  • 1 cup frozen pearl onions
  • 2 cloves garlic, minced or 1 teaspoon bottle minced garlic
  • 1/2 cup beef broth
  • 1/2 cup red wine
  • 2 tablespoons tomato paste
  • 2 sprigs fresh rosemary


  1. Insert plastic slow cooker liner bag into slow cooker.

  2. Add roast to the bottom of the liner. Season with salt and pepper.

  3. Top roast with carrots, onions, and garlic.

  4. Stir together broth, wine, and tomato paste in a small bowl.

  5. Pour over roast and vegetables.

  6. Top roast and vegetables with rosemary.

  7. Cover and cook on LOW for 7 hours.

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I have dried rosemary. How much would I use in place of the fresh rosemary sprigs? I love the simplicity of this dish. The ingredients are easy and fresh. This is something I will make over and over. I already can't wait to make it. This is a definite keeper for me.


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