I decided to try to combine the two and see what I could come up with. I added some tomato sauce to the wine to help extend it, added some veggies, tossed everything in the slow cooker and hoped for the best.
It turned out delicious!
I love using the slow cooker especially on days when I’m at work all day long. Coming home to dinner practically ready and serving itself is a huge time saver.
Andrea’s Slow Cooker Chuck Roast with Red Wine Tomato Sauce
- 1 2lb Chuck Roast
- 1 8oz Can of Tomato Sauce (your favorite brand)
- 1C Red Wine (Whatever you have on hand)
- 1/2 Medium Onion, cut in chunks
- About 4 Large Carrots, also cut in to chunks
- About 5-6 Small-Medium Potatoes, chuck in to chunks
- 1/2tsp Salt
- 1/2tsp Ground Black Pepper
- 1tsp Ground Garlic
- 2tsp Italian Seasoning
Pour the tomato sauce and red wine in the slow cooker and mix. Add in the chuck roast followed by the veggies. Sprinkle with the seasonings and cover with the slow cooker lid.
On low, cook for about 6-7 hours.
If you’re home, every few hours bast the veggies and roast with the sauce. If you’re not around, don’t worry about it.
When the roast and veggies are done, strain as much of the juice from the slow cooker as possible. Add to a medium sized sauce pan and bring to a simmer. Reduce by half.
Cut the meat into portions and serve along with the veggies. Use the sauce on top and enjoy!
This dish really couldn’t be easier and it’s totally adjustable. You can use a bigger roast, just add in more wine and sauce. You can add in as much veggies as you like. I didn’t really keep track of how much I used, my goal was to have enough for leftovers. The above amounts are guesstimates.
I served up the leftovers as sandwiches. I shredded the roast, added that to the sauce and heated. Placed that on buns with a little swiss and heated it up in the oven till the cheese was melty. Served with leftover veggies, it was a great meal!
Easy slow cooker meal that looks and sounds fancy!
Have fun guys, and remember, always play with your food! Enjoy!