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Slow Cooker Red Wine Pot Roast

Silk

"Looking forward to exposing our softer side."

Slow Cooker Red Wine Pot Roast

This Slow Cooker Red Wine Pot Roast recipe is the ultimate comfort food, feeling like a warm embrace on a cold,

blustery January day. Brimming with satisfying flavors soothing aromas, this sumptuously satisfying dish combines

tender chuck roast and fresh vegetables with Ménage à Trois Silk wine. As easy as it is to make in a slow cooker,

this loving dish should def be on our must-eat winter meal list. Recipe by Lauren from http://wickedspatula.com

  • 2- to 3-lb. chuck roast
  • 2 tbsp. tapioca flour, divided (you can use cornstarch if you're not Paleo)
  • Salt and pepper, to taste
  • 4 tablespoons olive oil
  • 1/2 cup red wine
  • 1 tbsp. whole grain mustard
  • 2 tbsp. roast beef seasoning (Mine includes a mix of Italian seasonings, garlic, salt and onion powder.)
  • 2 cups beef broth
  • 6-7 whole carrots
  • 1 large sweet potato, cut into rounds, then quartered
  • 1 red onion, quartered

Instructions

1.Season roast with salt and pepper, and coat with 2 tablespoons tapioca flour.

2.Heat olive oil over medium high heat. Sear roast on each side for 4-5 minutes or until it develops a crust and is gaining some color.

3.Remove roast from pan and place in the bottom of your slow cooker.

4.In the same pan with the roast drippings, pour in the wine and reduce heat to medium. Reduce wine by about half. Stir in mustard and beef broth. Season with salt, pepper and roast beef seasoning. Continue to simmer for a few minutes.

5.Place carrots, sweet potato and onion on top of the roast, and pour the sauce over the top.

6.Set cooker to low and let cook 8.5 hours. Season with additional salt and pepper if needed, and enjoy!

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