Slow Cooked Pot Roast with Chardonnay Gravy

A little patience goes a long way… especially when it comes to beef roasts.

This particular recipe spans from The Fort restaurant, famous for their unique Early West fine dining.  From end to end, the cookbook is filled with pages of south western cuisine.  A refreshing look at food in an “era of franchising and formula fast food.”

I have made pot roast in a crock pot since the first day I bought the handy little device.  I love my slow cooker for those days where I have to work and I can drop all of the ingredients in it, set it and forget it (remember that infomercial?).  I love coming home to a warm home smelling of aromatic delights.  Now, don’t tell my crock pot, but I personally like the results better when I roast my pot roast in the oven.  If you have the time, your roast will be super tender and juicy, and less of a soupy mess than what you pull out of any crock pot.

On another note, the onion skins and outer layers of the onion is responsible for adding so much amazing flavor to the meat as it smokes and chars.  Do this!

Slow Cooked Pot Roast with Chardonnay Gravy

Prep Time: 20 minutes

Cook Time: 3 hours

Total Time: 3 hours, 20 minutes

Yields: 8-10 Servings


  • 1 (4 to 5-pound) boneless prime or chuck roast
  • 1/4 cup garlic, pureed
  • 1/2 cup dried rosemary
  • 1 tablespoon salt and pepper (combined)
  • Outer peels of 4 large onions
  • Chardonnay Gravy


  1. Rub your hands with a bit of vegetable oil and gently rub the garlic, herbs and spices into the roast. Let stand at room temperature for 1 hour.
  2. Preheat oven to 500 degrees F. Place the roast on a foil-covered roasting pan. Arrange the onion peels around the base of the roast and place in the oven. Roast for 8 minutes, so that the onion peels burn and the smoke lightly penetrates the meat, then lower the heat to 250 degrees F. Roast for 18 minutes per pound, or until a meat thermometer reads 125 degrees F for rare or 138 degrees F for medium rare. The low temperature will keep the meat tender.
  3. Remove the roast from the oven and allow it to rest for 20 minutes before carving.
  4. In the mean time, you can make your gravy (if you haven't made it ahead of time already). Serve hot.

Photo courtesy of Lana’s Kitchen