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Slow Cooker Red Wine Beef Pot Roast with Creamy Polenta and Braised Cabbage

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Prep Time 25 minutes
Cook Time 9 hours
Total Time 9 hours 25 minutes
Servings: 6 servings
Calories: 930
Ingredients Method Notes

Ingredients
  

Pot Roast Base
  • 3 pounds beef chuck roast choose a well-marbled cut for tenderness
  • 2 tablespoons olive oil
  • 1 large yellow onion roughly chopped
  • 4 cloves garlic smashed
  • 1 cup dry red wine something you would actually drink, like a Cabernet or Merlot
  • 1 cup beef broth
  • 2 tablespoons tomato paste
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 teaspoon kosher salt
  • 0.5 teaspoon black pepper
Creamy Polenta
  • 1 cup fine ground yellow cornmeal instant or quick-cooking variety
  • 3 cups whole milk
  • 1 cup chicken or beef broth to match the roast broth
  • 2 tablespoons unsalted butter
  • 1 cup sharp cheddar cheese grated
  • 0.5 teaspoon kosher salt
Braised Cabbage
  • 0.5 large green cabbage cut into 1-inch wedges, removing the core
  • 2 tablespoons unsalted butter
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon brown sugar
  • 0.5 teaspoon red pepper flakes optional, for a little warmth

Method
 

Sear and Sear the Roast
  1. Pat the beef chuck roast dry with paper towels and season generously with salt and pepper on all sides.
  2. Heat olive oil in a large heavy skillet over medium-high heat until shimmering, then sear the beef on all sides until deeply browned, about 3-4 minutes per side. Transfer the beef to the slow cooker.
  3. Pour the red wine into the skillet to deglaze, scraping up the browned bits from the bottom. Let it simmer for one minute, then pour the wine and any remaining fond into the slow cooker.
Build the Cooking Liquid
  1. Add the chopped onion, smashed garlic, beef broth, tomato paste, thyme, and rosemary to the slow cooker around the beef.
  2. Cover and cook on low for 7 hours, or until the beef is fork-tender.
Make the Polenta
  1. In a medium saucepan over medium heat, whisk together the milk, broth, and salt. Bring to a gentle simmer.
  2. Slowly pour in the cornmeal while whisking constantly to prevent lumps. Reduce heat to low, cover, and cook for 20 minutes, stirring every 5 minutes until thick and creamy.
  3. Remove from heat and stir in the butter and cheddar cheese until melted and smooth. Keep warm.
Braise the Cabbage
  1. In a separate skillet, melt the butter over medium heat. Add the cabbage wedges and toss to coat.
  2. Add the apple cider vinegar, brown sugar, and red pepper flakes. Cook for 5 minutes, stirring occasionally, until the cabbage begins to soften and the sugars caramelize slightly.
  3. Transfer the cabbage to the slow cooker during the last 2 hours of the roast's cooking time, placing it on top of the meat.
Finish and Serve
  1. Remove the beef from the slow cooker and place it on a cutting board. Let it rest for 10 minutes before slicing against the grain.
  2. Verify that the beef is cooked to your desired doneness using a food thermometer inserted into the thickest part, since safe temperatures vary by country.
  3. Spoon the creamy polenta onto plates, arrange the sliced roast and braised cabbage alongside it, and drizzle with a little of the pan juices from the slow cooker for extra richness.

Notes

Sear the beef on all sides in a separate skillet before placing it in the slow cooker; this builds a deeper flavor base than just dropping it in raw. For the cabbage, add it in the last two hours so it wilts perfectly without turning mushy.