Place butter and wine on a roast for a melt-in-your-mouth dinner you'll love

Pot roast is a staple for many because of its ease and simplicity. But instead of cooking it up in your oven, we've whipped up a super easy slow cooker recipe that's packed with the rich flavor of red wine and all the sweet and tangy goodness of onions and potatoes. After a full day of roasting in the slow cooker, this entire dish is going to melt in your mouth.

This meal is nice and roasted - so everything breaks down so well. The meat is going to almost become creamy in your mouth! So we suggest pairing this with a nice, crunchy garlic bread that will add some texture and soak up all those incredible juices.

3-pound chuck roast, cut into large 3" cubes
3 cups red wine
3 carrots, cut into thirds
3 ribs celery, cut into thirds
1 onion, large diced
7 cloves garlic, peeled and smashed
2 sprigs fresh rosemary
1 tablespoon fresh thyme, roughly chopped
2 tablespoons tomato paste
2 tablespoons vegetable oil
2 tablespoons butter
1½ teaspoons salt
¼ teaspoon pepper

1. Brown meat by putting a large sauté pan on high heat. Add in oil. When oil just begins to smoke, add in beef. Do not overcrowd the pan this will steam the meat rather than browning it. Brown in batches as needed.

2. Once all the meat is browned, transfer to a 6-quart slow cooker.

3. In the same pan used to brown meat, add butter and tomato paste. Allow to cook for 2 minutes while stirring. Deglaze with red wine, scrapping all the little bits stuck to the bottom of the pan. Allow to reduce on medium-high heat for 10 minutes.

4. Pour red wine into the slow cooker along with remaining ingredients. Mix well. Cook on high for 6 hours.

5. Try serving with mashed potatoes or polenta!

Tip: If you're in a rush and don't want to brown the meat or reduce the wine, simply cut the wine to 2 cups, put everything in the slow cooker and cook on high for 6 hours. The dish will still be tasty, but browning the meat and reducing the wine always makes a more flavorful dish.