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Slow Cooker Pot Roast Recipe

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4.3 from 81 reviews

This Slow Cooker Pot Roast is a comforting and flavorful dish featuring tender beef chuck roast cooked low and slow with vegetables, herbs, and a rich beef broth and red wine base. Perfect for an easy, hands-off meal that yields juicy meat and a delicious, thickened gravy ideal for family dinners.

Ingredients

Main Ingredients

  • 2 tablespoons avocado oil
  • 3 ½ pounds beef chuck roast
  • 2 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • 4 cloves garlic, thinly sliced
  • 1 yellow onion, cut into large chunks
  • 4 carrots, peeled and cut into 1-inch pieces
  • 3 stalks celery, cut into 1-inch pieces
  • 1 ½ pounds baby potatoes (white or Yukon Gold), quartered
  • 2 cups low-sodium beef broth
  • 1 cup red wine
  • 2 sprigs fresh rosemary
  • 2 sprigs fresh thyme
  • 2 bay leaves

Optional Ingredients for Thickening Gravy

  • 2 tablespoons cornstarch or arrowroot powder
  • 3 tablespoons water

Instructions

  1. Prepare the Roast: Pat the beef chuck roast dry with paper towels to ensure a good sear. Season all sides evenly with salt and freshly ground black pepper.
  2. Sear the Meat: Heat the avocado oil in a large skillet over medium-high heat. Once hot, sear the roast on all sides until browned, about 4-5 minutes per side. This step locks in the flavor and juices.
  3. Add Aromatics and Vegetables: Place the sliced garlic, onion chunks, carrots, celery, and baby potatoes into the slow cooker, creating a bed for the roast.
  4. Place the Roast in Slow Cooker: Set the seared chuck roast on top of the vegetables in the slow cooker.
  5. Add Liquids and Herbs: Pour the low-sodium beef broth and red wine around the roast in the slow cooker. Add fresh rosemary, thyme sprigs, and bay leaves on top or tucked beside the roast for flavor infusion.
  6. Cook Low and Slow: Cover the slow cooker and cook on low for 8 to 10 hours or on high for 4 to 6 hours, until the beef is fork-tender and vegetables are cooked through.
  7. Thicken Gravy (Optional): Remove the roast and vegetables from the slow cooker and keep warm. In a small bowl, mix 2 tablespoons cornstarch or arrowroot powder with 3 tablespoons water until smooth. Stir this slurry into the cooking liquid in the slow cooker, then turn the slow cooker to high heat and cook for 10-15 minutes until the gravy thickens.
  8. Serve: Slice or shred the pot roast and serve with the cooked vegetables and thickened gravy poured on top or on the side for dipping.

Notes

  • For best flavor, sear the roast before slow cooking to develop a rich crust.
  • If you prefer a non-alcoholic option, replace the red wine with additional beef broth or grape juice.
  • Avocado oil has a high smoke point, making it ideal for searing the meat without burning.
  • If your slow cooker runs hot, check the roast earlier to avoid overcooking.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 3 months.

Find it online: https://recipethrive.com/slow-cooker-pot-roast-recipe/