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The Best Slow Cooker Pot Roast Recipe

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4.2 from 72 reviews

This classic Slow Cooker Pot Roast recipe delivers tender, flavorful beef slowly cooked with hearty vegetables and aromatic herbs. The beef chuck roast is first seared to develop a rich crust, then simmered low and slow with garlic, onions, carrots, celery, and potatoes in a savory broth with red wine, producing melt-in-your-mouth meat and a delicious, thickened gravy. Perfect for a comforting family meal.

Ingredients

Beef and Seasoning

  • 2 tablespoons avocado oil
  • 3 ½ pounds beef chuck roast
  • 2 teaspoons salt
  • 1 teaspoon freshly ground black pepper
  • 4 cloves garlic, thinly sliced

Vegetables

  • 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

Liquids and Herbs

  • 2 cups low-sodium beef broth
  • 1 cup red wine
  • 2 sprigs fresh rosemary
  • 2 sprigs fresh thyme
  • 2 bay leaves

Thickening

  • 2 tablespoons cornstarch or arrowroot powder
  • 3 tablespoons water

Instructions

  1. Sear the Beef: Heat avocado oil in a large cast iron skillet over medium-high heat. Season the beef chuck roast on both sides with salt and freshly ground black pepper. Sear the roast for 4 to 5 minutes on each side until it develops a dark brown crust. Transfer the roast to a 6 to 7-quart slow cooker.
  2. Add Vegetables and Herbs: To the slow cooker, add sliced garlic, chunks of yellow onion, carrots, celery, and quartered baby potatoes. Place the sprigs of rosemary, thyme, and bay leaves on top.
  3. Pour Liquids and Cook: Pour the low-sodium beef broth and red wine over the meat and vegetables. Cover with the lid and cook on low for 8 to 9 hours, or on high for 5 to 6 hours, until the meat is tender and easily shreddable.
  4. Remove Herbs and Shred Meat: Remove the sprigs of rosemary, thyme, and bay leaves from the slow cooker. Transfer the roast to a cutting board and shred or slice it as desired.
  5. Thicken the Broth: In a small bowl, mix together cornstarch or arrowroot powder with water to create a slurry. Pour this mixture into the slow cooker and stir well. Continue cooking for a few minutes until the broth thickens into a gravy-like consistency.
  6. Serve: Arrange the shredded or sliced roast along with the cooked vegetables on a platter. Spoon some of the thickened gravy over the top, and serve any extra gravy on the side.

Notes

  • Avocado oil is recommended for searing due to its high smoke point, but you can substitute with other neutral oils like canola or vegetable oil.
  • Red wine adds depth of flavor to the broth, but if preferred, you can replace it with additional beef broth or grape juice.
  • For gluten-free option, ensure your beef broth is labeled gluten-free and use arrowroot powder instead of cornstarch for thickening.
  • If you prefer a faster cooking time, use the high setting on the slow cooker.
  • Leftovers store well in the refrigerator for up to 4 days or can be frozen for up to 3 months.

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