Why Make This Recipe

Slow Cooker Pot Roast is a classic comfort food that brings warmth and satisfaction to the dinner table. It’s incredibly easy to prepare since the slow cooker does most of the work for you. With minimal effort, you can create a rich and flavorful meal that the whole family will love. Plus, the aroma of this dish cooking is simply irresistible!

How to Make Slow Cooker Pot Roast

Ingredients

• 3 pound boneless chuck roast, excess fat trimmed
• Kosher salt and freshly ground black pepper, to taste
• 1 1/2 tablespoons canola oil
• 1 1/2 cups beef broth
• 1/2 cup dry red wine
• 1/4 cup all-purpose flour
• 2 tablespoons tomato paste
• 2 tablespoons Worcestershire sauce
• 2 pounds Yukon gold potatoes
• 3 carrots, cut into 3-inch pieces
• 2 celery ribs, cut into 3-inch pieces
• 1 medium sweet onion, cut into 1-inch wedges
• 2 cloves garlic, minced
• 6 sprigs fresh thyme
• 1 bay leaf
• 2 tablespoons chopped fresh parsley leaves

Directions

First, season your beef with a good sprinkle of salt and pepper. In a large skillet, heat the canola oil over medium-high heat. Once it’s hot, add the beef and sear it for about 3-4 minutes on each side until it’s browned.

In a separate bowl, whisk together the beef broth, red wine, flour, tomato paste, and Worcestershire sauce, and set it aside.

Next, layer the potatoes, carrots, celery, onion, garlic, thyme, and bay leaf in the slow cooker. Pour in the beef broth mixture and give it a gentle stir. Season with more salt and pepper if needed, then nestle your browned beef right on top.

Cover the slow cooker and let it cook on low heat for 7-8 hours, or until the beef is fork-tender and falls apart easily. Once it’s done, carefully remove the beef and veggies. Shred the beef to unleash its juicy goodness.

Strain the cooking juices into a saucepan, discarding the solids. Skim off any fat, then bring the juices to a boil before reducing the heat to thicken them a bit. Serve the succulent beef and vibrant veggies drizzled with those rich cooking juices, and sprinkle with fresh parsley for a pop of color. Enjoy every tender bite!

How to Serve Slow Cooker Pot Roast

Serve your pot roast with a side of crusty bread or over a bed of fluffy mashed potatoes. The tender beef and flavorful veggies make a hearty meal that is perfect for family dinners or gatherings.

How to Store Slow Cooker Pot Roast

To store leftovers, let the pot roast cool down completely. Place the beef and veggies in an airtight container and refrigerate for up to 3-4 days. You can also freeze the pot roast for longer storage, just be sure to wrap it tightly to prevent freezer burn.

Tips to Make Slow Cooker Pot Roast

• Sear the beef well for added flavor.
• Don’t rush the slow cooking process; low and slow is key for tender results.
• Feel free to add more vegetables like mushrooms or turnips for variety.
• If you like a thicker gravy, mix a little cornstarch with cold water and stir it into the cooking juices and heat until thickened.

Variations

You can switch up the veggies based on your preference. Try adding parsnips, sweet potatoes, or even peas for different flavors. You can also use a different cut of beef, like brisket, for a unique twist.

FAQs

1. Can I cook this on high heat instead of low?
Yes, you can cook this pot roast on high heat for about 4-5 hours, but it may not be as tender as when cooked low and slow.

2. What kind of wine should I use?
A dry red wine like Cabernet Sauvignon or Merlot works perfectly. If you prefer not to use wine, you can substitute it with more beef broth.

3. Can I make this recipe without a slow cooker?
Absolutely! You can make it in a Dutch oven on the stovetop or in the oven at a low temperature, just make sure to check the beef regularly until it’s tender.