Slow Cooker Pot Roast

Slow Cooker Pot Roast

from damndelicious.net
525 min

No-fuss, fall-apart pot roast made in your crockpot with the most tender vegetables! And the gravy is perfection.

Ingredients

  • 3 poundboneless chuck roast (excess fat trimmed)
  • kosher salt and freshly ground black pepper (to taste)
  • 1 ½ tablespoonscanola oil
  • 1 ½ cupsbeef broth
  • ½ cupdry red wine
  • ¼ cupall purpose flour
  • 2 tablespoonstomato paste
  • 2 tablespoonsworcestershire sauce
  • 2 poundsyukon gold potatoes
  • 3carrots (cut into 3-inch pieces)
  • 2celery ribs (cut into 3-inch pieces)
  • 1 mediumsweet onion (cut into 1-inch wedges)
  • 2 clovesgarlic (minced)
  • 6 sprigsfresh thyme
  • 1bay leaf
  • 2 tablespoonschopped fresh parsley leaves

Directions

  1. 1

    Season beef with 1 1/2 teaspoons salt and 1 teaspoon black pepper.

  2. 2

    Heat canola oil in a large cast iron skillet over medium high heat. Add beef and cook until evenly browned, about 3-4 minutes per side.

  3. 3

    In a medium bowl, whisk together beef broth, wine, flour, tomato paste and Worcestershire; set aside.

  4. 4

    Place potatoes, carrots, celery, onion, garlic, thyme and bay leaf into a 6-qt slow cooker. Stir in beef broth mixture; season with salt and pepper, to taste. Top with beef.

  5. 5

    Cover and cook on low heat for 7-8 hours, or until beef is fork-tender.

  6. 6

    Remove beef, potatoes, carrots, celery and onion from the slow cooker; shred beef, using two forks. Cover with aluminum foil.

  7. 7

    Strain cooking juices through a fine-mesh sieve into a small saucepan over medium heat; discard solids. Skim any remaining fat from surface and discard. Bring to a boil; reduce heat and simmer, whisking constantly, until desired thickness, about 5-10 minutes. Season with salt and pepper, to taste.

  8. 8

    Serve beef, potatoes, carrots, celery and onion with juices immediately, garnished with parsley, if desired.