Slow Cooker Pot Roast
Ingredients
- 3 lbboneless chuck roast
excess fat trimmed
- to tastekosher salt and freshly ground black pepper
- 1 ½ tbspcanola oil
- 1 ½ cbeef broth
- ½ cdry red wine
- ¼ call purpose flour
- 2 tbsptomato paste
- 2 tbspworcestershire sauce
- 2 lbyukon 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 tbspchopped fresh parsley leaves
Directions
- 1
Season beef with 1 1/2 teaspoons salt and 1 teaspoon black pepper.
- 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
In a medium bowl, whisk together beef broth, wine, flour, tomato paste and Worcestershire; set aside.
- 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
Cover and cook on low heat for 7-8 hours, or until beef is fork-tender.
- 6
Remove beef, potatoes, carrots, celery and onion from the slow cooker; shred beef, using two forks. Cover with aluminum foil.
- 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
Serve beef, potatoes, carrots, celery and onion with juices immediately, garnished with parsley, if desired.
Slow Cooker Pot Roast
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Based on 136 ratings
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About this Recipe
There's nothing quite like a perfectly cooked pot roast, and with this slow cooker recipe, achieving fall-apart tender beef and vegetables has never been easier. Say goodbye to guesswork and hello to a no-fuss meal that tastes like it simmered all day.
What sets this Slow Cooker Pot Roast apart is its beautiful simplicity and the power of low-and-slow cooking. By gently braising a boneless chuck roast with aromatic vegetables and a rich liquid base, you create an environment where every ingredient contributes to an incredibly flavorful, tender outcome. The resulting gravy isn't just a byproduct; it's a luscious, savory sauce, thickened naturally and bursting with all the accumulated goodness, elevating the entire dish.
Prepare your senses for a truly rewarding culinary experience. You'll find the beef incredibly tender, easily shredded with a fork, and deeply infused with a complex, savory taste from the beef broth, dry red wine, and Worcestershire sauce. The Yukon gold potatoes, carrots, celery, and sweet onion emerge beautifully tender, having absorbed the rich cooking liquid while maintaining their individual textures. The addition of fresh thyme, bay leaf, and minced garlic provides an aromatic depth that makes this pot roast a true comfort food classic. It’s a hearty, satisfying dish that warms you from the inside out, offering robust flavors in every single bite.
This pot roast recipe is wonderfully adaptable to your preferences. While Yukon gold potatoes, carrots, celery, and sweet onion create a classic foundation, don't hesitate to experiment with other sturdy root vegetables like parsnips or rutabaga if you have them on hand. If you prefer a milder onion flavor, use yellow onions instead of sweet. For an even more herbaceous note, you could add a sprig of fresh rosemary alongside the thyme for a different aromatic profile. You could also adjust the amount of red wine; if you prefer less, simply substitute with additional beef broth.
This Slow Cooker Pot Roast is the ultimate comfort food, perfectly suited for a relaxed Sunday dinner, a chilly weeknight meal, or when hosting a small gathering. Serve it directly from the slow cooker, garnished with a vibrant sprinkle of fresh chopped parsley, allowing guests to appreciate its rustic charm and inviting aroma.