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Slow Cooker Pot Roast

Slow cooker pot roast recipe with tender shredded beef and glossy gravy.
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This slow cooker pot roast is the ultimate hands-off comfort meal. Tender chuck roast, potatoes, and carrots cook low and slow in a savory gravy, creating a feast that feels like a warm hug.

Ingredients

Scale
  • 3-4 pound chuck roast or beef bottom round roast
  • 2 tablespoons olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 large yellow onion, roughly chopped
  • 4-5 cloves garlic, minced
  • 1.5 pounds baby potatoes
  • 4-5 large carrots, peeled and cut into 2-inch chunks
  • 3-4 stalks celery, cut into chunks
  • 2 cups beef broth
  • 1/4 cup red wine, like a Cabernet or Merlot
  • 2 tablespoons tomato paste
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon soy sauce
  • 2 teaspoons dried thyme
  • 2 bay leaves
  • 3 tablespoons cornstarch mixed with 3 tablespoons cold water

Instructions

  1. Pat the chuck roast dry with paper towels. Season all over with salt and pepper.
  2. Heat olive oil in a large skillet over medium-high heat. Sear the roast for 3-4 minutes per side until a deep brown crust forms. Transfer to the slow cooker.
  3. In the same skillet, add the chopped onion and sauté for 3-4 minutes. Add the minced garlic and cook for 30 seconds more.
  4. Pour in about 1/2 cup of the beef broth to deglaze the pan, scraping up the browned bits. Pour this mixture over the roast in the slow cooker.
  5. Scatter the potatoes, carrots, and celery around the roast in the slow cooker.
  6. In a bowl, whisk together the remaining beef broth, red wine, tomato paste, Worcestershire sauce, soy sauce, and dried thyme. Pour over the meat and vegetables. Tuck in the bay leaves.
  7. Cover and cook on LOW for 7-8 hours or on HIGH for 5-6 hours, until the meat is fork-tender.
  8. Transfer the roast and vegetables to a serving platter. Discard the bay leaves. Turn the slow cooker to HIGH.
  9. Skim excess fat from the cooking liquid. Whisk the cornstarch slurry into the hot liquid. Cover and cook for 15-20 minutes on HIGH until the gravy thickens.
  10. Serve the shredded roast and vegetables with the gravy.

Notes

Do not skip searing the meat, as it builds crucial flavor. For firmer vegetables, add them during the last 2-3 hours of cooking. The red wine is optional; substitute with extra broth if needed.

Nutrition

Find it online: https://harmonymeal.com/slow-cooker-pot-roast-2/