Slow Cooker Pot Roast
A tender and flavorful pot roast cooked low and slow in a slow cooker, perfect for a comforting family meal.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Total Time: 8 hours 15 minutes
- Yield: 6 1x
Ingredients
3 pounds beef chuck roast
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons olive oil
4 medium carrots, peeled and cut into 2-inch pieces
3 medium celery stalks, cut into 2-inch pieces
1 large onion, sliced
4 cloves garlic, minced
1 cup beef broth
1/2 cup dry red wine
2 tablespoons tomato paste
2 teaspoons Worcestershire sauce
2 sprigs fresh rosemary
3 sprigs fresh thyme
2 bay leaves
3 medium potatoes, peeled and cut into chunks
Instructions
Pat the beef chuck roast dry with paper towels. Season all sides with salt and black pepper.
Heat olive oil in a large skillet over medium-high heat. Sear the roast for about 4 minutes on each side until browned. Transfer the roast to the slow cooker.
Add carrots, celery, onion, and garlic to the slow cooker around the roast.
In a bowl, whisk together beef broth, red wine, tomato paste, and Worcestershire sauce. Pour the mixture over the roast and vegetables.
Add rosemary, thyme, and bay leaves to the slow cooker.
Cover and cook on low for 7 hours.
After 7 hours, add the potatoes to the slow cooker, nestling them in the liquid around the roast.
Cover and continue cooking on low for an additional 1 hour, until the potatoes are tender and the roast is fork-tender.
Remove the rosemary, thyme, and bay leaves before serving. Slice or shred the roast and serve with the vegetables and cooking liquid.