Crock Pot Pot Roast
User Reviews
4.9
48 reviews
Excellent
-
Prep Time
25 mins
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Cook Time
5 hrs
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Total Time
5 hrs 25 mins
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Servings
12 servings
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Calories
381 kcal
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Course
Main Course
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Cuisine
American
Crock Pot Pot Roast
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This classic Slow Cooker Pot Roast is as luscious as you remember it, with meltingly tender beef and lots of vegetables. A crockpot does all the work, so you're free to do other things until it's time to make the gravy.
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Ingredients
- 1 (3 to 4 pound) boneless beef chuck roast (see note 1)
- Salt and freshly ground black pepper
- 2 tablespoons olive oil
- 4 cloves garlic minced
- 8 ounces baby carrots about 1 1/2 cups (see note 2)
- 2 large onions thinly sliced, about 2 cups
- 1 1/2 pounds red potatoes cut into 1-inch pieces (see note 3)
- 1 cup red wine (see note 4)
- 2 cups beef broth
- 1 tablespoon tomato paste
- 1 sprig fresh thyme or 1/2 teaspoon dried (see note 5)
- 1 bay leaf
- 1/4 cup all-purpose flour (see note 6)
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Instructions
- Pat chuck roast dry and season with salt and freshly ground black pepper all over. In a large skillet or dutch oven over high heat, heat oil until shimmering. Brown beef on all sides until a deep brown crust develops, about 7 to 10 minutes. Transfer beef to slow cooker.
- In the same skillet, add carrots, onions, and potatoes and cook stirring occasionally, until vegetables begin to brown, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Stir in red wine, deglaze pan by scraping up brown bits.
- Add beef broth, tomato paste, thyme, bay leaf, 1 teaspoon salt and 1/2 teaspoon freshly ground black pepper and bring to a simmer. Transfer mixture to slow cooker. Cover slow cooker and cook on low until meat is fork-tender, about 5-8 hours. Remove beef and vegetables (discard bay leaf). Keep warm while making gravy.
- To make the gravy, pour drippings into a bowl. Allow fat to rise to the top. Skim off fat and reserve 1/4 cup. In a large saucepan over low heat, pour in reserved fat. Whisk in flour and stir until mixture is bubbly. Set aside to cool.
- Measure remaining meat juices and add water until it reaches 2 cups liquid. Add mixture to sauce pan, return to medium-high heat and bring to a boil, stirring constantly. Boil until mixture thickens, about 1 minute. Season to taste with salt and pepper. Transfer to a serving platter or serve the pot roast with vegetables right from the slow cooker.
Notes
- Beef roast: Chuck roast is what I like the best. It’s also called shoulder steak or boneless chuck roast. Your butcher may also recommend brisket or round roast (another name: rump roast.) Every one of them excels at long, slow cooking. Choose a size that will fit in your Dutch oven. A 3.5-quart pot can hold a 3-pound roast well. If you’re sizing up to 6 quarts, choose up to a 4.5-pound roast.
- Carrots: 3 medium carrots, peeled and chopped, may be substituted for the baby carrots.
- Potatoes: Small red potatoes are low in starch and hold their shape well during the long cook time. Starchier potatoes, such as russets or even Yukon gold potatoes, will get mushy or may even dissolve.
- Red wine: I use a lighter, dry red such as Pinot Noir, but it can be anything. Just make sure you like it because you’ll have extra. If you don’t want to use wine, use extra beef broth, or even chicken broth for deglazing the bottom of the pot.
- Thyme: Or substitute your other favorite herbs like rosemary, sage, or parsley. Save some extra for garnish if you like a pop of bright green on your plate.
- Flour: Or thicken the gravy with cornstarch (it's a gluten free alternative).
- Yield: This recipe plans on feeding 12, with each person eating 3-4 ounces of pot roast as a meal.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
Nutrition Information
Show Details
Serving
4ounces
Calories
381kcal
(19%)
Carbohydrates
16g
(5%)
Protein
31g
(62%)
Fat
20g
(31%)
Saturated Fat
8g
(40%)
Cholesterol
104mg
(35%)
Sodium
309mg
(13%)
Potassium
906mg
(26%)
Fiber
2g
(8%)
Sugar
3g
(6%)
Vitamin A
2646IU
(53%)
Vitamin C
8mg
(9%)
Calcium
49mg
(5%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 12servings
Amount Per Serving
Calories 381 kcal
% Daily Value*
| Serving | 4ounces | |
| Calories | 381kcal | 19% |
| Carbohydrates | 16g | 5% |
| Protein | 31g | 62% |
| Fat | 20g | 31% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 104mg | 35% |
| Sodium | 309mg | 13% |
| Potassium | 906mg | 19% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 2646IU | 53% |
| Vitamin C | 8mg | 9% |
| Calcium | 49mg | 5% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
48 reviews
Excellent
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