Slow Cooker Pot Roast
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5.0
153 reviews
Excellent
Slow Cooker Pot Roast
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The best pot roast dinner made easy in a slow cooker with meltingly tender chuck roast and vegetables infused in an aromatic broth. Watch the video below to see how I make it in my kitchen!
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Ingredients
Slow Cooker Pot Roast
- 2 tablespoons avocado oil *see note
- 3 ½ pounds beef chuck roast
- 2 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 4 cloves garlic thinly sliced
- 1 yellow onion cut into large chunks
- 4 carrots peeled and cut into 1-inch pieces
- 3 talks celery cut into 1-inch pieces
- 1 ½ pounds baby potatoes (white or yukon gold) quartered
- 2 cups low-sodium beef broth
- 1 cup red wine *see note
- 2 prigs fresh Rosemary
- 2 prigs fresh thyme
- 2 bay leaves
Optional to Thicken Gravy
- 2 tablespoons cornstarch or arrowroot powder
- 3 tablespoons water
Instructions
- Sear the beef. In a large cast iron skillet, heat the oil on medium-high heat. Season both sides of the beef roast with salt and pepper, and sear for 4 to 5 minutes on each side to give it a dark brown crust. Transfer the roast to a 6 to 7-quart slow cooker.
- Add to slow cooker. Add the garlic, onion, carrots, celery, potatoes, rosemary, thyme, and bay leaves to the slow cooker. Pour the beef broth and red wine on top. Add the lid and cook on low for 8 to 9 hours or on high for 5 to 6 hours.
- Remove and shred. Remove the sprigs of rosemary, thyme, and the bay leaves. Then remove the roast and shred or slice it up.
- Thicken broth. If you'd like to thicken the broth to more of a gravy consistency, stir together the cornstarch or arrowroot powder and water in a small bowl. Pour it into the slow cooker and stir everything together until it starts to thicken.
- Serve. Serve the meat and vegetables on a platter with some of the gravy (you can serve extra gravy on the side)
Notes
- Avocado oil: Anytime I'm searing or using very high heat I prefer to use avocado oil as it has a higher smoke point. But if you don't have avocado oil, you can use extra-virgin olive oil.
- Red wine: I'm using a pinot noir in this recipe, but a good cabernet sauvignon or merlot works great too. If you prefer to keep it alcohol-free, just add more beef broth.
- Arrowroot: This should always be added at the very end of cooking, as it doesn't stay thick as long as cornstarch or regular flour. And always add it as a slurry, to prevent clumping or a gloppy texture.
Nutrition Information
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Calories
685kcal
(34%)
Carbohydrates
30g
(10%)
Protein
55g
(110%)
Fat
35g
(54%)
Saturated Fat
14g
(70%)
Polyunsaturated Fat
3g
Monounsaturated Fat
19g
Trans Fat
2g
Cholesterol
183mg
(61%)
Sodium
1190mg
(50%)
Potassium
1791mg
(51%)
Fiber
5g
(20%)
Sugar
4g
(8%)
Vitamin A
6942IU
(139%)
Vitamin C
28mg
(31%)
Calcium
96mg
(10%)
Iron
7mg
(39%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 685 kcal
% Daily Value*
| Calories | 685kcal | 34% |
| Carbohydrates | 30g | 10% |
| Protein | 55g | 110% |
| Fat | 35g | 54% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 19g | 95% |
| Trans Fat | 2g | 100% |
| Cholesterol | 183mg | 61% |
| Sodium | 1190mg | 50% |
| Potassium | 1791mg | 38% |
| Fiber | 5g | 20% |
| Sugar | 4g | 8% |
| Vitamin A | 6942IU | 139% |
| Vitamin C | 28mg | 31% |
| Calcium | 96mg | 10% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
153 reviews
Excellent
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