Slow Cooker Pot Roast

Name: Slow Cooker Pot Roast
Prep time: 20 min
Cook time: 8 h 25 min
Total time: 8 h 45 min
Yield: 8 servings
Ingredients: 3 pound boneless chuck roast; Kosher salt and freshly ground black pepper; 1 ½ tablespoons canola oil; 1 ½ cups beef broth; ½ cup dry red wine; ¼ cup all purpose flour; 2 tablespoons tomato paste; 2 tablespoons Worcestershire sauce; 2 pounds Yukon gold potatoes; 3 carrots; 2 celery ribs; 1 medium sweet onion; 2 cloves garlic; 6 prigs fresh thyme; 1 bay leaf; 2 tablespoons chopped fresh parsley leaves

User Reviews

4.9

405 reviews

Excellent

Prep Time
20 mins
Cook Time
8 hrs 20 mins
Total Time
8 hrs 45 mins
Servings
8 servings
Course
Main Course

Slow Cooker Pot Roast

Iris Warren

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No-fuss, fall-apart pot roast made in your crockpot with the most tender vegetables! And the gravy is perfection.

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Ingredients

Servings

3 pound boneless chuck roast excess fat trimmed
Kosher salt and freshly ground black pepper to taste
1 ½ tablespoons canola oil
1 ½ cups beef broth
½ cup dry red wine
¼ cup all purpose flour
2 tablespoons tomato paste
2 tablespoons Worcestershire sauce
2 pounds Yukon gold potatoes
3 carrots cut into 3-inch pieces
2 celery ribs cut into 3-inch pieces
1 medium sweet onion cut into 1-inch wedges
2 cloves garlic minced
6 prigs fresh thyme
1 bay leaf
2 tablespoons chopped fresh parsley leaves

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Instructions

Season beef with 1 1/2 teaspoons salt and 1 teaspoon black pepper.
Heat canola oil in a large skillet over medium high heat. Add beef and cook until evenly browned, about 3-4 minutes per side.
In a medium bowl, whisk together beef broth, wine, flour, tomato paste and Worcestershire; set aside.
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.
Cover and cook on low heat for 7-8 hours, or until beef is fork-tender.
Remove beef, potatoes, carrots, celery and onion from the slow cooker; shred beef, using two forks. Cover with aluminum foil.
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.
Serve beef, potatoes, carrots, celery and onion with juices immediately, garnished with parsley, if desired.