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4.9 from 405 votes

Slow Cooker Pot Roast

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

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

Ingredients

  • 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

Instructions

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