Slow Cooker Pot Roast
User Reviews
5
Slow Cooker Pot Roast
Description
The Slow Cooker Pot Roast combines a seared beef chuck roast with a mix of aromatics and vegetables, including garlic slices, yellow onion chunks, carrots, celery, and quartered baby potatoes. Slow cooking with fresh rosemary, thyme, bay leaves, beef broth, and red wine softens the beef and infuses the broth with rich, savory notes. The preparation starts with searing the meat to lock in flavor and develops a browned crust, followed by slow cooking for several hours until tender.
The vegetables soak up the broth, becoming tender and hearty. After cooking, the broth can be thickened using a cornstarch or arrowroot slurry to create a gravy that complements the moist, shredded beef and vegetables when served together.
This pot roast works well served as a classic one-dish meal, providing protein, vegetables, and sauce in one. It's convenient to prepare ahead and suitable for slow cooker use, offering ease of hands-off cooking.
Avocado oil is recommended for searing due to its high smoke point, though extra-virgin olive oil is an alternative. Pinot noir is used for the red wine, but cabernet sauvignon or merlot are suitable substitutes, and beef broth alone can replace wine for an alcohol-free version. When thickening with arrowroot, add it at the end as a slurry to avoid clumping and preserve texture.
Ingredients
Slow Cooker Pot Roast
- 2 tablespoons avocado oil *see note
- 3 ½ pounds beef chuck roast
- 2 teaspoon salt
- 1 teaspoon black pepper freshly ground
- 4 cloves garlic thinly sliced
- 1 yellow onion cut into large chunks
- 4 carrot peeled and cut into 1-inch pieces
- 3 talks celery cut into 1-inch pieces
- 1 ½ pounds baby potato quartered, white or yukon gold variety
- 2 cups beef broth low-sodium
- 1 cup red wine *see note
- 2 prigs rosemary fresh
- 2 prigs thyme fresh
- 2 bay leaf
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
- Use avocado oil for high-heat searing to prevent burning; extra-virgin olive oil can be used if unavailable.
- Substitute pinot noir with cabernet sauvignon or merlot, or omit wine by increasing beef broth for a non-alcoholic version.
- Add arrowroot or cornstarch slurry at the end of cooking to thicken broth into gravy, stirring well to avoid lumps.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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