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Slow Cooker Pot Roast
5 from 153 votes

Slow Cooker Pot Roast

Slow Cooker Pot Roast features a well-seasoned beef chuck roast seared to develop a crust before slow cooking with garlic, onion, carrots, celery, baby potatoes, fresh herbs, beef broth, and red wine. The low and slow method yields tender meat and soft vegetables immersed in a flavorful broth that can be thickened to a rich gravy consistency. This meal provides a comforting combination suitable for hearty dinners and can be served with the natural gravy or additional sides.

Prep Time
10 mins
Cook Time
8 hrs 10 mins
Total Time
8 hrs 20 mins
Servings: 6 servings
Calories: 685 kcal
Course: Dinner
Cuisine: American

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

    Cup of Yum
  1. 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.
  2. 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.
  3. Remove and shred. Remove the sprigs of rosemary, thyme, and the bay leaves. Then remove the roast and shred or slice it up.
  4. 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.
  5. 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

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%)

Nutrition Facts

Serving: 6 servings

Amount Per Serving

Calories 685

% 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.