Slow Cooker Pot Roast
User Reviews
4.9
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Prep Time
20 mins
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Cook Time
8 hrs 25 mins
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Total Time
8 hrs 45 mins
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Servings
8 servings
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Course
Main Course
Slow Cooker Pot Roast
Description
The recipe begins by seasoning and browning the chuck roast on all sides to develop a rich surface crust. A mixture of beef broth, dry red wine, flour, tomato paste, and Worcestershire sauce is whisked together to create a flavorful cooking liquid. Vegetables including Yukon gold potatoes, carrots, celery, onion wedges, and garlic are placed in the slow cooker along with fresh thyme and bay leaf.
The beef is placed atop the vegetables, then covered and slow cooked on low heat for 7 to 8 hours until fork-tender. After cooking, the meat is shredded using forks and kept warm. The cooking juices are strained and skimmed, then reduced in a saucepan until thickened into a savory gravy seasoned with salt and pepper. This gravy enhances both the meat and the vegetables.
This pot roast offers a classic comfort meal with a balance of tender, flavorful meat and soft cooked vegetables. The slow cooker method requires minimal active time and produces reliably tender results.
Ingredients
- 3 pound chuck roast excess fat trimmed, boneless
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
- 1 ½ tablespoons canola oil
- 1 ½ cups beef broth
- ½ cup red wine dry
- ¼ cup all-purpose flour
- 2 tablespoons tomato paste
- 2 tablespoons Worcestershire sauce
- 2 pounds potato Yukon gold variety
- 3 carrot cut into 3-inch pieces
- 2 celery cut into 3-inch pieces, ribs
- 1 onion cut into 1-inch wedges, medium sweet
- 2 cloves garlic minced
- 6 prigs thyme fresh
- 1 bay leaf
- 2 tablespoons parsley chopped fresh leaves
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.
User Reviews
Overall Rating
4.9
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