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Slow Cooker Pot Roast
4.9 from 405 votes

Slow Cooker Pot Roast

Slow Cooker Pot Roast combines chuck roast with potatoes, carrots, celery, and onions cooked slowly in a flavored broth of beef stock, wine, tomato paste, and Worcestershire sauce. The slow cooking tenderizes the meat while infusing the vegetables with rich flavors. Finished with a reduced, seasoned gravy, this dish offers a hearty and satisfying meal centered on tender beef and classic root vegetables.

Prep Time
20 mins
Cook Time
8 hrs 25 mins
Total Time
8 hrs 45 mins
Servings: 8 servings
Course: Main Course

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

    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.