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Slow Cooker Pot Roast

A close-up of a bowl filled with fork-tender slow cooker pot roast, tender carrots, and potatoes in savory gravy.
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A classic pot roast made easily in your slow cooker. This recipe yields tender, flavorful beef with vegetables, perfect for a comforting meal.

Ingredients

Scale
  • 3–4 lb chuck roast
  • 2 tbsp olive oil
  • 1 large onion, chopped
  • 3 carrots, peeled and chopped
  • 3 celery stalks, chopped
  • 4 cloves garlic, minced
  • 1 cup beef broth
  • 1/2 cup red wine (optional)
  • 2 tbsp Worcestershire sauce
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • Salt and black pepper to taste
  • 1.5 lbs small red potatoes, quartered

Instructions

  1. Pat the chuck roast dry with paper towels. Season generously with salt and pepper.
  2. Heat olive oil in a large skillet over medium-high heat. Sear the roast on all sides until browned. Transfer the roast to your slow cooker.
  3. Add the chopped onion, carrots, and celery to the skillet and cook for 5 minutes until slightly softened. Add the minced garlic and cook for 1 minute more.
  4. Pour in the beef broth, red wine (if using), Worcestershire sauce, thyme, and rosemary. Bring to a simmer, scraping up any browned bits from the bottom of the skillet.
  5. Pour the liquid mixture over the roast in the slow cooker.
  6. Add the quartered potatoes around the roast.
  7. Cover and cook on low for 8-10 hours or on high for 4-5 hours, until the roast is fork-tender.
  8. Remove the roast and vegetables from the slow cooker. Let the roast rest for 10 minutes before shredding or slicing.
  9. Serve the pot roast and vegetables with the cooking liquid.

Notes

  • For an even richer flavor, you can add a packet of onion soup mix to the liquid.
  • If you don’t have red wine, you can substitute with more beef broth.
  • Ensure your slow cooker is large enough to accommodate the roast and vegetables.

Nutrition

Find it online: https://www.unfoldrecipes.com/slow-cooker-pot-roast-recipe/