Description

This Slow Cooker Pot Roast recipe delivers tender, flavorful beef alongside perfectly cooked vegetables, all made effortlessly in a crockpot. The chuck roast is seared to develop rich flavor, then slow-cooked with carrots, onions, potatoes, herbs, red wine, and beef broth until melt-in-your-mouth delicious. Finished with a homemade gravy made from the cooking juices, this comforting dish is perfect for a hearty family dinner.

Ingredients

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For the Roast

2 cups beef broth, divided
2 tablespoons canola oil
2 tablespoons unsalted butter (¼ stick)
2 medium yellow onions, halved
6 carrots, peeled and halved lengthwise
1 (3-4 pound) chuck roast, trimmed of excess fat
1½ teaspoons kosher salt
1 teaspoon ground black pepper
½ teaspoon smoked paprika
1 cup red wine
1 tablespoon Worcestershire Sauce
1 bay leaf
2 sprigs fresh rosemary
3 sprigs fresh thyme

For Additional Root Vegetables

6 Yukon Gold or yellow potatoes, quartered
4 carrots, peeled and cut into 2-inch chunks
2 yellow onions, peeled and cut into 1-inch wedges

For Garnish

Chopped fresh parsley

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Instructions

Prepare the Slow Cooker: Spray the inside of the crock with nonstick spray and add 1 cup of beef broth. Set the slow cooker to HIGH heat, cover, and allow it to heat while prepping the vegetables and beef.
Sear Vegetables: Heat a large skillet over medium heat and add canola oil and unsalted butter. Add the halved onions and carrots, searing them on each side until browned. Transfer these seared vegetables to the slow cooker.
Season and Brown Roast: Generously season the chuck roast with kosher salt, ground black pepper, and smoked paprika. Place the roast in the skillet and brown it for 4-6 minutes on one side, then turn and brown the other side until beautifully seared. Place the browned roast on top of the vegetables in the slow cooker.
Adjust Slow Cooker and Add Liquids: Reduce the slow cooker temperature to LOW. Add the remaining 1 cup of beef broth, red wine, Worcestershire Sauce, bay leaf, rosemary, and thyme to the crockpot. Cover and cook for 4 hours.
Add Additional Vegetables: Arrange the quartered potatoes, carrot chunks, and onion wedges on top of the roast. Cover and cook an additional 3-4 hours or until the roast and vegetables are fork-tender.
Rest and Remove: Remove the additional vegetables and then the roast from the slow cooker. Keep warm in a covered dish set inside a warm oven.
Make Gravy: Using a hand blender (immersion blender), puree the remaining vegetables and beef juices in the crockpot to create a smooth gravy. Alternatively, carefully use a stand blender to puree the hot ingredients.
Serve: Cut the beef into large chunks and place on a deep serving platter. Pour some of the gravy onto the platter and arrange the cooked vegetables over it. Garnish with chopped fresh parsley and serve with the remaining gravy on the side.

Notes

Seared vegetables add more depth of flavor compared to adding them raw directly into the slow cooker.
Use a good quality red wine such as Cabernet Sauvignon or Merlot for the best flavor.
If you prefer a thicker gravy, you can add a cornstarch slurry or flour mixed with water and cook for a few more minutes after pureeing.
Make sure to trim excess fat from the roast to avoid a greasy final dish.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheat well.

Nutrition

Serving Size: 1 serving
Calories: 450 kcal
Sugar: 7 g
Sodium: 600 mg
Fat: 25 g
Saturated Fat: 8 g
Unsaturated Fat: 14 g
Trans Fat: 0 g
Carbohydrates: 25 g
Fiber: 4 g
Protein: 35 g
Cholesterol: 110 mg