Chunks of carrots, baby potatoes, and tender beef come together in this Slow Cooker Pot Roast recipe for a hearty and nourishing one-dish meal.
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The change of seasons just begs for warming and nourishing foods. You’ll find this slow cooker recipe really fits the bill as the weather cools down. Not to mention the crock pot is ideal now that we are all back to our fall routine. With just a few minutes of prep you can set it and forget it and sit down to a hearty home cooked meal at the end of the day.
What type of meat is best for pot roast?
Pot roast is traditionally made with tougher cuts of well-marbled beef. As it cooks, the marbled fat breaks down and tenderizes the meat. There are a few options to choose from:
- Chuck – You can’t go wrong with a shoulder chuck roast. It’s affordable and ideal for braising. When finished, the meat is super juicy and easy to shred.
- Brisket – Braised brisket becomes deliciously tender and still sliceable.
- Round – Round has the potential to be juicy and flavorful, but it’s very lean compared to chuck and brisket. Therefore, it’s important to cook it precisely and be careful not to dry it out.
Why You’ll Love This Slow Cooker Pot Roast
Nourishing: Hearty, fork tender roast and vegetables make for a filling and nourishing meal; classic comfort food at its best.
Adaptable: Change up the veggies, use a different cut of beef, choose your favorite herbs and spices and make the recipe yours.
One pot meal: Everything cooks up in the crock pot so there is only one pot to clean.
Family friendly: Pot roast and vegetables is a classic, perfect for the whole family.
- Chuck roast – Shoulder cut chuck roast is ideal. It has outstanding marbling and is perfect for braising at a low temperature over several hours.
- Baby potatoes – Whole baby potatoes are cooked alongside the roast.
- Carrots – Cut into chunks, the carrots also cook alongside the roast adding flavor, texture and a pop of color to this crock pot roast recipe.
- Beef broth -The roast simmers in beef or bone broth for a few hours so it is tender and fall apart delicious. If using beef broth, choose a low sodium version so you can adjust the salt content to your liking.
- Flour – A touch of white flour thickens up the sauce. If you want to make this roast gluten-free substitute a gluten-free flour.
- Olive oil – Extra virgin olive oil is ideal but any kind will work.
- Onion – A white onion, chopped, adds flavor and texture but any kind of onion will taste great.
- Garlic – Fresh minced garlic is best but jarred will also work.
- Bay leaves – Bay leaves add more flavor to the pot roast.
- Tomato paste – Tomato paste adds tomato flavor and thickens up the sauce.
- Red wine – Red wine adds a deep savory flavor to the roast.
- Salt and pepper- Add salt and pepper to taste.
- Thyme – Fresh thyme adds a nice herby taste to this slow cooker pot roast recipe.
- Cilantro – Use a few fresh cilantro leaves as garnish. Substitute with parsley if you aren’t a fan of cilantro.
How To Make Chuck Roast Crock Pot
Step 1: Sauté the chuck roast directly in the slow cooker, if that’s an option, and season with salt and pepper. Brown on all sides until there is a sear on the meat and then transfer to a plate.
Step 2: Next sauté the onions and garlic until the onions have softened.
Step 3: Stir in the tomato paste and the wine and cook until the wine is reduced by half.
Step 4: Using a whisk, stir in the flour so that the mixture thickens.
Step 5: Stir in the broth and mix well.
Step 6: Place the roast back into the center of the slow cooker.
Step 7: Scatter the potatoes and carrot chunks around the roast. It’s fine if they are not submerged in the broth.
Step 8: Add in the fresh thyme and bay leaves.
Step 9: Cover and cook on high heat for 6+ hours or low heat for 8+ hours.
Tips and Variations
- If you’d prefer to make the pot roast without alcohol, replace the wine with more beef broth or unsweetened pure grape juice.
- Instead of baby potatoes, you can use Yukon or russet potatoes and cut into wedges.
- Stir in fresh chunks of parsnips instead of the carrots.
- Change up the herbs and use rosemary or oregano instead of thyme.
You don’t have to brown the roast before placing it in the slow cooker but it does add a nice flavor and color to the roast.
The pot roast does not need to be fully covered in liquid for it to cook thoroughly.
If your pot roast isn’t tender it could need to cook longer. Place it back in the slow cooker and check for doneness periodically.
Make ahead and storage
This slow cooker pot roast can easily be made a few days ahead and stored in the refrigerator for up to 4 days in an airtight container. Leftovers can be frozen for up to 3 months. Store in individual servings so you can easily grab a meal at a time.
don’t throw away leftover wine
Don’t pour leftover wine down the drain. Store it in the fridge or freezer to add to pot roast recipes or any other recipe that calls for wine.
Slow Cooker Pot Roast
- 3 lb chuck roast
- 2 lb baby potatoes whole
- 2 lb carrots chunks
- 32 oz beef or bone broth
- 2 tbsp flour
- 2 tbsp olive oil
- 1 large onion chopped
- 3 cloves garlic minced
- 2 bay leaves
- 1 tbsp tomato paste
- 1 cup red wine
- salt and pepper to taste
- fresh thyme
- Turn slow cooker on sauté mode if that's an option, otherwise heat oil in a heavy pot. Add chuck roast well seasoned with salt and pepper and brown on all sides until there is a sear on the meat (about 10 minutes), then transfer to a plate.
- To the slow cooker add in onion and garlic, sauté until onions have softened.
- Add tomato paste and wine, allow wine to reduce by half.
- Stir in flour and whisk to combine. Mixture should thicken quickly.
- Add all the broth and stir well.
- Transfer the chuck roast into the pot, snuggle it in the center of slow cooker.
- Add potatoes and carrot chunks all around the roast. Don't worry if some of them are not submerged in broth.
- Add in fresh thyme and two bay leaves.
- Cover and cook on high heat for 6+ hours or low heat for 8+ hours.
Nutrition information is automatically calculated, so should only be used as an approximation.