Slow Cooker Pot Roast Recipe
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.
Servings: 6 people
Equipment
Ingredients
- 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
Instructions
- 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
Calories: 707kcal | Carbohydrates: 47g | Protein: 54g | Fat: 31g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 17g | Trans Fat: 2g | Cholesterol: 156mg | Sodium: 379mg | Potassium: 1997mg | Fiber: 8g | Sugar: 10g | Vitamin A: 25336IU | Vitamin C: 42mg | Calcium: 120mg | Iron: 7mg