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Slow Cooker Pot Roast

A comforting and flavorful slow-cooked pot roast that warms the soul, perfect for family gatherings or cozy nights in.
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Prep Time 20 minutes
Cook Time 9 hours
Total Time 9 hours 20 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3 to 4 lb inside round roast or beef chuck roast Chuck roast gives a richer flavor thanks to its marbling.
  • 2 tbsp extra virgin olive oil
  • 1 large yellow onion, sliced
  • 4 cloves garlic, minced Fresh garlic gives it that extra flavor boost.
  • 4 carrots, peeled and cut into 1-inch chunks
  • 1.5 lb baby potatoes
  • 2 cups beef broth
  • 1 cup red wine or extra beef broth The red wine enriches the sauce beautifully.
  • 2 tbsp tomato paste
  • 1 tbsp Worcestershire sauce
  • 1 tbsp fresh thyme
  • 2 bay leaves
  • 3 tbsp cornstarch
  • 3 tbsp cold water

Method
 

Preparation
  1. Pat the roast dry with paper towels and season generously with salt and pepper.
  2. Heat the olive oil in a large skillet over medium-high heat and sear the roast for about 3 to 4 minutes per side until beautifully browned.
  3. Place the sliced onions, carrots, and potatoes in the bottom of the slow cooker, then lay the seared roast on top.
  4. In the same skillet, add minced garlic and cook for around 30 seconds over medium heat.
  5. Stir in the tomato paste and let it cook for another minute until fragrant.
  6. Pour in the red wine, scrape up any browned bits that are stuck to the pan, then add beef broth, Worcestershire sauce, thyme, and bay leaves.
  7. Bring to a gentle simmer, then pour this mixture over the roast and veggies in the slow cooker.
Cooking
  1. Cover and cook on low for 8 to 9 hours or on high for 5 to 6 hours, until the beef is fork-tender and the vegetables are soft.
  2. Once done, carefully remove the roast and vegetables to a serving platter.
  3. Strain the cooking liquid into a saucepan, discarding the solids to make gravy.
Finishing Touches
  1. Bring the liquid to a simmer, then stir in the cornstarch slurry and cook for about 2 to 3 minutes until thickened.
  2. Slice or shred the roast, spoon the gravy over, and serve with the veggies.

Notes

For a time-saving trick, sear the roast ahead of time. If your gravy is too thin, add a little more cornstarch slurry and simmer until thickened. Feel free to switch up the veggies for a creative twist!