Slow Cooker Pot Roast

No-fuss, fall-apart pot roast made in your crockpot with the most tender vegetables! And the gravy is perfection.

why i love this recipe

• Classic comfort food. Sometimes you just need a classic comfort food dish that brings you back home. Something mom used to make, and something you can enjoy on a Sunday night with friends and family.
• Easy slow cooker recipe. This is the easiest pot roast recipe that can cook all day long in your crockpot. The pot roast also comes out unbelievably fall-apart tender with the most perfect gravy that you can make from the cooking juices. Not to mention, all the tender potatoes, carrots and celery that soak up all that lovely flavor.
• Freezer-friendly. Pot roast is a great dish to freeze for meal prep, for a new mom, a neighbor or a loved one recovering from surgery, keeping in the freezer for up to 3 months.

how to make the easiest crockpot pot roast

1. Season the chuck roast generously, and sear on all sides until a nice crust forms
2. Whisk together the beef broth mixture – beef broth, wine (or additional beef broth), flour, tomato paste and Worcestershire
3. Add all the ingredients into a slow cooker, topping with the seared chuck roast
4. Slow cook for 7-8 hours (the pot roast will be done when it’s fork-tender and falling apart)
5. Make the gravy, skimming the fat (or else you’ll end up with greasy gravy)
6. Shred the meat and serve with gravy

tips and tricks for success

• Sear the meat. Searing the chuck roast – top, bottom, sides, everything and all around – over medium high heat will add all the extra, deeper flavors here, sealing all the juices inside.
• Choose a wine you will drink. A dry red wine (cabernet sauvignon, pinot noir or merlot) is great here – it does not have to be anything fancy or overpriced. Just something you don’t mind sipping on since you will have an open bottle.
• Yukon golds hold up very well. Yukon golds hold up much better throughout the long cook time than russet potatoes, which tend to break down and fall apart. Red potatoes can also be used.
• Carrots and celery should be cut in larger pieces. The vegetables should be cut a little larger here as they will cook down quite a bit in the slow cooker (or else they will be overcooked, fall apart and turn to mush).
• Tomato paste adds so much flavor. Tomato paste is a key ingredient in pot roast, adding body and richness in small amounts without adding too much liquid to the roast. Opt for tomato paste in a tube, using up only what you need at a time without having to open up a whole can.
• Freeze as needed. Pot roast freezes like a dream! Freeze the shredded meat separately from the sauce, packing the meat tightly in freezer bags with a little bit of the cooking juices to prevent the meat from drying out. To reheat, thaw overnight in the fridge, reheating over low heat, stirring occasionally, until heated through.
• Serve with crusty bread. Serve with all the homemade crusty bread for dipping, sopping and dunking in the leftover gravy!

Slow Cooker Pot Roast

Yield: 8 servings

Prep: 20 minutes minutes

Cook: 8 hours hours 25 minutes minutes

Total: 8 hours hours 45 minutes minutes

No-fuss, fall-apart pot roast made in your crockpot with the most tender vegetables! And the gravy is perfection.

4.9 stars (135 ratings)

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Ingredients

• 3 pound boneless chuck roast, excess fat trimmed
• Kosher salt and freshly ground black pepper, to taste
• 1 ½ tablespoons canola oil
• 1 ½ cups beef broth
• ½ cup dry red wine
• ¼ cup all purpose flour
• 2 tablespoons tomato paste
• 2 tablespoons Worcestershire sauce
• 2 pounds Yukon gold potatoes
• 3 carrots, cut into 3-inch pieces
• 2 celery ribs, cut into 3-inch pieces
• 1 medium sweet onion, cut into 1-inch wedges
• 2 cloves garlic, minced
• 6 sprigs fresh thyme
• 1 bay leaf
• 2 tablespoons chopped fresh parsley leaves

Equipment

• Cast Iron Skillet
• Slow Cooker

Instructions

• Season beef with 1 1/2 teaspoons salt and 1 teaspoon black pepper.
• Heat canola oil in a large cast iron skillet over medium high heat. Add beef and cook until evenly browned, about 3-4 minutes per side.
• In a medium bowl, whisk together beef broth, wine, flour, tomato paste and Worcestershire; set aside.
• Place potatoes, carrots, celery, onion, garlic, thyme and bay leaf into a 6-qt slow cooker. Stir in beef broth mixture; season with salt and pepper, to taste. Top with beef.
• Cover and cook on low heat for 7-8 hours, or until beef is fork-tender.
• Remove beef, potatoes, carrots, celery and onion from the slow cooker; shred beef, using two forks. Cover with aluminum foil.
• Strain cooking juices through a fine-mesh sieve into a small saucepan over medium heat; discard solids. Skim any remaining fat from surface and discard. Bring to a boil; reduce heat and simmer, whisking constantly, until desired thickness, about 5-10 minutes. Season with salt and pepper, to taste.
• Serve beef, potatoes, carrots, celery and onion with juices immediately, garnished with parsley, if desired.

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