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Slow Cooker Pot RoastIMG 1

Slow Cooker Pot Roast

Yield: 8 servings
Prep: 20 minutes
Cook: 8 hours 25 minutes
Total: 8 hours 45 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)

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

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.