Description
A hearty Slow Cooker Pot Roast that’s tender and flavorful, perfect for busy families.
Ingredients
- One 3 to 4 pound chuck roast
- Two tablespoons olive oil
- One teaspoon salt
- One half teaspoon black pepper
- One large onion, chopped
- Three cloves garlic, minced
- Two cups beef broth
- One half cup red wine (optional)
- One tablespoon Worcestershire sauce
- Two teaspoons dried thyme
- One teaspoon dried rosemary
- One and a half pounds small potatoes, halved or quartered
- One pound carrots, peeled and cut into 2-inch pieces
Instructions
- Pat the chuck roast dry with paper towels and season generously with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat and sear the roast on all sides until browned, about 3 to 4 minutes per side. Transfer the seared roast to the slow cooker.
- Add the chopped onion and minced garlic to the skillet and cook until softened, about 3 to 5 minutes.
- Pour the beef broth, red wine (if using), Worcestershire sauce, thyme, and rosemary into the slow cooker, along with the cooked onions and garlic.
- Add the potatoes and carrots around the roast.
- Cover and cook on low for 7 to 8 hours or on high for 3 to 4 hours, or until the meat is fork-tender and the vegetables are soft.
- Remove the roast and vegetables from the slow cooker and shred the meat with two forks.
- If desired, thicken the cooking liquid by transferring it to a saucepan and simmering on the stovetop with a cornstarch slurry.
- Serve the shredded pot roast with the cooked vegetables and gravy.
Notes
For extra flavor, consider marinating the chuck roast overnight before cooking. Feel free to add other vegetables, such as celery or parsnips, to the pot.
- Prep Time: 15 minutes
- Cook Time: 420 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American