Perfect Pot Roast Slow Cooker
Experience the ultimate comfort food with this Perfect Pot Roast Slow Cooker recipe, a melt-in-your-mouth classic that transforms simple ingredients into an unforgettable feast. Featuring a tender, flavorful beef chuck roast seared to golden perfection, this dish is slow-cooked alongside hearty vegetables like carrots, celery, and russet potatoes, all infused with aromatic garlic, rosemary, and thyme. A rich blend of beef broth, a touch of red wine, and tomato paste creates a savory sauce that perfectly complements the slow-braised meat. With minimal prep and the magic of a slow cooker, this meal is an effortless crowd-pleaser, ideal for cozy family dinners or meal prepping. Serve it warm with its luscious sauce for a dish that defines comfort. Perfect keywords: pot roast slow cooker, tender beef roast, classic comfort food.
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Recipe Information
Ingredients
- 3 lbs Beef chuck roast
- 2 tsp Salt
- 1 tsp Black pepper
- 2 tbsp Olive oil
- 1 large Yellow onion
- 3 medium Carrots
- 2 medium Celery stalks
- 4 medium Russet potatoes
- 4 cloves Garlic
- 2 cups Beef broth
- 1 cup Red wine (optional)
- 2 tbsp Tomato paste
- 2 sprigs Fresh rosemary
- 2 sprigs Fresh thyme
- 1 Bay leaf
Instructions
Season the beef chuck roast generously with salt and black pepper on all sides.
Heat the olive oil in a large skillet over medium-high heat. Sear the beef roast for 4-5 minutes on each side until a deep golden-brown crust forms. Remove the roast and set aside.
Peel and chop the onion into thick slices. Trim and chop the carrots, celery, and potatoes into large chunks. Peel and mince the garlic cloves.
In the same skillet used to sear the beef, sauté the onion and garlic for 2-3 minutes until softened and fragrant.
Transfer the seared beef, sautéed onion, garlic, carrots, celery, and potatoes into a 6-quart slow cooker.
In a medium bowl, whisk together the beef broth, red wine (if using), and tomato paste until combined. Pour the mixture evenly over the ingredients in the slow cooker.
Add the fresh rosemary, thyme, and bay leaf to the slow cooker for additional flavor.
Cover the slow cooker with the lid and cook on low heat for 8 hours or on high heat for 4-5 hours, until the beef is tender enough to pull apart with a fork.
Once cooked, carefully remove the beef and vegetables from the slow cooker. Discard the rosemary sprigs, thyme sprigs, and bay leaf.
Optional: To thicken the sauce, transfer the liquid from the slow cooker to a pan and simmer over medium heat for 10 minutes until reduced and slightly thickened. Serve over the beef and vegetables.
Slice or shred the beef and serve hot with the vegetables and sauce.
Nutrition Facts
Calories |
791 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.1 g | 64% | |
| Saturated Fat | 19.1 g | 95% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 158 mg | 53% | |
| Sodium | 1125 mg | 49% | |
| Total Carbohydrate | 33.2 g | 12% | |
| Dietary Fiber | 3.8 g | 14% | |
| Total Sugars | 4.9 g | ||
| Protein | 45.7 g | 91% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 75 mg | 6% | |
| Iron | 7.1 mg | 39% | |
| Potassium | 1518 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
