Slow Cooked Pot Roast
Sink into the ultimate comfort food experience with this Slow Cooked Pot Roast, a hearty classic brimming with flavor. Featuring tender, fall-apart beef chuck roast infused with aromatic fresh thyme, rosemary, and a rich tomato and red wine-infused beef broth, this dish is a slow-cooked masterpiece that warms both heart and soul. Savory onions, carrots, celery, and baby potatoes cook alongside the roast, soaking in all the irresistible juices for a side dish that’s just as satisfying as the main event. With minimal prep time and the convenience of a slow cooker, this recipe is perfect for busy weekdays or cozy family dinners. The result? A melt-in-your-mouth pot roast that’s sure to be the centerpiece of any table.
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Recipe Information
Ingredients
- 3 pounds beef chuck roast
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 2 tablespoons flour
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 3 cloves garlic cloves, minced
- 4 medium carrots, cut into 2-inch pieces
- 3 stalks celery stalks, cut into 2-inch pieces
- 1.5 pounds baby potatoes
- 3 cups beef broth
- 1 cup dry red wine (optional)
- 2 tablespoons tomato paste
- 3 sprigs fresh thyme sprigs
- 2 sprigs fresh rosemary sprigs
- 1 piece bay leaf
Instructions
Season the beef chuck roast generously with kosher salt and black pepper. Coat evenly with flour and pat off excess.
Heat olive oil in a large skillet over medium-high heat. Sear the beef roast on all sides until golden brown, about 4-5 minutes per side. Transfer to a slow cooker.
In the same skillet, add the diced onion and sauté for 2-3 minutes until softened. Add the minced garlic and cook for 1 minute until fragrant. Add this mixture to the slow cooker.
Arrange carrots, celery, and baby potatoes around the beef in the slow cooker.
In a medium bowl, whisk together beef broth, red wine (if using), and tomato paste. Pour the mixture over the beef and vegetables.
Tuck the thyme sprigs, rosemary sprigs, and bay leaf into the slow cooker.
Cover and cook on low heat for 8 hours or until the beef is fork-tender and the vegetables are fully cooked.
Carefully remove the beef from the slow cooker and shred or slice as desired. Discard the bay leaf and herb sprigs.
Serve the pot roast with the vegetables and spoon some of the cooking liquid over the top for added flavor. Enjoy!
Nutrition Facts
Calories |
4619 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 302.7 g | 388% | |
| Saturated Fat | 114.3 g | 572% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1021 mg | 340% | |
| Sodium | 4890 mg | 213% | |
| Total Carbohydrate | 173.3 g | 63% | |
| Dietary Fiber | 18.7 g | 67% | |
| Total Sugars | 21.7 g | ||
| Protein | 274.3 g | 549% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 445 mg | 34% | |
| Iron | 46.4 mg | 258% | |
| Potassium | 8372 mg | 178% | |
*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.
