Slow Cooker Pot Roast
Transport your taste buds to comfort food heaven with this hearty and flavorful Slow Cooker Pot Roast! This recipe combines a tender, fall-apart chuck roast with a medley of vibrant vegetables like carrots, Yukon gold potatoes, and celery, all slow-cooked to perfection in a rich, savory broth. Enhanced with aromatic garlic, onions, Worcestershire sauce, and a touch of optional red wine, this one-pot wonder is as easy to prepare as it is satisfying. Perfectly seared to lock in flavor and slow-cooked for hours, this classic pot roast is a wholesome, stress-free dinner option for busy weeknights or a cozy family meal. Serve it alongside buttery bread rolls to soak up the luscious gravy and garnish with fresh parsley for an elegant finish. With minimal prep time and maximum flavor, this easy slow cooker recipe will quickly become a household favorite!
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Recipe Information
Ingredients
- 3 pounds Chuck roast
- 1.5 teaspoons Salt
- 1 teaspoon Black pepper
- 2 tablespoons All-purpose flour
- 2 tablespoons Olive oil
- 1 Yellow onion, diced
- 3 Garlic cloves, minced
- 4 Carrots, peeled and cut into chunks
- 6 Yukon gold potatoes, halved
- 3 Celery stalks, cut into chunks
- 2 cups Beef broth
- 0.5 cups Red wine (optional)
- 2 tablespoons Tomato paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Dried thyme
- 1 Bay leaf
- 2 tablespoons Fresh parsley, chopped (for garnish)
Instructions
Season the chuck roast on all sides with salt and black pepper, then dust with all-purpose flour.
Heat olive oil in a large skillet over medium-high heat. Sear the roast on all sides until browned, about 3-4 minutes per side. This step adds flavor to the dish.
Place the seared roast in the slow cooker.
In the same skillet, add the diced onions and cook until softened, about 2-3 minutes. Add the minced garlic and cook for another 30 seconds, being careful not to burn it.
Deglaze the skillet by adding the red wine (if using) or a small amount of beef broth, scraping up any browned bits from the bottom of the pan. Pour this mixture into the slow cooker.
Add the carrots, potatoes, and celery around the roast in the slow cooker.
In a small bowl, whisk together beef broth, tomato paste, Worcestershire sauce, and dried thyme. Pour this mixture over the roast and vegetables.
Add the bay leaf to the slow cooker and cover with the lid.
Cook on low for 8 hours or on high for 4-5 hours, until the roast is tender and easily shreds with a fork.
Once done, remove the bay leaf and discard. Taste the broth and adjust seasoning with salt and pepper if needed.
Serve the pot roast with the vegetables and garnish with freshly chopped parsley. Enjoy!
Nutrition Facts
Calories |
746 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.3 g | 45% | |
| Saturated Fat | 13.9 g | 69% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 209 mg | 70% | |
| Sodium | 1781 mg | 77% | |
| Total Carbohydrate | 40.9 g | 15% | |
| Dietary Fiber | 5.7 g | 20% | |
| Total Sugars | 6.9 g | ||
| Protein | 64.9 g | 130% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 113 mg | 9% | |
| Iron | 9.4 mg | 52% | |
| Potassium | 1860 mg | 40% | |
*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.
