Description
This Slow Cooker Pot Roast recipe delivers a tender, flavorful chuck roast cooked low and slow with aromatic herbs, red wine, and a medley of root vegetables. Perfect for an effortless weeknight dinner, the dish features a rich homemade gravy made by pureeing the cooking juices and vegetables, ensuring every bite is moist and savory.
Ingredients
Scale
For the Roast
- 2 cups beef broth, divided
- 2 tablespoons canola oil
- 2 tablespoons unsalted butter (¼ stick)
- 2 medium yellow onions, halved
- 6 carrots, peeled and halved lengthwise
- 1 (3-4 pound) chuck roast, trimmed of excess fat
- 1½ teaspoons kosher salt
- 1 teaspoon ground black pepper
- ½ teaspoon smoked paprika
- 1 cup red wine
- 1 tablespoon Worcestershire Sauce
- 1 bay leaf
- 2 sprigs fresh rosemary
- 3 sprigs fresh thyme
For Additional Root Vegetables
- 6 Yukon Gold or yellow potatoes, quartered
- 4 carrots, peeled and cut into 2-inch chunks
- 2 yellow onions, peeled and cut into 1-inch wedges
For Garnish
- Chopped fresh parsley
Instructions
- Prepare the Slow Cooker: Spray the inside of the slow cooker with nonstick spray. Add 1 cup of beef broth to the slow cooker and set it to HIGH heat. Cover and allow it to warm while preparing the vegetables and roast.
- Sear Vegetables: Heat a large skillet over medium heat and add canola oil and unsalted butter. Add the halved onions and carrots, searing the vegetables until browned on one side, then turn them over to brown the other side. Transfer these seared vegetables to the slow cooker.
- Season and Sear Roast: Generously season the entire chuck roast with kosher salt, ground black pepper, and smoked paprika. Place the roast in the hot skillet and press down to sear the bottom for 4-6 minutes until nicely browned. Flip and sear the other side similarly. Once browned, place the roast on top of the vegetables in the slow cooker.
- Add Cooking Liquids and Herbs: Reduce the slow cooker temperature to LOW. Add the remaining 1 cup of beef broth, red wine, Worcestershire sauce, bay leaf, rosemary sprigs, and thyme sprigs into the slow cooker around the roast and vegetables. Cover and cook for 4 hours.
- Add Additional Root Vegetables: After 4 hours, add the quartered potatoes, additional carrots cut into chunks, and onion wedges over the roast. Cover and cook for another 3-4 hours until the roast and vegetables are tender and fork-ready.
- Remove and Keep Warm: Carefully remove the additional vegetables from atop the roast, then remove the roast itself and keep both warm in a covered dish in a warm oven or warming drawer.
- Make the Gravy: Use an immersion blender to puree the remaining vegetables and beef juices in the slow cooker until smooth to create a rich gravy. Alternatively, transfer to a stand blender carefully to puree, ensuring safety with hot liquids.
- Serve: Slice the roast into large chunks. On a deep serving platter, spread some gravy, then arrange the beef chunks and cooked vegetables on top. Garnish with fresh chopped parsley and serve with additional gravy on the side.
Notes
- For best flavor, trim excess fat from the chuck roast but leave some marbling for tenderness.
- Be sure to sear both the vegetables and the roast to develop rich, caramelized flavors.
- If you don’t have red wine, substitute with additional beef broth with a splash of balsamic vinegar for depth.
- You can add other root vegetables like parsnips or turnips if desired.
- Keep the gravy warm and stir before serving as it may thicken upon standing.
- Leftovers store well refrigerated and make excellent sandwiches or reheated meals.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 6 g
- Sodium: 650 mg
- Fat: 25 g
- Saturated Fat: 8 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 110 mg
