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slow cooker pot roast recipe.

Slow Cooker Pot Roast

Rika
This slow cooker pot roast recipe is a great addition to your weekly or holiday menu plan. The meat and vegetables are cooked in a slow cooker, and as a result, you'll have the tender and juicy meat and veggies you always crave. 
5 from 17 votes
Prep Time 15 minutes
Cook Time 8 hours
Course Main Dish
Cuisine American
Servings 8
Calories 601 kcal

Ingredients
 

  • pounds beef chuck roast, (trimmed of excess fat)
  • 2 tablespoon olive oil
  • kosher salt and black pepper, (to taste)
  • 2 large onions, (cut into big chunks)
  • 8 garlic cloves, (peeled and smashed)
  • 6 thick carrots, (cut into big chunks)
  • 3 celery stalks, (cut into 2-inch pieces)
  • 1 pound whole baby potatoes
  • 1 cup beef broth
  • 1 cup burgundy or dry red wine
  • 2 teaspoon low-sodium soy sauce
  • 2 teaspoon Worcestershire sauce
  • 4 sprigs fresh thyme, (or about 1 teaspoon dried thyme)
  • 2 sprigs fresh rosemary, large, (or about 1 teaspoon dried rosemary)

To thicken the sauce/gravy:

  • 1-2 tablespoon corn starch
  • 1-2 tablespoon water

Instructions
 

  • Pat the meat dry with paper towels then season generously with kosher salt and black pepper.
  • Preheat a large skillet over medium-high heat. Heat the oil then brown the meat for 3-4 minutes on each side then transfer to a slow cooker.
  • In the same skillet, cook the onion and garlic for 2-3 minutes. Deglaze the pan with red wine and cook until reduced by half. Transfer the mixture to a slow cooker.
  • In a bowl, mix broth, soy sauce, and Worcestershire sauce then pour into a slow cooker.
  • Add the celery, carrots, whole potatoes, rosemary, and thyme into a slow cooker. Cover and cook on low for 8-9 hours or high for 5-6 hours.
  • Remove the meat and vegetables from the slow cooker. (Optional) Gradually stir the cornstarch and water mixture into the sauce until until it has thickened to your desired consistency. Taste and adjust the seasoning with salt or soy sauce if necessary.

Notes

Browning the Meat.  You shouldn't crowd the pan when browning the meat. Brown the meat in batches if necessary.
Dry Red Wine. You can use Cabernet Sauvignon, Pinot Noir, Syrah, or Merlo.
To stop vegetables from being mushy in a slow cooker, you need to cut them into large pieces and make sure that you place the vegetables on top of the protein. If you are using baby potatoes, keep them as a whole.
Store. To store the leftover pot roast, separate the meat from the gravy and store them in separate airtight containers. Properly stored, the leftovers will last up to 4 days in the fridge, or up to 6 months in the freezer.
Reheating. To reheat the pot roast, transfer the meat, gravy, and extra broth to a baking dish. Cover and bake at 325°F for about 15 minutes if it was kept in the fridge, or 60 minutes if frozen. It should be baked until the meat is heated through.

Nutrition

Calories: 601kcalCarbohydrates: 20gProtein: 51gFat: 33gSaturated Fat: 13gPolyunsaturated Fat: 3gMonounsaturated Fat: 17gTrans Fat: 2gCholesterol: 176mgSodium: 413mgPotassium: 1321mgFiber: 3gSugar: 4gVitamin A: 7705IUVitamin C: 18mgCalcium: 83mgIron: 6mg
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