Description
A classic slow cooker pot roast made with tender beef chuck roast, hearty vegetables, and aromatic herbs, slow-cooked to perfection for a comforting family meal.
Ingredients
- 2 tbsp avocado oil (or olive oil)
- 3.5 lbs beef chuck roast
- 2 tsp salt
- 1 tsp freshly ground black pepper
- 4 cloves garlic, thinly sliced
- 1 large yellow onion, cut into chunks
- 4 carrots, peeled and cut into 1-inch pieces
- 3 stalks celery, cut into 1-inch pieces
- 1.5 lbs baby potatoes (white or Yukon gold), quartered
- 2 cups low-sodium beef broth
- 1 cup red wine (optional, substitute with more beef broth)
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- 2 bay leaves
- For Thickening (optional gravy): 1-2 tbsp cornstarch or arrowroot powder
- 1-2 tbsp cold water
Instructions
- Season the chuck roast generously on all sides with salt and freshly ground black pepper.
- In a large cast iron skillet, heat the avocado oil over medium-high heat until shimmering. Sear the seasoned beef roast for 4-5 minutes on each side until a deep brown crust forms. This step is crucial for developing rich flavor.
- Transfer the seared roast to a 6-7 quart slow cooker.
- Arrange the thinly sliced garlic, yellow onion chunks, carrot pieces, celery pieces, and quartered baby potatoes around and on top of the roast in the slow cooker.
- Pour the beef broth and red wine (if using) over the meat and vegetables. Tuck in the fresh rosemary sprigs, thyme sprigs, and bay leaves.
- Cover the slow cooker with its lid and cook on the LOW setting for 8-9 hours, or on HIGH for 5-6 hours, until the meat is incredibly tender and easily shredded with a fork.
- Once cooked, carefully remove the rosemary and thyme sprigs, and the bay leaves. Transfer the roast to a clean cutting board and shred it into large pieces or slice it, discarding any large pieces of fat. Transfer the vegetables to a bowl. Cover both to keep warm.
- If you desire a thicker gravy, whisk together the cornstarch or arrowroot powder with an equal amount of cold water in a small bowl to create a slurry. Pour this mixture into the hot braising liquid in the slow cooker and stir well. Cook on high for a few minutes until the liquid thickens to your desired consistency.
- Serve the shredded or sliced pot roast with the tender vegetables and a generous amount of the thickened gravy.
Notes
- This recipe uses low-sodium beef broth to control saltiness; adjust seasoning to taste.
- Red wine adds depth of flavor but can be fully substituted with additional beef broth for an alcohol-free version.
- For best results, use a 6-7 quart slow cooker to accommodate the roast and vegetables.
- The searing step enhances flavor but can be skipped if short on time, though it may result in less rich taste.