Classic Slow Cooker Pot Roast

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Description

A true comfort food classic, this Slow Cooker Pot Roast is tender, flavorful, and melts in your mouth. Perfect for family dinners or cozy gatherings, the beef simmers low and slow with carrots, potatoes, onions, and a savory broth until everything is fork-tender. This set-it-and-forget-it recipe guarantees a hearty, wholesome meal with minimal effort.

Ingredients For Classic Slow Cooker Pot Roast

  • 3–4 lbs chuck roast (or brisket/shoulder)

  • 2 tbsp olive oil

  • 1 large onion, sliced

  • 4 garlic cloves, minced

  • 4 carrots, cut into chunks

  • 1 ½ lbs baby potatoes (or Yukon Gold, halved)

  • 2 cups beef broth

  • 1 cup red wine (optional, or replace with more broth)

  • 2 tbsp tomato paste

  • 2 tbsp Worcestershire sauce

  • 2 sprigs fresh rosemary (or 1 tsp dried)

  • 3 sprigs fresh thyme (or 1 tsp dried)

  • 2 bay leaves

  • 2 tbsp cornstarch + 2 tbsp cold water (for slurry, optional thickener)

  • Salt and black pepper to taste

Instructions

  1. Sear the Beef (Optional but recommended):

    • Pat the roast dry with paper towels. Season generously with salt and pepper.

    • Heat olive oil in a skillet over medium-high heat. Sear roast on all sides until browned (about 4–5 minutes per side).

  2. Layer the Slow Cooker:

    • Place onions, carrots, and potatoes at the bottom of the slow cooker.

    • Set the seared roast on top.

  3. Make the Broth:

    • Whisk together beef broth, wine, tomato paste, and Worcestershire sauce. Pour over the beef.

  4. Add Herbs:

    • Place rosemary, thyme, and bay leaves into the pot.

  5. Cook:

    • Cover and cook on Low for 8–10 hours or High for 5–6 hours, until the beef is fork-tender.

  6. Optional Gravy:

    • Remove roast and vegetables. Skim fat from the liquid.

    • Whisk cornstarch slurry into the hot liquid, cooking until thickened.

  7. Serve:

    • Slice or shred beef. Serve with veggies and gravy on top.

Notes

  • Chuck roast works best for tenderness. Brisket or shoulder are good alternatives.

  • Searing adds flavor but can be skipped if you’re short on time.

  • For a richer flavor, use red wine. For lighter flavor, just use broth.

  • Leftovers taste even better the next day!

Tips

  • Add mushrooms or parsnips for variety.

  • If you like a deeper gravy, stir in 1 tbsp balsamic vinegar at the end.

  • To prevent mushy vegetables, cut them into large chunks.

  • Shred leftover beef for sandwiches, tacos, or shepherd’s pie.

Servings

  • Serves: 6–8 people

  • Prep Time: 15 minutes

  • Cook Time: 8–10 hours (low)

  • Total Time: ~8–10 hours 15 minutes

Nutritional Info (per serving, based on 8 servings)

  • Calories: ~420

  • Protein: 38g

  • Fat: 22g

  • Carbohydrates: 18g

  • Fiber: 3g

  • Sugar: 3g

  • Sodium: ~780mg

Benefits

  • High in Protein: Supports muscle and tissue repair.

  • Balanced Meal: Includes protein, fiber-rich vegetables, and healthy carbs.

  • Comfort Food: Warm, hearty, and satisfying.

  • Hands-Off Cooking: Perfect for busy schedules.

Q & A

Q: Can I use frozen beef?
A: It’s best to thaw beef before slow cooking for food safety and even cooking.

Q: Can I cook it overnight?
A: Yes, set on low before bed and wake up to a ready meal. Store safely if not eating immediately.

Q: Can I make this gluten-free?
A: Yes, just ensure Worcestershire sauce is gluten-free and skip flour-based thickeners (use cornstarch instead).

Q: What’s the best cut of beef for pot roast?
A: Chuck roast is most popular for its marbling, but brisket or round roast also work.

Q: Can I freeze leftovers?
A: Absolutely! Freeze in airtight containers for up to 3 months.

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