Slow Cooker Pot Roast

why make this recipe

Slow Cooker Pot Roast is a classic comfort food that brings rich flavors and tender meat to your dinner table with minimal effort. Cooking this dish in a slow cooker allows all the flavors to meld together beautifully, resulting in a succulent pot roast that practically falls apart. Whether you are feeding a family or looking to impress guests, this dish is sure to please. Plus, it’s perfect for those busy days when you want a hearty meal without spending all day in the kitchen.

how to make Slow Cooker Pot Roast

This recipe is simple and straightforward, making it perfect for both experienced cooks and beginners alike. You’ll start by searing the roast for depth of flavor, then let your slow cooker do the heavy lifting. Here’s how to make it:

Ingredients:

• One 3 to 4 pound chuck roast
• Two tablespoons olive oil
• One teaspoon salt
• One half teaspoon black pepper
• One large onion, chopped
• Three cloves garlic, minced
• Two cups beef broth
• One half cup red wine (optional)
• One tablespoon Worcestershire sauce
• Two teaspoons dried thyme
• One teaspoon dried rosemary
• One and a half pounds small potatoes, halved or quartered
• One pound carrots, peeled and cut into 2 inch pieces

Directions:

1. Pat the chuck roast dry with paper towels and season generously with salt and pepper.
2. Heat olive oil in a large skillet over medium-high heat and sear the roast on all sides until browned, about 3 to 4 minutes per side.
3. Transfer the seared roast to the slow cooker.
4. Add the chopped onion and minced garlic to the skillet and cook until softened, about 3 to 5 minutes.
5. Pour the beef broth, red wine (if using), Worcestershire sauce, thyme, and rosemary into the slow cooker, along with the cooked onions and garlic.
6. Add the potatoes and carrots around the roast.
7. Cover and cook on low for 7 to 8 hours or on high for 3 to 4 hours, or until the meat is fork tender and the vegetables are soft.
8. Remove the roast and vegetables from the slow cooker and shred the meat with two forks.
9. If desired, thicken the cooking liquid by transferring it to a saucepan and simmering on the stovetop with a cornstarch slurry.
10. Serve the shredded pot roast with the cooked vegetables and gravy.

how to serve Slow Cooker Pot Roast

Serve your Slow Cooker Pot Roast with the juicy meat, tender vegetables, and a generous spoonful of the flavorful gravy over the top. It pairs wonderfully with crusty bread or buttered noodles to soak up every bit of that delicious sauce. A side salad can also make a refreshing complement to this hearty meal.

how to store Slow Cooker Pot Roast

To store leftovers, let the pot roast cool down to room temperature. Place it in an airtight container and refrigerate. It can last up to 3 to 4 days in the refrigerator. For longer storage, consider freezing the shredded roast and vegetables in a freezer-safe container for up to 3 months. When ready to eat, thaw in the fridge overnight and reheat on the stovetop or in the microwave.

tips to make Slow Cooker Pot Roast

• Always sear the roast first for better flavor.
• Don’t rush the cooking time. Low and slow makes for the best results.
• Feel free to add other vegetables like green beans or parsnips for extra variety.
• Use fresh herbs if you have them; they can enhance the flavor even more.

variation

For a fun twist, you can add soy sauce instead of Worcestershire sauce for a different flavor profile. Another option is to add some mushrooms to the pot for an earthy taste.

FAQs

Can I cook this in a regular oven?
Yes! You can roast the seasoned meat and vegetables in a covered Dutch oven at 325°F for about 3 to 4 hours.

Is it necessary to sear the roast?
While not mandatory, searing adds a rich flavor and color to the meat, making it worth the extra step.

Can I omit the wine?
Absolutely! The wine enhances the flavor, but you can simply add more beef broth if you prefer not to use it.

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