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slow cooker pot roast on plate with carrots and potatoes

Slow Cooker Pot Roast (Crockpot Recipe)

Course: Main Course
Cuisine: American
Servings: 8 people
Calories: 540kcal
This Easy Slow Cooker Pot Roast makes the most tender, fall apart beef. This chuck roast is so simple to make in the crockpot, nestled with all the tender potatoes, carrots and onions that soak up all that flavor. It's all top with the most flavorful gravy!

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Ingredients

For the Roast:

  • 2 tablespoon canola oil
  • 2 tablespoons unsalted butter
  • 2 medium yellow onions halved
  • 6 whole carrots peeled and halved lengthwise
  • 1 3-4 pound chuck roast, trimmed of excess fat
  • Freshly ground black pepper
  • Kosher salt
  • Smoked paprika
  • 2 cups beef broth divided
  • 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

  • Spray the inside of the crock with nonstick spray and add 1-cup beef broth. Set the slow-cooker to HIGH heat. Cover and allow to heat while prepping the vegetables and beef.

For the Vegetables and Beef Roast:

  • Heat a large skillet, over medium heat, and add oil and butter.
  • Add the onion and carrot halves and cook until the vegetables are seared (browned). Turn the vegetables over and sear the other side.
  • Transfer the vegetables to the slow-cooker.
  • Generously sprinkle the entire roast with salt, pepper and smoky paprika. Set the roast in the skillet, press down and brown the meat for 4-6 minutes (or until beautifully seared) on the bottom side. Turn the roast over and brown it on the other side. When the roast has browned, set it on top of the vegetables in the slow-cooker.
  • Reduce the slow-cooker temperature to LOW.
  • Add 1-cup beef broth, wine, Worcestershire Sauce, bay leaf, rosemary, and thyme.
  • Cover and cook 4 hours.
  • Add the additional root vegetables over the roast, if using. Cover and cook an additional 3-4 hours or until roast and vegetables are fork-tender.
  • Remove the vegetables from the top of the roast and, then, remove the roast. Keep the food warm in a covered dish set in a warm oven.
  • To make the gravy, use a hand-blender (immersion blender) to puree the remaining vegetables and beef juices. (Alternatively, a stand blender can be used to puree the gravy. Take extra care with the hot ingredients, though.)
  • To serve, separate the beef into large chunks. If a deep platter is available, pour some of the gravy onto the platter and place the beef chunks and cooked vegetables over it.
  • Garnish with chopped fresh parsley and serve with remaining gravy.
  • Enjoy!

Video

Nutrition

Calories: 540kcal | Carbohydrates: 34g | Protein: 39g | Fat: 26g | Saturated Fat: 11g | Cholesterol: 125mg | Sodium: 455mg | Potassium: 1636mg | Fiber: 7g | Sugar: 6g | Vitamin A: 12913IU | Vitamin C: 28mg | Calcium: 124mg | Iron: 10mg