Slow Cooker Pot Roast (Crockpot Recipe)

slow cooker pot roast on plate with carrots and potatoes

4.68 from 55 votes

Slow Cooker Pot Roast (Crockpot Recipe)

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!

Course: Main Course

Cuisine: American

Servings: people

Author: Becky Hardin

Equipment

Crockpot

Ingredients

For the Roast

2 cups beef broth divided
2 tablespoons canola oil
2 tablespoons unsalted butter (¼ stick)
2 medium yellow onions halved
6 carrots peeled and halved lengthwise
1 (3-4 pound) chuck roast trimmed of excess fat
1½ teaspoons kosher salt
1 teaspoon ground black pepper
½ teaspoon smoked paprika
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.
2 cups beef broth
Heat a large skillet, over medium heat, and add oil and butter.
2 tablespoons canola oil, 2 tablespoons unsalted butter
Add the onion and carrot halves and cook until the vegetables are seared (browned). Turn the vegetables over and sear the other side.
2 medium yellow onions, 6 carrots
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.
1 (3-4 pound) chuck roast, 1 teaspoon ground black pepper, 1½ teaspoons kosher salt, ½ teaspoon smoked paprika
Reduce the slow-cooker temperature to LOW.
Add the remaining 1 cup of beef broth, wine, Worcestershire Sauce, bay leaf, rosemary, and thyme.
1 cup red wine, 1 tablespoon Worcestershire Sauce, 1 bay leaf, 2 sprigs fresh rosemary, 3 sprigs fresh 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.
6 Yukon Gold or yellow potatoes, 4 carrots, 2 yellow onions
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.
Chopped fresh parsley

Video

Nutrition